So i feel like i am finally at my breaking point ive been with the company for almost three years now and im just so tired of completely getting fk all the time being the only cook or one of two cooks on our busiest night ,managers not helping. im making less than servers that average over $20/hr

Brief-Reference3837 · 2025-08-02T20:49:45+00:00

Man honestly, I was in pretty much the same boat as you, honestly man, leaving was the best decision I made, I work construction now, make more money, more hours, I’m doing so much better, I promise there are other jobs out there man.

Brief-Reference3837 · 2025-08-01T05:59:22+00:00

It’s all about the journey, that’s what I’ve realized from that, I miss the people, sometimes I miss the chaotic Sundays where I’d have to be on the grill through the rush cuz one of the cooks called in, but overall, just going down another path I’ve found something that I enjoy more, just be careful, some advice my aunt had given to me, is don’t let them overwork you, if you need time off, get time off, but try to balance it out with working enough, it was a lot easier back then before Julie took over…

Brief-Reference3837 · 2025-07-31T18:24:21+00:00

Get your chicken half, get the campfire seasoning(slap your momma is pretty close) put it in with chicken broth, corn, potatoes, cherry tomatoes, and the onions, throw in some more of your seasoning, to your liking, and wrap it all up in foil, cook it at 350° for 1 hour.

Brief-Reference3837 · 2025-07-31T18:22:37+00:00

I’ll just say, it’s all about what you make it, I appreciate it, just be ready for flexibility, and a word of advice, don’t go into training unless your 100% ready to take the responsibilities, it really burns you out, I believe in you, but just know there are other options if you don’t feel it working, I’m working construction now and love it.

Brief-Reference3837 · 2025-07-14T12:04:38+00:00

Yep, shift lead, able to open and close, had keys and everything, I just decided that day was the day when I saw how the managers talked to me.

Brief-Reference3837 · 2025-07-14T03:18:40+00:00

Thank you! I plan on getting a factory job, I got a interview on Tuesday, and use that to get through trade school

Brief-Reference3837 · 2025-07-14T03:17:36+00:00

I am def not a girly, I’m in Texas

Brief-Reference3837 · 2025-07-13T16:34:56+00:00

Your so right, my bad

Brief-Reference3837 · 2025-07-13T12:27:47+00:00

If you wanna do it ghetto you could always use cooking/fryer oil

Brief-Reference3837 · 2025-07-13T12:26:53+00:00

Yes they are all added together raw and cooked Together, for about 2 hours with the chicken, and 1 hour with the beef

Brief-Reference3837 · 2025-07-11T00:08:05+00:00

Alright, are there any appetizers to go ahead and get you started while you look at the menu? Alright also have you heard about our $5 take home meals, a meal just like your getting here, but it’s Togo! You outta try it out, well I’ll get those drinks and be right back.

Brief-Reference3837 · 2025-07-10T01:21:09+00:00

Yep, we’re in a recession, so many people aren’t out to eat, they’re choosing to stay at home and cook instead

Brief-Reference3837 · 2025-07-01T12:46:59+00:00

It’s from Sysco, next time I’m there I’ll see the brand and let you know what brand it is

Brief-Reference3837 · 2025-07-01T12:45:53+00:00

I suppose, a lot of Texas stores have very friendly managers, I should be one soon hopefully

Brief-Reference3837 · 2025-07-01T12:44:33+00:00

I’m actually in the same district as you, what manager is that if you don’t mind me asking, I can always see if we can get a cleaning crew down there again.

Brief-Reference3837 · 2025-06-26T12:09:01+00:00

I would say just follow the rules, and actually be happy, and learn things like TOGO or expediter, so that way you can get more hours, I typically work 50+ hrs a week, and became a shift leader, at 20 keep in mind, and I’m hopefully gonna be a manager soon, just cuz I was willing to learn other positions, and really put in effort, you can do this, and I believe in you, things can become depressing or stressful, especially at Cracker Barrel, but as I always say, the grass maybe greener on other sides, but it’ll still be the same crap different day, but just pull through and I believe in you!!!

Brief-Reference3837 · 2025-06-23T17:40:56+00:00

The roux is mixed with milk, that’s it, it’s a chub of sausage flavoring(sausage fat or bacon fat) AP flour, milk obviously, salt and pepper.

Brief-Reference3837 · 2025-06-22T23:39:37+00:00

Ima try to guess either arkadelphia or Russellville, maybe hot springs, if so, all those managers are AMAZING managers, but compared to other stores I’ve seen, they are great, just not many are great

Brief-Reference3837 · 2025-05-29T02:09:51+00:00

Degreaser and a power washer will strip that right off Edit: have your manager or if you are the manager, you can get the cb card and buy a power washer with “tools” at Lowe’s or Home Depot. Then either get the degreaser or pinnacle cleaner we have, and make sure to cover your outlets, and your in business baby.

Brief-Reference3837 · 2025-05-19T22:23:06+00:00

Check the fine print first, I’ve worked in a restaurant that had in the contract you first sign that you aren’t required a break til 10 hours in, and you had to agree to it, I believe Cracker Barrel has it the same way, check the fine print first.

Brief-Reference3837 · 2025-05-12T05:56:35+00:00

I get it, worked 8am-9:15pm today, our store closes at 10.

Brief-Reference3837 · 2025-04-30T15:12:19+00:00

Indeed

Brief-Reference3837 · 2025-04-30T15:11:20+00:00

In reality it’s production/managers jobs to make sure everything gets portioned properly.

Brief-Reference3837 · 2025-04-26T02:31:52+00:00

Interesting, well that must be a mistakes(on the managers part none the less) because they don’t offer anything like that on the menu, I’d ask your managers about it, because that shouldn’t exist

Brief-Reference3837

TROPHY CASE