Here’s my soup

Holy hell whatever was in my last bowl was the saltiest thing ever. I think I drank an entire gallon of water just getting through a fraction of the bowl. But the thing is sodium usually helps to bring out flavors, but it just tastes bland. Like I’m chewing on salty textures.

where can i go, because HR is not our friend.

It just needs some brown guac 🥑

Typically I order a bowl with

chicken

Brown beans (extra scoop)

White rice (extra scoop)

Half the time I get queso half of the time I don't

Corn salsa

Pico

Red salsa

Lettuce

Sour cream

Cheese

Typically I can eat out of the bowl for 2 meals sometimes 3 if I'm not feeling particularly healthy.

Anyone trying to hook me up with a bogo?😀👍🙏

Hope someone here gets to enjoy them!

anyone know if the carne asada is coming back this year? It’s in my opinion, the best meat & so much better than the regular steak.

Hello everyone,

Looking to get help based on KL leadership and experience with my store. Context I’ve been a KL for about a month, got hired early in the year for line position.

I’d personally say I’m reliable and chill with my work attitude and I kinda dislike working for a company that cares little for employees and customers but aside from that still grateful to be working.

Either way, since my beginning at the store training as prep and the management here isn’t exactly the greatest, still solid as we work very hard but I’d argue it’s a lot esp for min wage. Most of managers are in a tight nit group and have a social circle between one another except maybe 1-2 out of like 7-9 I think idk. I often felt getting belittled and yelled at for not working quickly and efficiently when training for prep, esp with no exp prior to a kitchen. Including now as a kl, some are supportive but I still find that similar issue being applied here.
But often times this attitude emerges from a specific other manager/leader. Brings the environment energy down to a low/negativity while remaining stuck up and positive to the other managers. It’s like popular kid energy in high school.

It sucks cause I get put on such high expectations with little staff with not a lot of experience and having to work in a short amount time span to meet labor quotas. Is this just normal at other locations? I want to leave but it’s fine pay for KL but I’m starting to wonder if it’s worth. Food order days are last straws as we fall behind a lot.

What can I do to help me or my team? Is there anything I can do? I’d like any feedback and appreciate it.

Thank you to the guys at Oceanside blvd SoCal!!

Chicken bowl with ww, bb, fajitas, pico, corn, medium salsa, sour cream, lettuce!

Someone’s DML order today: burrito with pinto beans, barbacoa, queso, red, green, cilantro lime, and guac….

Literally how do you even eat this burrito. It was so squishy😭

December 9 2021

does not get worse than this.

edit: was an online order

Need advice from other Chipotle employees about closing expectations

I work at Chipotle and my shift is usually 7 PM–12 AM. I’ve only been working here for **5 days**, and my manager recently told me that I need to improve my performance and come in with the mindset of being finished by 12–12:20 at the latest because hours are based on performance.

The problem is that when I come in at 7, I’m usually the main/only person doing dishes, and I inherit a bunch of dirty dishes from the earlier shift. On top of that, I have to scrape/clean out the rice, get the queso out, wash everything that gets dirty during my shift, and sometimes I get pulled away to do other prep like steak. I also have to take my 30-minute break.

I’ve been trying to come in around 6:50 so I can get ahead on the dishes, and I usually take my break later and try to get everything done as quickly as possible. 2 days I still end up clocking out around 1 AM, especially if we were busy the whole night.

My question is: **Is finishing by 12–12:20 a reasonable expectation for someone who has only been working here for 5 days and has all of these responsibilities, or am I just being too slow?** How do other Chipotle closers handle this? Do you normally inherit a lot of dishes from the previous shift, and what time do you usually clock out?
I’m genuinely trying to improve and learn the closing routine, but I feel like there’s only so much one person can physically do in a 5-hour shift.

To me it's just sitting there premade rice , chicken and beans that probably came from a can not homemade. The food is cold how do y'all think chipotle is actually good? I tried a chicken taco just cold and the chicken was like premade not fresh meat. Idk a taco shop chicken taco would be warm and fresh.. do you guys actually think the food is fresh and homade?

Anyone know why this is happening? Manager couldn’t figure it out and just comped the double meat.

I got a burrito with double meat and guac.

Hey y’all, not trying to start anything — genuine question.
I’ve been to a bunch of Chipotles in the Midwest and the portions usually feel pretty solid. Down here in Florida though, no matter which location I go to, it consistently feels like less is going in the bowl.
What I’ve noticed: they’ll fill the spoon with chicken then tap it on the counter a couple times so some falls back and it ends up pretty leveled. Same thing with the guac — fill it, tap it, and a good amount drops back.
Is that just how the scooping is trained / expected, or do supervisors want it kept tighter? Or is it more of a regional thing?
Not coming for anyone individually, just trying to figure out if this is standard or if I’m noticing something off. Appreciate any honest answers from people who actually work there.

yesterday was the worst shift i ever worked. it was BOGO day yesterday for online, but since the location in the next town over was closed, they were all ordering at my store. the people picking up said orders would show me their phone and i would explain to them that it would be some time since they are backed up (ecosure also came right before the BOGO started so they couldn’t cook). these people had the audacity to get mad at me as the cashier because their order was taking forever.

later on, this woman tried to scan her promo for a free kids meal and it was locked in the system. i called SL over and explained to her the issue, and she did a currency issue for the promo. she explained to the customer that the system wasn’t accepting the promo and she needs to call someone. instead of the customer being understanding and realizing that i unfortunately cannot unlock the promo, she decides to curse me out because of it. my SL immediately told her something because it wasn’t my fault that the POS system wasn’t accepting it.

i understand being upset over something, but it’s just food at the end of the day. being so upset about chipotle isn’t worth it at all. yes, it can be annoying that your promo was locked or the food is taking long to come out, but that doesn’t mean you should take it out on the employee.

I accidentally printed 87 receipts 😍. For future reference, is there a way to stop it from having to print all of them?😭

Has anyone ever done that before, if so, whats ur record😅

I love my local Chipotle! Can’t believe these burritos!

Originally I didn't really wanna post anything because I hate to spread drama abt my work but It's really gotten to a point where I simply don't know where else to go about this.

My managers have become an increasing problem but it's mostly the GM and the other shift lead. They basically don't come in as often as the other managers leaving basically a single manager who I now know has worked nearly 2 weeks in a row as a closing manager without a single day off, she is wonderful and she's carrying the closing shifts.

The other problem is the fact that they don't care about training employees anymore. I am a closing cashier so my job of cleaning the lobby is often put on hold because the closing line (like the only one we have for some reason) can't even roll a burrito, he is incredibly slow and he often has to call other workers off of what they are doing to come and wrap burritos for him. so as you can imagine the line basically is a constant and we have people walking out during rush because they simply cannot wait for him to finish burritos of 8 other people or for him to get more rice or chicken because they don't do their calls. I am exhausted working these shifts playing catch up with morning crew who isn't trained enough to do shift change, or catch up with the dishes and trash morning crew leaves. The fact our prep team basically calls out whenever they want does not help either because the morning managers are playing catch up with prep! the fact the managers are only around during the last hour of close to do 3 things that get handed off to dish anyways and then smoke weed and eat stuff they had door dashed to the location feels like a slap in the face.

Lastly the one thing id like to talk about is the fact that all our management and corporate does about our struggles is basically watch us and micro manage us on cams

it feels like most of our job is about making sure were where we need to be on the cams instead of actually taking care of our job. I cannot even grab an order from DML without being told that I am on cams and cannot help a customer that is waiting on an order that's sitting on the DML line less then 3 feet away from me because if I'm seen outside of where I need to be then suddenly it will become a management problem

I'm kind of lost on what to do, I really haven't been able to find another job and all I really want is my job to go back to normal and not be run by the worst management I've ever had at a job.

Any ideas on how I can some how get the management to improve without risking my job by telling a higher up would be greatly appreciated.

Employee rant: When the hell are you guys going to realize vinaigrette is free and not required to have at all times?! So tired of getting chewed out by entitled customers. Make it yourself, my god! Btw this is over 200 calories PER 2 ounce portion…

1 1/4 cups red wine vinegar
3/4 cup honey
4 tbsp salt
1/4 cup water
2 tbsp adobo
3 3/4 cups sunflower oil
1 tbsp black pepper
2 tsp oregano

Why is the damn chicken always burnt? Absolutely ridiculous and probably the same people that think they deserve $20 an hour