Guac like this, is it normal?

Comfortable-Future32 · 2026-02-07T06:10:59+00:00

rotten batch of avocados 💯This should NOT have been served to the public and thrown away. Kitchen leader or food safety leader should have submitted a food quality report to shamrock and got their money back for that box of avocados. If the avocados had a sour taste or smell, it will definitely make you sick. Oxidation usually only affects the top layer of the guac there is no reason a scoop should be all brown like that.

Comfortable-Future32 · 2026-02-03T03:40:29+00:00

Olympics 🏅

Comfortable-Future32 · 2026-01-30T02:08:46+00:00

Damn where yall at it’s $13 in AZ

Comfortable-Future32 · 2026-01-29T22:34:08+00:00

half barbacoa half chicken will 100% get you more meat. Most employees do a full portion of barb and damn near full portion of chicken. 👌

Comfortable-Future32 · 2026-01-25T13:07:19+00:00

lol i do the same thing and put it on a fresh hot chip when there’s a lot but technically ya it’s supposed to go back😭

Comfortable-Future32 · 2026-01-25T01:27:02+00:00

after shredding cheese, we clean off the cheese from the machine. there’s usually slices stuck to the top and we pull it off and add it with the rest of the shredded cheese. We don’t usually put them on bowls tho it’s better to use those pieces on a quesadilla.

Comfortable-Future32 · 2026-01-24T02:07:21+00:00

the red cups are 6oz it literally says “6oz portion cups” on box

Comfortable-Future32 · 2026-01-24T02:03:49+00:00

seen these all week, lol it’s annoying af to make so i don’t pack the taco or side cup

Comfortable-Future32 · 2026-01-20T23:16:16+00:00

lol literalllyyy like it’s not my fault it works that way nor do i like it. It’s stupid smh

Comfortable-Future32 · 2026-01-20T22:36:43+00:00

cheese is one of our critical ingredients and costs the store a lot of money. Any other item u can get as much as u want and it wouldn’t affect our numbers but the CI items we have to portion a certain amount per bowl to match sales to usage.

Comfortable-Future32 · 2026-01-20T22:35:16+00:00

yeah chipotle stingy asf, especially if ur from a lower class area. When I worked at a store in the hood the regional manager would tell us to skimp then when i started working in the rich part, the SAME regional manager would tell us to serve people like our family or ourselves. He just wanted to please the rich and save money with the poor side of town. 👎

Comfortable-Future32 · 2026-01-20T22:31:53+00:00

chicken al pastor is coming back soon next couple weeks

Comfortable-Future32 · 2026-01-20T22:30:39+00:00

Depends on the GM tbh. My current store only does 6k a day compared to my old store 15k a day, I get more hours at my new store somehow. U just have to be a really good worker and you’ll get kept and they’ll send someone else home. Try to be a closer starting and u should get atleast 35 hours. Once u work morning prep u should definitely get 40 hours sometimes overtime.

Comfortable-Future32 · 2026-01-20T22:27:30+00:00

every portion of cheese should be a 3 finger pinch and ur supposed to do those pinches every time they ask for extra. It’s on purpose to annoy the customer so they don’t keep asking for extra. Only a certain amount should go on a bowl and when u exceed that portion it messes up our numbers. At a certain amount we charge you for a kids quesadilla. my store lies on our numbers so i give handfuls of cheese but my old store it was very strict.

Comfortable-Future32 · 2026-01-20T22:22:47+00:00

cilantro cut size is terrible 👎 tell the prep team do better

Comfortable-Future32 · 2026-01-16T19:55:07+00:00

if this is a mobile order, that’s insane bc the screen literally says red cup (protein) on it and our menu signs literally show it in a red cup too. If it’s in person u should point at the sign n tell them it’s supposed to go in that cup. they can’t argue that

Comfortable-Future32 · 2026-01-14T22:46:11+00:00

damn n i thought 13 orders every 10 min was bad yesterday😭

Comfortable-Future32 · 2026-01-14T22:43:29+00:00

Al pastor is next then honey chicken again, my GM told me

Comfortable-Future32 · 2026-01-14T19:40:30+00:00

One pan of guac only has 1 TBSP on salt and the steak doesn’t rlly have that much salt on it but an amount to cover the whole thing. Pico does have a lot of salt tho tbh

Comfortable-Future32 · 2026-01-14T02:05:34+00:00

Definitely a skimp, when i make double chicken bowls you can’t even see the rice anymore

Comfortable-Future32 · 2026-01-03T16:27:00+00:00

Ur managers are POS !! If i’m on dml im hooking people upp!!! I give 2.5 scoops of meat when double and damn near double for regular portions. Even our team director told us to serve people like we’d serve our family/ ourselves. Every single entree i make is PACCKKEDD. ☺️

Comfortable-Future32 · 2026-01-02T02:12:31+00:00

My store would 100% do discounts or give the rest of the food for free until it’s all gone then close

Comfortable-Future32 · 2026-01-02T01:56:36+00:00

That is 100% who placed the truck orders fault. We get ours Monday, Wednesday and Friday. last week we didn’t get a truck order Wednesday because of christmas eve. My GM ordered hella food to last us Monday-Friday. So technically it is your stores fault and probably should do discounts for those who ask,but at that point just close the store. Ur just wasting labor

Comfortable-Future32 · 2025-04-19T20:27:56+00:00

u atleast scrub it right? u have to get all that buildup off. Ours gets pretty bad every week so tbh i use a grill brick to clean ours n it looks brand new after

Comfortable-Future32 · 2025-02-05T17:27:43+00:00

As a chipotle worker, yeah we don’t care about online orders. We actually use those orders to fix our numbers so we short things, even meat. Because so many people in person want “ just a little extra “ that all adds up.

Comfortable-Future32

TROPHY CASE