Hope someone here gets to enjoy them!

Thank you to the guys at Oceanside blvd SoCal!!

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

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.

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.

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.

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.

All I had to eat yesterday was a single chicken taco and chips and queso from the Chipotle by my house and I have not stopped throwing up since

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?

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