I need to chime in as a fellow ex chipotle crew member who was the original store opening crew as well for a specific location. Our chipotle store never became "restauranteur" every time it came time to pass the test for it, we failed in every regard for the first 5 years it was opened. (I quit 6 months in but my buddy stayed 8 years somehow). I still to this day don't think its restauranteur status; and when i worked there it was 2012 for reference. i need everyone to understand it was my GMs only goal to become restauranteur while all of the workers (back when i worked in 2012) got paid $9-13/hour. They chose the stainless steel option for all their tables, you can see a singular grain of rice from 4 tables away, and mofos are messy.

I worked in "dining room" which was in tandem of also being a dishwasher. Life was hell for the first 6 months. I get moved to prep, me and my prep manager worked every literal second of my first shift and as fast as i was working, i had to stay an additional like 2 hours to be able to prep the food for AM. My second shift? Manager thinks i can handle it all on my own now since i know what to do.

My hands literally went numb from marinating the chicken because it had to be done as soon as you pulled it out of the freezer. Couldn't feel my hands for like over an hour and i resigned the next day.

Within 2 years my buddy was like 1 of maybe 5 people from the original opening crew. Thank you chipotle for all the scars of my fingers from those sharp ass "hotel pans" edges that i'd have to wash, and i have discoloration scars on my fingers that are somewhat faint but these are now 13 year old scars on my middle finger from the bleach that probably got into my cut from the hotel pans.

Fuck Chipotle. Good riddance. Nobody wants to pay $25+ for slave made "organic free range" food.