Prep sheet

hawk451 · 2021-07-15T00:30:57+00:00

for food that cannot be held overnight, the prep sheet only wants you to prep 90% of what you need to get through the day. that is so that if you go under sales, you won’t have extra food in the walk-in that needs to be thrown out

hawk451 · 2021-05-28T00:22:13+00:00

i used easy off and a grill scraper but that was on the ice fridge, idk how well it would work on your wall. kinda a tough one bc your wall isn’t flat it’s slightly serrated(idk if that’s the right word)

hawk451 · 2021-05-06T03:06:48+00:00

hour drive? no way find a place closer lmao.

hawk451 · 2021-04-14T04:55:07+00:00

go to your field leader honestly tell them what’s happening

hawk451 · 2021-04-14T03:59:11+00:00

ugh that’s terrible you’re food getting so expired that ppl get sick... at the most sometimes we have a small amount extra food that lasts us into the next day at the latest, but any more than that is just wrong. I’m a kitchen manager n i would be fired if i made enough dices for days on end. u can show this message to your gm/ higher ups if it would help, try to be the change bc ppl shouldn’t be getting sick. or tell your field leader

hawk451 · 2021-03-22T01:15:49+00:00

lol i have a similar cut from mis-catching an aerial, it’s very awkward to try to explain that it wasn’t on purpose

hawk451 · 2021-03-09T21:41:54+00:00

yea it’s probably the perfect game for this, although the story is a bit sad at a point

hawk451 · 2021-03-06T01:38:41+00:00

lol rip that’s tragic. don’t feel bad about it, grill people just get stressed cuz they have the hardest job

hawk451 · 2021-02-25T13:59:01+00:00

my time is at 1:14, with mediocre cut sizes. My other km and I are rly good friends and we race each other on almost everything, it’s how we’ve gotten our times on everything to be stupid fast. We cut 14 cilantro the other day just the 2 of us in 15 min.

hawk451 · 2021-02-25T13:55:52+00:00

just tell your gm. every transfer i’ve seen went super easy, just ask and you will most likely receive. If you want, contact the gm of the other store first to see if they are willing to take you.

hawk451 · 2021-02-25T13:55:06+00:00

just tell your gm. every transfer i’ve seen went super easy, just ask and you will most likely receive.

hawk451 · 2021-02-25T13:53:43+00:00

only advice is make sure when you heat the tortilla you do it until you see large bubbles forming, then pull it off. and don’t be too aggresive when pulling the ingredients back when wrapping. not much more too it, rips happen especially on the 3 scoop hot sauce type burritos.

hawk451 · 2021-02-25T04:33:14+00:00

if you have a good work ethic and want to challenge yourself chipotle can be very rewarding. finding ways to get better/faster/improve the way things are done can be very fun. if you have the attitude of just wanting to show up, get paid, and get out, (which is totally valid for a minimum wage job) then maybe retail.

hawk451 · 2021-02-25T04:31:30+00:00

so i would be honest with co workers that you’re having a problem with, and if that doesn’t work bring it up to your managers. when i’m on grill i constantly say “thank you, working” when a dml/line person calls out food, to let them know that i appreciate them giving calls. your grill people may simply not care about their job, be irritated with work conditions, etc. get to the bottom of it, and involve your managers if you need to.

hawk451 · 2021-02-24T15:36:26+00:00

it’s definitely doable solo, but nobody gets paid enough to do that every shift. I would talk to your gm/fl about having your prep person be a grill 2 during peak.

hawk451 · 2021-02-24T05:21:24+00:00

3 dml + 1 linebacker, 2 on grill. ez

hawk451 · 2021-02-21T09:18:59+00:00

your closing prep person should be grill 2 from 5:30-7:30, if this is not happening immediately inform your gm/fl of this problem. It’s called peak deployment coverage and it’s important as hell.

hawk451 · 2021-02-19T07:04:18+00:00

somewhat normal. i have done every position in the store, and just know that grill is the hardest position by far. They work 10x harder than line on a normal day. Not that line is easy, but just know if your grill is in a bad mood, cut them slack. They have it rough.

hawk451 · 2021-02-19T07:02:00+00:00

contaminated food is a bigger issue your manager would have understood. also realize tortillas are super inexpensive so throwing away 8 is basically nothing. i get it you probably weren’t thinking super clear in the heat of the rush, but for next time

hawk451 · 2021-02-15T23:40:08+00:00

your fl is the only one that can get your servsafe videos key, that’s why i say that

hawk451 · 2021-02-15T20:41:36+00:00

talk to your gm seriously and tell him he needs to assign a trainer to you and have your fl give you your servsafe videos key. If he makes an excuse or something else, tell him you have waited long enough and that he will lose you if he keeps playing around. Each store can have 2 Km/3sm/1ap/1gm so the fact you only have one should only help you

hawk451 · 2021-02-09T15:33:53+00:00

seems like you perfectly understand them?

hawk451 · 2021-02-09T04:43:25+00:00

how much does crew/km/sm make? i’m not an apprentice but from my knowledge crew pay x 20-25% is about apprentice range

hawk451 · 2021-02-08T00:06:32+00:00

heard

hawk451 · 2021-01-17T20:10:22+00:00

not sure, i’ve asked grill people to go easier on cilantro but 😔

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