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/ck/ - Food & Cooking

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4859341 No.4859341[DELETED]  [Reply] [Original]

Chiptole Employee here. I can answer several questions and complaints you have about this place.

I'm also going to tell you how to make the employees and your visit easier.

I'm also going to bitch at you.

For some background I'm just some a crew member that got hired like ~7 months ago. I've worked most of the stations and know a decent amount about this place (as it's part of the job)

You can also tell me what you want from Chipotle and why it cannot be.

I'll also share some secret menu items with you, and why some are stupid.

>> No.4859348

You're not a Colorado employee are you? Dat fukken tofu burrito man, once you've got rice and beans in there you can't even tell you're eating tofu.

>> No.4859349

Why is sofritas not available in every state yet? Stuff is like cocaine.

>> No.4859354

When I used to eat at chiptole I would ask for extra fajita veggies all the time and they never charged me extra. Were they supposed to?

>> No.4859359

>>4859348
>>4859349
I live on the east, Chipotle originates from the west and they usually get the new stuff way before we do. Also you need to take into account that Chipotle likes to be organic as possible and they can't really ship something organic across the US without there being a freshness problem.

>> No.4859366

steak burrito
black beans
white rice
pico
red hot
lettuce
cheese
and mix it up, will ya

thx Juanita

>> No.4859368

>>4859354
Nah, but if they did it's because that shit takes forever to make.

Cutting it takes a long time, and we're not being lazy , we have to work at a very fast paced and never fall behind or it can be termination.

Fajitas require you to cut, peel the onion. cut it. store it, wash it etc. same with peppers and they're used for other ingredients. They run out quickly and we usually don't prep enough because of the time + high demand.

also they need to be cooked freshly and when theres a huge line sometimes there's not enough when 5 customers take them all.

If there's excess (more than enough) and the restuarants not busy I don't see them trying to charge you.

>> No.4859369

can you share the recipe for the hot salsa? doesn't it have tomatillos?

>> No.4859376

>>4859368

Oh, neat. My burritos would always be the size of a small infant and sometimes would tear the tortilla, at which point they would offer to double-wrap it but I always refused because fuck making them do extra work, it'll taste the same.

>> No.4859377

>>4859369
I never made Hot Salsa, but most of them are already prepared (since the salsas don't really run out of freshness for 2+ weeks, more than enough time to be delivered) but i know we add Tobaso Hot Sauce. I'll try reading the ingredient list for it next time.

>> No.4859380

>>4859377
aw, thanks anyway

>> No.4859385

>>4859376
Double wrapping is actually easier. Unless you mean you don't care if it's torn. All you really need is another tort, which is easy to get.

The only things I know they hate giving extra are meat and guac (duh) cheese and rice. Mostly because these are the longest to prep and are constantly made. The rest you can go for.

>> No.4859394

My restaurant invented a Chipotle Pizza, but it takes like 20 minutes to prepare and requires a lot of room and focus, so only order it if there's like, no one on line. It also costs more but it's pretty big.

I think other restaurants have their own version, our restauranteer ( a regional manager) said that other Chipotles have their own version. But I doubt it's a huge phenomenon.


These secret menu items are usually made by the employees, because we get a free meal for break or after work so we try to be creative.

>> No.4859395

How can you make the visit easier than it already is?
Where's the bitching?

>> No.4859390

Does anyone ever ask how many calories they're about to consume?

1000 calories a burrito. I typically skip dinner after eating at Chipotle.

>> No.4859398

>>4859390
Ask for a bowl + tort on the side, put half the bowl in the tort, make that your meal, and save half the bowl.

Althought the tortillas, tacos, and chips are 100% not organic.

>> No.4859403

>>4859395
I was going to bitch but /ck/ is a lot faster than I thought it would be.

Just know what you want to order, don't ask for extra rice, meat, cheese or guac. Don't ask for plain rice or Cilantro (we only prep enough that we'll use to cook, not for consumers)
burritos and bowls are way easier to order, faster, and gives you more.

>> No.4859404

why the fuck do people give me dirty look if i order a burrito? im not fat, and im a girl. everyone in the store gave me a dirty look because i was the only one not eating a salad?

>> No.4859409

>eating corn
lol no thanks

>> No.4859415

>>4859403
>don't ask for items that you want with your food
Ok. I'll just go to FreeBirds then.

>> No.4859416

>>4859404
Because they're fucking stupid?
Well I usually guess what a customer will order, and almost every guy orders a burrito or some tacos.

The salad is the same shit as a bowl too. Probably less healthy since half that vinaigrette is oil and salt.

I live near a black school so I usually don't see that stuff.

>> No.4859420

>>4859404
You smell bad.

>> No.4859423

>>4859415
I said extra.
Plain rice isn't a big deal, especially if it's not busty. (You will literally get written up for leaving the line during the rush hours, which what those requests would demand.)

>> No.4859427

>>4859423
Yea I know but people at FreeBirds actually ask me if I want anything extra on my burrito. I'm sure they're told to to get more money out of their customers but still.

>> No.4859428

>>4859423
So, you get upset when you have to take 3 seconds to add an extra spoonful of something?

wat

>> No.4859431

whats with all the plebs getting bowls? the rice most people put in it and meat dont go together at all while the taco shells are god tier

>> No.4859438

>>4859427
You can have extra of anything that's on the line, it's things that are off-the line that are trouble.

They might charge you for extra rice or cheese. They will charge you for extra meat. I'm not talking about things on the menu.

>>4859428
It takes 40 minutes to cook rice. It yield 3 little deeps. If some guy asks for 4 scoops of rice, when we have a big line, we're going to run out of rice before we can make it. If we run out of rice, the employees get blamed.

>> No.4859442

>>4859438
Oh, ok then. Carry on.

>> No.4859443

>>4859428
Plus most of the line-workers are high schoolers or people that will never see prep or grill. Most of them don't care about their portions, because they won't get blamed, grill and prep will.

>> No.4859448

>>4859431
The bowls are healthier and give you more food. They're also the main entree.
I usually put rice and honey in my tacos.

>> No.4859449

>>4859443
how old are you and how is this affecting your social life?

>> No.4859450

>>4859449
It's not.

>> No.4859452

>>4859448
is it bad every time i go the only thing i get is steak and cheese tacos with just a bit of hot salsa?

>> No.4859455

what would you do if your manager touched you inapropriately

>> No.4859458

>>4859452
i usually just get cheese + carnitas with honey. so not really. especially since yours is piss easy to make.

>> No.4859459

>>4859409
what a pleb

>> No.4859461

>>4859455
She has.

>> No.4859462

>>4859359
What's the problem with shipping carbon compounds?

>> No.4859463

>>4859452
It's called manchilditis

>> No.4859471

do you get free food
are you an edgy teenager
post your pics

>> No.4859473

>>4859462
tofu lasts 3-5 days refrigerated, we don't freeze our food. From Cali to the East Coast is quite a drive.

>> No.4859476

How many people have said that Chiptole's food is shit?

>> No.4859479

>>4859471
You get a free meal every-time you work, I've started trying to make my own nachos. (I'm pretty good at balancing the taste.)

you also get 50% off once per day but I usually never use it, you get tired of it eventually.

I'm in college.

>> No.4859483

>>4859476
People bitch that we don't have taco bell meat.

Also that it's too Mexican.

It's more American than Mexican.

Also people bitch that they don't get 3 pounds of chicken.

>> No.4859485

1) Why doesn't Chipotle do melted cheese. I'd fucking love to be able to order nachos with melted cheese and a meat choice + other fixins

2) Why no ground beef

3) Why romaine instead of iceberg.

>> No.4859490

>>4859485
Pleb detected.

>> No.4859491

>>4859483
you should come to california literally everyone eating salad

>> No.4859499

>>4859485
1) Because the only thing we can melt the cheese in is the hotbox and it needs to be empty for rice and chicken. Also it takes like 20 minutes to melt in there. (I've been timing it.) Also we can get in trouble for putting food in there, but most employees aren't that bitch (usually if anyone higher than gen. manager is there it's a no)

I'm the only one who even bothers to make then. If you ever asked me for nachos and we were not busy and you didn't mind waiting I'd make it for you.

2) Freshness? We have Barbacoa (shredded beef). Really I guess they're trying to be different. Sometimes employees bring ground beef.

3) More customers like romaine. So does corporate I guess.

>> No.4859502

>>4859463
>You're not allowed to have food preferences
>You're only a man if you put everything a restaurant has to offer on your food and then eat all of it regardless of whether you find it palatable or not

>> No.4859506

>>4859502
Steak's pretty unique. also has iron and protein.

>> No.4859507

It's surprising how damn tasty this restaurant is

>> No.4859510

There's no Chipotle around me. How close is it (in general) to Qdoba?

>> No.4859512

>>4859499
1) I can accept that answer.

2) Ah. Mostly I've just been curious as to what a Chipotle ground beef mix would taste like (probably damn tasty considering the emphasis on food quality) but I guess it's just something that will never be.

3) Figured it was a corporate thing, oh well. Romaine isn't bad, I just don't care for the fact that every piece has part of the leaf spine in it which can often have a very fibrous texture to it.

Whatever happened to those corn tortillas you guys tried awhile back? Failed experiment? And how many times per week on average does someone try to order a Quesoritto?

>> No.4859514

>>4859502
>You're only a man if you put everything a restaurant has to offer on your food and then eat all of it regardless of whether you find it palatable or not

lol wut. I only ever buy/order what I truly prefer. It just so happens to be a longer list than

1. Meat
2. Cheese

>> No.4859519

>>4859438

Is a little deep a sixth pan? And how can it be time consuming to julienne and sautee peppers an onions?

>> No.4859520

>>4859341

Why don't you have grilled jalapenos? and enchilada sauce? Come on now.

>> No.4859521

>>4859517
Fuck. I need to find a Chipotle.

>> No.4859517

>>4859510
It's 10x better than Qdoba.

Qdoba's shit all comes pre-made in bags that just need to be reheated. All of chipotle's stuff is cooked there on site and prepared there on site. They grate their own cheese too.

>> No.4859526

>>4859514
The fact still remains that you're implying that one is a manchild if they only prefer three ingredients in their tacos. As if it's some cardinal sin to have a simplistic food preference.

>> No.4859529

>>4859517
>>4859521
>Closest one is an hour away
God FUCK.

>> No.4859531

>>4859512
You're not supposed to have the leaf spine in it, some prep is fucking lazy. You could complain about that actually, make them do it to standard.

We have corn tacos, they don't taste that cook and most people don't like them. Unless they have a flour allergy. Like 3-5 times our Chipotle usually says no to them and only like 3-4 employees can make it.

>> No.4859532

>>4859526
It's a fact, not an implication.

>> No.4859535

>>4859519
when we're busy it runs out quickly.

The prep of the onions and peppers are time consuming, not the sauteeing of it. we usually only has one hotel of onions cut for the day.

>> No.4859537

Does Chipotle have Queso like Qdoba does?

I used to go to Qdoba a lot and I loved their queso cheese dip/sauce in my burrito. My coworker told me Chipotle doesn't, which made me sad.

Is that true?

>> No.4859538

>>4859531
Then my Chipotle has been doing their lettuce wrong ever since they opened.

Basically they (appear to) take the romaine lettuce leaves and cut them horizontally, so they end up with "strips" of leaf-spine-leaf lettuce.

S'why I prefer iceberg over romaine, the leaves only get that spine at the very very bottom of the leaf.

>> No.4859539

>>4859385
>Unless you mean you don't care if it's torn

Yeah, that's what I meant. I just eat it torn.

>> No.4859540

Terrible food it's like Taco Bell but let's mark up prices by several times and hope people buy into the "freshness". (Mexican food in general is shit). Also I laugh when people use 'fresh' and fast food together it gives me a good laugh

>> No.4859542

>>4859520
Jalapenos are in most of the ingredients. I'm sure some employees make it for themselves.

>> No.4859543

>>4859535
Maybe you lack knife skills.

>> No.4859546

>>4859537
No queso. Complain enough to their corporate overlords and maybe they'll consider it.

>> No.4859548

>>4859517
Uh... no?

Do you not pay attention at Qdoba or have you just never been there? Nothing is pre-made at Qdoba they have their grills literally right behind the line. You can SEE the grills from the counter. I've watched them make steak for my burrito fresh right in front of me when they were out.

>> No.4859549

>>4859540
0/10

>> No.4859547

>>4859540

[citation needed]

>> No.4859555

>>4859548
>went to Pittsburgh once
>went to a Qdoba for the first time
>saw them filling up the queso from a plastic bag that had been in a rethermalizer
>saw them filling up the shredded cheese from a pre-packaged bag, obviously was not freshly shredded as it had that chalky cheese dust on it
>same with the ground beef

Qdoba sucks.

>> No.4859556

>>4859547
For what exactly? It's fast food but it sure fools people into believing it's better because of the words that they use

>>4859548
Qdoba is the same thing with "not premade it's fresh" bullshit.

>> No.4859559

>>4859543
Nah for onions we need to open the bag. Remove all the onions, cut the stems, peel it by the thinnest layer, wash them, then cut. Usually a faster cutter cuts it. but most people are busy so they only prep one in the morning/night.

>>4859538
honestly if you give them a call or the restuaranteur they'll probably talk to them

>> No.4859561

>>4859540
>Chipotle
>Fast food

Nigga they don't even have a drive-thru the fuck you smokin'

>> No.4859563

>>4859540
It actually is fresh. We buy from organic and do a lot of prepping, and work 10x faster than restaurants.

It's fucking annoying. Especially with guac. You're expected to make the guacamole from the avacado in 25 minutes.

or you're fired

>> No.4859564

>>4859556
[citation still needed]

>> No.4859568

>>4859561
Who said you needed a drive thru for fast food? It's a fast food chain that serves Americanized food.

I think the viral marketing is at it again for these foods

>> No.4859570

>>4859537
We only have a giant cheddar and Iforgottheother cheese block. We block and shred it.

>> No.4859571

>>4859555
>Go to Qdoba down the strip mall from my store from lunch once a week
>See them filling up queso from a large sauce pot
>See them filling up cheese from a bowl
>Watch them put steaks on the flat top grill and cut them up after

The Qdoba you went to sucks.

>> No.4859572

>>4859532
>You're not a man unless you eat things you don't like on a consistent basis

I think all of that competition drinking with your "bros" ruined your brain in high school, buddy.

>> No.4859579

>>4859563
>not being recognized as a guacamaster among your peers
git gud

>> No.4859581
File: 6 KB, 180x191, 342432543.jpg [View same] [iqdb] [saucenao] [google]
4859581

>>4859483
>People bitch that we don't have taco bell meat.

>> No.4859583

>>4859563
>fresh

Here is that word again which is synonymous for fast food places now because the buzzword sells. Not only that but the Guacamole type they use is very cheap because it did not meet standards for mass market consumption. Soft enough for the fast food industry . Other places remove the actual contents and package them for other places. Chiptloe makes it even harder to give it that "cred' it needs for this new "fresh" market

>> No.4859586

>>4859572
Since when did I start eating things that I don't like?

Just because you only like meat and cheese doesn't mean that it's the only good food out there.

>> No.4859591

>>4859586
Let me put it this way.

Sometimes you enjoy a cheeseburger with bacon, ketchup, mustard, fried onions, a little tomato and some mayo.

But sometimes you just want the simple taste of just meat and cheese.

Doesn't make you any more of a faggot than the other.

>> No.4859592

>>4859583
We've used 2-3 different kinds of avacados so far. Most of them were kinda hard.

>> No.4859598

>>4859591
>2 examples
>both meat and cheese

Now you gotta be trollin' me, manchild.

>> No.4859603

>>4859598
>eating something without meat on it

What are you, a hippie?

>> No.4859607

>>4859592
Calavos Growers is your supplier for these because Chiptloe buys the cheapest varieties for that season availability the majority of them are Hass variety avocados. They are kinda the bad bunch but they are stupid cheap so that is why they get them . They do the same thing with all ingredients with buying the cheapest bulk . I never liked the chain for these practices but oh well people will jump on the bandwagon for "fresh"

>> No.4859619

>>4859603
Not that anon but it's called a balanced diet. As much as I would love to eating only meat and cheese is not balanced in any way.

>> No.4859645

>>4859607
Don't most fast food places that offer avocado use some kind of preserved paste though?

>> No.4859648
File: 479 KB, 500x281, SCOTT.gif [View same] [iqdb] [saucenao] [google]
4859648

>>4859555

tfw you realize that "chalky cheese dust" is wood pulp

>> No.4859658

do you get mad when i ask for both types of rice and both types of beans?

>> No.4859664

>>4859658
no
it's two fucking scoops
unlike the half and half meat where no matter how little you give the customer your managers going to say you put to much and make you do dishes

>> No.4859689

>>4859664
Do you get mad when I ask for light rice? How about when I ask for a little bit of all the salsas? I love that fucking roasted corn salsa, I could bath in it.

>> No.4859692

>>4859689
Salsa are ok and the less rice the better.

>> No.4859699

>>4859692
Honestly you guys put way too much fucking rice on those burritos. You could easily get by with half of the amount.

>> No.4859703

>>4859699
Half the employees are recyclable line workers that don't know their fucking portions.

They hired some bitch that does two scoops of rice for a burrito and she gets pissed off when I correct her.

>> No.4859705

>>4859341
Any encounters with people requesting gluten-free?

>> No.4859720

>>4859705
yeah. you just wash your hands change your gloves and make them a bowl.
Some of the new employees get pissed off that I don't hand the bowl to them but they can go fuck themeselves if someone gets an allergy attack because I took over their spot on the line.

>> No.4859724

>>4859699
I never really understood the point of putting rice in a burrito in the first place. It's like people forget that they are eating the massive tortilla as well as the shit it is holding inside it.

>> No.4859727

>>4859724
cheap filler. I never get rice.

>> No.4859728

>>4859348
is it just at the university location or have they got tofu at other colorado stores?
because i need to know.

>> No.4859730

>>4859724
It absorbs most of the wet stuff for the burrito. If you don't get rice in your burrito it's really likely it'll break.
Plus it has some lime flavor.

One time this girl asked for no rice, extra beans, and extra of all the salsas and sour cream then shecomplained that the bowl was too liquidy, asked for the same thing, and had the same problem.

>> No.4859733
File: 31 KB, 300x400, 43543645.jpg [View same] [iqdb] [saucenao] [google]
4859733

>mfw naan burritos

Indian Chipotles are going to be huge in a few years, just wait and see

>> No.4859737

>>4859730
This kind of shit is why I got out of the service industry. Props to you for putting up with it.

Also, how often to people get beers? I always want to get one but never do for some reason

>> No.4859745

>>4859737
>I always want to get one but never do for some reason

Probably because it's like $4.00 for some corona piss swill.

>> No.4859752

Why do you assholes have to come here and pimp your turd tier texmex like its holy.

>> No.4859762

>>4859737
I live near a black college and I swear it's making me racist hearing "that aint nuff' chicken yall cheap"

Usually the older adults by it, and the margaritas. They arent all that good. they sell more during the races (there's a NASCAR track nearby)

>> No.4859766

>>4859438
why not you know
prep enough food for your projected customers
or stop offering the hard stuff

>> No.4859768

I live in the northeast. Are the Chipotles around here likely to have the vegan/tofu burrito? Also, I've never been. Is it like a legit restaurant or a fast food place?

>> No.4859772

Most beer you've seen someone drink there?

>> No.4859776

>>4859733
WHAT?!? FUCKING WHAT?! DO WANT. OH GOD, MY MONEY, TAKE IT.

>> No.4859779

>>4859730
is it a pain to ask for plain rice?
cilantro and lime are... not my favorite...

>> No.4859783

>>4859779
There's chinese restaurants that you could be going to.

>> No.4859791

>>4859766
We do, it's the portion sizes. People want A LOT OF CHEESE, NO THAT'S NOT ENOUGH MORE.
Well looks like John needs to stay til 12 making more cheese for tomorrow.

Corporate: Why is prep staying so late to close? Fire him.

>> No.4859795

>>4859779
Only if we're busy. Since grill is usually ALWAYS busy. People on the line are not allowed to get off during busy hours or they'll get written up- corporate checks the cameras. and we only have one lineback- person who replaces the food, and they're usually busy.

i hate cilantro too.

>>4859772
we have a limit so nothing really happens

>> No.4859796

I'd like the recipe for the steak marinade and the black beans, you know, for science.

>> No.4859797

>>4859752
It's all viral because the responses are very short and non informative just the same thing over and over

>> No.4859798

>>4859733
SIGN ME UP

>> No.4859802

>>4859796
Steak.
Depending on the packaged meat. So I think 20 ish steaks per bag.

we prep 2 bags at once. but ill say the ingredients for one.

1 pack of Adobe (it's like a red marinate, spicy)
1/4 cup of salt
1/6 cup of honey
1/2 cup of soy oil
mix that up
spread the steak evenly in your prepping , dont overlap. do half the steak if you have too and add the rest.
mix it really good.

cook for a minute on each side

i think the grill is at 400 F but i dont know

>> No.4859803

>>4859752
That is in no way shape or form TexMex. That's San Francisco Mission burrito ripoff shit. Get your facts straight, fuckwit.

>> No.4859804

>>4859733
takemymoney.jpg

>> No.4859805

>>4859796
i dont know the black beans, it's packaged
we add salt and lemon juice to it

>> No.4859806

>>4859802

Oh man, please tell me how you guys make the barbacoa.

>> No.4859808

>>4859806
THIS

>> No.4859809

>>4859806
packaged, sorry.

it comes marinated and shredded. I heard other chipotles make it from scratch but I don't know why we don't.

>> No.4859815

>>4859809
What the fuck man. That sucks.

>> No.4859816
File: 41 KB, 225x250, iguess.png [View same] [iqdb] [saucenao] [google]
4859816

>>4859809

>> No.4859810

>>4859796
>for science.
lel

>> No.4859819

>>4859805
Damn, this makes me sad.

Thanks for the steak, though.

>> No.4859822

>>4859802
Is the adobe in a can, an envelope?

Could you guess how much is in one pack?

>> No.4859825

>>4859819
>>4859816
>>4859815
I- I can tell you the guacamole or chicken (which is the same shit as chicken but lighter) chips rice fajitas, i dont know all the salsas but theyre pretty simple.

everything we make has some salt

if you look at the foods you can see the ingredients

>> No.4859831

>>4859822
It's like red, really spicy, really think in a little plastic bag.

We get them in boxes. I;ve been trying to figure out where to get it. cant even google it because it just brings up a different kind

Also I can tell you how to make vinegrette.

>> No.4859841

>>4859341
Do you guys charge extra is if want sour cream on my veggie burrito? what if I want double sour cream?

>> No.4859845

>>4859841
no
just dont complain when it rips apart

>> No.4859846
File: 36 KB, 300x300, adobo_seasoning.jpg [View same] [iqdb] [saucenao] [google]
4859846

>>4859831
Word. This is really helpful.

This picture is imperfect, since the plastic isn't perfectly clear, but it wouldn't happen to be about this color would it?

Would you guess the package for the seasoning is larger or smaller than 1/4 cup?

>> No.4859850

>>4859845
I know how to eat a burrito, shithead

>> No.4859854

>>4859846
No it's liquidy.
spicy chipotle pepper adobo

I think chipotle makes it themselves and distributes it, since it's their key ingredient.

>> No.4859855

>>4859846

This recipe has a "copycat" recipe for the adobo sauce:

http://www.food.com/recipe/chipotles-barbacoa-copycat-recipe-472445

>> No.4859858

>>4859854
I think you mean its like the adobo sauce that is in the chipolte pepper cans. Usually when a recipe calls for chipolte peppers you add a little bit of that sauce on top. So good.

>> No.4859861

>>4859825
Awright, I need the chicken, and the chips. Gonna make some of those fuckers tonight, cuz unnnnnnnnnnngh.

>> No.4859863

>>4859846
from what I can tell it is a Chipotle exclusive adobo.
From what I can tell it's :
Chipotle Chile, l, Cumin, Garlic, , Rice Bran Oil

>> No.4859864

>>4859854
Cool, can you estimate how much they're putting in a single package?

Do the boxes say how much the individual packages weigh?

>> No.4859877

>>4859861
Chicken:
We have a huge box of chicken and we use 2 adobos for it.
So for about 15-20 chicken thighs
1 pack of adobo
1/6 cup of honey
1/2 cup of oil

you salt it when it's being grilled

3-4 minutes each side, use your judgement

Chips: Pretty much pre-cut tortilla chips.
Fry them at 375 F for like 24 seconds, best use your judgement not too dark. they should be a light gold
place them in a rice bowl, or something like that

squeeze half a lime, add salt, then flip them, like in one motion, it takes skill, you can shake it too
then lime the other side, salt.

>>4859864
i think a package is 12-20 ounces
im going to say 16
they do but i never paid attention, I'll check at work tomorrow.

>> No.4859879

>>4859462
>What's the problem with shipping carbon compounds?
<3
It's a travesty that a dumb term became common.

>> No.4859883

>>4859877
Awesome. Thanks.

>> No.4859910

What should I order when I go in tomorrow? I usually get a burrito

>> No.4859917

I have to drive a fair bit back home from my Chipotle so I often ask them to put rice and meat in a bowl, then wrap the taco shells up, and then ask for a portion cup of cheese for each taco.

Is this still considered "extra cheese" and should they be charging me for it

>> No.4859925

>>4859917
yunoeatthere

>> No.4859929
File: 27 KB, 494x331, 1364017802749.jpg [View same] [iqdb] [saucenao] [google]
4859929

>>4859571
i bet you also think bruegger's is a good place to get a fresh baked bagel

>> No.4859933

>>4859925
Because the majority of the time I eat Chipotle is on the weekends when the step-father is home, and everyone ends up getting shit from different places.

Plus I sleep late on the weekends too so it's nice to be able to get everything separate, then stick it in the fridge until later when I'm hungry (I just have no appetite for an hour or two after I wake up)

>> No.4859936

>>4859910
get what youd like but try the vinegrette and chips
tastes pretty salty sweet spicy sour

>>4859917
they dont really start their .80 upcharge until theyre low on what they have: like rice
we only prep so much.

but corporate policy is: you can get your ingredient on the side. so if its not on the taco, it's in a side cup. you can only get one 4oz-sized portion per meal, anything more is .80 for 4 ouz

also, rice is 4oz,8 oz on request for more. 4 oz everything else

usually the stores give you much bigger portions of everything because they dont really mind. but they CANNOT give extra on the meat without charging, it's expensive and they have to constantly make it.

So it annoys me when people say we're being cheap on the meat, we're just being generous on everything else.

>> No.4859939

what are your 3 personal favorite items? (i know you mentioned your favorite thing to order in this thread, but i'm too lazy to look)

>> No.4859943
File: 158 KB, 463x360, 1310948915773.png [View same] [iqdb] [saucenao] [google]
4859943

>but they CANNOT give extra on the meat without charging, it's expensive and they have to constantly make it.

>mfw I ask for extra meat at my local Chipotle and they don't inform the cashier about it so I never get charged

>> No.4859953

>>4859939
I'm a picky eater so my opinion doesn't even matter.

I can't eat this food without honey.

but, honey-carnita hard-shell tacos with cheese and rice. I layer the honey between the cheese and carnitas. I only like pork unfortunately and the steak is too chew for me.

I make honey quesadillas- surprisingly good.

And I make nachos.

My food isn't even on the menu.

>>4859943
It's their fault. Take advantage of it.

>> No.4859956

>>4859939
also the chipotle pizza is pretty good. Even though it's non-existent.

>> No.4859972

we have tips. Here's how it works:

It's a metal cup with no label on it, not allowed to say tips, thank you or anything.

Only people who close get it. That guy that went out of his way to service you? Probably not even getting a share. Though you can personally tip.

The only people getting a share is the Cashier after 4, one of the line people (impossible to tell which so forget that) grill man after 4 or 6, and prep.

>> No.4859980

If any of you want a job here, you're going to hate it eventually since you need to work harder and faster than the average fast food place, so ask for $9. They try to pay $8.50 to unresearched employees, but if that 16-year old ghetto high school girl with no job experience can make $9 you can too.

>> No.4860016 [DELETED] 

u suk op

>> No.4860021

is chipotle better than panchero's?

>> No.4860050

>>4860021
>] [
y

>> No.4860076

>i'm also going to bitch at you

>nigga works at chipotle
>nigga literally offers the world nothing of value
>nigga thinks he can talk down to people

my fucking sides /ck/

>> No.4860134

should I feel like a jew for ordering salsa on the side instead of ordering chips+salsa?

>> No.4860205

Moe's was here, Chipotle is a faggot.

>> No.4860216
File: 25 KB, 768x781, I0045.png [View same] [iqdb] [saucenao] [google]
4860216

I work at an on-campus food court that has a tex mex place, shit right pisses me off whenever people want their burrito with lettuce. It already comes with:
rice, beans, meat, pico de gallo, sour cream, guac, and cheese.
It's cause of fucking chipotle that makes every college kid want lettuce in their burrito, which puffs up the burrito and makes it impossible to wrap without breaking. And having to deal with confused faces when I tell them lettuce is extra. Yeah, it's fucking lettuce and cheap as dirt, but it doesn't come with the burrito.
I can't wait til the Chipotle opens a couple blocks down so I don't have to deal with these people

>> No.4860227

I've never been to Chipotle, but i pass by it on my way to work and back, its always packed with the college crowd since its close by.

What would be the easiest way to get a burrito without holding up the line?
What would you recommend?

>> No.4860235

>>4860216

I grew up in a Mexican as fuck town in central florida and none of the tacos/burritos/tortas/tostadas even fucking have lettuce, they use cabbage

fucking kids

>> No.4860247

>>4859403
>no extra meat
dude what. why does this bother you? i always get double steak - and if anything, i get compliments for my choice

>no extra cheese
i can see this being anoying when people just keep asking for more. what do you suggest if i DO want extra cheese? i've found the phrase "murder it with cheese" works well.

>> No.4860275

>>4859607
calavos supplies like, fucking everybody

all avocados anywhere are like 90% hass or lamb hass because that's all the industry wants/will accept nobody buys greenskins anymore outside of a farmer's market

yeah it'd be cool if they used a reed or a holiday instead, it'd also be nice if chipotle used cruelty free fair trade peppers watered with angel piss literally grown right in front of you whileuwait

i mean you kind of know your shit but no you don't really

>> No.4860278

>>4859877
guac recipe?

>> No.4860307

>>4859359
I live in Washington and Chipotles here already have sofritas. I'm nervous to try them. Are they delicious?

>> No.4860316

>>4860307
They taste good, but the texture kind of gives them away as fake meat (I mean it's tofu, whatchu gon do). They're also not any healthier, they actually have higher saturated fat than the meats iirc

>> No.4860317

>>4859403

fuck you buddy. i dont come there for rice beans and guacamole i come for the fucking meat. you put that meat on my burrito like the good little burrito bitch you are. rice is a fucking carb, i dont need white rice wrapped in a flour tortilla, i dont want sour cream on that shit, im not beholden to the unhealthy dishes you people come up with.

>> No.4860329

>>4859341
Why is it so easy to steal from here your shit wage having fag?

>> No.4860350 [DELETED] 

>>4859376
>Not preemptively asking them to heat up 2 tortillas because that bitch is GONNA be double wrapped

Nigger do you even chipotle?

>> No.4860385
File: 189 KB, 610x484, pdp_7_layer_burrito.png [View same] [iqdb] [saucenao] [google]
4860385

>>4860216
>I work at an on-campus food court that has a tex mex place, shit right pisses me off whenever people want their burrito with lettuce. It already comes with: rice, beans, meat, pico de gallo, sour cream, guac, and cheese. It's cause of fucking chipotle that makes every college kid want lettuce in their burrito, which puffs up the burrito and makes it impossible to wrap without breaking.

Lettuce in or on burritos has been standard (or at least common) in the midwestern US for at least 40 years that I can remember, well before Chipotle existed. Taco Bell's 7-Layer Burrito is similar to yours, except it has plain tomato rather than pico de gallo, and lettuce instead of meat. If your tortillas are unable to conveniently accomodate lettuce, it's your chef's fault, not your customers. And charging extra for lettuce is just fuckin' retarded. "But it doesn't come with the burrito" is no kind of explanation...it's not like there's some immutable Law of Mandatory Lettuce Fees...again, it's your business that's fucked up, not its customers.

>> No.4860383

>>4860275
#REKT

>> No.4860392

>>4860227
It's like subway, but burritos and like 5 ingredients. Black beans are tits, barbacoa is titties, and anything else is up to you. They also have pinto(?) beans, white and brown(?) rice, lettuce, cheese, red and green salsa, pico de gallo, sour cream, gilled(?) green pepper and onions, and a couple other meats.

>> No.4860396

>>4859341
>I'll also share some secret menu items with you, and why some are stupid.

You haven't made good on that yet, OP.

>> No.4860463

>>4860396
Alright, it's been like a half hour now.
I swear if you don't tell me about the secret menu I will backtrace you, find your store, wait until you are working and then ask for extra meat, veggies and rice. Not just some. ALL. All the meat, veggies, and rice. Maybe all the fucking guac, too. I don't care if it costs me $2,000, I'm not fucking playing.

>> No.4860470

>>4859404

>eating salad at chipotle

nope, just a victim complex

>> No.4860474

>>4860216

nigger taco bell has been doing lettuce in everything for decades.

>> No.4860476

>>4859559

Jeez! I have prep cooks than can brunoise a sack of onions in like half an hour. Note to self don't hire Chipotle employees.

>> No.4860486

>>4860275
#shotsfired

>> No.4860523

>>4859854
I work at a Casa Ole (tex-mex restaurant) and Adobo liquid is always on the shelf/rack by the other major ingredients. Seems to be part of the enchilada sauce and other stuff, but I'm just a server so I don't get the whole picture. Sometimes we can just walk back and cook ourselves whatever we want, be it tilapia, steaks, quesadillas, endless tacos/enchiladas, etc. Great place to work 3 out of 7 days when store management isn't even on premises, just lower management that can do cash drops and VOIDs, etc. The restaurant is run by the cooks and servers, mostly. Hostesses be damned.

>> No.4860742

>>4859341
Whats the difference between pinto and black beans. I never know what the fuck to choose. I usually just go pinto (rice cheese chicken bean that's it)

Also, your shit is expensive for what you get.

>> No.4861314

>>4860523
I fucking love Casa Ole. Super nachos and dinner Cozumel are my shit. And yals salsa and queso are really good.

>> No.4861353

My girlfriend is a vegetarian. A Chicken burrito costs the same as a vegetarian burrito. What do you think about her getting a Chicken burrito, with the chicken in a side cup?

This worked at one Chipotle, but another refused to do it. We don't go to that one anymore.

>> No.4861384

>>4859377
Damn. That hot salsa is the best I've ever had.

>> No.4861406

>>4860523
Holy shit, I haven't eaten at Casa Ole in like, 20 years. Now that's a nostalgia bomb.

>> No.4861471 [DELETED] 
File: 244 KB, 497x427, faggotville.jpg [View same] [iqdb] [saucenao] [google]
4861471

>>4859403
>Don't ask for what you want in an eatery.
Uh, what? How about fuck you. I'm your paycheck faggot.
>>4859394
>Invented Mexican pizza
You didn't invent shit, moron.
>>4859377
>I've never made salsa.
Jesus is this your first kitchen job?
>>4859368
>Prep work takes time you have to like, cut stuff and it's hard.
AND
>Sauteing vegetables is hard.
You are a fucking huge faggot and wouldn't make it 5 minutes in a from-scratch kitchen cooking real food.

I was going to respond to the rest of it but decided it wasn't worth my time. Chipotle, like most chains, is a glorified fast-food joint built to employ and serve food to faggots and fat fucks, or people that don't know fuck-all about food.

I hope everyone that admitted to eating this garbage dies, tonight, in some horrible way. Particularly OP. I hope he chokes on his "flavor balanced" nachos...hahahahahahahaha.

>> No.4861863

>>4861471
How about you bend over and remove that tree out of your asshole.

>> No.4861888

>>4860317
dude, eating meat is like the most unhealthy choice you can make, gtfo

>> No.4861924

OP how mad do employees get when I tell them to make me a queserrito? Those things are so fucking good.

Also, just a tip to the lurkers, get some of the salad dressing next time you order your burrito and pour a little bit on there, shit is the bomb.

>> No.4861936

>>4861924
>>4861924

Oh and also ask for a water cup instead of a drink. It's free and you can just fill it with soda...

>> No.4862849

>>4859341
Ops topic inspired me to go out and get a burrito.

At Moe's.

Get wrekt

>> No.4862856

>>4862849
Jokes on you. Moe's is shittier quality, slightly more expensive and not nearly as delicious.

>> No.4862861

>>4862856
I know but it's the only thing near me.

>> No.4862869

>>4861353

Veg burrito includes guacamole, which is normally extra.

>> No.4862874

>>4862856
>>4862849

>have moe's in the same building I work in when I was in college
>go there literally 5 times a week
>a vegetarian taco is $2.99
>every item comes with chips
>every non-eat/queso ingredient is free
>I ask them to fucking pack my single taco with pretty much every vegetable
>it's always the size of a burrito
>I get a huge meal for $3

Goddamn that was great.

>> No.4862877

>>4859559

as funny as I found this I doubt you could bruinoise more then a litre and a half of onion in 30 minutes.

And I mean a legit bruinoise, like mingnonette bruinoise

>> No.4862888

I was in there yesterday and one of the employees was cranking this big orange tub thing, and when he pulled the lid off, some sort of basket inside was spinning like a motherfucker.

The hell is that thing?

>> No.4862910

To be honest I hate chipotle.

>> No.4862915

>>4862888

Salad spinner

>> No.4862935

>>4859385

What is with employees telling us what it's ok or not ok to ask for extra of? It's my burrito, and I'm paying for it.. I'll order whatever I want.

>> No.4862942

>>4862915
And what does it do

Besides spin salads.

>> No.4862941

>>4862935
Someone asked what was easiest to make and made a visit quicker/easier. OP gives answers and receives butthurt from people who aren't even willing to see what he is responding to.

>> No.4862950

>>4862915
> salad spinners
> aka homos

>> No.4862984

>>4862935

>I don't read or comprehend and then get all indignant for no reason

>> No.4862992

>>4862942

It's a quick way to remove the water from the salad greens after rinsing them. Centrifugal force, bro.

>> No.4863006
File: 9 KB, 183x185, 1345330071477a.jpg [View same] [iqdb] [saucenao] [google]
4863006

>>4862992
u mean centripetal rite?

>> No.4863018

>>4863006
If he were a knight it would be centrifeudal.

>> No.4863197

>>4859423
thats fucking idiotic and moronic. Guess I won't be switching to chipotle from qdoba. I don't shop at places that treat employees like shit for serving customers properly. Just wow that is a shitty fucking way to run a business. Customers first always.

>> No.4863198

>>4859438
Once again shit way to run a business period. Your literally saying customers are a problem when they are your source of income and only reason to have a god damn job. Chipotle is obviously a shit tier business for writing and bitching at employees for serving customers. Make enough shit, this ai food service 101. God damn your company sucks dicks and I work for freaking Worst Buy .

>> No.4863207

>>4863197
>Customers first always.

Facepalm.jpg

That's why they aren't allowed to leave the line. Doing you a special little favor is fucking over everyone else in line behind you. The menu is clearly posted; you order what's on the menu. It's fast food, not your personal chef for hire. If you want something different, go elsewhere.

I own my own business. It has nothing to do with food, rather it's related to manufacturing custom parts for hot rods. I get special requests all the time. Belive me, I would LOVE to help out those customers and accomodate what they ask for. But what many people don't seem to understand is that taking care of Customer A's special favor causes delays for Customers B, C, D, E and F. When I decline Customer A's special favor it's because I want to make sure I can satisfy B, C, D, E, F, etc... Policies like that are designed for the greater good of all the customers, not one special snowflake at the expense of everybody else.

Of course if I have plenty of time I'll be happy to take care of special requests--as I'm sure Chipotle employees would too--but don't be that asshole who asks for special favors in the middle of big rush and expect we, the business owner, to make everyone else wait because of you. It's nothing personal--it's not that we don't want to help you out--it's that we have to watch out for everyone else, whereas you are thinking only of yourself.

>> No.4863209
File: 33 KB, 1024x768, vlcsnap-00001.jpg [View same] [iqdb] [saucenao] [google]
4863209

>>4863018
Centrifeudal with a round table!

>> No.4863216
File: 44 KB, 1024x768, vlcsnap-00008.jpg [View same] [iqdb] [saucenao] [google]
4863216

>>4863207
Why not queue them up, them them an expected date when it can be done and that's that. Seems like you need a COO to handle dayly operations and sceduling. Hire others to do simple leg work you'd otherwise do for yourself.

aka... henchmen.

>> No.4863222

>>4863216
*daily
*scheduling
>spelling
>PROB MISSED SOME

>> No.4863231

>>4863216

Oh, I do that. But that's not exactly an option for a fast food restaurant where there are hungry customers standing in line. I was simply explaining that the point of policies like that is to ensure the best service for the greater number of customers.