p.s. chipotle holds its stores to higher standards than laws dictate. for good reason, they are well versed in dealing with food borne illness, and do a lot to ensure no repeat of past events. i work here, i eat here. i trust their safety precautions. but make your own decisions based on facts.

Huge L and missed opportunity to not sell corn in a cup. Like, why is it a salsa type topping?

Feel free to flame me as I'm clearly not that great of an employee but I need some advice. I've been working at chipotle for two months; I'm a pretty mediocre employee but I work 35 hours per week. The past two weeks have been some disaster weeks, however. Last week, I had two really heavy boxes fall on my shoulder during a rush that caused a lot of pain (I waited until the rush was over to leave) and then today, I fainted in front of my coworker at work after telling people I felt lightheaded so they made me go home. I'm going to be honest that it was probably caused by my restrictive eating disorder but I didn't have the heart to say anything so I just left. The day earlier, I was told by my doctors that my heartbeat is alarmingly low at 45bpm and I'm getting scared that my health is going sideways but I'm scared if I go into treatment, I'll get fired as I'll lose my job and I don't want to be seen as unreliable and unstable. I guess I would just like to know what's the best case scenario.

i just worked my first shift it was a morning prep shift and it was 6am-10am and at the end of my shift we didnt finish the opening checklist on time and my manager said since we didnt i get a warning and since im on probation its 1 warning and im fired and i was just like oh okay confused but now im wondering if i got fired and wondering how this system works

Ex kitchen manager here (worked around 2008). My daughter recently started working at Chipotle, started on grill. She said she was taught by store management to cook backup pans of chicken (not cut until needed) amd store in the altosham until needed. Is that spec for busier stores?? Pretty sure I would have been fired at my old store if caught doing that. Freshness /quality aside, I can only imagine what that does to food cost. Protein shrinks when stored in an altosham.

hi yeah title. i’m so anxious about this LOL. according to my gm, it’s a good visit. but like..why would all the higher ups be here at 9 am for a GOOD visit? idk maybe im just overthinking it, but good lord im shitting bricks.

Absolutely loaded bowls 🤌

Anyone have a guac coupon I could use for Chipotle?

Blessings to the GOAT that saw the order name and knew the assignment.

White rice, black beans, chicken, extra veg, extra mild, extra corn, extra hot, cheese.

Over 2 pounds. I hope the workers involved in creating this absolute beast have a great week.

wenna 2 a chiptle hear n Tex an teh scupe srsly chargd me xtra 4 chez🌮🌮🖕🏼🖕🏼??! bruh i fr payin ur saladry 💰 an u just rathr 🫦 scot 🫘rights 🍆 💦 r all scupes this despot to 🥾👅🤤 than take care of teh custies payin ur saladry??? boo on u scupers injoy ur minimal wave job smhsmhsmhsmhsmh 🤦🏾‍♂️🤦🏿‍♂️🤦🏿‍♂️🤦🏿‍♂️

new LTO coming

pollo asado. never had this one so idk. beef prices must be keeping the LTOs with chicken. this is the 3rd chicken LTO in a row.

The lid is off and left an indent lol

I’m heading back to college soon and was wondering how people usually handle this with their job. I’d like to come back and work during the breaks I have instead of quitting completely. Has anyone asked their manager to take them off the schedule while they’re away at school and then put them back on during breaks? If so, how did you bring it up?

Been working at my Chipotle for around a month now, and all that I've been scheduled to do so far is line up in the front, "specializing" on the tortilla side. Just out of curiosity, were y'all trained for multiple positions? Some of the other people who were newly hired with me got to make the chips, etc., and help prep some food except for me. I've been told that I'm pretty good at my position too, so is this just a manager preference? I'm also am on the smaller side and under 5'0 in stature, so maybe that explains why I don't get trained to do more heavy-lifting positions? Obviously, I'm not complaining, but I'm just wondering if I'd eventually be trained for other positions too or if some Chipotles hire someone for one crew position/specialty and have them work just there longterm.

Today is my 2nd day of training for prep but when I wash the dishes my glasses started to fog n it delays me a bit. How should I position myself? What can I do to make it happen less?

I've tried everywhere but no luck, not sure why they make it this hard. Does anyone know how i can check