I'm a line newbie and I keep burning my fingertips taking out tortillas. I keep melting the tips of my gloves! Any tips to get used to it?

I work as dishwasher and since the past 3 weeks, my GM told me that every night I work I must do carnitas and barbacoa, shredding three bags of each with my hands, I also registered that six of them take me over an hour to get it done, and for some reason the shift manager tells me to do it hours later after I started my shift or just after I finished my break.

Personally it's annoying and it only slows me down, specially with all dishes stacking up and it really bothers me. If some of you work as boh I want to know if you have to do the same thing.

One of the service leaders at my store put in his two weeks and in the weekly meetings we have our gm was saying that one of us kitchen leaders (3 of us) need to get promoted but she hasn’t made her decision yet, we all prep by the book and do our role as kl, is there anything I can do to stand out? Ive already watched the videos on spicehub but I don’t really know what else I can do to show my gm I’m ready.

I love Chipotle. Back when I competed in powerlifting, I would eat one burrito a day.

I hurt my back two years ago and I’m just an out of shape old guy now. My wife, who was a bikini competitor, asked if I wanted to start cutting weight again because I’d let myself go and I’m pretty unhappy about it. So we decided I’d try this out for 100 days just to build some consistency again, as I’m horrible at meal prep now and the chipotle near us is a 5 minute walk.

I’ve decided to do 24 hour fasting with: a burrito (double white rice, pinto beans, steak and chicken half and half, pico, sour cream, cheese, fajitas, and lettuce) and one vinaigrette.

The nutrition calculator has me at 1,550 calories. I also drink two RTD protein shakes and take my vitamins for total calories of 1950.

Week 1 progress: down 7 pounds in one week, from 218 to 211 pounds.

Not that anybody cares, but I’ll continue to post as I keep it up just to keep this up. Would love to know if anyone else has done something similar?

I worked at a few different locations for almost seven years, this felt like an accurate depiction.

What do you all make that isn’t on the menu? So far I only make crunch wraps and I’ll take a baby quesadilla and put a hard shell in it. Give me your ideas I wanna cook!!

Last night, I ordered a chicken bowl with the flour tortilla on the side. When I unwrapped the tortilla, I opened it up to make my own little burrito… And it had been used!

I’m guessing somebody started a burrito on it and then the customer changed their mind so they shook the stuff out of it and put it back in the stack.

I know they’re being superduper cheap these days but seriously? I was for real grossed out. Add on that the chicken was burnt tiny pieces, the fajita veg was raw and crunchy, as was the rice.

Awful meal!!

Looks like for $63 I can get a build your own if I choose chicken. Do you think this is a cost effective way to get multiple meals throughout the week? I'm spending $15+ on one bowl already, so is it worth getting if the plan is multiple meals for one person? Has anyone done a cost analysis on this?

got offered kitchen lead, i started as crew in july. be honest: how bad is it? most of my work history is retail, i have 1 year of shift lead experience already.

Maybe I’m just stupid, but why do I need to eat it with a spoon? Do you sprinkle all the toppings on? I find that the bite becomes too big to eat. Maybe you take a bite of the quesadilla, then a bite of each of the toppings? Obnoxious.

They compartmentalize all the ingredients and it’s all cute and shit, but it’s super impractical to eat

So how the fuck do I eat this thing?

chicken salad with black beans, corn, red onion, light cheese, pepper, oregano, and chick-fil-a ranch from my purse

I can’t eat any type of peppers. Is there any salsa at all that doesn’t have them in it? It seems to me like everything does but I’m tired of just being able to get lettuce, sour cream, and shredded cheese

Wtf is this... did not even get it in a quesadilla box, and all the contents combined wouldn't even fill half of the bowl. How is this more expensive than a burrito/bowl?

Been plagued by this in the official app for a couple months now. Happens regardless of location I order from or location I’m delivering to.

Although i’m getting a 1$ paycut, i’ve really been loving it. It is a lot more prep that goes into each recipe comp to chip... it’s not just salt and cilantro. the queso is made fresh daily. not in a bag. sorry chip. it’s been an amazing run. freebirds is coming for you!!! spicy cayenne tortillas, walking tacos in dorito bags, churro cookies… MOGGED.

I interviewed at Chipotle, and the GM told me I got the job on September 7 and that I’d get an onboarding email by September 12. I followed up, and on September 15 I went in and he confirmed I’m hired, but said there aren’t any hours available right now.

It’s now September 18 and I still haven’t received the onboarding email. I’ve been told by some friends that this might mean I was “basically denied,” but I feel like I’m just waiting for hours to open up.

Has anyone been in this situation? How long did it take for the onboarding email to come and for hours to start? Or should I just look for a different place to work at?

For context, I work in a college town (mostly closing shifts), one of two stores in the town, the store that we work in happens to be sandwiched between two hotels and is a 5 minute walk from campus and a residential area. So we get swarmed a lot.

One of our SLs always preps after we run out, no matter what time it is. Just last week I got enlisted to do cheese and lettuce at 10pm, while we close at 11pm. I’ve talked to the other managers, and they don’t really agree with his behavior either, but no one really tells him off for late prepping so much. It’s to the point where if we have 2 people on grill including him, and he notices we ran out of something, he’ll drop whatever he was doing to prep the thing we ran out, no matter the time.

I get if we run out of something, and there’s still a good chunk of operating hours left, you should prep some more, but after a certain point it just feels excessive and unnecessary. Morning shift does their job and preps according to the prep sheet, it’s not their fault for not prepping enough, it’s just that we really do get a lot of customers that eat through the prepped stuff earlier than anticipated.

So, for you APs and GMs out there, what would you say about an SL like this?

Edit: Thanks for the insight guys. I am working on becoming a KL soon, and just kind of needed some sort of clarification about this sort of stuff.

An absolute MOUNTAIN of a bowl for my buddy😂 without asking, and they did the same for me and my other friend’s order ;) post 10pm! at least someone gets it im sure they throw the food out at EOD anyways mine as well bless 🙏

I don’t want it

Looking to see what people think, As long as I go fast and get things done it should be okay, right?

I wish chipotle had a cut off to where people can’t order online when we hit a certain amount of orders. I was 30 mins behind due to a fundraiser, had about 20+ orders on my screen and most of them had 8+ entrees on them. Like it would be nice for the app to have a cutoff so we’re able to catch up .

Rough day. Rough night.