Need recommendations on things like what clothing to wear, what to ask, where to go, and so on since it’s kinda the first time for me

I’m curious what the pay is like for a GM? I’ve heard multiple GM’s talk about how great the pay is but they never actually say how much they make. So if anyone is comfortable sharing I’d love to know!

i’m trying to use my vacation pay for my trip in march (about 35 hours), but when i go to request it it’s saying the hours are invalid? help!

My local chipotle consistently takes >30 minutes for in person ordering. They do not utilize the take out side of the store to fulfill mobile orders and it delays the entire process.

I've been next in line before and they go and fill between 10-15 mobile orders before even getting to me.

Half the store is not being used and its preventing any sort of efficiency. My question is how do I get the contact info for the regional manager in my area. It's insane and nothing has been done in the 7 months I've been in this area.

i clopened, and a behemoth of a food order waiting for me. i packed my tiny honda fit with ice and as many boxes as it could handle, and i’m off begging all stores to take some food.

i get back, a full tank now almost empty. almost all of our prep and short shifts call out, i’m praying to gods of all denominations for people to come in. then, our register crashes. no problem, i have guests order online and we’re pumping them out within minutes.

but then our dml crashes. people can still order and pay online, but they have to tell us the order when they get here.

then dml doesn’t accept anything at all. i have to tell all food delivery to cancel, and turn all customers away. it was a bell curve of reactions: some were genuinely cool, most were mildly peeved, some were irate. hell hath no fury like a chipotle customer deprived. (oh, and our blender is broken: no vinny. so there’s that.)

my gm prints out a sheet (in 6 pt font, mind you) of all items and their prices. it’s me against the world— my gm and i were the only people there and she was frantically calling anyone and everyone. so that leaves me. as peppy as a man run ragged can be. and of course there’s an atm nearby. running line by oneself is hard enough. doing it acoustically? pergatory. thankfully, there were many that took pity on a poor soul. good fucking golly.

dr. informed me yesterday i can't work for a week. i'm part time and haven't been working that long. i'm completely fine with *not* being paid for my previously scheduled shifts .... however? how do i inform my boss i can't work? is it in chipforce?

note: please do not attack me for not knowing. im 18 and this is my first regular job as i've worked for my parent's business beforehand.

I just reheated half of my chipotle bowl with a tablespoon of butter so the rice stays soft. After, I added garlic powder, a little ranch powder, and a hint of adobo seasoning. it turned out SO GOOD!

Waited about 30 minutes after my scheduled pickup time for my dinner tonight. Personally, absolutely not something I’m going to be paying for. The chatbot on the app is useless and Chipotle is doing the most to hide their phone number. Anyone got the number/know what I can do?

Past few times I have headed in to order my bowl, I’ve chosen the path of transparency and requested double chicken straight away. I heard this is something appreciated amongst the Chipotle Crews.

When I do this lately, I find that the two scoops all happen so quick but if you focus intently you will notice the second scoop is quite wimpy as compared to the first. This is not double (2x)! SKIMPED!

I will have to resume my practice of requesting chicken while holding back my intent of double the poultry rubble. Hold the command until I see the scooper’s first scoop to know what they find to be a respectable amount, then slip in the “oh, you know I’ll go ahead and do double, please.”

If I continue to see the wimpy, skimpy second scoop, I’ll definitely pull the “can I get just a little bit extra 🤏, please?”

I'm a friend of a friend of a friend that works the front end. They say that currently family members (sisters) are working together in the management team of the Bellevue, WA Crossroads location, when that is extremely prohibited by corporate policy. This is creating a toxic work environment for its front end staff and everyone is worried about termination if they report it. What should I advise them to do?

So you're thinking about working for chipotle. well lemme tell you the pros and cons that i have seen. and it seems like it is the same anywhere else. but please lmk what your experience was in the comments

Cons when i got hired

1. Was told that id work full time as morning shift. I was given only night shift hours and barely 15hrs a week.

2. was told that i would at least work 4 training closing shifts before closing by myself. the second closing shift of mine was solo.

3. they are always short staffed. sometimes you will work solo and they are always messaging for people to cover shifts.

4. every one of my shifts were worse than the other. with being micromanaged by my managers being worse and their attitudes ruining my experience and stresses you out till you make more mistakes for them to then micromanage again.

5. Closing the store takes a lot more than you would think (I've worked at other restaurants before this and this is worse). lots of bending over and scrubbing. basically say goodbye to your back and feet.

6. Every five minutes your manager is asking you to do (insert random French word because chipotle thinks it makes them feel bougie and probably jack up prices)

7. Even with your discount, the food is still over priced if you get more than one thing. say buying your SO something. also if you are buying multiple entrees. you only get the cheapest one free.. not the one that's for you, but the cheapest because money hungry businesses'.

8. Closing big or ~moist~ burritos. Ho offense to people who buy them. but everyone hates closing your burrito. no amount of "thank you" or "Good job" will make anyone feel better about it. order the sauces on the side if you want extra.. please.

9. Management. my manager is really nice, but my shift lead is all up in your face with an attitude a lot.

10. them trying to be fancy by making their employees learn random French words because saying "restocking your line" just doesn't make sense. also their whole code for the bathroom thing. if you serve a"" tingling Mexican food, you shouldn't have a bathroom code unless you want a number two happening on the bathroom walls (its already happened at my restaurant twice).

11. Paycheck. You get no paper tips unless you close or im assuming open. ive never done it so i cant verify the opening. but if you are mid day, you don't get shit. also tips are like 1$-4$ a person.. so not great. also working minimum wage sucks because you don't ever work a full week anyways.

12. Shifts I've noticed come in anywhere from 3-7 hrs. so you are working almost everyday to get full time. that is if you get lucky enough to get full time. expect 3-5 hrs shifts for at least your first month. some unlucky souls don't have any days off because of their low daily hours.

13. i haven't experienced this myself but I've been told it happens by coworkers. your schedule might change without you knowing. either someone said you'd cover without asking you and management doesn't verify, or something happens. again didn't happen to me, but has happened to others i know.

Pros when i got hired

1. Customer orders is usually a brain dead task. i mean its one scoop more or less for everything.

2. You get one free entree per shift. and you can make it which is nice. even though con #7

3. The people who work there are nice most of the time.

4. if you are sick, they actually want to to be home. like you will be fired if working while sick. might be a con for some. but its in your contract that they can fire you if you clock in knowing your sick. and they can get into HUGE trouble if they make you work anyways. also they cant make finding your replacement your problem. they will also get into HUGE trouble if they do that.

sadly I think these four are all i can come up with.

All and all, not the greatest. I'd recommend working anywhere else. but if you are desperate, then well so are they. Either way lmk if you've had similar experiences or have another pros because this is sad.

i've only ordered it twice, and the next time i went to place an order they had replaced it with the brisket. i knew it wasn't permanent but i was surprised that it seemed to leave so quickly. the normal chicken is okay but lacking flavor imo and i just crave the al pastor every time i go. so, does anyone know when (or if) it will be brought back?

I find it weird that in my training, we are explicitly told that if you are a regular or come often, you get more food. I've seen it in practice a few times too where my trainee said that someone is a regular and to give them more protein then you would someone that isn't. Also yeah working conditions suck like some others have said. EDIT: Forgot to mention. When I got hired, I was told I'd work full time and morning shifts. However I've only ever closed and work like 15hr or less an hour. Sucks ass getting off at 11:45 because I've only had one training night and expected to know it all... there's LOTS to do when closing front line..

this dude i haven’t seen in 4 months works at chipotle made me the best burrito ever and i think im bisexual it was soooooooo good and he was so kind

What's your opinion ?

I think cutting people is rude, especially when the line behind your friend is long. How's that fair to people waiting ? You can't be without your friend for 5 friggin minutes ?

New +25 extra points in rewards for adding a double layer or side order of tortilla - Is this only a one-time offer or can you do it daily?

thank you much

Ive been training people but im not labeled as a CT, never been offered to take my test until now. I was wondering, do CT’s get paid more in general? or do you get paid PER person you train, how does all that work? Or do u not even get paid at all

There’s nothing wrong with the food. I live in Minnesota with several possible locations.

Anyway, I stopped going because in 2021, during the time when many places were having staffing issues, I specifically checked the hours for the Chipotle near my home.

Put in an ordinary mobile order of your standard burrito bowl at 8:35, store set to close early at 9 pm. I got there at 8:45 and they had already locked the doors and were clearing up. Fine, annoying but whatever. I assumed they had not received or made it.

Then, I saw one order on the mobile order shelf, and that it had my name on it. I knocked and pointed to what was clearly my order- I get you have to close, but mine was right there! At that point I was a little steamed, so I hung around and tried to get their attention for 5-10 minutes. Left when they started laughing.

And I still got charged the approx $12 and was never refunded. Heard later that that location had bad reviews. I’m 99% sure someone made it before locking up so that they could eat it themselves.

Now, I haven’t ordered from there on principle. However, there is a different location near my work that my coworkers enjoy that doesn’t skimp on portions or have rude workers.

I do enjoy the food, and I’m often really busy at work. Is it worth trying a different store, or is the mobile ordering itself the problem?

I went in say 8p and a worker seemed to be prepping food in the back. He pulls out a 30”x30” bag of something marinated. What was that? It honestly may alter how I feel about eating there, ngl.

How tf do i use this? I'm a SL so im not sure if that changes my options in the app or not but im literally just trying to see my schedule and if i go to the "my schedule" option i get a calendar with some days marked with colored boxes but it doesn't say my shifts! If i go to my planner it shows me the next couple days but not my actual schedule!

As a second job, is it possible to not work with guests right off the bat? I’d like to run grill or dml or both but not talk to guests, my job is public facing and I’m tired of their bs.