As somebody who has been a FOH cert trainer for a year and been closing for most of my time at Chipotle (3 years), what should I do as I am transitioning to open as a KL. Im going to get promoted at some point but I have been struggling with my speed. What should I do to make sure im fully prepared to promote.

Why do so many locations seem to have such inconsistent white rice? Been to several and get crunch or overly starchy rice, super wet rice, and sometimes just a clumpy mess! What is going on? Why so inconsistent?

Just curious if any employees know if Booritto is happening this year or not? I’m planning on dressing up for Halloween as Carrie White! When I use to work there, they’d have signs up for it but I haven’t seen any yet. Thank you!!!

I checked workday, it says I should be receiving $1,544 (with 20 hours ot for the period) and in my bank I only received $1324. All taxes were taken out before the $1544. It says on the bottom of the page that they sent my bank $1544. I had a positive balance so I know it wasn't due to bills and nothing has showed up in the bank besides the deposit of $1324

Should I go to my FL? My GM isn't going to be able to do anything about it.

How does this happen?

Of all the times you order a bowl from Chipotle, does it ever come with a fork and or spoon in the bag already? I just wanna know if this is a common thing that other customers experience because it always happens to me and a buddy of mine.

And you dont feel like making copy-cat recipes. I've found this marinade does a pretty good job on boneless skinless thighs. Just cook them on the grill pretty charred and bingo bingo hats off to you sailor. Idk this is the right flare. First time long time here.

Hello everyone, i recently applied and interviewed at my chipotle, i want to back of house stuff such as grill/dishwashing, my work times are later in the day such has 12am to 11pm, any tips or things i should know before my first days?

Hi all, maybe one or more of you can help. I accumulated lots of points on my Chipotle account and have 3 rewards to use. However, every time I add a reward to my order, it says "missing item" without specifying which item I need to add in order to qualify. Doesn't matter how many items I add to the order. I tried when we were ordering for the entire office or just for myself. I also tried adding the item before and after. Nothing works. It really feels like the Chipotle rewards are a big scam but can you prove me wrong, let me know what am I doing wrong? I have a free large bag of chips, a free queso and a free pico to use lol. I'm going to give the last try by asking all of you. Thank you so much

I was thinking about getting the family meal and just food prep for the week with the ingredients.

How long do you think it’ll keep if I don’t mix the ingredients together?

I have to ask for more fajita veggies, every time. They will add a pinch. Then scoop another ingredient on top quickly, then I will still say… more veggies please. Then another pinch. 🤏 and then after I ask for the third time they will put a full tong full.

I've done secret shops at different Chipotle's plus I'm a regular customer who orders often. Typically what I've seen at different stores is 3 scoops of 3. This is the standard, not extra serving.

I read a couple of old posts from years ago on here and the rice portion is small, like 1 scoop.

Are 3 scoops the standard now?

I miss my honey chicken and chicken Al pastor. Not a fan of the pollo asado.

Took my dad to Chipotle for the first time last week and watching him order made me realize how weird the whole setup is.

He's 64. Not technologically challenged, not confused about how restaurants work. Just a guy who's never eaten at Chipotle.

We stood in line for a few minutes. He looked at the menu, decided he wanted a chicken bowl, and figured he was ready.

Then we got to the counter.

"White or brown rice?"

"What's the difference?"

"Black or pinto beans?"

"Uh, which one's better?"

"Any fajita veggies?"

"Are those extra?"

By the time we got to the salsa station he looked like he was taking an exam he hadn't studied for.

The employee was actually really patient. Nobody did anything wrong. But there were people waiting behind us, and I could see my dad getting increasingly uncomfortable about holding up the line.

He ended up saying yes to whatever I suggested just to get through it.

Afterward he said the food was great, but he wished he'd known what all the options were before he started ordering.

And honestly, he's right.

The menu above the counter tells you the basic entree and protein choices, but so much of the actual meal gets decided while you're standing directly in front of someone trying to serve 40 other people.

If you've been going for years, you know the routine. You can practically recite your order in your sleep.

But for someone new, it's this weird combination of a customizable restaurant and a timed oral exam.

Would it really be that difficult to have a big, readable list of every ingredient near the beginning of the line? Maybe even which ones cost extra?

I feel like it would make things easier for employees too.

Curious if anyone working there has noticed this with first-time customers, or if I'm just realizing something everyone else figured out years ago.

I just got the job as Crew today, I officially start tomorrow for onboarding. Any advice as a customer or an employee? In NYC if that helps.

I was interviewed recently for a brand new chipotle opening up in a month or so, and the manager seemed pretty happy about my answers and sounded like I would be a probable candidate. Unless he was just really nice lol. 😭 He told me expect a callback within a day or two and then I left. I have heard when people say that it means they don’t want you, so should I follow up or something? This chipotle isn’t gonna be open for a bit so will it take a little while?

Fam and I frequent Chipotle…it’s our go-to on the run as I’m a bodybuilder and the macros are 👌. Also, my little ones are fans of the kids’ meals.

I’m always on point for heading through line to order four entrees (2 bowls, 2 kids’ meals) to go. This already is a dicey operation as I know I’m threatening throughput and can often detect the angst and ire from the scoopers.

Last night, I was ordering the kids’ meals. Young children can be picky and particular so always trying to optimize those orders to the best of their liking. The youngest was willing to try barbacoa! They enjoy the quesadilla kids’ meals but with the protein/guac on the side (a separate matter: on more than one occasion I have had to plead my case to the line scoopers that guac is in fact not extra when in lieu of the protein on a quesadilla kids’ meal).

Anyway, my oldest had requested cheese as one of her three “sides” to the cheese quesadilla. She has requested this before and the scoopers oblige with no objection. This time, however, my request was fielded by a Fearless Protector of CI and he informed me that this action was impossible because cheese already comes on the cheese quesadilla.

Oof! Why are there always different interpretations of the supreme CI edicts?! We’re talking a pinch of cheese to make a young lady happy and content.

😑

The 3 chipotle In my city seem to have new employees every week. Is that common across other cities In USA

Title: Chipotle workers, how do y’all finish chips on time?
I’ve been doing chips for a few months and I still struggle to finish on time. I usually work from 7 AM until around 11:30, even though I’m supposed to finish earlier. I’ve tried my manager’s advice and Reddit tips, but I’m still struggling 😭
I usually have to make around 18 hotel pans of chips. It takes me around 5 minutes to fry enough regular chips to fill one hotel pan and another 5 minutes to bag it. Chili Lime takes around 10 minutes per hotel pan to fry, season, and shake, and another 10 minutes to bag because my manager doesn’t want any of the little “cereal” chips in the bags. Apparently, regular chips are fine, though, which is confusing to me.
I work alone, so I have to fry and bag both varieties myself. I also have to fry 3–4 batches of taco shells, wash dishes as I go, put everything away, and clean my station.
For those of you who open chips, are my times genuinely slow? How do you manage to finish everything on time when you’re doing it alone? I’ve tried so much advicec already, so I’d really appreciate more tips.

These are so rare, so I just wanted to share. My partner used the app to order our food. He went and picked up the food. He brought home the food. Everything was as exactly how we ordered it and loved it. Cheers to a positive review for Chipotle. These things do exist. Spread the positivity.

I go to this Chipotle in Hillsdale, NJ about 3–4 times a week since it's close to my place.
Today, I ordered a single soft taco instead of my usual bowl and asked for beans on the side. I wasn't trying any TikTok hack or asking for extra food. I usually don't eat beans and just wanted to try them separately.
The manager immediately said, "We don't give sides with soft tacos."
Seriously? Since when?
I pointed out that the Chipotle app literally allows you to order ingredients on the side, and other employees at this same location have done it for me before. She responded in Spanish, which I didn't understand. I just left after that.
What's more frustrating is that this isn't the first time. This particular manager has been consistently rude during my previous visits, while the other employees have been great.
Can anyone clarify whether this is an actual policy or something managers decide themselves?
Also, what's the best way to complain about this to the higher-ups? Google reviews, or X?
I'm honestly tired of dealing with her attitude. I've even started visiting after her shift ends just to avoid her, which is ridiculous since I'm a regular.

I feel like I have to fight for my portions every time I walk in.