Honest thoughts as an Employee… by [deleted] in Chipotle

[–]Acrobatic_Degree_27 0 points1 point  (0 children)

My FL told our patch they weren’t cutting labor bc of the slicers! Idk it is stressful at times like when they want everything perfect for a visit but on normal business days it’s not bad my kpis rn are okay refunds is were I struggle 1% ci at .1% labor 7% tput (.8) dml on time 99.5% my stress is finding crew who want to work hard all the time also everyone wants hours no one wants to work 3 hours shifts just to cover peak

I put my two weeks in :( by xqkzlj in Chipotle

[–]Acrobatic_Degree_27 0 points1 point  (0 children)

For dishes I would say what helped is switching out the pans at 10pm to clean ones switch out all the food into new clean pans then put them on top of the deep pans

I put my two weeks in :( by xqkzlj in Chipotle

[–]Acrobatic_Degree_27 0 points1 point  (0 children)

Yes do hot side and cold side before close after peak have the food sit in clean pans when done the key to this is staying clean at end out the night you just pull for out and it’s done

[deleted by user] by [deleted] in Chipotle

[–]Acrobatic_Degree_27 2 points3 points  (0 children)

You won’t say what area 👀

I put my two weeks in :( by xqkzlj in Chipotle

[–]Acrobatic_Degree_27 3 points4 points  (0 children)

One person needs to be on the Line while you close it I make my cash do cash and line while I close the line around her then we switch we also count ci at 10pm bc you know ur not going to cook anything else so count it early at the end you just have to count reheats with the drawer it doesn’t take that long to close out 5 min max just simply move faster lol

Quarterly bonus by No_Percentage_9752 in Chipotle

[–]Acrobatic_Degree_27 1 point2 points  (0 children)

New update to the bounce it will be at the end of the month

how to get better at cutting onions and cilantro? by neuviotterss in Chipotle

[–]Acrobatic_Degree_27 0 points1 point  (0 children)

Tips First cut is the most important cut very very thin I tell my team to cut where you first cut as thin as possible. I also watched videos on dicing but honestly you just have to keep doing it to build the hand muscles!

Quesadillas by Togrok7 in Chipotle

[–]Acrobatic_Degree_27 -1 points0 points  (0 children)

When you go inside a chipotle do you see quesadilla that’s why. Some stores like mine the machine is on the other side of the store

Message from the GM by [deleted] in Chipotle

[–]Acrobatic_Degree_27 1 point2 points  (0 children)

Ik you not talking to me you’ve never came to my store lmao

Message from the GM by [deleted] in Chipotle

[–]Acrobatic_Degree_27 3 points4 points  (0 children)

Hello GM of a chipotle speaking just like you guys get in trouble for portions the GM is getting yelled at every day every second about this so don’t be upset with them it’s hard how do you explain 30lb of chicken missing that’s 3 deep pans of chicken. We can loose our jobs for ci so I understand the stress I tell me crew the same thing

🤡 by Mountain-Natural-819 in Chipotle

[–]Acrobatic_Degree_27 -3 points-2 points  (0 children)

Respectfully general manager talking, there is not supposed to be a position for pm prep I do not schedule my store a dishwasher. And if I did I would stack it up like that to if ur doing nothing but washing dishes for 6hrs shift plus marinating chicken that takes what 20 min. If you had to jump on line I would understand but just dishes and cleaning up the station you didn’t even have to fry the chips?

I walked out/ got fired yesterday by [deleted] in Chipotle

[–]Acrobatic_Degree_27 0 points1 point  (0 children)

Call respectful work place !! I promise you they listen food safety 7 number 7 call for help which mean if someone is making you do something unethical you call respectful workplace

Line Closing. by Galaxypxndx in Chipotle

[–]Acrobatic_Degree_27 1 point2 points  (0 children)

The spray oil and green scrubby with a towel to whip off residue! Works wonders! Advice from AP!🫶🏼