One important aspect of the gift shop was monitoring sales and taking all possible steps to meet daily sales goals. Occasionally, I evaluated cashier and gift shop employee performance as one of my duties. My workday often began at 6 am. It was not unusual to help hostess or work in other areas when needed.
There were many days that were fast paced, making the job challenging and exciting. There is not enough room on this form to tell you all of the things that I learned from my job.
I think leadershi Pros Excellent training program, competitive pay, and advancement opportunity. Cons Working holidays. I worked there from August to June I quit because I could no longer handle two jobs at once, also the hours were getting cut short and it really wasn't worth it anymore.
I left on good terms and could go back if needed. I was a waitress there. I had to wear a uniform to start work everyday. I would arrive, clock in..
Check to see where my station was and also check on what side work I had to do when my shift was over. I would check to see if my station was complete with sugar caddies filled, salt and pepper filled.
I would make sure the tables and surrounding floor was clean and ready to start my shift. While waiting for my first guest of the day or evening.. I would check to see if there was any food sitting in our heat window waiting to be served. If there was any food sitting, I would get it together and bring it out to a co-worker's guest to help out. We always helped at this job, no one just stood around without doing something. If it was slow..
We would clean up our kitchen, stock anything that needed to be, make juice, make coffee, fill up ice bins. When I finally got my first guest at one of my tables in my station.. I would go up to the guest and greet them with a smile and say my hello, tell them who I was, tell them any special we had that night and they would tell me their drink orders. Than I would go back into the kitchen, get their drinks together. By the time I came out to deliver the CB recruited me, and I have to say I drank the koolaid for the duration of the management training period.
I trudged on anyways, and it was a challenge. They have great systems in place until you add the human element. They home office claim to have the best restaurant systems in the world and that is sort of true, if you have an amazing staff at every position all underpaid.
The pay scale is downright insulting when you consider the volume until you make GM or above, especially for BOH employees which will weigh heavily on how your day as a manager goes. They have developed a restaurant system that runs great, like a formula 1 car when everything is perfect.
The schedule guidelines were not followed at all, I ended up with several day stretches home office says no more than 6 in a row , although the one weekend a month off was a nice touch in our manager schedule. I would have forfeited that to have some semblance of consistency though, a lot of the time your day off was really just so you could change your sleep schedule. An open was Pros Training program.
Cons Life-work balance, pay, clientele. What made me leave was I was sched to work till 4 to 8pm Server Benbrook, TX Nov 6, The behind-the-scenes to any business is meant to be a group effort. The food business is nothing short of this statement. Before you go on thinking that it is just another blue-collared job, understand that not everyone comes from the same place. Man was not created to be equals: there are the wealthy and the poor; the educated and the ignorant; the motivated and the unmotivated; the healthy and the sick; the list continues on and on.
The 2 will always be less than the , but everything has its foundations so there would be nothing if there was nothing to build upon the 2 goes into 50 times. How this statement is applicable to my review, you need to understand two key things: 1 everybody eats and 2 nothing is truly free.
In a restaurant environment, knowledge is still power. Knowledge of the product specifically. The people who pass through a business imprint on those around them, leaving strings of information and pointers that may be picked up by the newcomers or accepted by the experts.
It does not take much to qualify to be a waiter or a host; however, how you go about it can play a huge role. The most fundamental aspect is optimism. Pros Discounts on meals and store products; you can make a person's day. Retail Sales Associate Alabama Apr 17, Lemme start this off with the good stuff. The people I worked with were fantastic, every employee I worked with in retail was kind and always ready to help, they will literally check on you all the time to make sure your doing alright.
The discounts on food were also really good, there were plenty of times I'd clock out and then order me some food to go. With stores in 45 states as of April , you can find their signature Southern country cooking and just about anything else your heart desires all across the United States.
The restaurant and country store espouses a mission of "Pleasing People," and that means everything from making sure their country biscuits are warm and buttery to ensuring their merchandise and ingredients are the best of the best. But the biscuits aren't the best thing about Cracker Barrel, at least according to the restaurant itself.
Their greatest assets, they say, are their employees, who "bring [the] mission to life. These self-professed former and current employees spilled the sweet tea about working at Cracker Barrel. Cracker Barrel prides itself on its food — so much that you can buy Cracker Barrel mixes and ready-made food to take with you to make at home. But if mixes and ready-made food are available, it makes you wonder how much of their food is really made fresh each day in the restaurant.
According to one Reddit user, who claims to work for one of the top Cracker Barrel restaurants in the country, scratch-made food is still the norm at Cracker Barrel. In a Reddit AMA , the employee revealed that the prep cook and backup cook come in at a.
There are some ingredients, however, that arrive pre-made, but the cooks are still responsible for the final product. According to another Redditor , who claims to be a line cook at Cracker Barrel, the roux for the gravy, for instance, comes pre-made "and we just add milk and heat 'til it thickens.
Some have just one, while others have several. It turns out, they aren't just for decoration. According to one Redditor , who claims to be an Employee Training Coordinator at Cracker Barrel, the stars represent how long an employee has been with the company, as well as their skills and progress. If you're wondering how that's all determined, it comes down to a lot of hard work.
In order to earn their first star, Rising Stars must take tests about their position and have their performance evaluated by managers. If they pass, they get their first star. The max number of stars is four, and "each star comes with new responsibilities, opportunities, and benefits. With all the different responsibilities employees have at Cracker Barrel, you'd think that breaks would be essential. Unfortunately, to hear some former employees tell it, that just isn't the case. Reviews on Glassdoor suggest breaks of any kind are hard to come by.
One former Cracker Barrel host revealed the cons of the job to include, "No breaks, no free food, no bathroom breaks if alone This apparently is the case for virtually any position at Cracker Barrel as Glassdoor reviews from employees ranging from front-of-house servers and hosts to back-of-house grill cooks and dishwashers noted that breaks are pretty much nonexistent.
Reviews citing "no breaks" as a problem at Cracker Barrel go back to on Glassdoor, so one would hope the company would have resolved it by now. Unfortunately, the most recent reviews citing the same problem are from You never get breaks. It's a bit unusual for a restaurant to also house a retail store the way Cracker Barrel does, which makes working there unique in many ways. Like many retail establishments, Cracker Barrel deals with its share of theft.
Schedule is flexible around your needs. Care about family time. Helps you out in times of need. A big family. Pay could be better compared to other companies in the current inflationary times. Cons Salary, short breaks, on your feet a lot. I loved the serving aspect and being able to flourish as a people person but I've never in my life felt more maltreated by management and employees.
I've never had to work so hard for three dollars in my life. Management is unkind. Coworkers treat you like badly if you're new, expect hard times. These people that have been there for years have serious issues with how they treat new people. At the end of five years of employment I walk away from cracker barrel battered and broken as a person. Would not recommend. Pros Money every day. Cons Bad management and employees. You move up in the company quickly if you can handle the stress, but saying this job is fast-paced is an understatement!
I had to answer the phone while doing cashier duties, make sales while stocking, etc. People there are friendly enough once you get to know them, the management can be a hit or miss. I had to talk to every customer that walked in the door, even if that meant interrupting phone calls or conversations.
You have to convince people to buy things despite their hesitation or displeasure, but if you enjoy that, this job is for you.
Pros Great company culture, Fast promotions. Care to share? Help people considering your employer. Share your experience. Good fast paced environment. A lot of other work included. No breaks. Nice customers, and not so nice customers sometimes. High standards. Nice people. Pros Nice customers. Cons No breaks. Pros Good management, ability to move up, etc.
Cons Stressful, rarely any break. It can be overwhelming at times. Customers and coworkers make it fun and great at work too! Tips may vary unless you have a good day. Management is great as well. Cons Short breaks, and Holidays. Kitchen staff will ignore you if you say you need something or have been waiting forever on a ticket. Unless one of the managers are in the back holding their hands the entire time they'll stare off into space or be on their phones. It's not uncommon to wait 30 minutes on tickets that don't take more than two if a manager is there.
You lose money, both from angry customers and not being able to turn tables quickly. On top of that you'll be considered the rude one when you get frustrated or angry. Half of the serving staff is not vaccinated, but don't wear masks because they're going by "the honor system" on vaccinations they give you vaccine cards y'all. The server atmosphere is like being in 8th grade again.
Everyone talking about everyone and judging people for the smallest things like not refilling an ice bin. It's exhausting working with people who only have bad things to say about everyone and everything. Eat a snickers and chill. I find myself completely burned out at the end of each shift by this constant negativity.
I like the company itself, I get the feeling most Cracker Barrels aren't run this way. People have transferred from other stores and they usually leave within 2 weeks.
It's a gross, negative and unpleasant place to work! Pros Benefits are good from what i understand, company is nice. Cons Negative people and kitchen staff. Stressful and busy. Jobs at Cracker Barrel. Server FT. Restaurant Server.
There are some bumps in the road but for the most part i can say my time at Cracker Barrel is amazing.
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