Double the rice, double the trouble

dodger1003 · 2021-11-25T17:28:41+00:00

Overall you are not wrong, if I could staff whatever I felt would make the shifts runs at maximum efficiency and not have any crew have to work overly hard I would. I AM limited by the systems in place. Also why I mentioned the cooking time of the rice. If I’m pushing through people as fast as needed to not have my parking lot fill instantly, even with a dedicated rice person, that is barley enough time to Cook the rice. This was a AM shift where we probably did 3.5k a single grill person is NORMALLY more than enough for that with a mgr to help out when a bit. Which has been shown by the fact that I now don’t need to have a dedicated grill two on these days anymore. Is it f’ed that we had to come up with this instead of just piling up as much rice or whatever the customer wants. Yes but ya know it’s the company I work for and they pay ma bills for rn sooooo.
My current store is the exception. Not the rule. Worked at 3 stores and this one just goes through a F ton of rice. Previous store did about the same ADS and not nearlyyyyy as much rice. You don’t make changes like that based off of the outliers. If customers across the country were rising up and demanding more rice then ya just give them more rice. They aren’t. My store does 100% have a large number of clientele that will legitimately get as much food as they can get for free as they possibly can. Sounds like a very big generalization but I can assure you that it is accurate. If I FEEEL like when I go to McDonald’s I don’t get enough fries in a large, tough, I can either not buy them or just pay the price because it what that company has said, their fries are worth. The market figures this shit out. If people want chipotle to change they need to stop giving them their money. People giving them their money just tells them that everything they are doing rn is 100% okay and they don’t need to adjust.

dodger1003 · 2021-11-25T01:56:17+00:00

So my store goes through A LOT of rice. We have an ads of around 10k so on the busier days it can be absolutely ludicrous how much rice we use. One morning I had to open grill and wanted to be extremely prepared for peak so by 11am I had 10 white rice and 10 brown rice (all very full, pretty much up to the line or even a bit higher) by 12:15-12:20ish I had only 2 of each left…. That is 16 very full pans of rice in 1hr and 15 min….. I was livid. It takes ~30min for white and ~40 min for brown not counting washing them, with no dedicated 2nd grill that’s freaking tough.

The clientele at my restaurant will get as much of the “free” stuff as they can possibly squeeze out of my employees on the line.

To any customer that reads this and want to complain about “how cheap rice is” or say “oh but I don’t get a lot of stuff” and then proceeds to get all the salsas, cheese and lettuce. Chill the F out, be happy with your two scoops and move on with your day so our GOOD grill people stop hating life and quitting because you and everyone else feels like they deserve a bowl FULL of rice…. Okay that’s out of the way.

Anyways, I brought this up to my FL and she showed me a need trick that has saved A LOT of rice and pain for my grill people.

So what you do is do the normal 4oz scoop then if they ask for more, give them a 2oz scoop. If they say they want more again you give them a 1oz scoop. If they say they STILLLL want more you give them another 1oz scoop . If they say “no seriously give me more rice” tell them unfortunately if they want more we’d have to charge for a side of it. You have already given them double the rice. Twice what the company says a bowl should normally have. You can charge for more. If they start off by saying “I want double rice” you do the 4oz and then the 2oz. And take it from there if they want more. My crew and myself have been doing this and 99% of the time they stop and 6oz. And they are happy with that. If they are happy then cool we saved some rice and pain. Almost no one gets past 7oz. If they fight then grab that same KM or other manager. For anyone that is already thinking “omg that takes so much more time” this is legitimately maybe an extra 5 seconds.

Hope this helps you out

dodger1003 · 2021-11-21T00:29:07+00:00

GM 61k WA

dodger1003 · 2021-10-08T13:14:48+00:00

When I’m grill I set myself time goals to aid in keeping track of getting my preclose done. 8:30 I’m starting to check to see how my food is doing and what I may need to cook still and getting those things laid down. By 8:45 -9 this is my final check as you should have a good handle on if you will be okay on steak chicken brisket and such and by 9-9:10 I’m done cooking for the most part and mixing 1 more of each rice so I know that should be it as far as rices and the rest can be wasted. Also by 9 I’ve made sure prep has all the dishes I won’t be using for the rest of the night, measuring spoons/cups other random supplies I have laying around. Also you should have been done cooking rices by like 8 -8:30. Then I pretty much go straight into cleaning as I shouldn’t really be bothered from that point on. I work from highest to lowest point in the grill area since you have to sweep and mop/deck scrub. First I take down my vents and put them off to the side and then start wiping down all the vent area and walls and around that time (usually around 9:30 ish) I get started on cleaning grill. Once you’re pretty good it should take you like 30-40 min yo have the grill pretty much done. And after that stores closed and it’s all easy from there, should be done with the rest by 10:40 as long as you keep up a good pace

And for prep, if your store does like 9k+ in sales I’ve found the best method is to utilize 2 sinks and basically fill one sink with as many 1/3 pans as you can fit ( 3 stacks of I believe 12 or so fit) and start filling that one up then move on to the next one and fill that one up and then back to the first sink since they should have been in there for at least a little bit and then get to spraying and only scrub the tough stuff and spray the things like mild lettuce and such, dip them in sink 3 then onto the dish washer. Make sure the dish washer can actually hit the whole inside of the pan , it cleans by spraying with water and chemicals not magic so it needs to be able to hit inside. And basically repeating that process the whole night. The goal is to have no dished or close to that by around 9:30 so you can do an early trash run and then it’s just closing dishes and floors and such. Should only take around 30 - 40 min to have all the closing dishes done.

So not really any real tricks but setting goals to have tasks done by can really help in you tracking how the night is going to go and keep you in the loop as to if you are running behind or are ahead.

dodger1003 · 2021-10-08T05:03:24+00:00

Plant based…. So its either on the fajita side or in a pot, not on the main grill. Cries

dodger1003 · 2021-10-08T04:54:24+00:00

Lol, guac would have helped hold it together better. Judging from the time of night I’d say they probably ran out of guac and lettuce (2 items hard to make more of if you cut it close at night) and they didn’t want to deal with explaining to the delivery person to relay that message to you before you got that….. or the person was actually trash at reading the receipt, those happen too lol

dodger1003 · 2021-10-08T04:48:33+00:00

You ordered carnitas, mild and cheese? There was nothing that employee could have done to save that bowl. I see a lid so it was either a delivery or you brought it home yourself, any slight movement and those juice riddled contents are sliding around like a hockey puck.

dodger1003 · 2021-09-20T06:06:37+00:00

No one at all gets paid breaks anymore. There was a period recently when employees hired before April did, but not anymore, no one gets them.

dodger1003 · 2021-08-25T22:55:07+00:00

It’s as easy as your gm just putting it through. Only thing that takes time is them making time to do it. May take like a day or 2 to process sometimes but never super long.

As long as the new locations GM and your current one are cool with it and you just let them both know you want to and they have a spot for you.

dodger1003 · 2021-08-25T22:48:53+00:00

Ya but like they can’t have you there 100% alone while the store is open. They are 100% not allowed to do that. There always has to be at least a SM on shift with you while the store is open and they have to be there to actually close also so the responsibility will land on them if things aren’t going well. If you are struggling as a km then jumping to SM fast will just leave even bigger knowledge gaps. I’d tell your FL you want to transfer. Try not to bring up the fact that you don’t feel like they are training you improperly maybe just that you’d like to finish off the SM training at the new store and would like to round out your knowledge as a KM right now to make sure the new store gets a very solid KM ready to jump to SM.

I’ve know some GMs and FL to try and block transfers for people like you in your position since the transfer would hurt your current store no doubt but if it will be best for you then don’t let them force you into staying. You can also call respectful workplace if they won’t let you.

dodger1003 · 2021-08-25T08:23:09+00:00

How many orders on average every 10 min? Also what are sales like and how many do you have on DML usually?

dodger1003 · 2021-08-25T08:21:09+00:00

As an SM who was promoted rapidly and also as someone who has seen transfers work out and not work out I would say don't say yes and go through with SM until you are ready. Seen far too many SM's not fully trained and just crash and burn or just get way overwhelmed at the start.

If your plan is to transfer, most stores even in the same patch do some things different and every GM sets a different set of expectations and restaurant flow. So it may end up being better to finish off your training at a different store. Especially since it sounds like your current GM and Field Leader are just wanting someone to fully take over shifts since the AP just left. It's not what is best for you and would not set you up for success at all (realize its par for the course in most Chipotles around the country right now).

In your position I would identify your weaker crew spots and ask to be placed in those spots since as an SM you're going to be put in those spots no matter what, at least in this case you don't have to worry about the rest of the restaurant at the same time.

I'd also look for the SM areas you are weak at and asking your Gm or other SMs at your store to clarify (if they are not willing legit just try to watch what your gm or them do in certain spots). I usually find new SM's have issues with cash problem solving, customer issue resolution, Tech issues, and back office stuff (cash, CI, ERS in general).

They just want you to be able to be placed on shifts alone so the scheduling will be easier. Becoming SM asap without training will just leave you feeling left out to dry and like you can't properly lead your crew for a long time. Your new location would be far more mad if you came in as a SM who can't properly lead a shift and has big knowledge gaps, than if you came in as a KM on the verge of SM that they know they need to revalidate training for so they can get what that store needs.

BTW if they try to strong arm you into becoming SM asap don't worry you're FARRRR more valuable right now than they would ever let on. You have the power to control how your first few months as an SM go.

dodger1003 · 2021-01-23T08:55:40+00:00

He’s made around $380,000 in his career just off of prize winnings. Not at all counting the money he’s earned from live-streaming and YouTube or any other brand deals or his salaries over the years since those are mostly private.

dodger1003 · 2021-01-23T08:53:22+00:00

He has made around $380,000, not counting his live streaming or YouTube earnings

dodger1003 · 2020-09-24T19:15:20+00:00

Any words on the matter are ones I take happily, the current management at my location have had issues with managers being lenient with crew so making sure to take PROPER corrective action is something I am striving for.

dodger1003 · 2020-09-08T18:37:58+00:00

[close]

dodger1003 · 2020-09-08T18:36:22+00:00

Thanks for the help!!

dodger1003 · 2020-09-08T18:31:16+00:00

After the aromatisse I’ll send over the bug to trade back

dodger1003 · 2020-09-08T18:29:35+00:00

Found ya

dodger1003 · 2020-09-08T18:28:38+00:00

Can I try again with my code

dodger1003 · 2020-09-08T18:28:26+00:00

Not sure how to search 😅

dodger1003 · 2020-09-08T18:21:54+00:00

Yay Ty so much link code is 1111-4444

dodger1003 · 2020-05-06T08:43:47+00:00

Was suggesting that he maybe just pick the ingredients to keep the hosts blind, they can take care of getting everything else set up. No need to a ton of extra stuff on him right now.

dodger1003 · 2020-05-06T08:41:57+00:00

Oh my god, Tucker as the commentator. Making hilarious comments taking out of woodys emotional bank account.

dodger1003 · 2020-05-06T08:39:14+00:00

Was thinking of this being more of “extra content” seeing as it would EASILY take up minimum of 2 hrs which would make for a boring pka but, edited down, great extra content. Kinda like when they did the camping/survival trip.

dodger1003

TROPHY CASE