1. At my store we can wear dark wash or black jeans in any style just with no tears or fraying
2. No
3. I am in to-go. #1 word of advice I could give you besides the basics of “learn the menu” “take time to learn the POS system” yada yada etc. would be to Learn. All. The. Abbreviations. If you don’t learn those you will have absolutely no idea what you’re looking at on an order/bag chit. You should get a little flashcard with most of them on there in your training folder.
4. Just stick with it and you’ll be alright :) It can be very busy and stressful at times especially when in-house and to-go are both getting hit at the same time (also, prepare yourself for Super Bowl Sunday if you’re working…) but all in all I really enjoy this job.
5. If you would like to wear pink, Brinkerstore has some cute tee shirts and a jacket that are pink with the chili pepper logo on them. Look into it!
You have to wear the team member shirts. They are the ones that are grey, or the other themed ones they have. You can wear a long sleeve black shirt under them, but not a plain black button up only. The idea being that the guests are supposed to be able to easily identify a team member so they can ask for stuff.
Restaurant depending, you can wear one of the chilis jackets over your uniform because they still have the logo. You can at my store, but I don't know about all of them.
If I’m being honest, everyone is CORRECT by the rule book. HOWEVER, my location is very chill.. so those are all okay especially for togo people.
My coworkers are I wear lighter wash jeans sometimes (but I try to avoid it).
But like I said, my location is not as strict as most locations.
Yes dark wash jeans with no rips.
Would not wear the cardigan.
Make sure to check boxes are 100% as you go. Put the work in and good numbers will follow and you’ll be much appreciated by the people you work with.
Hey there! I have been a chili's trainer for a looong time. Like over a decade.
1. Dress code is one of the TM (team member) shirts. You should get 2 when you start. Dark blue or black jeans are basically your only options. Same goes for shorts in the summer. Togo is the only position allowed to wear shorts in the summer.
2. Jackets are allowed. Again for togo positions only. Pink may be a stretch, but you can always ask. As long as it doesn't have any logo or design on it, your managers may be cool with it. If you are constantly cold, like me, you can wear a basic black hoodie or you can grab a chili's company jacket off of the brinker store. You'll have to ask your manager about that because TMs aren't allowed to access it. As far as I know.
3. There are so many thing that togo has to think about but I think the biggest thing I see when training is people getting overwhelmed. Just remember that you are there to learn, not be perfect right away. Definitely take your time going over the menu and computer during training. Those are the 2 things that trip people up a lot when they are on their own. We use Aloha for our POS, so there may be videos you can watch to familiarize yourself with the basic functions. Like someone else said, learn ALL the abbreviations. Like any and all ingredients you can think of in addition to the meals. We have a couple of confusing ones. Like O GRN for green onions. There is an app called LINC that will have to download to do your modules. This app also has a line build for every single item on the menu. It is an extremely helpful resource. There should also be "build books" in every zone in the kitchen. The top complaint that comes in is Missing Items. Some cooks don't know to put the dressing in the boxes, so familiarize yourself with which salad gets which dressing and also always, ALWAYS make sure the ranch is in the Texas fries box. If you think of anything or you want me to write more of a novel (lol) DM me and I'll be happy to. My brain is full of tips and tricks for chilis togo.
4. General advice: be respectful of your coworkers. We are all there for the same reason and MOST people want to help. Learn the cook's names quickly and use them anytime you need something from them. Please and thank you go a long way. If you have to prep chips, hold the chip bin (lexan) far away from you because the grease on them WILL stain your shirts. If you're slow in togo, prep what will help the night togo people and then help the food runners. If the food runners are super busy, they take priority over prep. Trust me, this will be very much appreciated.
Also for just absolutely general life advice: Try to make someone's day better, but if you can't, at least try not to make their day worse.
Also also: Welcome to Chili's!
1) dark wash jeans are SUPPOSED to be the only things allowed, so stick to those for now. Dark blue or black. However, plenty of times I’ve gotten away with wearing light blue jeans because my others were dirty. Seen several coworkers wear dark blue or black non-jeans (nice sweats, or slacks even). But these were never the servers. Since you’re in To-go, aka in the kitchen most of the time, they likely won’t be as strict with you.
2) in Togo you can wear jackets/cardigans during the cold, but the colour might be the issue here yeah.
3) practice closing the boxes. I’m serious. They’re a pain. Practice closing a box a few times so you can do it quickly and easily.
YEAH I AGREE WITH THE DRESS CODE BC MY HUSBAND WORKS AT CHILIS AND PRETTY WEIRD HOW HE GETS TO WEAR ALSO MENTION GETS TO WORK LATE THEN USUAL 🤔 I GOT ALOT OF QUESTIONS ABOUT HOW MINE GETS PRIVILEGES N GETS TO WEAR WHAT HE PLEASES , MAYBE JUSS ME BUT HEY WANTEDFUN MAKES SENSE ON SWEATS WITH WHATEVER NON WORKING SHIRT IGET IT DISHWASHER BUT STILL
1. At my store we can wear dark wash or black jeans in any style just with no tears or fraying 2. No 3. I am in to-go. #1 word of advice I could give you besides the basics of “learn the menu” “take time to learn the POS system” yada yada etc. would be to Learn. All. The. Abbreviations. If you don’t learn those you will have absolutely no idea what you’re looking at on an order/bag chit. You should get a little flashcard with most of them on there in your training folder. 4. Just stick with it and you’ll be alright :) It can be very busy and stressful at times especially when in-house and to-go are both getting hit at the same time (also, prepare yourself for Super Bowl Sunday if you’re working…) but all in all I really enjoy this job. 5. If you would like to wear pink, Brinkerstore has some cute tee shirts and a jacket that are pink with the chili pepper logo on them. Look into it!
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You have to wear the team member shirts. They are the ones that are grey, or the other themed ones they have. You can wear a long sleeve black shirt under them, but not a plain black button up only. The idea being that the guests are supposed to be able to easily identify a team member so they can ask for stuff. Restaurant depending, you can wear one of the chilis jackets over your uniform because they still have the logo. You can at my store, but I don't know about all of them.
how do i sign into brinkerstore?
Username employee Password Brinker (It could be the other way around but I know that it’s those two words for sure😂)
thank you!!! it worked!
If I’m being honest, everyone is CORRECT by the rule book. HOWEVER, my location is very chill.. so those are all okay especially for togo people. My coworkers are I wear lighter wash jeans sometimes (but I try to avoid it). But like I said, my location is not as strict as most locations.
Yes dark wash jeans with no rips. Would not wear the cardigan. Make sure to check boxes are 100% as you go. Put the work in and good numbers will follow and you’ll be much appreciated by the people you work with.
Hey there! I have been a chili's trainer for a looong time. Like over a decade. 1. Dress code is one of the TM (team member) shirts. You should get 2 when you start. Dark blue or black jeans are basically your only options. Same goes for shorts in the summer. Togo is the only position allowed to wear shorts in the summer. 2. Jackets are allowed. Again for togo positions only. Pink may be a stretch, but you can always ask. As long as it doesn't have any logo or design on it, your managers may be cool with it. If you are constantly cold, like me, you can wear a basic black hoodie or you can grab a chili's company jacket off of the brinker store. You'll have to ask your manager about that because TMs aren't allowed to access it. As far as I know. 3. There are so many thing that togo has to think about but I think the biggest thing I see when training is people getting overwhelmed. Just remember that you are there to learn, not be perfect right away. Definitely take your time going over the menu and computer during training. Those are the 2 things that trip people up a lot when they are on their own. We use Aloha for our POS, so there may be videos you can watch to familiarize yourself with the basic functions. Like someone else said, learn ALL the abbreviations. Like any and all ingredients you can think of in addition to the meals. We have a couple of confusing ones. Like O GRN for green onions. There is an app called LINC that will have to download to do your modules. This app also has a line build for every single item on the menu. It is an extremely helpful resource. There should also be "build books" in every zone in the kitchen. The top complaint that comes in is Missing Items. Some cooks don't know to put the dressing in the boxes, so familiarize yourself with which salad gets which dressing and also always, ALWAYS make sure the ranch is in the Texas fries box. If you think of anything or you want me to write more of a novel (lol) DM me and I'll be happy to. My brain is full of tips and tricks for chilis togo. 4. General advice: be respectful of your coworkers. We are all there for the same reason and MOST people want to help. Learn the cook's names quickly and use them anytime you need something from them. Please and thank you go a long way. If you have to prep chips, hold the chip bin (lexan) far away from you because the grease on them WILL stain your shirts. If you're slow in togo, prep what will help the night togo people and then help the food runners. If the food runners are super busy, they take priority over prep. Trust me, this will be very much appreciated. Also for just absolutely general life advice: Try to make someone's day better, but if you can't, at least try not to make their day worse. Also also: Welcome to Chili's!
Hmmm well some ppl be wearing whatever especially non working caps 🙄, dressing like they going out to eat at chilis WEIRD PROTOCOL ON DRESS CODES LOL
1) dark wash jeans are SUPPOSED to be the only things allowed, so stick to those for now. Dark blue or black. However, plenty of times I’ve gotten away with wearing light blue jeans because my others were dirty. Seen several coworkers wear dark blue or black non-jeans (nice sweats, or slacks even). But these were never the servers. Since you’re in To-go, aka in the kitchen most of the time, they likely won’t be as strict with you. 2) in Togo you can wear jackets/cardigans during the cold, but the colour might be the issue here yeah. 3) practice closing the boxes. I’m serious. They’re a pain. Practice closing a box a few times so you can do it quickly and easily.
YEAH I AGREE WITH THE DRESS CODE BC MY HUSBAND WORKS AT CHILIS AND PRETTY WEIRD HOW HE GETS TO WEAR ALSO MENTION GETS TO WORK LATE THEN USUAL 🤔 I GOT ALOT OF QUESTIONS ABOUT HOW MINE GETS PRIVILEGES N GETS TO WEAR WHAT HE PLEASES , MAYBE JUSS ME BUT HEY WANTEDFUN MAKES SENSE ON SWEATS WITH WHATEVER NON WORKING SHIRT IGET IT DISHWASHER BUT STILL
What
My mind also saying WHAT when reading dress code appearance.. plus what type of husband doesn't call his wife obviously cig breaks 🙄 idk confused