Be better prepared.
Edit: lol I didn’t know it was controversial to expect a store to be consistently open until it’s posted close time.

I saw this get asked before, and it never really had any great answers… I figured if it was wrong then Chipotle would’ve updated it by now.

So, why does the Pollo Asado say it has more protein than the regular chicken?

Local Chipotle had a new steak today! I'm usually not a fan of the regular steak but this was really good! Sampled it before I got and might even go back for more tomorrow!!! Anybody tried it yet?!

Genuine question for the employees here because I might be overthinking this.

Yesterday I picked up two bowls after work. Walking toward the exit, the bottom of the paper bag gave out and one of the bowls hit the floor upside down.

Rice, chicken, sour cream. Everywhere.

Completely embarrassing. I was standing there holding the remaining handle of the bag like an idiot.

An employee came over with paper towels and helped me clean it up. I told her it was fine, I'd just buy another one.

She said not to worry about it and went back to the line to remake my bowl.

I offered to pay again when she handed it to me. She waved it off and said it was no big deal.

Honestly, after a pretty awful workday, that small act of kindness meant a lot more than she probably realized.

I wanted to leave a positive review and mention what happened.

But then I started wondering whether writing "this employee gave me a free replacement" might actually cause problems for her if that's not something she's technically allowed to do.

I don't know what kind of discretion employees have with remakes, especially when the customer is the one who dropped the food.

And I know corporate policies don't always reward people for being reasonable human beings.

So what's the best way to make sure she gets recognition without potentially putting her in an awkward position?

Should I just leave a review saying the service was excellent and describe how kind she was without mentioning the free food? Ask for a manager next time? Something else?

It feels ridiculous that I'm putting this much thought into saying thank you, but I'd hate for a well-intentioned compliment to backfire.

Employees, what kind of positive feedback actually reaches you and makes a difference?

All of the chips were salty but these ones are absurd

I walked in, and there were only about three or four customers eating, with no line at the counter, so I was able to walk right up and place my order.

The employee taking my order was obviously new, and another employee was standing nearby watching her. I ordered a bowl with white rice, both black and pinto beans, and chicken.

She started by putting two small scoops of rice in the bowl. When she moved on to the beans, she added an incredibly small amount of black beans, doing so very slowly and carefully, almost as if she were trying to remove a tiny bug from a bowl rather than serve food. She did the exact same thing with the pinto beans.

When I politely asked for a little more, she immediately looked over at the other employee, who had to nod in approval before she would give me any additional beans.
At that point, I was genuinely curious to see how the chicken portion would go. Sure enough, she put approximately half a spoonful of chicken into the bowl before the other employee stepped in, took over, and began asking me what other toppings I wanted. I just shook my head and continued with the order.
Honestly, it was uncomfortable to watch. This poor girl seemed absolutely terrified of serving too much of any ingredient, to the point where she needed approval just to give a customer a reasonable amount of beans.

Is this really how employees are being trained to portion food now? I understand the importance of portion control and food costs, but there’s a difference between maintaining consistent portions and making customers feel like they’re asking for something unreasonable by wanting a decent amount of food.

As a disclaimer, I am in no way trying to bash any employees I’ve ever had. I work in the service industry myself, so I am never trying to talk down on others whose experiences I share the same of.

With that being said, why is it that every time I go to Chipotle I’m waiting for 3-4 workers to complete the mobile orders they have. I understand the need to get the mobile orders done however, I always was instructed in service to deal with the in-person customers first no matter what.

This is beyond first-world problems and I apologize 😭But I was just curious if anyone here who has worked at Chipotle, is there a reason for mobile orders taking priority? This has happened at just about every Chipotle in my area, so it must be a thing, no?

have a good day :))

Damascus Maryland location gets my kudos today! Full bowl and ready before I got there!

Only noticed it after I finished eating… yuck.

Has anyone who works or has worked for Chipotle ever actually gotten the Throughput bonus ?😭 it sounds so good but it feels like we magically don't make throughout goals every time our GM thinks we're gonna get it.

A burrito is supposed to be somewhat cylindrical. You're tearing through the burrito and the aluminum wrap because you're trying to wrap me a fat blunt! It's not like you gave me extra portions anyway!!!

can we please get an option for the veggi bowl to have guac on the side? We have to order it separately and pay extra to have guac on the side, even tho it’s already included in a veggie meal 😭😭😭

also what’s the deal with DoorDash orders having like 1/3rd of the portion compared to when you go in person.

I’ve wondered this for so long.

Why doesn’t chipotle use spoodles as a form of measurement ??

To those who don’t know, they are like the spoons being used BUT shaped almost like a ladle to where they all have a specific size.

Doing so eliminates any guess work or favoritism towards one customer or another.

If someone asks for more, the reply would be that the measured amount was used and no more can be added ..

It would kind or squash any debate on line has to how much one person serves over another

Why not ??? I don’t understand

Dearest Chipotle,

What the heck is this? This was the cheese quesadilla I received today. It was almost entirely folded up tortilla with some cheese (?) that was cold, lumpy, and never melted. It looks absolutely nothing like what is advertised.

Here’s mine, Burrito:

white rice

pinto beans

carnitas

queso

cheese

sour cream

medium salsa

3 months ago I got a bucket handle meniscus tear then meniscus repair surgery, then last week I retore the meniscus last week 3 months into recovery, had like 1-2 months of recovery left. For those of you who don’t know what the tear does, it makes you have less range of motion in your knee, sometimes the inability to walk which I currently have, a lot of pain. I have called off 3 shifts because of this injury, will I get fired for this or in trouble? And when I called off today my boss was not happy about this, I am also a minor if that helps with anything.

I ordered my usual for $13.20 on 10/2. I ordered the same on 10/11 and it was $13.65. Today 10/14 I order again…. $14.80?!?!? What the actual living blasphemy is this???? And why isn’t anyone talking about it?????

Over last few weeks, I've noticed that the lids on my Chipotle bowls have been unusually sharp when I take them off. Last night, one was so sharp that it broke the skin of my finger to the point I had to put a band-aid on it.

Has anything changed to them recently make them sharp when uncrimped, or have they always been a death trap (not to be dramatic)?

Hello chipotle fam, i recently just started working here
prep shift only, 630-1130am.. I’m about four shifts in and have yet to receive a 10 min break but I noticed nobody takes one either .. is that normal?
I’m in ca btw so as far as I’m aware, a 10 is given if you work a minimum of 4 hours right?

I've been working at chipotle for about a month now and I was hired and trained to work cash. I've gotten comfortable at cash now but still sometimes make mistakes. The other day was a slow Sunday but we were understaffed because our manager didn't come in. This other girl who works line told me to work line and I told her "I've never been trained in line". I was more worried that I would do something wrong or get in trouble. She said to me it's just putting food into a bowl and I get it. And another reason why she wanted me to work line was to work cash for a bit. So I put on gloves and worked line. I only served about 4 customers before my shift ended but I was SO SLOW. I'm not sure if I should just refuse to work line because I'm not trained or step in when asked by another employee to not create an awkward situation. Should I ask one of my managers?

Edit: I looked on the workday thing for employees and found the modules that tell you what to do. So I feel a lot more comfortable and will know basically how to do it. Thank you for the feedback

We have a bunch of new hires and it’s painfully slow.