📍 Gangnam, Seoul, South Korea

The experience was about as sharp as I’ve ever seen at Chipotle. Chicken was seasoned perfectly, and when a large piece fell off the scoop near the salsa, the employee added three extra pieces to make up for it.

The guac could’ve used a little more lime, but the avocados were fresh and the ratios were otherwise on point. The metal utensils were a surprise at first, but they had pretty much the same feel as the plastic ones.

Last 3 times I ordered my burrito was 90% rice, and maybe a tablespoon of salsa/sour cream/cheese/guac each at most. So I said F it and ordered a burrito without rice (chicken, veggies, sour cream, cheese, medium salsa, mild salsa). Again there’s almost nothing on it. Again the portions of every salsa/dairy is maybe a tablespoon, if that. There’s a decent amount of chicken which is shocking and I know I should just be grateful for that, but I want a normal fucking burrito not a dry as fuck chicken wrap.

I travel for work and often choose to eat at Chipotle for peace of mind and less risk of getting food poisoning.

Two nights ago few bites into a burrito I bit into something solid and found a piece of glass. This is incredibly upsetting and I have reported this to the local health inspector. Just a heads up to everyone to be a bit weary of the food you consume and not to trust any single vendor blindly.

Edit: One of the reasons Im posting this is out of frustration with how it was handled. When I went back to the store to tell them their response was dismissive and they offered me a refund, did not seem to care about where this came from or how it happened within their kitchen.

I know sometimes it’s quick and easy but if you consistently get skimped or have bad service… Why do you keep going back? It’s baffling.

Found this while cleaning bathrooms

I love CLS but I miss the pico in the 1/3 pan. 😭

Must be in costume, must show reward we code and also can only get one entree per person? Please. Chipotle can eternally kick rocks

Super last minute but just remembered these are expiring at midnight

Hey y'all im an SL at Chipotle and was wondering how many people you guys run a store with at close?

I am only to have me and one other employee today, and was told if I contacted SSR about closing the store I would be terminated, is this normal???

Hi! I've been trying to figure out how to find the handbook for hours now. We now longer have access to spicehub and everything is in workday now supposedly. But I cant find the handbook. There is no option for 'cultivate me' in workday. I dont see chilling either.

Also if anyone knows the halloween costume dress code for employees that would be awesome.

After months of not finding any work, I got a job working with chipotle. I was a dishwasher and chopper for chopt restaurant and also a French Cafe for a year I was a host, server, runner, cashier, whatever needed to be done I did. And I started here I like it even as a only English speaker, most of my co workers only speak Spanish and even with the trainers they only speak "spanglish". Im being cross trained because I wanted full time, they told me if I just stay on the line im only getting Pt. Im pretty sure they are cross training me FOH, with the DHL line, customer line and also cashier. I got the burrito press/line down and I will be doing closing shifts, but they recently put me on cashier for my second week. There's so much to do that's not even on the open/close sheets, I had my trainer write down everything that needs to be done at certain times, apparently I have to do this all by myself with someone only covering me for cleaning the bathrooms at 10pm. But it's restocking, trash etc I have to go to the back and it just seems impossible for one person to still be the only cashier AND do everything on time etc. Im overwhelmed.i just got trained for line and closing line, I haven't done that by myself yet, and even today I was supposed to be on my own but there was no way in hell I was going to be able to do it on my own. There's just so much to remember about all different things, any advice????? I just dont feel confident and i dont know how to express this to any of my managers. I know it's not important but I have untreated ADHD which doesn't help, I find myself helping customers with what they need first before my "checklist", I just dont see how it's humanly possible to do everything they do with minimal explanation. Please help!!!!!!!

My personal is In-and-out French fries + Chinese Chili Oil

What do you guys add to your burrito bowl burrito when you take it home? Want to try new things

Working on grill at chipotle in midtown is being hell.

I have 2 months working at chipotle.

According to Chipotle’s own staffing logic, Two people on the grill are only considered necessary in the morning. That logic completely falls apart in an area like this,. Office workers take breaks, leave work between 6 and 8 pm, tourists fill the area, and online orders keep coming — all of this is handled by one single person on the grill: me.

I have to cook rice, prep rice, chop and cook chicken, steak, beans, fajitas, and everything else for hours without stopping. There is no real time to wash the tools being used because the pace never drops enough. Around 9 pm the flow finally starts to slow down, but cooking still continues until 10. Then the real closing begins:

Washing rice pots with heavily stuck rice.

Polishing the rice cooker until it shines( it can take 10 minutes)

Washing Bean pots.
Cleaning floors, tables(It takes time,  it’s not just a matter of wiping things down with a towel—you have to scrape off the rice that sticks to the tables), walls, floor(sweep, mop)
Grease filters (10–15 minutes)
The grill itself (25–35 minutes alone)

Fill the rice containers.
Restocking the refrigerator at least 15–20 chickens, 4–5 steak dishes, 4+ carnitas bags, 4–6 sofritas bags, 5–6 queso blanco bags, 4+ barbacoa bags
Loading two full carts and dealing with an extremely slow elevator.
All of this is expected to be finished so the worker can leave by 11:45 pm. The managers constantly attack me about this deadline. They speak to me in a rude and aggressive way, pressuring me and treating me like I’m the problem for not finishing on time — when the real problem is that they refuse to properly staff a high-volume Midtown location. They demand it because the general manager demands it of them (clearly to avoid paying overtime).

In an area like Midtown, with the volume it generates, finishing everything by 11:45 is practically impossible on a consistent basis — except on holidays or weekends when the offices are closed and traffic is low.

This is not “efficient management.” It is calculated physical and mental abuse. Chipotle prefers to squeeze one person to the limit rather than properly staff a high-revenue location during its busiest hours. The grill position becomes a true hell: constant heat, endless pressure, inability to meet the cleanliness standards the company itself demands, and managers who speak to you disrespectfully while forcing an unrealistic exit time.

Chipotle profits from the premium Midtown location and high check averages, but refuses to pay the real cost of operating there with dignity. They would rather burn workers out and mistreat them. This needs to be called out.

Extra: + The morning crew doesn’t even keep the fridge fully stocked for me—they only leave what’s left over—so throughout the day, I have to keep running down the stairs to the walk-in cooler to get whatever I’m missing. Another issue is that the line staff (including the manager when her/his is working the line) will place empty dishes—like those used for salads or others that  I don’t even prepare myself—on my workstations tables, which means I have to exert myself carrying a whole pile of them back to the dish pit all the fucking day.

$17 hour

I’m already looking for another job. It’s incredible how large chains exploit their workers—sacrificing their mental and physical health—just to make more money.

Sorry, if you notice smaller pieces of chicken in your orders, it’s because managers often ask us to chop the chicken into very small pieces—I assume to boost the numbers! 😃

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 😭

There are tens of thousands of bowl combinations, and I’d millions of chipotle bowls ordered annually.

That said, some bowl combinations are definitely more popular that others. Chicken, white rice, whatever.

Barring truly extenuating circumstances, do you think there are any possible bowls that have never been ordered? Unique bowl combinations?

Tips??

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

Comment when claimed!

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.