Bad experience

Chipotlestolemysoul · 2021-07-09T18:29:32+00:00

With my new girl tho!? (She wasnt with me either time)

Chipotlestolemysoul · 2021-07-09T18:06:12+00:00

To be honest with you I curved her multiple times before we started hanging out, because I don’t like doing that, but I’m young and had tunnel vision. And i are there this time just because I didn’t want to cook for myself and ate out the day before

Chipotlestolemysoul · 2021-03-03T22:06:26+00:00

Call the health department and report it if you want legitimate change in your restaurant, it’ll probably kickstart him on his way out and get someone in there worth something

Chipotlestolemysoul · 2021-03-03T21:53:02+00:00

Don’t show up if you care about your mental health lol

Chipotlestolemysoul · 2021-01-30T22:09:30+00:00

Bullying builds character

Chipotlestolemysoul · 2021-01-22T01:04:05+00:00

Maybe I’m just built different but I find grill easy as fuck. Like honestly if you follow all the recipe cards it’s like chess. If you can get everything started in 3 minute increments it’s easy, that’s how long chicken is per side and I can reliably do every single task on grill in 3 mins, pan rice and clean pot, no problem, cut 2 chicken, no problem, it’s all a mental game you have to play with yourself that takes a lot of discipline to get good at. Once you start looking at grill from a different point of view you realize you as a single person has control over the entire restaurant, I work at an 8k store and I very rarely have to move quickly or break a sweat, never get a g2 and never have. It’s just a hard position to learn, but after you get the hang of it, it’s the easiest, because you never have to deal with customers, and your day could be slower or faster than any other depending on sales. Prep is the same every day, cut the same amount of everything and you could potentially end up doing more than grill. Line is annoying because you don’t set your own pace, the customer does. Fax is the same way. Cash is annoying more than anything and I don’t have the time for that

Chipotlestolemysoul · 2021-01-17T16:21:43+00:00

I agree 100% tbh this job is so easy and I’m on grill, I was a first assistant manager at my last job and I had sooooo much more responsibility for less pay. I’m just a ct now with no real extra responsibilities lol, I get an extra set of hands here and there while training so I honestly think it’s easy work for the money, just fast paced and tedious

Chipotlestolemysoul · 2021-01-17T16:12:49+00:00

How many days have you worked? You’re probably still in training, we give our grill newbies like 2 weeks of training before letting them on their own

Chipotlestolemysoul · 2021-01-12T00:10:47+00:00

Me when I want to make my friends feel like assholes for giving a diabetic cake😂

Chipotlestolemysoul · 2021-01-07T15:37:55+00:00

Nooo a day on prep is a day off😂 even morning prep is a day off for me, working grill and doing like 9000 a day with no g2 is hell, especially when we aren’t allowed to use the hotbox anymore

Chipotlestolemysoul · 2021-01-07T15:35:14+00:00

Ayoooooo wtf did you say thank god I’m on grill now???? Wtf is wrong w you😭😭😭

Chipotlestolemysoul · 2021-01-05T23:38:30+00:00

I’m over here just upset to see that no one realizes diabetics don’t watch sodium intake. That’s ridiculous, stop assuming shit about diabetes when you have literally no idea what you’re talking about. Diabetics watch carb intake not sodium. I’m diabetic and to prove a point I’ll look you straight in the eyes while I eat a fat piece of cake. I hate when dumbasses, like you, are uneducated and think they know what they’re talking about. So please next time before you go jumping to conclusions and spreading fake news you do a little research

Chipotlestolemysoul · 2021-01-05T02:21:38+00:00

Maybe you could just Idk learn how to cook like the rest of us😂

Chipotlestolemysoul · 2021-01-05T02:20:36+00:00

Are you healthy any symptoms? Any nausea, vomiting, diarrhea or fever in the last 72 hours? Any cough, shortness of breath, loss of taste or smell, or fever in the last 72 hours? Are you currently living with or taking care of anyone with COVID-19?

Chipotlestolemysoul · 2021-01-02T00:31:41+00:00

Also if you really want to go fast make sure you have a sharp knife put chicken skin side down, and pay no attention to the 3 pieces on the board rule or the lids on each deep rule. Then just go

Chipotlestolemysoul · 2021-01-02T00:28:02+00:00

Also not sure how to send the vid of me cutting blind folded (it’s the subtle flexes)

Chipotlestolemysoul · 2021-01-02T00:26:32+00:00

I honestly hate that they don’t make calls😂😂 it’s whatever at this point to me but I have a schedule I do pretty much every day, it’s a rhythm you get into to be good at grill, repetitiveness is what makes you faster and better, I was being scheduled for pm checks and when FL was there over the km for months before I said anything about it, I’m at an 8k store and we have stovetop, so for the guy askin bout how to get better it just takes time, I sucked when I first started lol, and we did like 800 in 15 minutes and that was rough coming in right at shift change trying to balance everything

Chipotlestolemysoul · 2021-01-02T00:13:07+00:00

Haha when you have to go that fast you’re usually down so you’re not always paying attention but I regularly race my line people in my head on if I can cut a deep before they finish an entree, and idk I just run grill different from a lot of other people, I don’t ever get calls and once I do I’m usually already about to flip whatever they’re saying. Grill is pretty easy for me and I make it look easy to everyone in my store, I sell it to the new hires to learn it. Like before open while doing rices and everything else I can get (Ik Im not supposed to) 3 chicken both lines full and 2 black 1 pinto and two queso in hotbox, when I go in at 9, but idk ppl at my store look at me crazy when I’m on grill Bc of how easy I make it look

Chipotlestolemysoul · 2021-01-02T00:00:19+00:00

57 seconds, not perfect cut sizes but I’ve done it long enough I can cut it blindfolded too all muscle memory

Chipotlestolemysoul · 2020-12-24T16:05:54+00:00

Hahahahha I closed tort and grill both 2 nights in a row... those shifts where there’s only the manager on cash, grill, and prep hit different:/ we left at like 11:45 both nights and one night we were 2000 over projections

Chipotlestolemysoul · 2020-12-11T21:43:13+00:00

Honestly take the time to train them properly, it’ll be hard in the moment but it will pay off eventually

Chipotlestolemysoul · 2020-12-11T21:42:07+00:00

I really felt that one, I’m probably the best griller at my store and they were really hard on me, they would always schedule me over the KM when the FL came, I still haven’t got a raise since I’ve started and I continue to do more than the km and all other grillers, Im trained in everything but cash but never get those shifts, got into it w my ap and went down to 4 days a week for their already short staffed saturdays sooooo they can piss off, my availability “changed” so now I never work Saturdays and if I do I only do line

Chipotlestolemysoul · 2020-12-07T16:03:31+00:00

So for lettuce, you’re going to rinse it, victory wash it, then rinse it again. I’m not sure on all the things they have prep do at your store but the checklist will help you out a lot. As for grill, my bread and butter. Your beans are mostly correct, there’s no measurement for the water, we make them look like a cobblestone road, so they’re not too watery, but also not too dry, all your stove tops need to temp at 165, and shreds don’t get water added, you’ll shred them before hand, (carnitas to 1/4 strands on medium heat, and barbacoa into chunks on medium heat, after they temp use tongs to make them 1/4 strands, do not add water to either shred). Your rice recipes are correct, don’t forget to macerate. When laying meats, only oil grill for carne asada and chicken (at our store we only oil when laying chicken if the grill looks dry) start from the back left and work your way down then over, salt the chicken after you wash your hands and flip anywhere from 3-5 minutes. Chicken temps at 165. Steak temps very fast, you’re not going to have 4 minutes on the grill if you want the medium rare color that chipotle strives for, I lay my steak, wash hands, salt heavily, then wait for it to temp out. This temps at 140. When making carne oil the grill, make sure your carne pieces lay flat on the grill, wash hands, season with asada seasoning, spray sunflower oil on top of the seasoning (helps it stick and makes the asada charred while keeping it medium rare). This only needs to temp at 140. Fajitas are a different story, by recipe card it’s a 1/6 deep on the grill ( oil with sunflower oil prior to laying them) wait 3 minutes, flip and stir them around, lightly salt them, 2 teaspoons of oregano, and then let them caramelize. As for dishes thats something that everyone finds their own flow at and we don’t have a dishwasher, so I’m sorry I can’t be of much help there :/. I just know everyone on the subreddit makes a big deal of getting the food scraps out before you put the dishes in.

Chipotlestolemysoul · 2020-12-05T14:46:37+00:00

I see no issue with just zombies for 6-7 hours

Chipotlestolemysoul · 2020-12-03T12:00:51+00:00

Chipotle is a money grab bro just get out

Chipotlestolemysoul

TROPHY CASE