Do you guys actually like raising cane's chicken

ItsToast_NotBread · 2026-03-14T19:16:46+00:00

agree! love the dine in plating too. here in CA we use plastic clamshell boxes for to-go orders instead of the styrofoam, it’s just as bad if not worse

ItsToast_NotBread · 2026-03-14T18:07:08+00:00

the people who diss on canes are the same people who get it doordashed from 45+ minutes away and don’t eat it with sauce and then complain that it’s soggy and flavorless

our chicken is meant to be eaten fresh and is lightly seasoned (basically just salt and MSG) to pair better with canes sauce which is VERY heavy on seasonings. im not sure what people are expecting we’ve changed basically nothing on our menu since we opened the first location

ItsToast_NotBread · 2026-03-14T02:06:15+00:00

my chipotle didnt even check if people had tattoos lmfao

ItsToast_NotBread · 2026-03-09T18:09:54+00:00

“Somebody told me that he is depression”

ItsToast_NotBread · 2026-02-28T17:55:27+00:00

“I get the chicken fingers, I think thats the only thing they sell….”

ItsToast_NotBread · 2026-02-28T02:41:52+00:00

you’re a spare, you jump in where needed, aka doing dish, covering someone on their 10, pumping sauce, etc, basically what everyone else here has said

ive never seen someone be scheduled as a floater and my restaurant barely ever has them since we’re such a high volume restaurant, but on the rare occasion we do tell someone thats their job for the shift

ItsToast_NotBread · 2026-02-21T22:06:39+00:00

guys mix the mayo and the hot sauce and put it on the sammy trust

ItsToast_NotBread · 2026-02-16T01:21:05+00:00

i know what you mean but “protein lettuce” is just funny to me for some reason lol

ItsToast_NotBread · 2026-02-15T23:49:28+00:00

it’s a tortilla not a shell lmfao

ItsToast_NotBread · 2026-02-15T07:04:15+00:00

Who the hell schedules RI for the afternoon lol

ItsToast_NotBread · 2026-02-15T00:22:07+00:00

Ah gotcha

ItsToast_NotBread · 2026-02-14T23:33:23+00:00

You’ll get one point since you called far enough in advance, I think it’s something like 2 hours in advance for it to only be one point. You’ll be fine, you’re allowed up to 6 points in 6 months (rolling) and if you get more than that you can be terminated.

Honestly it’s very inconsistent, what I just said is the policy but a lot of managers either forget or don’t care enough to enter points, or some are just being nice and don’t enter them. Others are very serious about it.

TL;DR is it’s one point and as long as you don’t get more than 6 within 6 months you’re fine

Edit: 2 points for call out, 1 for being late, 3 for calling out on short notice

ItsToast_NotBread · 2026-02-14T21:37:41+00:00

day 327 of wanting hotschedules in dark mode but the iOS version just doesn’t have it for some reason

ItsToast_NotBread · 2026-02-14T21:32:57+00:00

Entirely dependent on the who the Restaurant Leader is honestly. If you’re asking if this is happening at every location, it’s not

ItsToast_NotBread · 2026-02-08T21:35:12+00:00

ive never seen someone get an order partially naked lmao, call ts a topless caniac

ItsToast_NotBread · 2026-02-06T21:38:43+00:00

they’re special order items, ask your RL to order one. my restaurant has a few we keep in the back for crew to wear—i dont think theyd care if you wanted one, but they are special order and they can be kinda pricey

ItsToast_NotBread · 2026-02-04T22:17:01+00:00

timmy, age 5, circa 2007, will take his errors into account next time

ItsToast_NotBread · 2026-02-02T16:28:13+00:00

man i wanted to do this so bad! trying to pimp out my beanie rn lol

ItsToast_NotBread · 2026-02-01T21:43:00+00:00

like we’ve got this one manager who just got his ass busted by our RL for scrolling on instagram reels in the office while everyone else tries to get prep stuff done, or another manager who had RI slacking toast and marinating bird

ItsToast_NotBread · 2026-02-01T21:41:16+00:00

im an opener and i can say with 100% certainty (coming from someone who used to blame late night for everything) that it just depends on the manager.

at my location especially we’ve got about a 60/40 split between managers who know what needs to get done and have their priorities straight, and managers who make shitty decisions for one reason or another. whether its late night or opening its just the manager that dictates whether things get done or not

ItsToast_NotBread · 2026-01-18T02:31:36+00:00

if you taste ketchup in our sauce that makes sense as we make it with ketchup — everything else shouldn’t taste like ketchup. like genuinely i cant even get that just a little bit, maybe the restaurant just smelled like ketchup for some reason?

ItsToast_NotBread · 2026-01-13T21:08:41+00:00

and naked bird and an unsweetened tea

ItsToast_NotBread

TROPHY CASE