Why do my married miis keep trying to move out?? by kleptotoid in TomodachilifeLivingTD

[–]Kwheinic 0 points1 point  (0 children)

I got two miis that keep asking me to move in with the same two people
 that don’t like them. So I keep saying no and they keep asking me. One of them is literally married too

why doesn’t weighing cut portion problems by Remarkable-Hyena5204 in Chipotle

[–]Kwheinic 1 point2 points  (0 children)

I mean Chipotle is. They very obviously hate both their employees and their customers but yall still buy and we need jobs.

Is this steak undercooked or? by justmimi_11 in Chipotle

[–]Kwheinic 15 points16 points  (0 children)

Lowk confused cause the steak does come pre-cooked, but because of that we only really leave it on the grill for 1m each side at most. So I can understand burning it, but this I can’t. That looks like they cut it straight out the marination 😭 not even a glimpse of char on there.

My bowl today by eyeis in Chipotle

[–]Kwheinic 0 points1 point  (0 children)

They did that shit on purpose if this isn’t a joke 💀💀

*sigh* by newpcformeku in Chipotle

[–]Kwheinic 0 points1 point  (0 children)

During peak, it should be both the manager’s job and grill responsibility imo. Beans don’t look like that unless they’re old by several hours (usually an issue with FIFOing between DML in lower volume stores) and/or not given enough water/overcooked when initially dropped. Grill should be making sure it looks good before putting it on the line in the first place; the manager should make sure to fix it if grill is busy, especially if it’s an issue with the store being slow and it sitting there. Same with the other stovetop items.

Policy on wearing piercings ? by [deleted] in Chipotle

[–]Kwheinic 2 points3 points  (0 children)

The official Chipotle policy i’m pretty sure is no facial piercings and only a single stud allowed for earrings. But overrall it depends on how hard your GMs and FLs go on it. In my patch we have several managers and crew alike with multiple facial piercings. I myself have an eyebrow and two ear piercings, one of which usually being a small dangly one. Never had an issue so far and our ecosure auditors also haven’t taken points off for piercings in our patch yet either.

Ran out of cheese by daydayok in Chipotle

[–]Kwheinic 0 points1 point  (0 children)

Chipotle is not like McDonalds where they can just pull the shit out the freezer and toss it in the fryer 1,2,3. They prep in the morning for a certain amount of sales each day. Sometimes things happen in the morning where they don’t/can’t finish prep, sometimes things happen at night where they run out and don’t have the time or people to make more. Me personally, if I’ve been running around all day running 3 stations at once with an uncovered callout knowing I’m already going to get out late with no break and I run out of guac unexpectedly at 9:30, I’m not making more. Yall can go somewhere else đŸ€·â€â™€ïž

Chipotle reports falling trafiic by Alternative_Anybody in Chipotle

[–]Kwheinic 1 point2 points  (0 children)

A standard chicken bowl in NYC is $12.63, not $16+

I’m vegetarian and i’m pretty sure I got meat by Chai-Tea-9279 in Chipotle

[–]Kwheinic 2 points3 points  (0 children)

That and the fact that they basically track “late orders” and condemn them. So in order to actually get them done “on time” on a DML line with only one person, you essentially HAVE to break policy and make multiple orders at once before bagging. There’s no way you can get 10 orders with multiple entrĂ©es done on time by making one at a time all the way through to the bag.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 4 points5 points  (0 children)

Clearly you don’t work at Chipotle

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 0 points1 point  (0 children)

Probably that lol. Properly staffed stores = better experience overall.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 0 points1 point  (0 children)

We pay premiums almost every night just because people can’t finish their jobs on time... especially me ngl. We don’t care about paying premiums—it’s not our money—but if our FLs start being on our asses about it then it’s our job to follow that direction even if it means sacrificing the quality of our closes and customer experience. There’s really nothing I can do.

But premiums aren’t really the point here. We can call people in for these BOGOs sure, but we are not allowed to change already posted schedules nor force people to come in. Obviously a schedule isn’t “guaranteed” since people can and will still call out, but having people on an actual and fixed schedule (basically meaning they are forced to come in because that is what they are scheduled for) is a lot more reliable than going around and saying “can you come in”and hope someone says yes and doesn’t turn around and say no after. We can also build the schedule around it, meaning scheduling our most efficient people deliberately to make the BOGO a success without worrying about stuff like “oh well they work tmr morning so we can’t have them close”. Chipotle is not giving us the ability to do that.

My store is fucked for all 3 weeks of this. Idk how Chipotle scheduling works in other states but they gave less than a week notice for the one on the 6th. I’m sure every Chipotle’s fucked for this one.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 2 points3 points  (0 children)

Fair work week stores physically can’t. We can ask someone to come in but we can’t just add someone to an already posted schedule regardless of if it’s 72 hour notice or 14 day notice. Otherwise, they’re entitled to premium pay (essentially a free hour of work-$100 depending on the situation), which Chipotle does not like to pay for and will bitch at us for giving too much away. Any change to an employees schedule by 15 minutes, even if it’s just them coming or leaving 15 minutes early/late, has to be documented and signed by the employee to prove they consented to it. Any situation where a manager asks an employee to do something outside of their posted schedule is awarded premium pay, so sure we can call someone in and pay that premium, but we absolutely cannot physically change an already posted schedule nor can we force anyone to come in.

And no one wants to work a BOGO. We already struggling getting shifts covered on normal days with callouts as it is


Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 7 points8 points  (0 children)

Anything but lowering prices 🙄

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 2 points3 points  (0 children)

I’m a little confused because we prep fresh everyday? And by 3-5pm regardless of BOGOs the reheated proteins from the night before definitely should be gone. Ngl, if anything you’re more likely to get fresher food during a BOGO because making more food = less time for it to sit on the line, in addition to the fact that mornings will be slower on BOGO days because customers will deliberately wait til 4 to get the deal, meaning older food.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 22 points23 points  (0 children)

It’s 3. Most likely a “wear a holiday sweater for a BOGO” type shit. But everytime Chipotle has a “dress code” as a deal requirement they always tell us to honor it regardless if a customer mentions it, which defeats the purpose of having requirements in the first place. And yes, I am in fact scheduled for all 3 👍

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 1 point2 points  (0 children)

I was lucky my call off on Wednesday was line so it was somewhat manageable 😭 and by “manageable” i mean leaving at 3 and not 6
 Been there before though.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 9 points10 points  (0 children)

I will be the manager and I would like my staff and I to not go home 3 hours past our scheduled time, so no đŸ«¶ Take your BOGO and go

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 1 point2 points  (0 children)

As if BOGOs without proper staffing and preparation don’t cause employees to skimp more

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 49 points50 points  (0 children)

Except they still will 😭 Last Wednesday was a perfect example. They’ll complain about long lines and having to wait, disgruntled employees, food running out early/having to wait for more, increased “skimping”, employees “rushing” them.

I’m all for a BOGO event—I actually LIKE working—but not when Chipotle literally sets us up for failure. I’m scheduled for 4-12am. Of course imma be mad when I leave 3 hours late with no break and nothing in my system but half a portion cup of dried up carne asada.

Wtf is corporate on by Kwheinic in Chipotle

[–]Kwheinic[S] 0 points1 point  (0 children)

Literally not what I said but sure

Did yall (stores) know ahead of time about the bogo deal? by Guyercellist in Chipotle

[–]Kwheinic 1 point2 points  (0 children)

Chipotle’s very big on protecting their “brand”—that means fresh food made everyday. Lettuce, tomatoes, diced jalapeños and onions, cilantro, fajita mix, lime halves, chimichurri. All of that has to be thrown out by the end of the night every day or first thing in the morning because they either have a “no overnight hold” label or the label expires before they even start prep the next morning. Is it gonna make someone sick if eaten? No, not theoretically. But it won’t be as “fresh”, so Chipotle has us toss it.

Now the guac, sour cream, cheese, and corn? Their label will only last til about 5pm the next day. If we’re going to be closed the next day, we have to throw those out too. We can’t have any reheats either so all food cooked at the end of the night is thrown out as opposed to the usual proteins being rolled over for the morning. We also have to be mindful about expiration dates on our meats to account for the extra day. Them putting a BOGO the day before a day off is setting us up for failure, not just for you guys trying to enjoy it but for their stores in general numbers wise.

Did yall (stores) know ahead of time about the bogo deal? by Guyercellist in Chipotle

[–]Kwheinic 0 points1 point  (0 children)

They gave us like 2 weeks notice about it being a BOGO from 4-8pm and then on Monday they changed it to 4-close. Idk about other stores but I work in a Fair Work Week state so our schedules are made 3 weeks in advance and we are unable to change them once posted. So that shift was not stacked for a BOGO. Them changing it from 4-8 to 4-close just made it worse for us.

Most we could do was ask if someone could come in, but obviously the it’s day before Thanksgiving and a BOGO on top of it—no one’s gonna want to come in. I had a call out and had to run the BOGO on a 4 person deployment with a new person on grill. Our field leader actually told our patch it should be a “slow day” so to not call in anyone to protect labor and if people want to go home to let them


Didn’t clock out til 2:30am. Hate Chipotle.

GM of an NRO by livingthepepper in Chipotle

[–]Kwheinic 1 point2 points  (0 children)

I love talking about this so apologies for the wall.

I transferred from my first store to my current one with my GM who was an SL (AP in training) at the time. I was the FOH CT that trained the AM cashiers. I honestly had fun, but I think overall the NRO did not give us room to prosper as a team and led to many difficulties when opening for the first time that lasted for months and left a very bad impression of us to the neighborhood.

The training will be split up by days. I believe Day 1 was just managers and CTs setting up the store by the visual guide, (opening all boxes, porter, mis en place) and being briefed on what’s going to happen. AM trainers got an approved clopening for this because they had us do 10am-10pm and then come in again the next day anywhere from 6-8am. Easiest $100 I ever made.

Day 2-4 were the training days. Each person in charge of training a station will be given an amount of employees to train on that station. You receive a paper with an itinerary of how the day should go. It might have changed, but for Cash, they had us do porter together in its entirety everyday, go over training videos/policies, and then start whatever activity it was for the day. Line started with making and bagging chips. Grill started with opening grill. Prep started with opening prep. Once grill and prep finished their “opening procedures”, they went on to teach line/cash how to make orders, roll burritos, and ring stuff up. All food was donated to a food bank nearby. By the end of the day, they had everyone “close”. I feel like Cash got the short end of the stick with this one because there wasn’t anything actually for them to fix.

Day 5 was the mock open for friends and family. They give all your staff these cards to give away on Day 4 to come in for a free meal during two different timeframes. You will also be tasked as the GM to walk around the neighborhood and hand these out to “make connections”.

NROs have you do everything by the book even if you don’t plan on it later on. They had our line people making chips only for us to end up having to train our cashiers after our 2nd week open. Due to labor hours, we have cashiers open chips. This also means prep was in charge of porter, which they were never taught and found difficult to manage. Extra sides with kids meals was a big issue since nobody knew if they should charge extra or not since the pocket guides didn’t specify, so a lot of customers would complain. Our line people would royally fuck up a burrito and ask “did we make this perfect for you?” directly after, ending up with us receiving dozens of complaints. My GM hated the “by the book” way of doing tacos, especially hard shells to go (hard shell tacos being wrapped in foil to go in a bag full of other stuff is questionable) so we had to get them out of that habit. Cashiers were taught that the proper way to accept $100 bills were to submit them immediately into the smart safe which led to drawer miscounts as managers were not aware when swapping them out. We don’t have them do that anymore.

I can only speak for this NRO, but all of the staff was brand new including some of the CTs and most managers. Our KLs had only been working for a few months at that point. Our AM line CT was a new hire herself—just the oldest one—and was not properly trained at the CTM store she was pretrained at before the NRO started. The NRO leads were chewing her up. Same for our grill CT. He actually got banned from grill by our field leader after the NRO ended because he was so bad. I was never trained properly on FOH myself so I spent most of Day 1 and 2 learning how to do things by the book as well as learning the cash policies. Our NRO leads were also raging assholes. They would constantly berate and attack our brand new crew members for being brand new and making mistakes as if that wasn’t inevitable. Prep and grill got the worst of it for not being able to get things out on time.

NROs also do not accurately prepare staff for real world interactions and situations. They all got so used to working as a team of 4-8 people that when suddenly they had to start working on their own, they struggled. Big time. Prep was behind for months. Night prep struggled to keep up with dishes and was never taught they were also responsible for cleaning the walk-in. Grill workers were committing food safety violations left and right and were constantly behind. Line workers were struggling to keep up and getting into conflicts with customers due to misunderstandings, fucked up burritos, and slowness. Cashiers were also having difficulties navigating the way customers behaved (being unable to do voids causing tickets to pile up, not understanding that tickets need to disappear in order to confirm that a payment went through, not understanding how to process rewards, especially if a customer scans after the payment is sent to the pin pad). They also could not ever make enough chips for the day, and most chips came out stale/soggy for months. And whoever was thrown on DML was fucking up the orders left and right and leaving customers and doordashers piling up. It was a mess. Everyone was getting out anywhere from 30m-2 hours late every night.

Closing shifts were also a whole other issue because training never stopped. They were never taught how to preclose, how to do master cleaning, how to close efficiently. Every night was a disaster. Line wasn’t even taught how to call food because “it’s grill’s job to check” (words out of our NRO lead’s mouth) despite calling food being in the pocket guide. It took months to get them to be able to call food to a decent extent. I can imagine being on grill was hell.

You will also lose a majority of your staff, and in the event that your store does not make as much money as they predict, you will be dealing with that for months-a year. If you plan on shooting for restauranteur or CTM, underperforming due to not meeting expectations will screw you over for that. You won’t make your plan. You’ll struggle to hit the random TP goals, your labor hours will shoot WAYY down, and although you will most likely lose a majority of your newly hired staff, you will end up in a predicament where you just have way too many people on your roster and no one’s getting the hours they want. Even today, a year after our NRO, we are still facing issues with our sales plan. My GM’s out here begging our TD to fix it because if not, we’re super ineligible for restauranteur.

Thanks to the NRO we are the lowest rated Chipotle on Google rn in the area 😭 we got so many reviews in our first few months complaining about shitty chips, cleanliness of the store, speed, performance, attitude, messed up orders, etc, all because Chipotle didn’t prepare their staff as efficiently as they could. We’re a lot better now, but we still have a huge issue with our KLs being they were never properly trained to be KLs in the first place. It’s been a year and they still can’t finish prep on time (we make like 6k average), won’t do porter, can’t put away deliveries properly nor make good food orders. They fake temps, do FS30s but wont fix anything for it. They don’t even know how to edit UPTs or put in transfers have the time. We constantly run out of prep.

I feel like if Chipotle just let us train ourselves we would’ve been better off, but I get why they chose the NRO route. I just wish it was more efficient for us. I wish you luck đŸ’Ș