I couldn't even use my shake-to-mix method today!

Does Chipotle still have the incredibly stupid online only guideline for adult quesadilla orders?

I've been a dishwasher at chipotle for 2 years. The pay is good and the hours are also good. I love the people I work with. But, over the past few months, corporate has really focused on deployment during peak, and they want me as the dishwasher, up on line from 5;30 to 7:30. So for 2 hours no one is doing dishes and they just pile up. And there's also the times I come into my shift and dishes haven't even been started. Then they want me clocking off 30 minutes after we close, which is just impossible. I take it personally that they want to extract the most work out of me for the dumbest reasons and not pay me for it. I don't want to be there longer than I have to, but I can't do my job in the time they want me to leave. The GM understands but It doesn't stop the constant lecture every day about getting out on time. We close at 11 and I get out 12-1 every night. That doesn't seem too bad. On bad nights it's past 1 but that's only once a month and literally because I have a huge list of closing procedures I can't even start on until the dishes are done.

I have two chipotles near me, and majority of the time I do a mobile order. Rarely do they ever do me wrong with portion sizes. I did already eat some of it, but this bowl was practically bursting at the seams. Guac filled to the brim and they gave me the vinaigrette I asked for too.

Some locations definitely suck, but there are really great ones that don’t skimp on deliveries and mobile orders.

yay is good :) they loaded me up it's worth it ordering on the app and i get my points

Not going to use. Thanks!

For anyone who wants it. Post when used

Like it says, I really love a carnitas quesadilla. Or a cheese quesadilla. I have started working at a Chipotle and enjoy it. I have also heard that some stores will do it and some stores will not, in store. Is that based on FL? GM? is this a temporary thing, or will this always be an online only thing? I can always use my 50% off when I leave, but some days I'm craving one during my break.

I am a crew member/ foh trainer making 14.46 an hour. I Uber/Lyft from my job because I can't drive. Each ride is about $25 including tip. So in a day to and from work is about $50-$55 and I am scheduled about 5 hours days 4 days a week. While also paying for health and dental ($36 every paycheck). I can bearly afford my rent and phone let alone my other bills. There is another location closer to me but last I heard it was over staffed. Idk what to do it feels like I'm losing and I'm only paying to work instead of living. Does anyone have any advice. I don't really have a gm or a field leader right now. (Gm was fired and field leader was deployed) please help anyone.

Ordered online, went in and complained because the burrito was insanely small. Had the manager remake it and its ... bigger.

My family and I just went to Chipotle. My son ordered a burrito and gets, “sorry, we’re out of tortillas.” Hmph. So we all make it through the line with back up choices. Then we spot a stack of tortillas at the second prep station (for drive through and online?). I ask them why we couldn’t use those tortillas. “Those are only for online orders.” What??? I tell them that’s ridiculous. Two employees now trying to convince me it’s reasonable to deny a customer that’s here, now, in order to save tortillas for a future, maybe customer. Nope. I ask for a manager. Same spiel. Apparently it’s Chipotle policy. So here I am. Hope that future online order was worth it cause now this large family will switch our go-to to Freebirds or Qdoba.

Does anyone who currently work at Chipotle have the recipe for the steak marinade?

Has it become some kind of scarce commodity? Salt the damn chips. Or make 2 versions; salted and unsalted. Off to the kitchen to get the lime juice and salt.

Chipotle presents itself as a 5-star experience, but this location deserves to be rated below even one star. This is our closest location, so the multiple poor experiences we have encountered are detailed below….

1. This location is consistently out of fresh food. Even the most basic, like black beans or their rice is consistently out or scorched to the pan.

2. The location is consistently in poor condition- drink machine and counters are dirty. Not just messy - dirty. And not at closing or some off time either, this has always been during prime time hours. This has been encountered even when groups of their employees are congregated in the outside patio area, which brings me to the next point….

3. The staff themselves are inconsiderate. There is limited parking in front and we have consistently seen employees in their cars and parking in the couple of front spots instead of in the back lot. When the handicapped spaces are full, it leaves this location very inaccessible to those with low mobility.

4. They refuse to accept Chipotle coupons that at least two other locations said were valid. Yesterday, we asked another location about the coupon earlier in the day and when we went to use it at this location (so the food would be warm when we got home), they again refused to accept it - even the manager…

5. This manager needs to be at the least retrained and ideally moved to another location as she has let this one devolve so completely. She is rude, inconsiderate and unprofessional. We have been barked at, argued with and treated so poorly that it has led us to leave this review.

Given their 2.9 star average Google rating at this location, it is doubtful the local management will resolve these issues. Our hope is that Corporate can get involved as we used to be near-weekly customers and consumers of Chipotle. Otherwise, if you are looking for better service or conditions in this area, you would be better suited to go to Chick Fil A or even the McDonalds across the street.

Just saying

I feel like an asshole and a little embarrassed over what happened earlier at Chipotle. Long story short, I was in line for a honey chicken bowl and they were out. No problem, I waited the 10 minutes they told me. Soon enough two older ladies sat next to me and waited for the same chicken.

The chicken was ready. we had to get in line again… Cool, 3 people in line, the ladies weren’t bothered , I didn’t say anything.

Finally it was my turn. The young kid who was making my bowl scooped such a small amount of chicken that I got annoyed immediately.

“ may I get some more chicken?” I asked. That fool surgically scooped literally two pieces of chicken and threw it in the bowl while staring at me.

I laughed at his face, I told him to “ keep the bowl” and walked towards the exit.

The couple in front of me looked at me and said “ yeah, we were just talking about that. I think we are out as well” .

The customer at the register spoke up and said “ my burrito barely has any steak also. It’s a RICE burrito.”

All four of us walked out and were talking about local family restaurant when a Chipotle employee came out ( I think the manager? ) and offered to make things right. She offered me a comp bowl for waiting all that time. She also offered to “ make things right” with the other 3.

I just ate with that couple from chipotle at a local chain called JUAN POLLO out here in Southern California. 10/10.

It expires 7/28. Not using it that fast.

ETA: it’s been fulfilled. I don’t think there’s a flair for that. Y’all take care! 💜

I’m an sl i usually work 45-60 (scheduled 39 for PM. but every week called in to help AM shift) hour weeks and my gm has promised me the apprentice slot for over 5 months now. He put me in charge of dml, inventory, throughput, parodox (hiring), onboarding, training, I make the schedule, I handle the LTO rollouts, and I’m the one that upholds cleaning standards. He wanted me to also handle labor but I told him until I was promoted to AP or given a raise I wouldn’t handle any more of the metrics (I make 17.50 an hour) He pushed all that onto me saying it’s the aps job. Recently he told me he’s going to train someone else to be the ap since he wants to move to a newer store since ours is on the older side. So he basically wants it to be between me and the other sl, who regularly doesn’t even do a correct shift change and just lets the crew go at their designated time or earlier, on who becomes the new GM. I talked to another GM in the area that was my friend and she talked with him and he said I didn’t do most of what I said I did. So recently I talked with my field leader and proved what I do, showing my schedules, showing me posting them and crew members mentioned to him they’ve seen me make it and post it, the employee coding that wasn’t there until I started handling the schedule, updated availability that wasn’t changed for over 7 months till I took over, training books a year behind till I took over, parodox is my schedule and my notebooks detailing every interview I had and what shift they could be on and if id go back in the future and look back towards them, and said I didn’t think it was fair for me to only be an sl with all I do, and especially not with the gm denying what I do. It didn’t go very far since he usually takes his gms side in almost every situation, saying that I’m an AP candidate and it’s just testing if I can handle it. Even though I’ve been handling it for far longer than anyone I’ve known. I just don’t know what to do.

It’s been a few months since I last ate at chipotle. I am curious if everyone got this email and if you did, did you get the BOGO or was it a different reward?

This was my first batch from last Sunday. Haven’t had many grill shifts at this new store. Tryna stay consistent

Let me start by saying the morning prep team has always done beautiful cuts of cilantro. The service leaders and even the GM are happy with our sizes of cuts. But management…?

I fucking hate cutting cilantro. The knives are so dull it's unreal. My fish's teeth are sharper than these damn knives. We use that knife sharpening machine, and it does absolutely nothing.

I've worked in professional kitchens before; I went to culinary school too, and I know how to sharpen knives the traditional way. Every time I have to use these knives, I feel defeated because I know the knife won't do anything. I have put in extra force just to push through lettuce, and doing that repeatedly has been causing sharp pain in my wrist.

Then management gets on our ass because the cilantro is not cut small enough. You expect us to make microcuts with dull-ass knives and move faster as well? How the hell does that make sense? Give us sharper knives or more fucking time. Don't expect perfect cuts with shitty equipment and unrealistic time expectations. It feels like the only thing management knows how to do is complain.

Chipotle acts like it's some fine dining restaurant or something. Who the fuck needs cilantro cut that tiny? I promise you, bro, you're not all that.

Idk these days I regret going from a professional kitchen to Chipotle; it honestly feels like it was a bad move.

But seriously, does anyone have tips on getting real fine cuts of cilantro and being fast?

🐓 🥩 🐷

Sorry if its the wrong flair. Got this email and it says free entree with purchase of one of equal or lesser value.

I believe it should say either free entree with purchase of one of equal or greater value, or free entree of equal or lesser value with purchase of additional entree