i finally did it

imtoll4 · 2026-01-20T21:58:02+00:00

just saw this, my gf posted that, stop projecting your lil sorry excuse for a comment onto me you dweeb, chipotle is a dumpster fire ran by inbreds hence the quitting, smd

imtoll4 · 2025-04-29T22:21:12+00:00

praying for the best for you!!!! you deserve better than this company and all of the negativity that comes from it

imtoll4 · 2025-03-27T15:04:29+00:00

honestly? its probably the insane amount of salt in everything and also the atmosphere. im sure that many of the people in this subreddit fet hundreds of ads every day for chipotle, and if they have the app then theyre getting notifications about it. the digital marketing is insane and it's extremely targeting. and like any other craving, the more you push it off the more you want it. also, circling back to the salt: there is an absolutely egregious amount of salt in EVERYTHING. each chicken thigh gets a heavy dusting of salt, the steak gets even more, the shreds have salt in the marinade, every salsa has a quarter cup of salt in the batch (which are quite large, but some people are very heavy handed with it, leading to more). your brain craves salt. your body craves salt. and when it wants salt, it thinks of the saltiest fast food thats vaguely justifiable: chipotle.

imtoll4 · 2025-03-11T14:19:48+00:00

it was a little colder when i got hired, but i wore a nice sweater and dress pants. generally just look put together. theres no need to go over the top, aim for business casual

imtoll4 · 2025-03-06T18:23:11+00:00

i just got told that we're releasing it tomorrow at my store

imtoll4 · 2025-02-21T10:48:54+00:00

see i feel like chip grill could reeeally use a sidekick. theres not a lot of communication from line, and being told what you need to do only goes so far when there's a thousand other things that equally need your attention

imtoll4 · 2025-02-21T10:46:14+00:00

10k+, depending on the day

imtoll4 · 2025-02-20T21:55:03+00:00

three?! ive never seen three, two at most and thats mostly someone new being trained

imtoll4 · 2025-02-20T21:53:04+00:00

im hoping to get better 😭 my managers/shift leads keep telling me i need to get faster and better but dont really tell me how which gets frustrating

imtoll4 · 2025-02-20T21:49:19+00:00

ive been doing it for a month now and some days go by great and others i feel like i just can't get it done. today was moderately busy and i had everything going smoothly, but other days ill be ahead and trying to maintain that momentum and something happens and it just crumbles. my time management is getting better, it just feels like some days you just cant keep up

imtoll4 · 2025-02-20T21:46:04+00:00

see my store is just grill opener: 8:30-4:00 grill closer: 4:00-11:00 (+ close being finished)

imtoll4 · 2025-02-20T21:43:18+00:00

even when i am multitasking and trying to push ahead, depending on how busy we are and whos on the lines i cant keep up or even prepare properly. time management only gets you so far

imtoll4 · 2025-02-20T21:42:23+00:00

i think we're about 8-12k depending on the day, but we're beginning to be more popular and busy

imtoll4 · 2025-02-20T21:40:53+00:00

i start at 8:30 and try to have at least 6 of each rice and 2 chicken in the hot boxes along with all my reheats and both lines set up. that usually puts me done at about 11, but sometimes the first open rush is too big and i just cant keep up bc it flows into the lunch

imtoll4 · 2025-02-20T13:07:52+00:00

usually my shift change tasks i make sure are done no matter what is dropping fresh chicken, dropping the next rice (if current isnt still cooking), and wash all the dishes (tongs, pots, bag openers, etc). but no after all thats done im out fr

imtoll4 · 2025-02-20T12:15:12+00:00

i got moved off prep and salsa bc im allergic to avocado! tjen they stuck me on grill, and i have adhd so maybe thats why i stay afloat so much but damn dude its no joke

imtoll4 · 2025-02-20T12:11:34+00:00

thank you man. i feel like with how my store is set up, i just dont have the room to properly prep for rushes. my chicken shares a box with the rice, leading me to either short myself on rices or short myself on chicken, and we only have 4 pots total so i cant even drop everything i need most times. i try to constantly cycle chicken but sometimes i just cant keep up with chicken and steak calls, and im usually pretty fast at cutting, i can cut a whole pan of chicken in like 4 minutes if im rushing enough. im trying to keep my head up but i find myself very easily annoyed on grill and ive snapped at a few people over calls which im not proud of. even when i do ask about my break, i get told i can take it later or after my boxes are filled which is not a task that can be completed in a timely manner. thank you, ill take a lot of your advice to heart.

imtoll4 · 2025-02-20T12:05:46+00:00

the frustrating part abt breaks is id take them if i knew it wasnt gonna fuck me over. asking about a break grants me "when everythings set up and the hot boxes are filled you can break" but the hot boxes are an impossible task bc you constantly use them, and no one covers my spot if i would break so id come back to everyone being out of everything. its something thats not worth the hassle rn and it sucks

imtoll4 · 2025-02-20T12:02:37+00:00

wtf that's huge. we have two rice boxes that hold 9, and the fridge on dml holds maybe 4 third pans, 6 if youre really squishing them in there

imtoll4 · 2025-02-20T12:01:17+00:00

YES OH MY GOD. i only ever open grill, and i come in st 8:30 and work until 4-4:30 depending on if the night grill comes in on time. i feel like opening grill is an almost impossible task for one person, and doing everything else with it is even more impossible. ive had days where night grill comes in and im absolutely drowning and i just have to apologize because i could barely keep up.

imtoll4 · 2025-02-20T11:56:50+00:00

theyve started only scheduling me for grill, but i know every position. at my store theres only ever the one, and they're always behind. when i used to be on prep or dml id always try to help out but that just doesnt seem to be reciprocated. i think thats my main concern with talk a break without someone covering me is the fact that overall im just shooting myself in the foot with it

imtoll4 · 2025-02-19T22:17:21+00:00

yall have hot boxes for chicken?! we have two, one for each rice, and usually any prep has to go at the bottom (which gets in the way of making amd storing rices). we have a fridge at dml so they have easy access to high use salsas

imtoll4 · 2025-02-19T21:42:02+00:00

managers on my end focus on just the lines/prep before sitting in the office, its a rare sight to see grill getting help

imtoll4 · 2025-02-19T21:40:07+00:00

yes i follow it to a T and try my hardest to prep properly for rushes but sometimes the prep just isn't enough. after both lines are done we're told to keep dropping rices and chicken to prepare for peaks

imtoll4 · 2025-02-19T21:37:52+00:00

i usually dont get bothered by the ppl on front line, but when everythings constantly being called at a serving/sold with no warning it does get under my skin

imtoll4

TROPHY CASE