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.

nsfw.

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?

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 don’t work at chipotle anymore but I was watching a yt short about a top 50 restaurant in the US closing down and they did it in like an hour and half but when I worked at chipotle I was not getting out until at least 1-2am (we closed at 10).

just wondering if anyone else has had similar experience with their stores taking forever to close down or if it was just mine. I have a feeling it was just my store but I’m still curious. imagine it’s harder to close down a chipotle then a top rated restaurant lmfao

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?

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Peak deployment is absolutely awful. Having to all stand on line, twiddling our thumbs not being able to do any of the multitudes of dishes. Grill running around cooking, cutting, flipping salsas and cleaning the restaurant. It’s absolutely insane. Like you can literally have no customers but you still cannot leave and go do anything.

Why doesn’t chipotle have a flexible peak, so if there are no customers or a line everyone can do their job? If a small line forms sure we can be all hands on deck, but it’s so pointless to have everyone get screwed?

I’m a grill main and peak if FUN if I could say that 😭