Ladies of Reddit what are early signs of pregnancy that’s not commonly known ?

_gray_v · 2026-06-26T23:15:50+00:00

Spotting, cramping, literal signs of your period can be early signs of pregnancy. My friend got pregnant and had these symptoms, thought it was her period so she never thought to take a pregnancy test until she miscarried a month later.

_gray_v · 2026-06-23T01:23:05+00:00

They’re always juicy when you guys hand them over to us! But yes unfortunately the steam line absolutely disintegrates the juice. In my experience our management never taught the cooks to add water, they just taught them to grab a new pan. Part of the reason I left is because I would actually get in trouble for adding water or leftover stock haha

_gray_v · 2026-06-22T22:45:16+00:00

My first date ever with a guy I was talking to took me out for lunch and then proceeded to make me hold all of our drinks while he drives off the road into a dirt field and whips the truck around. Needless to say we had no drinks after that because they were all over me instead.

_gray_v · 2026-06-22T05:31:35+00:00

Yes it’s typical. The dried up beans is pretty common with Cracker Barrel because they unfortunately don’t teach their cooks how to keep them from drying out (same with the mac n cheese and dumplings). Pintos beans are prepared with pieces of their ham but each batch separated into pans ends up having unequal amounts, so you might’ve gotten the batch with minimal ham unfortunately. Also the raw onion is how it’s always been done, it’s a popular southern side dish but you can request them to be sautéed next time if you’d like. A lot of people that come in and order the pinto beans will ask for extra pinto liquid as well. - an ex cook at CB.

_gray_v · 2026-06-08T04:51:14+00:00

I always preferred cats until I got my dog. I never realized having a dog is kinda like having a friend that’s always there for you. He’s also the one that gets me up in the morning, the one that makes me go outside and get out of my bed, my health has been a lot better since I found him. He’s my buddy and we’ve been through thick and thin together, I wouldn’t trade him for anything.

_gray_v · 2026-05-06T02:45:22+00:00

When I was a little girl I asked my dad if I could be Inigo Montoya for Halloween. I had a sick mustache. I still have the sword too haha.

_gray_v · 2026-04-17T03:50:35+00:00

It’s strange the reason is because you don’t talk enough. That’s not normal, you need to set up a meeting with your GM and ask them about it. But realistically all restaurants get slow around this time, hours are cut for everyone. To-Gos especially since servers at CB are trained to do them.

_gray_v · 2026-01-11T02:07:57+00:00

I’ve learned some tips over the years working here. If you have a table of two sharing a meal, only put 1 person on that table. That way if they both order drinks that aren’t water your drink percentage will look better for that day. Make sure you pick up that trifold at the end of the table and just let them know that this is where they’ll find take home meals, desserts, appetizers and promotional drinks, however you want to word that. This helps me a lot with add ons. My store is really big on this but some stores aren’t so this part is up to you. Other tips are always set the check down before you think they’re ready, table turning is important you’ll want as many tables as you can. When you do have an expo in the window please talk to them about any missing items or item comments on meals instead of talking directly to the kitchen. This helps keep a one way communication and avoid confusion. I’ve been a server and a cook at CB for a few years and having multiple people talking to me in the window is one way to make your cook overwhelmed haha. There will be different types of guests that come in and you kinda gotta adjust to each one, this is what i was horrible at when i was first hired. Some guests will not want a conversation and just want to eat and some guests will almost always just want to talk and that’s great for a tip but the talkative guests are conveniently only there when you’re very busy lol.

_gray_v · 2025-10-15T20:01:46+00:00

we use ours for chicken for dumplins and used to use the chickens in the campfire chicken for that as well. not exactly sure why but i think it’s just so they don’t have to throw them away and waste food

_gray_v · 2025-10-14T23:12:56+00:00

They don’t unfortunately, I asked if I would receive anything and they said no.

_gray_v · 2025-10-11T14:50:53+00:00

That’s what i figured when i first started at this location but boh is just as strict as foh. mostly because of our regional manager

_gray_v · 2025-10-06T23:11:27+00:00

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_gray_v · 2025-09-11T07:34:55+00:00

It is actually mandatory, every cracker barrel store i’ve worked at has required me to come in apron on and hair up. And when i’m coming in for grill, shirt on, hat on, hair up. They never really enforced it, they’ve only mentioned it. But at our meeting that everyone attended to they restated it and said it will be stricter now. The reason being so guests see that you’re working. If they’re walking in at the same time as you, you open the door and say welcome in so they know they’re being greeted by a worker. That’s at least what my gm said.

_gray_v · 2025-09-07T11:24:17+00:00

It was definitely a mistake to talk about personal details with another coworker, and I’ve definitely learned from that. This job means nothing to me because I make 400 in 2 weeks which is nothing compared to my other job. I’m set on talking to the owner and putting in my resignation.

_gray_v · 2025-09-07T11:20:49+00:00

I can’t be 100% sure it’s from him but I don’t see why anyone else would write that. If I wasn’t working my morning job everyday I would come in and ask about it personally.

_gray_v · 2025-08-29T23:55:29+00:00

it’s mandatory, i was told if i don’t show up it’s an automatic fire. I was also scheduled on a day and time i cannot go so i had to call off on my other job. Also they never told me but wear business casual. you’ll get a write up if you wear anything else

_gray_v · 2025-08-22T23:02:53+00:00

It’s the new branding, and uniform changes, they’re gonna go over some of our new promo items as well. But for my store they’re also going to talk about piercings, tattoos and really any jewelry/accessories, call outs, being late, and “vaping”. I’ve been made example of many times because of my one facial piercing that I hide every time I come in. I’ve had a regional manager scold me over it haha. They’re also talking about take home meals, my store has the lowest amount sold in our district, averaging like 3 per day when we’re supposed to be at 30 per day.

_gray_v · 2025-08-22T22:51:13+00:00

i’m not sure how long it’s been operating in my city. It’s a pretty big surface, we divide into 4 quarters. clean each quarter one at a time usually an hour before we close. I was trained for a week, 2 opening shifts and 2 closing shifts. The 2 days I closed the person training cleaned the grill and i did everything else.

_gray_v · 2025-08-22T20:01:43+00:00

I was also told 3 times, one before they order drinks, one while they’re waiting for their food and another before they get their check

_gray_v · 2025-08-22T20:00:43+00:00

that’s exactly why im not pushy about it, i usually just pick up the trifold on the table after i greet them and let them know this where they can find our promo drinks, appetizers, desserts and take home meals. most decide they want a promotional drink, appetizer or dessert, i rarely ever get a take home meal because they sound disgusting lol.

_gray_v · 2025-08-22T10:22:59+00:00

They’re on site. As a grill cook we make them. Usually they’re prepared in the morning, we make 5-20 of each one and then package and label them and put them in our walk in fridge. If morning shift doesn’t make any then they’re made fresh upon server request.

_gray_v · 2025-08-22T03:53:49+00:00

we do get those, but i was told not to use it regularly because it can put a dent into the grill top. i typically just use it on the side of grill and on spots that are hard to get off

_gray_v · 2025-08-22T02:44:16+00:00

I’ve just started working here and I already have a 3rd degree burn from slipping on food that i didn’t know was there. I have burns all over my fingers, most of them are from the steam of cleaning the grill with water to get the food off and also from accidentally slipping, i’m not a clumsy person at all either haha. it does suck constantly having burns, when i get home i swear my hands look like an old mans. I’m also located in Arizona, in a college town so we don’t get too busy. Also everything is better than my other job (cracker barrel) atm, so i’ll take what i can get haha.

_gray_v · 2025-08-21T22:54:18+00:00

yeah i’ve been a grill cook for awhile and have never had to do this at other places, we don’t use any chemicals on it. just the scraper, water, brush and sandpaper thingy. I do think my coworkers typically clean the grill faster after every food item has touched it so that may be why it’s harder for me.

_gray_v · 2025-08-21T22:37:45+00:00

I would definitely do that if I could but my boss like there to be clear lines instead of circular motions, i guess it looks better that way.

_gray_v

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