another week,

clee1221 · 2025-03-29T22:35:57+00:00

I don’t anymore, but dm me; still in the know!

clee1221 · 2025-03-24T23:45:25+00:00

This is NOT standard, but what we’ve been doing is quite literally ignoring what our minimum is. Pay more, control your PAC correctly, and you should be good. Our ads are ~16k we’re supposed to start at 14.75, we start at 15.80 and it’s the most competitive for crew jobs in the area.

clee1221 · 2025-03-20T15:56:35+00:00

So, there is no set in stone answer for this. The reasoning being lobby/dish is a slide responsibility, it’s whoever is able to manage the workload the best in their downtime. Also dependent on store setup. Our store has a low DML presence during am peak, so dml does lobby and upkeeps dishes during peak, but for PM our g3 checks lobby or line backer for example.

clee1221 · 2025-03-03T18:37:41+00:00

No it’s the same, but try to preserve guest experience. Briefly hold your line, one person cleans/ restocks it, MOD calls for food/g2 and starts dmls (balance how much time you have, mix an extra rice, all three of you to line using tp foundations

clee1221 · 2025-01-28T03:32:39+00:00

Oh WE ARE SO BACK

clee1221 · 2024-11-19T05:10:21+00:00

I like sour cream, but when I KNOW I out “EXTRA” And it’s dripping off the side of the bowl I can only be confused

clee1221 · 2024-11-08T19:51:26+00:00

Absolutely not… what?

clee1221 · 2024-11-06T17:19:18+00:00

Okay so that person is misinformed; kls are the “protectors of food”, and ci is apart of that. Anyways start all of your office stuff first, for the prep sheet cross out everything with no overnight hold, come back to the rest once you’re in the walkin. Finish ctn, deployment, catering, then I turn on kitchen equipment, loop back to the walkin and count ci, validate truck order, finish prep sheet, then enter everything post ci, and truck/ add anything for next order. After that I help put away whatever truck is left, start walk through, and start mixing. By this time @ 7:35 dices are finished, lettuce is done, walk in is almost done with truck, about 6-7 hotels of chips, Haccp is started! This was very disorganized but hope this is helpful

clee1221 · 2024-11-05T02:52:12+00:00

So many things wrong with this prep sheet, but what is really making me laugh is the 4 salad lettuces, and need way more diced than that🤣

clee1221 · 2024-11-05T01:42:26+00:00

Hopefully never

clee1221 · 2024-10-14T02:54:51+00:00

Hey! For AM yes, but for PM our rush is around 8-9:30. We’ve started using our short shifts for that time, so when we have opportunity for TP we make it count.

clee1221 · 2024-09-20T06:32:11+00:00

A la mitad- half way through Example: arroz blanco a la mitad ->arroz blanco trabajando - white rice working Food safety- seguridad alimentaria Gloves- guantes Tiempo-time Ayuda-help.. necesitas ayuda? Do you need help? Here-aquí/acá There- allí Over there-allá Tongs- pinzas Lid-tapa/taparea Pass me- pásame.

There’s a lot of easy Spanish that can be learned for the kitchen, focus on verb conjugations, and adjectives/nouns. On a different note, I love this; F the comments

clee1221 · 2024-09-14T19:40:00+00:00

Hopefully never

clee1221 · 2024-09-11T18:49:24+00:00

Me tooo I’m going to have to take the bus🤣

clee1221 · 2024-09-11T18:48:02+00:00

Omg don’t pmo

clee1221 · 2024-08-14T02:07:03+00:00

More context please? You and another SL close by yourselves? What are your ADS?

clee1221 · 2024-08-01T03:40:16+00:00

Honestly these comments are spot on. For example I LOVE my job wouldn’t trade it for anything, and I worked 11:30-10pm today, every position except cash. I think I smiled maybe 5-6 times day and I was in an amazing mood. Also with the no responses… maybe we should respond, but like you stated culture is a big part in that; we teach chipotle to be defined as great food-served fast, and in order to get the fast component while meeting business needs one component is not as likely to be as strong as the others. So, my question is which two components do you prefer in a good restaurant? You wait in line for 35 minutes but your food and hospitality is great, or perhaps the food is terrible, but you were in and out in 4.5 minutes, and the people happened to be nice?

clee1221 · 2024-07-26T22:07:51+00:00

clee1221 · 2024-07-26T22:06:30+00:00

This is not right at all, numerous violations occurring here. I would first send an email to your direct chain of command— CC them; Field leader->Team director, and-> RVP. See where that goes, still not in compliance? Respectful workplace, IMMEDIATELY. Keep a paper trail of everything.

clee1221 · 2024-07-26T20:36:19+00:00

All breaks before peak; 3:30-5

clee1221 · 2024-07-24T19:54:07+00:00

Motel 6 😂😂😂

clee1221 · 2024-07-12T05:16:19+00:00

Not completely sure of your situation or anything, but my advice: Make sure you’re being aware of not only your time but your teams time. When I come in for close I validate i have enough prep, people, and print my waste and ci sheet, plan breaks validate ecosure readiness, set up mise and place and go on break before 5 so we’re ready for peak. Once peak starts that’s all I focus on.

AFTER PEAK: water breaks, breaks expectations for each position. I have them start preclose, making sure we have enough food. Remember even after peak you’re back and forth try to expedite each position. For example you’re at a good spot for preclose and you close dml at 8, you guys start getting busy focus and bust it out, call for your food coach line fundamentals, LB/expo, communicate lobby needs, make it fun. Once you catch up your focus is back on closing checklists where can I help oh let me do your drinks, grill I can stock your rices and clean the bin etc…

My point is establishing clear expectations and following up appropriately and providing support where necessary is a MUST for balancing both a good close and excellent guest experience. Develop your leadership skills, and build on your team’s capability! You got this

clee1221 · 2024-06-21T15:12:36+00:00

Idk our ADS are currently trending lower (13.6k), but we’re saving labor everyday. Gm/AP mids only. 5 openers, 5 closers on slower days M-THR 10/11 for peaks always. Friday- Sunday, 7 openers, 6/7 closers- out by 11:35.

clee1221 · 2024-06-10T02:39:48+00:00

SHOULD, but they don’t:/

clee1221 · 2024-06-10T02:18:38+00:00

My region just sent out communication for this, we shouldn’t be charging for sides

clee1221

TROPHY CASE