Chili's Grill & Bar

This place is horrible but definitely worth the stop

Atmosphere: 5

Food: 5

Service: 5

The pick 3 was perfect for our group.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Fresh Guacamole, Caesar Salad

took 15 minutes for our drinks, another 10 minutes for our order to be taken, 20 minutes for the appetizer and another 25 for cold food. seemed to be a theme among the servers. waitress was hailey. four top got seated, served, and left after getting there 15 minutes after us. also… there was only 2 of us.

Atmosphere: 3

Food: 2

Service: 1

Absolutely disappointed and sad. It was 8:30pm on Tuesday October 15 and it’s closed!!! Even tho on Google Maps it says it’s open. I had to drive 30 minutes from Bryson to a closed Chili’s. What a disappointment

Atmosphere: 1

Food: 1

Service: 1

Love the

Food: 5

Every time I go to this place it’s a bad experience. One time I had to wait forever for food. Today I ordered the bottomless soup, salad, and chip/salsa meal as I usually do. The waitress charged me separately for the salad and chips —- the total was $21.70 for a meal that usually costs $10. She wouldn’t fix it either and didn’t seem to understand how the bottomless lunch wasn’t just bottomless soup. I’m not coming back —- tired of having to train college students while eating in the restaurant.

Atmosphere: 2

Food: 4

Service: 1

DO NOT JOIN WAITLIST ONLINE! We waited almost an hour only to find out we were no longer on the waitlist.

Atmosphere: 1

Service: 1

Great food for the price. In and out in 45 minutes

Atmosphere: 5

Food: 5

Service: 5

What an awesome Chili’s concept on a campus in a little mountain town! The service was so awesome, Anna was genuine and so funny! Nice cold beer too. I will always make this a stop at WCU!

Atmosphere: 5

Food: 5

Service: 5

I've never actually come here and eaten a full meal despite being a student on WCU's campus for two years. We finally decided to try it out after finding out about the "3 for me" special, which comes with a drink, appetizer, and entree for $10.99 (or more depending on which entree you get). I got blackberry iced tea for my drink, baked potato soup for my appetizer, and the crispy chicken sandwich as my entree. Oh my gosh, it was a lot of food! My partner and sister both got the chips and salsa, and it was a full-size appetizer, so we went home with a lot of chips and salsa. The blackberry iced tea was delicious and very sweet. The loaded baked potato soup was interesting and tasted very strongly of queso. The chicken sandwich was HUGE. It was delicious and juicy. The french fries were good, too! Our server was Jiah, who was super sweet and attentive! The "3 for me" special is an amazing deal, especially given that the entree I chose came with a side. It's a lot of food that can last several meals. This location was great and the food came out very quickly after we ordered. I would definitely recommend this place.

Atmosphere: 5

Food: 5

Service: 5

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 the

Atmosphere: 2

Food: 5

Service: 2

Recommended dishes: Skillet Queso, Mix & Match Fajitas, Ultimate Cajun Pasta

We shared a meal because we find that the portions in the US are so big. We had chicken strips, Mac & Cheese, with fries, chips & salsa. Everything was delicious!

Atmosphere: 5

Food: 5

Service: 5

Good food and cool people and good place to work

Our waitress was very nice and the food was good. I would go back.

Atmosphere: 4

Food: 4

Service: 5

Recommended dishes: Fries, Ultimate Cajun Pasta

They NEVER answer the phone.

Service: 1