"I've eaten here about 3 or 4 dozen times. Experience varies. It's nice to have personal relationships in the restaurant business but if you deter from your usual spot assumptions can be in awry. The cooks are usually Hella Good on steaks which is great. They can cook a dag on good sirloin and ribeye. Most everything comes out pretty good. Their does seem to be a trend picking up in terms of waitstaff and managers not understanding or expressing how to wait on customers. Under the umbrella of Aramark and WCU the lines on who runs this restaurant are vague. Perhaps the triple or quad collab of Chiles, Aramark, WCU, and whatever other entities fall under this property create a rather troubling atmosphere at times. Students who have not learned to tip probably doesn't help though they make $14 an hour so this place is butter and they follow protocols for waitress servers and men in the back on food. Discrimination in many brackets runs fairly rampant. I was even kicked out because of some pettiness where the waitress lied and fake teared the manager into believing her when I gave her some sample demonstrations on how to be an effective server to earn tips. Granted, I had mentioned previously not to let tips define service but apparently I was wrong on that one. Their may be assumptions that everyone has fat cat pockets. Who knows. Not a typical restaurant experience as food service gets shuffled around and the industry appears to be on rampage. Customer interaction is scarce as the invasion of cameras is both a bad and good thing especially when allowed to be run by whomever feels like casting judgment, though the refusal to check them based on most likely a ticket placement error is ridiculous. This is the most recent experience where I'm concerned that in many places they have forgotten all the little extras they can do to create an experience. Though at $15 an hour one wonders whether they care how much of an impact they make on other establishments when they are getting paid anyhow. When I waited tables I would have broke bank to go above and beyond at $15 plus tips. Nowadays some seem to take it for granted. Numerous applications put in but they go with the hooters mentality on hiring hoping that pretty faces lacking personality or interaction will fit the bill. Obviously, not a one size fits all. And it's always helpful to learn the perspectives of the corporate ritual in place here to begin to even understand the dynamics involved in lengthy contract incorporation on a historically local-owned business that use to cater to its own peers as WCU alumni. Now they just whisk any ole one in to come run food management here probably best to stick them in the local buffet at courtyard and bring some of the hard worker conversational over for tips and they'll see an uptick in positive reviews most likely. No long standing customer should be kicked out and be threatened with the police over bad service, a $72 ticket error, bad nachos, no fault and no apology service (the casino duplication is offensive when not in the casino), couldn't cut it at the casino so we'll try it here at Chilis (lacking personality and hustle I'm sure) and an inability to train staff properly by managers having to placate to falsehoods by staff. Overall though the cooks are good and in general the service is usually personal for better or worse. It's painful to see the continued verification of why professionals avoid the food gutter on campus these days compared to ten and twenty years ago when this strip was vying with all kinds of ages and professions. Perhaps there stereotypes will disappear when they replace the entire staff with males so they can't use bs excuses or try to disarm men from being men and I'm sure women from being women. As usual reviews are open to change, and since I doubt Chilis is going anywhere let's hope they care enough about their brand and Aramark to clean this place up even if it means hiring all male staff and even cutting some of the others out who have not learned to yes and wow their customers with delight Service: Dine in Meal type: Lunch Price per person: $10–20 Food: 5 Service: 2 Atmosphere: 2 Recommended dishes: Fresh Guacamole, Mix Match Fajitas Dietary restrictions: You can ask for salt and pepper precook. Nice personal."
