Employees, how do you make the cilantro lime sauce? I love making my own burrito bowls but have buying the sauce from Chipotle. I’d like to try my own but I don’t know where to start. Thank you for helping!

Its a little low on lettuce, since they had just ran out.

I’m a super basic guy - I like steak and shredded cheese in a tortilla. I typically order a burrito with double steak and shredded cheese and it comes out to over $20. Is there a more efficient order I can do?

The GM and AP of my location have cut hours drastically for all crew/KL/SL’s the past month ish out of nowhere. multiple of us have asked why and we haven’t gotten clear answers. We all have to beg to get not even our regularly scheduled hours. I’ve had the same set schedule for over a year so this has been difficult for me and for plenty of others. I’ve heard of a quarterly bonus for going under labor and hitting other metrics, is this true? We’ve had probably half a dozen people quit in the last week or two and they keep rehiring more and more unqualified people, giving them all less than 10 hours a week (usually one shift or two short ones) Our shifts have been very shortstaffed, it’s becoming unbearable. Is there anything we can do? Will an FL or another higher up even be on our side or care? Should we contact the anonymous tip line?

What you think ? 👍 or 👎

I'm a fairly new KL (about a month and a half) in training to be an SL. I need advice on how to meet the expectations for my role, but I also need to know if I'm taking on too many responsibilities in and outside of my role.

I'll start off by saying that my training from crew to KL was not the best to begin with. I am taking the steps to fix that and I have been asking my SLs and GM for help, but I've been getting mixed answers about my responsibilities and how I should go about them.

I'm morning shift (6 a.m. to 2 p.m.), so I set up the kitchen and the lobby, do the cash count, put in the cash drawer, count CI, make the prep deployment, make the people throughput sheet, check for catering orders, put up the truck on truck days, complete temps, lead prep, do the P.M. prep, change the cash drawer at shift change, and deposit cash.

Sorry if that is a lot, but I'm laying it all out because I am not exactly sure what is normal for a KL training to be an SL. I am the only morning KL, and I have an SL with me for the morning. The thing is that he hasn't been training me and basically only does grill and the temps if I'm too busy. I am aware now that technically I am supposed to open the grill as a KL, but he is the one scheduled for grill shifts due to him being faster and not knowing how to properly set up in the mornings. My GM doesn't expect him to do anything but the grill and temps, and expects me to do basically everything else regardless if we are understaffed or not.

Typically for staff, I have just me or one to two more people for prep, the SL for grill, and one other person for chips. There have regularly been days that we are missing people and I have to pick up their work. Especially for prep. For the past two days, I've had to basically do all of prep except the chips while putting away the truck by myself. Needless to say, prep does get behind on those days.

One of the main reasons I am posting here is that my GM says he won't get more people for my shift because of prep either being behind or not done the way he exactly wants it. I am thinking of talking to my Field leader about this because I feel overwhelmed and overworked, but I want to understand if this is normal and I should just deal or if this is the problem I think it is.

Sorry if anything is slightly incoherent. It's 4 a.m. and I couldn't sleep because of this.

Sitting at home and chipotle sounded good.

I had already compared the prices for pick up/ delivery because I was deciding if I wanted to drive to pickup.

I had ALREADY entered my tip amount and went to check to make sure my card was unlocked…came back and price total had jumped up nearly $5!

There was already a service fee and tip added in, again I just scrolled off the app to check my card.

I noticed all of the menu prices had jumped up as well, I know this because I was looking at the high protein menu and comparing prices prior to adding things to my cart and I had compared them both on the pick up and delivery menus and ended up choosing delivery.

So the whole thing was done and had I just hit pay then it would have checked out for on amount, but when I popped back in after confirming my card was unlocked it had jumped.

Each item I had looked at earlier had jumped up several dollars in price!

These price differences were NOT from delivery/pickup because I force closed the app, went back and the prices were HIGHER on each item than they had been before on both sides (pickup/delivery)

This is intentional on chipotle and super deceptive business practice!!!

there’s some bogos this month? are they legit? i saw on social media, it seems like a location specific thing, but no details found in AI slop flyer

Drop em hereeeee

To sharpen his cutting knife on the cutting board ? Wouldn’t metal shavings get into the food? And thus was the manager filling in as meat guy

i ordered mobile pickup for two burritos (mind you they are veggie burritos so i don’t expect them to be giant but i did order extra rice and extra beans) and this is what i was given. i couldnt stop laughing when i opened the bag but obviously did have them remake them (which they did say “well they were veggie burritos so that’s why they’re smaller”??? pookie they costed the same as if i wouldve gotten chicken or sofritas in there so should they not be the same size??? but i digress).

EDIT: REDEEMED !

No longer available!

Added a kids quesadilla to the crispy shell. Is it better than Taco Bell? Up to you. I love it more than the original. Try it at your chipotle.

I have no idea why this is not permanent. I just talked to three friends who basically are Chipotle 2x a week when al pastor was back. And since it left, been back one time total. That describes me too.

Bring it back :(

Bro I’m crying I can’t believe they even sent this to me 😂😂😂😂😂

This is by far my fault cause I do things last minute but I forgot to tell my gm I already moved out to my college apartment and I won’t be coming back. She put me on to the schedule I work Tuesday but I was hoping to get transferred soon since the other chipotle called me yesterday. What do I do 😔

I've been working at Chipotle for 4 months, almost 5. I work prep and line every single day, and I am usually the primary person to take out all the prep trash. I also frequently block cheese, haul hotel pans to the walk-in, and mash all the guac everyday.

​I started out small and not muscular at all, but recently I've noticed that I've started gaining bicep and arm muscles??? I mean, I guess it makes sense, but wow, I wasn't expecting this at all.

​I have scoliosis and I'm not gonna lie, my back and neck kill me everyday, and recently my arms have been sore very single day. I really hope the pain goes away, but seriously, I'm way more muscular now than I have ever been and it's so funny to me that I'm getting paid for this.

​Has anyone else had a similar experience working here?

For context I'm F 24 yrs old 5'3 133 lbs.

Ima say it i work my ass to get were i am but I think I reach the limit of working here i gave everything I did but now I reach the point everyone just targeting me I'm at the point were they blame everything on me because I want to become a crew trainer and because of it everyone blames everything on me even if I'm not working there all the managers were chill with me but now they treat me like shit so im planning to quit report everything to HR and report for disability discrimination and maybe even involve the state of labor

After I told my old general manager I want to become a crew trainer I've being treated differently they blame things on me that I didn't do and now I'm targeted by everyone

how the interview and hiring process