Chili's Reviews

Updated August 15, 2014
Updated August 15, 2014
509 Reviews

3.3
509 Reviews
Rating Trends

Recommend to a friend
Approve of CEO
Chili's President Wyman Roberts
Wyman Roberts
19 Ratings

Review Highlights

Pros
  • Flexible schedule, will always try to work with you (in 40 reviews)

  • Staff are mostly friendly and mostly flexible hours (in 24 reviews)


Cons
  • long hours, loosing too many of company's biggest fans over the last few years (in 16 reviews)

  • Management quality of life is horrendous (in 8 reviews)

More Highlights

39 Employee Reviews Back to all reviews

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  1.  

    Wouldn't go back

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Server  in  Austin, TX
    Former Employee - Server in Austin, TX

    I worked at Chili's part-time for more than a year

    Pros

    Decent price point, a lot of bar regulars.

    Cons

    Terrible management, high turn over for employees

    Advice to ManagementAdvice

    Get it together.

    Doesn't Recommend
    Neutral Outlook
    No opinion of CEO
  2.  

    Under-staffed, unclean, and complete disregard for employee morale

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Server/Waiter  in  Oxnard, CA
    Current Employee - Server/Waiter in Oxnard, CA

    I have been working at Chili's full-time for more than a year

    Pros

    Due to being under-staffed you would get many tables every night and if you didn't end up in the weeds from having to bus your tables, run food, take orders, refill beverages, make sure the cooks haven't forgot about your food, make sure the QA isn't struggling, make sure the host isn't in a jam, or etc. then you can make some good money.

    Cons

    Where do I start? Under-staffed. I was at the busiest location in our area. We had no bussers, no food runners, 2 servers to a 10 table zone, and were required to run food, bus our own tables and others that we passed in route to the kitchen, and 1-2 hosts. They need 2 hosts yet no bussers?

    Now, I don't like using the phrase 'poor management', but I am a business owner myself and common sense is not that hard to grasp. Yet, at the Chili's in Oxnard it seemed like it was. For instance, because our store was the busiest we ended up having the most comps every night. Over $100 in compensations on average, sometimes worse. Now if we would have had a busser on for, say 4 hrs, that would have been $32 in hourly wage. If the servers were not running around with their heads cut off, MAYBE the food compensations wouldn't have been near as high. Just some advice.

    Here is the other instance, and I tried to collaborate with management to fix this issue and didn't receive any support. On weekdays there were 7-8 servers on. From left to the right side of the store there were 3 zones. We'll just number them from left to right 1-3. So in zone 1 there were 3 servers, zone 2 there were 2 severs, and in zone 3 there were 3 servers.

    ZONE 1 ZONE 2 ZONE 3
    1 2 3 1 2 1 2 3

    As you can see I have showed the zones with the # of servers in each zone. Now at EVERY other restaurant I've worked for you would give each server in Zone 1 a table then move to zone 2. Then seat every server in zone 2 with a table and move to zone 3. Then sit every server in zone 3 with a table and move back to zone 1. Simple right?

    Well, not at Chili's in Oxnard. For some reason they felt the need to complicate this easy system that even the Chili's I worked for in Michigan used.

    How did the Chili's in Oxnard do it? They decided to train their host to sit the zone with one table and then move to the next. So they would seat 1 server in zone 1 and move to zone 2. Then seat 1 server in Zone 2 and move to zone 3. Then seat one server in zone 3 and move back to zone 1.

    Now using the chart the way I have it set up above, use that rotation. Mark an X for server 1 under zone 1 then move to 2 and put an X under server 1 and move to zone 3 and put an X under server 1 and then move back to zone 1 and put an X under server 2 then to zone 2 and put an x under server 2 then............ you get it, just continue on. As you get further down the rotation you will see that zone 2 with only 2 servers ends up having 5-6 tables per server and zone 1 and 3 only have 3-4 tables a server. This system would only work if there were an equal amount of servers in every zone.

    This jams the kitchen and it jams the entire restaurant up. If zone 1 is getting tables that quickly, they're running back and forth to the computer sending orders back. Then their zone fills up quickly and after they put all the food in they are pretty much assisting a ton of guests at their tables. The entire time zones 1 and 2 are looking at zone 1 saying, "Why are you guys so busy? We only have a few tables. Then they get slammed because all of our tables are full.

    It just doesn't work and I tried to consul management about it. Offered resolution. You would think management would appreciate someone who cares so much. NO! Instead they took offence to it and I was fired the next day for a customer complaint. I had never had a customer complain before (2+ years) and was just "let go". The same manager I discussed my thought on the seating rotation with, is the same who terminated my employment. Coincidence? Either way, the reason was illegitimate and I ended up collecting unemployment for the next 7 months because of it.

    Which brings me to the way the company handles employee relations. TERRIBLE. I told them exactly what happened. They confirmed that managements story matched mine. Yet still, after 2+ years of getting commended by guests (all documented through the online GEM survey system) repeatedly and leading the store in GEM, being on time 100%, NEVER calling off, and going above and beyond for the store, I was still terminated. All I got as a response from the HR department was "We can't have guests complaining."

    Now me, as an employer myself, would use my common sense and would definitely give the person that's worked for me for the last 2 years without any issues, the benefit of the doubt. I didn't get that. So in my experience the company cares more about guests, whose intention before they walked in the door was to be rude and start problems (there are people like this). Obviously if this had been a repeated issue then step should have been taken in the termination process. BUT, it was the 1st time in 2 years.

    All in all I hope Chili's in Oxnard get there act together. I liked working at the Chili's in Troy, MI and was very shocked when I arrived at the Chili's in Oxnard. The CEO should seriously look at how many employees are cycled in and out of that restaurant. Then evaluate the "numbers", like profits compared to food compensations. Something is VERY wrong with this location.

    I think Chili's can have a bright future IF they start valuing their employees. I like the brand and I felt proud to represent it. It's a shame the corporation doesn't look at valuable employees the same way.

    Advice to ManagementAdvice

    Begin to treat your employees like they matter. They are the backbone of your company. I guess servers are a dime a dozen, so we can be treated however you want to treat us.

    Doesn't Recommend
    Negative Outlook
    Disapproves of CEO
  3.  

    Worst job I've ever had...and I've shoveled goat manure for a living.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Prep Cook
    Former Employee - Prep Cook

    I worked at Chili's full-time for less than a year

    Pros

    Those who worked in the front of the house seemed slightly happier with their jobs than those of us at the back. Though I couldn't tell you for sure. They did make more money. It's not a bad place to eat, I never saw food being handled unsafely or bad product being used. Health insurance was available, which is why I stayed as long as I did.

    Cons

    Hired as prep cook, when I started there were three people making/portioning a list of well over 100 items during a shift, in addition to prepping things on the fly for the cooks. Absolutely no breaks. When I started there and asked about breaks they looked at me like I was insane. I was told I could take one if asked but was pressured never to take even a five minute breather. Work was expected to be finished in 8 hours but it usually took 9-10, and that is with three people. One of them was training me so that she could move to another store, so then it was down to two of us. Then our workdays were divided so that only one prep person was working on any given day. All items were expected to be finished in the same amount of time anyway, and I was lectured and written up for taking 12-14 hours to complete what took three people 8-10 hours to finish. They could not understand why I couldn't do it. I worked as hard as I could...I was hungry and tired all day, treated like a servant, frequently ignored when I asked for help lifting a 100lb bag of potatoes or finishing up dishes at the end of the night when I was ready to drop.

    Advice to ManagementAdvice

    Make breaks a requirement where employees have to punch in and out for them so that management has no choice but to schedule employees for at least a meal break or a fifteen minute break. Adjust expectations of how much a single person can do in a particular length of time, and add additional help when additional work is added.

    Doesn't Recommend
    Neutral Outlook
    No opinion of CEO
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  5.  

    if you like working with children...

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Server/Waiter
    Former Employee - Server/Waiter

    I worked at Chili's full-time for more than 5 years

    Pros

    NOTHING. I worked there for five years, so i must have stayed for a reason. But I have had managers from otter stores say mine was the worst ever. which i truly believe.

    Cons

    Horrible management
    Horrible coworkers
    kids eat free is terrible.
    2 for 20 is terrible
    maters treat you like slaves.
    WORST serving job EVER

    Advice to ManagementAdvice

    Just get different management. And don't sleep with your coworkers.

    Doesn't Recommend
    Neutral Outlook
    No opinion of CEO
  6.  

    Ok team service, and HORRIBLE management!

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee

    I worked at Chili's full-time for more than a year

    Pros

    The food is good, where I worked was very clean. I wasn' t qualified for benefits till a year of working there. The team service was good if you were a server. As far as a bartender or QA no help what so ever in running food or cleaning THEIR tables.

    Cons

    It was very disturbing what went on at this Chili's location. Two of the managers were having affairs with employees and it even went to corporate and they still stayed there and swept it under the rug leaving the team members to be treated like crap for letting corporate know what was going on in this restaraunt. Running so low on staff putting new people on bar that were not even trained for the position. The hours are crap to make a living.

    Advice to ManagementAdvice

    Listen to employees and put more professional people in the management jobs! Having affairs with cooks and servers while being a manager?

    Doesn't Recommend
    Negative Outlook
    No opinion of CEO
  7.  

    Horrible customers, near impossible expectations & long hours

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Server/Shift Leader  in  Altamonte Springs, FL
    Former Employee - Server/Shift Leader in Altamonte Springs, FL

    I worked at Chili's full-time for more than a year

    Pros

    Money was decent- anywhere from $10/hr to $20+. Depends on night + section scheduled. Great coworkers. My store was a cohesive unit (for the most part) that took teamwork seriously. We all threw job titles aside to get the job done. Servers helped wash dishes, line cooks would help bus tables, etc.

    Cons

    The clientele is hideous. Expect to be cursed at, threatened and basically treated like crap. The police department was called so many times to handle irrational guests that they basically refused to answer our calls and we hired a private security firm.

    You will be expected to run a 5-9 table section without proper supplies. Essentials like having clean silverware are a rarity. Normally I'd arrive for my shift and have to immediately wash, sort, re-wash and roll silverware. That's while you're getting quadruple sat, have no clean cups, plates, ice or tea brewed fresh. Absolute nightmare. At the end of your shift, you had to roll an additional 100 pieces of silver on top of your 1-2 hours sidework.

    Keep in mind Chilis runs LOW labor. There's one dishwasher at MOST. Usually Mon-Fri Lunch you wash dishes yourself. Servers do ALL of the cleaning besides the line. This means all front of house (clean tables, booths, floors, etc.) plus a majority of the line including kitchen floors, all beverage stations, etc. As a closer on a Saturday night, expect to arrive at 3:30 and leave at 2:30 AM with about $120 in tips if you're lucky.

    Advice to ManagementAdvice

    Give the employees the supplies they need and stop punishing servers for bad GEM scores. It's not the server's fault if a guest complains about the noise volume of the dining room or how under cooked their Ribeye is, or that their Country Fried Steak is fried!

    Doesn't Recommend
    Negative Outlook
    No opinion of CEO
  8.  

    Management doesn't have a clue

    • Comp & Benefits
    • Senior Management
    • Culture & Values
    Former Employee - Food Server  in  North Las Vegas, NV
    Former Employee - Food Server in North Las Vegas, NV

    I worked at Chili's full-time for less than a year

    Pros

    Family restaurant and most customers are pleasant. Most employees were pleasant to work with. Casual footwear saves your feet.

    Cons

    Training is very poor. Management did not participate in any of the training. They relied on peer workers to train. Sort of the blind leading the blind. POS system sucks .. very poorly designed. No breaks allowed during your entire shift. No lunch break , no 15 minute bread, nada.

    Advice to ManagementAdvice

    Get off your butt and do something. Manager instructed me to listen to training videos with loud distractions in the same room. Out of the 4 trainers I had in 3 weeks only one was qualified. Managers need to test employees for drugs especially the ones with a prior drug problem.

    Doesn't Recommend
    Disapproves of CEO
  9.  

    Good environment, bad management.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Server  in  Waipahu, HI
    Current Employee - Server in Waipahu, HI

    I have been working at Chili's part-time for more than 3 years

    Pros

    Its an easy and casual job with potential to make some decent money serving. Its a job with money you can live off of while going to school or during a transition period.

    Cons

    There are no benefits to working here except for tips, which of course the company does not provide. They have a maximum amount of health insurance they provide to employees so most can't get insurance from here. I asked for health insurance coverage after working at least 30 hours a week for over a year and was told I would get my hours cut to 2 shifts a week so I wouldn't be eligible anymore.

    Advice to ManagementAdvice

    Take some consideration to your employees. You can't keep cutting what little perks there are to this job and expect your company to thrive through hardwork provided by your employees.

    Doesn't Recommend
    Positive Outlook
    Disapproves of CEO
  10.  

    Is there a place to mark less than 1 star (Chili's of Pace)?

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Cook  in  Pace, FL
    Current Employee - Cook in Pace, FL

    I have been working at Chili's part-time for less than a year

    Pros

    Sadly, there were no pros whatsoever.

    Cons

    Worst job that I ever worked at for a restaurant! Management was nonexistent, all the employees there hated each other because management pitted them against each other, hours were low, pay rate stunk, managers were liars, & did not care about their employees.

    Advice to ManagementAdvice

    Find a different line of work. You don't know how to manage a restaurant. Advice to someone thinking about working here: "Run" don't walk, to a different employer!

    Doesn't Recommend
    Negative Outlook
    Disapproves of CEO
  11.  

    poorly managed. Striving for mediocrity. Places corporate efficiency over customer service.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Server/Bartender  in  Fort Worth, TX
    Former Employee - Server/Bartender in Fort Worth, TX

    I worked at Chili's part-time for less than a year

    Pros

    It was a very simple job to get. Although I left, almost immediately.

    Cons

    Poor pay, poor upper management. Corporate seems to have little understanding of how industry works on the ground level. Managers who contradict each other and lose their cool in public.

    Advice to ManagementAdvice

    Be better.

    Doesn't Recommend
    Negative Outlook
    No opinion of CEO

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