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  • It was the mother-in-law's birthday brunch.. and she wanted to go to the new Cracker Barrel that opened near the Cannery on Craig in North Las Vegas. Although this is on the completely opposite side of town from which we live, obviously we had to oblige her for her birthday. This location has a long way to go until it reaches the standard the popular chain has set for service and food. One positive thing I learned from this visit is this location allows you to check in online to avoid the multi-hour wait at the store. When the location near the Silverton opened recently, there were long waits for at least 2 weeks after opening. This allows you to avoid being in the crowd for extended periods of time. This system worked great and we were seated within 15 minutes of checking in with the host after arriving at the restaurant. The service and food at this location is what warrants the 1 star rating. Although they have been open about a week, this staff is uber amped up with loads of servers, corporate trainers, and managers. Our server was completely clueless, forgetting our orders for our drinks 3 different times and only finally brought out the correct drink for the 2 year old at our party when the food arrived. A trainer took our food order and I held my breath that she would make sure our order was correct and come out timely. Our order took well over 40 minutes, came out in pieces, and missing important accompaniments (e.g. Syrup for French toast and pancakes, apple butter for biscuits, etc). Our incompetent waitress failed to come back and check on us, leaving us with empty coffee cups, Cold food to send back, and NO SYRUP!! There were so many people running around this place and no one came to check on us or to make our order right. Finally, when leaving, I refused to pay for the French toast we did not eat because of no syrup being delivered and spoke to a manager. As I waited for the trainer I flagged down to get a manager, I realized the biggest issue this location has to fix. The management need to touch the tables, engage them with light conversation to make sure everything is ok. Along with some staff members that definitely need to be let go, the management needs to do more than stand around and actually talk to the customers to see what they can improve.
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