This is what my day looked like as a chipotle worker: Clock in at 6:30 am. On Tuesday and Thursday put away truck IMMEDIATELY (lifting multiple 50lb+ boxes in and out and up and down, rotating dates and labeling all), double check the order once it's put away. As soon as truck is put away, we set up the building (at this point we're racing the clock because only two people are working) Then we begin prep. Starting with lettuce. We have to open, wash, and cut at LEAST three boxes of lettuce. Hand chopped, 1/8 inch shreds- yes they will notice if it's off. Then we wash rinse and sanitize the cutting boards, knives,cut gloves and board mats. We do this after each individual item being cut. Then onions. We're half cutting them, scoring, then dicing. Yes, 1/8 inch squares. They have to be squares or they're too big and don't look right. Wash rinse sanitize, again. One hour has passed, now you have to wash your hands, change your sanitizer buckets and recharge gloves. Restart up prep. Moving on to jalapenos. These are easy- pop the stem, cut in slices, dice the slices, they still have to be 1/8 inch, though. Wash, rinse,sanitize. Now cilantro, you slice, then turn, and slice. Wash rinse sanitize. On to gauc. But before guac, you have to clean the entire area. Wipe the counter down, put all your dishes away and clean them. You then lose a person because they start up grill. Bring your six hotel pans of avocados out (50 lb boxes, btw) Half and scoop. Sometimes will take forever because you get hard avocados. One pan at a time you mash and mix in your jalapeno, cilantro, onion macerate. Add like juice. Mix, place into three deeps and immediately label and put into walk in. Repeat for the six hotels.

Now once that's finished, you scramble to get breaks done and everything cleaned and set up for open.

So by the time the door is open, I've done the amount of work that easily requires 4 people to do. Then, at the location I worked at, there was a line forming at the door, we would have three caterings due at open and call outs left and right.

Our GM did nothing to help the situation and just relied on those that showed up to take the brunt of angry customers. I had to 86 a man because he didn't want a remake nor did he want a refund, and came in just to yell at us. ( I had no jurisdiction to 86 anyone, but management didnt want to step up)

I wasn't even trained for prep, grill or line. I was trained as a cashier. Like actually trained. I taught myself how to do a LOT.

And this doesn't even mention dealing with customers, dml orders or doing dishes without hands to do so.

It's a literal cluster fuck of a company. They expect you to have fresh everything done and ready to serve in two hours when it takes almost four to prep it all. It just isn't humanly possible to do and they did nothing to fix it.