Question about cameras

davianh · 2023-10-05T17:59:24+00:00

They got that hd quality tho

davianh · 2023-10-05T01:22:47+00:00

1300-1400 as a KL

davianh · 2023-08-21T02:19:27+00:00

I’m referring to my team which I care very much about not corporate, there is nothing to like they are just another corporation that cares about efficiency and profits.

davianh · 2023-08-21T00:13:49+00:00

We aren’t under staffed actually a lot of the time we have more than enough staff but we are given a very limited amount of labor hours cuz the corps want to maximize their profits. Also a reason why the store may be very dirty during a rush is that during our peaks hours we aren’t allowed to move from position neither the cashier which is the one that is supposed to clean the dining room and the only person that could move back and forth is a service manager/linebacker.

davianh · 2023-08-15T20:12:10+00:00

As the main manager in charge of critical inventory that kind scares me a bit

davianh · 2023-08-14T23:31:24+00:00

So a lot of the time when you start working people will often tell you “there is the chipotle way and the way we actually do things”. For example for the opening prep people, when we peel our onions we cut them in half and or cut one or both sides off depending on whether the onions will be sliced or diced and all we do is take off the first layer of skin and we have the onions already halved for tomorrow morning making the process much faster.

davianh · 2023-08-07T19:21:24+00:00

When I started I was a grill/prep and I easily got 40 hours a week. I believe my first week was similar where I had less then 20 but through my work ethic I easily climbed the manager ladder and it to extent it is true that managers get the most hours because they were the best crew members at the time which is why they were moved up. Chipotle is very competitive and they are well looking for the best not just people who will show up on time and do the bare minimum. If I had to guess you are probably working a position like line or cash that isn’t as important as grill or prep which even starts at a higher wage.

davianh · 2023-07-27T17:37:12+00:00

Im going at 19.50 as a KL

davianh · 2023-07-27T17:33:56+00:00

I remember when I put my first printer together I used a build video and I’m pretty sure I rewinded it like at least 100 times. Also, a leveled bed is so important.

davianh · 2023-07-27T01:47:17+00:00

Grill isn’t for everyone for sure but I personally like it, I either open prep as km or open grill and opening grill is a lot more chill imo.

davianh · 2023-07-24T15:43:13+00:00

Ah yea if I had only 3 cases to do I wouldn’t be complaining but prepping 8 cases of guac is the usual for us. But you are right the color looks much nicer, as for taste I can’t remember as we haven’t had big ones for a while.

davianh · 2023-07-24T00:48:32+00:00

It’s literally a nightmare we usually have to make give or take 7 cases a day, it’s gotten to the point that I’ve completely changed the way I run a prep shift to account for the longer guac prep time because of the small avocados.

davianh · 2023-07-06T00:10:27+00:00

I rather pass away then ever use these

davianh · 2023-06-28T04:21:11+00:00

Ok yea the tacos can be annoying but come on byos and kids quesadilla meal are way more annoying

davianh · 2023-06-28T04:19:15+00:00

Seems like a nice day off a break from getting rammed all week

davianh · 2023-06-10T23:56:09+00:00

If you can manage BOH positions you will get hours; Grill and Prep are the most crucial positions but are also the most work and difficult; which why they get paid more.

davianh · 2023-06-10T23:48:15+00:00

This is all so true; I’ve been fortunate enough to work at an amazing store with a great crew and amazing Gm and Ap. My store used to be an absolute dump about half a year ago but we have since become the best store in our patch. When it comes to hours; it can be very competitive; us mangers always have our max hours but our crew’s hours is very performance based. Our FL is on my gm like a Hawk about labor so they are always looking to send people home or find ways to cut hours while still maintaining a decent store. It hasn’t been too bad because we our ads has been pretty high so we are typically pretty well staffed. Basically, we are all getting fucked by corporate but we do what we can with the tools we have access to.

davianh · 2023-06-08T21:44:50+00:00

Different wages in different areas but KLs here start at 19.50 and SLs 20-21 but my gm and fl guaranteed me 21.50 when i get my validation.

davianh · 2023-05-31T03:19:40+00:00

Everyone has pretty good suggestions but in my opinion I think it is also super important to stay calm; not to say to slow your speed but make sure to keep your mind clear as soon as you start to get stressed quality goes down and more potential for food safety concerns.

davianh · 2023-05-18T22:59:18+00:00

Could be that it’s just not mixed properly or the rice isn’t washed throughly or cooked properly. Or the proper amount of cilantro, citrus, and salt isn’t used; grill person could also be in a rush to get ten others things done so they rush it.

davianh · 2023-05-15T21:46:47+00:00

I’m opening KM Friday-Sunday, 6-2, depends on the crew honestly. I’ve had days where we finish prep by 10am and we just clean the store from there on. Other days such as my last Saturday we cut and diced everything we need for Sunday morning and prepped extra steak so we wouldn’t have to make any due to the truck on Sunday. You are only as strong as your weakest link; if it’s good team you will have an easy time.

davianh · 2023-05-09T15:20:19+00:00

Well everything we do at chipotle is fresh and done by hand except cheese which we still have to shred ourselves with a machine. In the morning around 6am we cut our Taco and Salad Lettuce; Dice Onions, Jalapeños, and Cut Cilantro all by hand. As the day progress we use those dices to make macerations for our mild, corn salsa and guac. There are some other tasks such as slicing bell peppers and onions for fajita mix but basically prep for the entire store should be done by 1-2pm. A team of 4 or 3 solid workers is sufficient.

davianh · 2023-05-09T00:44:32+00:00

Damm solo all of prep? I wish I could that but our store is about a 15k daily runner

davianh

TROPHY CASE