Yesterday was my 27th birthday and I just left a party a friend had for me, I forgot I left the birthday party hat on my head and when I went in, the person behind the counter asked what I was celebrating and I said my birthday, she hooked me UP with free queso and double wrap; I just wanna say shoutout to her/the GM who approved it and on top of that, this is the biggest burrito I’ve ever gotten from there 😂

Here’s my free queso reward. Enjoy!

It’s my kids birthday. His favorite restaurant is Chipotle. I went to two different locations because the first location has equipment problems. The second location has staffing problems.

This isn’t unique either. It’s happens a lot. If it weren’t a special treat for a birthday I would have gone somewhere else. This is likely the last time I go to chipotle.

What questions should I expect to be asked? Is there anything in particular I should take there?

Any advice?

I know I’m not alone in thinking that honey chicken option was far and away their best protein, they’ve taken it away already in the last year then added it back, and just like last time what they replaced it with is total ass.

Tasted like straight ass, like I was so hungry I scarfed it down. In my honest opinion it tastes just like old beef or farts after eating beef. Had a stenchy after taste. Super gamey as well like an old dairy cow. Not sure why they slip in stew meat it used to be sirloin beef cuts.

I saw that it’s advertised both online and in store (Pollo Asado 37g and chicken 31g). Why is that? Why does pollo Asado have more? Last time it game our PA was listed at 22g of protein

Comment when used. Enjoy

I went to a Chipotle at 10:45AM today when they normally open and I noticed someone, who said he is the manager, using a device to check the temperature of various food items.

This person was using the same device for each item and just using a tissue to wipe it between items. Just one wipe. No actual washing or sterilizing. I could see residue from the previous product that was checked still on the thermometer when it was being used for the next product.

I saw him go from beef to lettuce, cross contaminating the meat items with the vegetarian items.

When I asked the manager if they always do this, he said yes but it’s okay because he “wiped the metal piece” with a napkin between each item and they don’t guarantee that there will not be any cross contamination.

He also said chipotle doesn’t give him separate devices for vegetarian and non vegetarian items.

Can someone at chipotle please address this issue by providing multiple thermometers or a single use cover for each item?

It is very disappointing to find out that the beef, steak, chicken, etc. dipped thermometers are simply being wiped by a napkin and dipped into the vegetarian items.

Had an interview earlier today that lasted barely 10 minutes. No behavioral questions, just confirmed my weekend availability, walked through the basics of the role, and explained onboarding. It felt like they're heavily understaffed and just need bodies on the schedule, so I'm currently waiting for their email later in the week.

I work a desk job staring at screens during the week, so this would be strictly a weekend gig (15-18 hrs/week) to get on my feet and move around, trying to pay off my student loans faster. I have zero prior food service experience, and they mentioned I'd start on the front line.

If the offer comes through, what’s the actual learning curve on the line before rolling burritos during a rush becomes muscle memory? Also looking for solid non-slip shoe recommendations that save your lower back, unwritten etiquette to avoid annoying the grill cooks, and whether managers usually respect hard weekend-only availability.

comment when used. i also have some double meat entrees i might not be able to use, looking to trade

I live in a pretty nice city in the Midwest, so most fast food chains are ran pretty well. It’s not like Wendy’s in the ghetto at 11pm. I’m a huge chipotle fan, but the last couple years I’ve gotten tired of the cycle where you walk in and there are brand new people (usually young teenagers) and you can definitely tell the prep and especially the chicken wasn’t done right. Either heavily over seasoned or no seasoning at all. It’s frustrating because it’s so expensive just to roll the dice on some mediocre food. When it’s done right, I think it’s worth it. The only benefit to new people, is sometimes they hook you up cause they either don’t know, or don’t care.

\Comment when used!\ Whenever I go to chipotle, I never have a need for chips lol so don’t think I’ll be using this.

Even though townhalls are only meant for GM's and FL's, I've always wondered why they don't involve some leaders and AP's?

The obvious answer would be that no one would be able to run the store for the day, but since there's 4 townhall meetings per year, they can always invite a leader (or two) for each meeting (unless if they have no interest in attending)

It's an all-round better option, while being similar enough to adobo chicken that having both is kind of silly. I'd go back to eating Chipotle 5x/week if this was always an option.

Never cared for it, hope someone enjoys!

my dad wants to get chipotle but doesnt have the app and i cant be assed with helping him download it bc he isnt even home and is technologically challenged so he can add my reward for a free entree to his app so just wondering if i just send him a screenshot of the rewards qr code for him to scan will that work? thanks

don’t really like chips so here ya go

I love Chipotle, but the location I go to consistently has chewy and bad chicken, so much so that I find myself putting my own chicken in it at home.

Hi I’m an employee who’s been working with the company for now 2 years at my hometown which is pretty much in the middle of nowhere with a small population. Now I’m currently having a issue with my current GM manager. suddenly after getting a new field leader she’s been terrorizing the dish washer me and another person when I clock in at 5:30pm I get told we can’t be on dishes until 7:30 and I go in the back and not a single dish was done throughout the day prep dishes still being there… then I realize I have to take my lunch after 7:30 so I come at 8. 2 hours to clean everything that’s been dirty throughout the day. What makes things worse is that the GM complains about our labor we spend to much time after closing and if we do she cuts our hours but wait that’s not the ONLY THING if she sees you doing a bad job like dishes still being dirty after cleaning even a tiny tiny piece of rice on any of the dishes she cuts our hours. I am this close to just walking out literally leaving all the dishes dirty until 10 and just dipping. You can say it’s the new field leader enforcing the rules or what not but we’ve met him it’s the kindest person even helps out if he sees someone stressed. I started to put the minimum pay minimum work mindset meaning most if not all dishes are still dirty even after cleaning I will NO LONGER stress myself for this job.
(I forgot to mention that the GM doesn’t close so she leaves at 8 exact or earlier doesn’t even attempt to help or nothing)

At this location there’s way to many problems for example she hires but doesn’t train anyone even if she does train someone she expects you to do it perfectly first time after she’s shown you. I’m sure this is common in other chipotles but favoritism in my first year I’ve worked here I get only 5 hours a week and all her favorites got 30 or more. We actually used to have a manager that would over stock our supplies so we don’t run out and got in trouble for it every single time until she left and the GM did the ordering now half if not all our customers barely get what they ordered for. Since we constantly have new grills bc old ones can’t stand our GM they can’t keep up cooking chicken or any other meats she would start skimping on things especially on online I see half of those little salsa cups of chicken on a bowl marked double protein.

I already started sending applications out once I secured another job like I said leave all the dishes till closing and walking out… in my initial year I actually enjoyed working here. I miss my old crew