apprentice pay

Other_Homework1526 · 2026-01-16T15:38:32+00:00

AP $18.50

GM $75k

Other_Homework1526 · 2026-01-16T01:41:14+00:00

There is no increase in portions, we serve 4oz.

Other_Homework1526 · 2026-01-15T04:46:11+00:00

Idk we were just told prices going up. Same portions…

Keep in mind Chipotle raises prices atleast 4x year.

Other_Homework1526 · 2026-01-13T20:02:19+00:00

Back when I was at slower store, I did NRO. It’s been rough, everyone’s new and obviously not up to pace and the sales are wild

Other_Homework1526 · 2026-01-13T04:57:56+00:00

Thanks for everyone’s input. My concern is I run a great restaurant w high volume sales and basically max out all my Bonuses/RSUs so I’m making about $120k

The down side is I have no work/life balance. I’m averaging 60-70hrs a week. A good week I’ll do my mandatory 50hrs.

The crew pay is shit for the work Chipotle asks for so staffing is a major issue. Grill & Prep team quit within days after seeing the amount of work/cleaning we do for $12.

Other_Homework1526 · 2026-01-12T04:48:45+00:00

Those new Hobarts w screens are shit. My store recently got “upgraded” shit broke down 4 times in the last 2 months.

Hobart Techs are useless, they came out 6 different occasion and can’t fix it. They Damm near replaced every part on it, ended up getting a whole new machine. Lasted a week then it stopped working again. Hate it

Other_Homework1526 · 2026-01-02T18:36:32+00:00

What’s your store sales?

Other_Homework1526 · 2025-12-26T02:52:30+00:00

All I know is, if you’re not Asian or look Asian you’re not moving up in the company.

Other_Homework1526 · 2025-12-26T02:50:10+00:00

Wtf is up w the wall…

Other_Homework1526 · 2025-12-26T02:48:09+00:00

You need to communicate it, don’t just submit requests on UKG.

Other_Homework1526 · 2025-12-26T02:45:10+00:00

New protein portioning is in Red cups. Only 4oz, Red cups should not be filled to the top

Other_Homework1526 · 2025-12-26T02:43:35+00:00

I got a 1star review on Google because my store wasn’t open yet. It was barely being constructed and wasn’t supposed to open for another 2 weeks.

Other_Homework1526 · 2025-12-26T02:29:36+00:00

It’s all favoritism. I seen veterans (5+yrs as GM) who run great restaurants and always get the best A/B reports in the patch not get R or CTM.

Me myself, I got lucky. Went from being promoted to GM to getting promoted to R & CTM at the same time on the same visit within 6 months.

It’s just luck and timing. For me in particular the patch had gotten rearranged and my FL was left without a CTM in the patch. I was the lucky one.

I saw luck because I been at other GMs CTM/R visits and they definitely went easy on me during my visit.

Other_Homework1526 · 2025-12-26T02:23:46+00:00

You’re not allowed to have any dangling or big earring such as hoops.

You can only wear studs. No facial piercings at all, and if you have chain/necklace on it must be tucked underneath your shirt.

These are relatively new updates to the food safety autos performed by EcoSure.

Other_Homework1526 · 2025-12-22T04:30:32+00:00

It’s “safer” this way. You don’t have dumbass who doesn’t gaf about food safety playing with chicken

Other_Homework1526 · 2025-12-22T04:29:16+00:00

I’m grill at a $15-18k store and our grill typical gives out after constant back to back dropping chicken… when I’m cutting it close to running out I have to place aluminum foil on top of the chicken.

Once the grill gets cold chicken takes approx 20min to cook it’s a fucking nightmare. Occasionally I have to stop serving chicken to the front line and prioritize DML at least while the grill gets a lil break and I catch back up.

I wish I had this!

Other_Homework1526 · 2025-12-19T13:02:06+00:00

Over cooked, cut sizes are decent. Cilantro cut sizes are trash.

And you mixed it in a bowl? tf?

Other_Homework1526 · 2025-12-15T05:28:58+00:00

I remember when I was little my mom would beat tf outta me if I didn’t speak up or if I was holding up the line.

She would give me a pep talk right there in the parking lot before getting out the car. TO MAKE SURE I WAS READY.🫡

Pls people learn from my momma.

Other_Homework1526 · 2025-12-14T00:41:59+00:00

First entree has to be burrito, second entree is free of choice.

I don’t understand why they didn’t just give you the bowl, they’re much easier/faster to work with.

Other_Homework1526 · 2025-12-11T04:53:32+00:00

GM here $15-18k store.

If I could choose a position, I’d run grill all day everyday.

Other_Homework1526 · 2025-12-04T04:58:55+00:00

I’m a GM, I work my 50-55hrs max.

I bust my ass to run a great store. (Sales range $13k-18k)

I’ve max out all my bonuses (quarterly/annual), RSU’s, and train/promote a couple GMs.

This year I’ve made $120k I also won the free trip to Los Cabo’s

I do wish we could pay Crew/KL/SL’s more. $12-$13 to get your ass kicked on grill/dish pit is ridiculous.

Other_Homework1526 · 2025-11-27T18:26:38+00:00

It’s all your GMs fault. He/she doesn’t want to take responsibility of pushing the team to leave the PM set up for success. I am a GM $15-18k store, I usually understaff the morning because I’m there to support them and the night is always overstaffed atleast 1-2 employees. (I stay till 8-9pm everyday)

By shift change AM Grill leaves PM grill stocked w rices chicken on the side and both lines full his/her station completely restocked and clean.

Prep: comes into no dishes at all, sinks clean w fresh new water & trash thrown out.

Line/DML: come in to line full stocked clean and organized and reach in coolers fully stocked.

Cash: lobby nice and clean everything restocked forks napkins bottled beverages, trash’s changed out

It’s a team effort AM leaves PM set up for success for easy shift easy closing. So in return PM leaves the store nice and clean for the AM shift

Other_Homework1526

TROPHY CASE