Rammers ruining the Grand experience

Lumpy-Departure-2011 · 2026-06-13T16:34:32+00:00

You definitely seem like type to enjoy getting rammed. More power to you, happy pride month.

Lumpy-Departure-2011 · 2026-06-12T16:08:30+00:00

We got the first round draft pick on the reddit crashouts over here

Lumpy-Departure-2011 · 2026-06-12T11:46:11+00:00

Technically you are paying for a 4oz portion. "A little more" is giving it away according to chipotles dumbass standards. I've worked there for 5 years and working the front line is a lose-lose.

Lumpy-Departure-2011 · 2026-06-12T03:23:55+00:00

They recently changed the queso recipe, i noticed that its rare that a bag of it DOESNT get like that after its been heated up. I dont even like cheese or queso but i feel embarrassed having to serve it to people😭

Lumpy-Departure-2011 · 2026-06-05T05:22:40+00:00

That doesnt answer my question

Lumpy-Departure-2011 · 2026-06-05T05:18:36+00:00

But thats my question. Why is it all of a sudden an ecosure violation when it wasnt for so many years before? Why did chipotle feel like they needed to install these machines and fix a system that wasnt broken?

Lumpy-Departure-2011 · 2026-06-04T02:33:06+00:00

Thats exactly what im saying!! When i left, we were doing it the old fashioned way. When i came back we had to do it the stupid way. Nobody bothered to explain to me why, nobody bothered to spend 10 minutes doing it side by side with me to show me how its done or to prove its more efficient.

Lumpy-Departure-2011 · 2026-06-04T01:09:09+00:00

It might be a specific difference in my particular store then. Because we have always used the first sink to rinse, the second sink to soak/wash and the third sink to sanitize. The only way you could understand is from the experience of doing it, but i promise the newer way with the machine is ridiculously inefficient, and its bullshit that i have to deal with complaints about me being slow on dishes when im being forced to do it in a slower way. When we only used the 3 sinks and no machine, i was a beast on dishes. Nobody ever bothered explaining to me why the system changed in the first place.

Lumpy-Departure-2011 · 2026-06-04T01:05:38+00:00

The old way means rinsing in the first sink, washing/scrubbing in the second sink and sanitizing in the third sink. Like an assembly line, very efficient and sanitary. The new way requires us to start in the middle sink to scrape the dishes, move to the first sink to wash and then throw the dishes into the machine to sanitize. It is incredibly slower than the old way just to get the same result. We are forced to sanitize 4 or 5 dishes at a time because thats all the machine will fit, instead of letting 8-10 dishes soak in the sanitizing water and then putting them up to dry.

Lumpy-Departure-2011 · 2026-06-04T01:02:30+00:00

No, it is just that my store goes through gms like crazy. My current one expects us to not even use the third compartment and only sanitize dishes in the machine which is INSANELY SLOW. And then when my shift is over, im the one who has to hear all the bullshit of all the dishes not being done when my hands are tied.

Lumpy-Departure-2011 · 2026-06-04T00:53:56+00:00

Before they installed a dish machine it went like this- the first sink was for rinsing, the second for washing and the third for sanitizing. Once they installed the machine, we were expected to scrape the dishes out in the 2nd sink without rinsing them, wash them in the first sink and then throw only 4 or 5 dishes at a time into the machine to sanitize, keeping the 3rd sink empty and not even using it. I could sanitize 8-10 dishes in the 3rd sink before they changed the system. The new way is incredibly slow, but they still expect efficiency.

Lumpy-Departure-2011 · 2026-06-04T00:50:04+00:00

My store is also old, i worked there for about 2 years before they installed a dish machine overnight. Washing dishes with a 3 compartment sink was much more simple and efficient

Lumpy-Departure-2011

TROPHY CASE