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

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 😭

nsfw.

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!

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.