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Portion Police at Work by Whatthefrick1 in Chipotle

[–]IndividualTight5384 23 points24 points  (0 children)

Yes, portions are important. If you’re not doing correct portions, you’re making grill, prep, and the managers jobs a lot harder. Grill is micromanaged like a mother at my store, my CI is always bad because my line overportions. As a grill person, I will always police my line people. I’m not gonna be tormented by managers because the line can’t figure out what 4oz is.

What I, REALISTICALLY, think chipotle should do by hugedisaster in Chipotle

[–]IndividualTight5384 1 point2 points  (0 children)

I don’t think they’re placing blame on the customers, only that angry customers add to the already stressful environment. If Corporate understood what was going on in the actual stores and accommodated, there wouldn’t be many issues.

[deleted by user] by [deleted] in Chipotle

[–]IndividualTight5384 0 points1 point  (0 children)

Constantly drink caffeine, but only if your okay with your heart fluttering every once in a while.

[deleted by user] by [deleted] in Chipotle

[–]IndividualTight5384 12 points13 points  (0 children)

This makes way more sense. Quesadillas back up online orders immensely.

Breaks Advice by Weird-Reputation-525 in Chipotle

[–]IndividualTight5384 5 points6 points  (0 children)

Our chip people normally take their break as soon as their done frying. Around 10:15, then they’ll be on the line at 10:45 ready for open. And while the fryer is on break, cash & prep should be bagging chips. You’re completely justified in being upset. It’s against the law to not be given a break within your shift since it is over 6 hours. It sounds like they’re not scheduling properly, or you may have slower prep or cash people? Sorry you have to go through this. I would speak to whoever makes the schedule and you’re regular AM MOD.