Anyone interested about how things run at Chipotle? AMA.
Former kitchen manager, my good friend was a higher-up. I know a bunch of stuff. Don't care, ask lit'rally anything about Chipotle. Just want to make it a little more clear, I'm no longer employed at Chipotle. I quit about a month ago.
Edit: Alright ya'll, I'm outchea! I'm honestly shocked by how many questions ya'll asked. At this point, I'm pretty sure everything has been said. 'Twas fun, everybody!
I'll do a quick "best of""
- Get a bowl to go, whether you're staying or going. Get the lid. Shake it. Eat with chips.
- Instead of ordering tacos, order a bowl with taco shells on the side (they're free), waaaay more food.
- Just, stay away from lettuce. I know everybody gets it. But I really wouldn't trust the cleanliness of it.
- If there's a lot of people working, order double meat. The chances of them remembering who had what=slim.
- Don't order a quesarrito during peak hours.
Anything else is probably in the comments.