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Chipotle_foot

Chipotle_foot

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Published by juliesllama3343
Food With Integrity ~~ Work With Integrity
By Julie Waite (employee 1+ year)

So you got a job at Chipotle? Congratulations! You are now employed at one of the largest new fast food restaurants in the world! This friendly guide will help you through your first few weeks with us at Chipotle.

You should try to get to work at least 20 minutes early. Mostly everyone does it1, and as a rule, if you don’t, you’ll have a pretty crappy day. When you get to work, (20 minutes early, of course), you can g
Food With Integrity ~~ Work With Integrity
By Julie Waite (employee 1+ year)

So you got a job at Chipotle? Congratulations! You are now employed at one of the largest new fast food restaurants in the world! This friendly guide will help you through your first few weeks with us at Chipotle.

You should try to get to work at least 20 minutes early. Mostly everyone does it1, and as a rule, if you don’t, you’ll have a pretty crappy day. When you get to work, (20 minutes early, of course), you can g

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Published by: juliesllama3343 on Apr 13, 2011
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Food With Integrity ~~ Work With Integrity
By Julie Waite (employee 1+ year)
So you got a job at Chipotle? Congratulations! You are now employed at one of the largestnew fast food restaurants in the world! This friendly guide will help you through your firstfew weeks with us at Chipotle.
You should try to get to work at least 20 minutes early. Mostly everyone does it
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, and as arule, if you don’t, you’ll have a pretty crappy day. When you get to work, (20 minutes early, of course), you can get your free employee meal
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. I wouldn’t suggest that if you’ll be working 8hours. Regardless of how many hours you work, you still get one free meal. However, if you’reworking an “eight,” I would suggest that you save your large free meal for your lunch
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. After allthe hard work, you’re going to need it. A little known fact is that if you do find yourself workingan 8 hour shift, you also get one “small” meal for free. This could be two tacos, a quesadilla, or just some chips and guac. If you’re seriously famished before your shift, get one of these meals
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.Before your clock in, make sure that you are completely in dress code. You should bewearing your company t-shirt that was given to you when you were hired
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. You may wear a
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The people who don’t do it are usually the ones who run in to work looking disheveled and flustered. Those peoplecomprise most of the regular staff. I am the odd one, arriving almost an hour early at times, mostly by accident,filling my time watching movies on my phone or hiding in a corner reading a book. My coworkers think I’m weirdto get to work so early, but I call it preparation.
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This is especially useful when your parents refuse to buy any food that your stomach will hold down during aheavy eight hour shift.
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Your lunch could occur anywhere between the hours of 11 a.m. and 11 p.m. I think lunch is too broad a term.Often I find myself eating “breakfast”, a meal I force down only an hour after I have started working, or a “faminebuster” which is a meal I eat after working seven and an half hours and the manager on duty forgot to give me mylunch break.
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See Footnote 2
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My company-supplied t-shirt is covered in guacamole, oil and other miscellaneous stains that will never come outin the wash. It happens to the best of us. I am still holding out for when I will finally get one of the new, spiffy,
 
1long-sleeved shirt underneath if it does not have a collar and the sleeves must be rolled up abovethe elbows
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.You may not wear a sweatshirt of any kind. You may wear blue jeans, work pantslike Dickies, or shorts of any kind as long as the fall below the knee
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. Your pants must not befrayed or tattered and must be clean
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. Your shirt must be tucked into your pants at all times. Youmust wear your company-purchased non-slip shoes from Shoes for Crews. If you have notreceived your shoes yet or have forgotten to wear them, you may borrow a pair of slippers whichyou put over your everyday shoes
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. Men’s facial hair must be groomed and women must havetheir hair in a braid or bun. You must wear your company-issued baseball cap, facing forward,with hair tucked behind your ears. Dress code must be followed at all times, except duringbreaks.Make sure to clock in on time. If you clock in early, this causes a problem with themanagers, often resulting in unintentional overtime
. Always clock in on the back register toavoid backing up the front cashier. Try to use your employee card
to clock in and out and to goon your breaks. Only the kitchen staff should have to manually punch in your number. When youare hired you will be given an auto-retract card holder 
. This should always be clipped to your belt loop for easy access. After you clock in you should put on a black apron and prepare to geton the line. You may want to do one more sweep of your wardrobe to make sure everything is up
BLACK t-shirts!
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The only day I wear a long-sleeved shirt to work is on days that I know I will have to go outside in the freezingcold and driving rain to break down the umbrellas on the patio. I am tall and usually get stuck with this job.
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I hate long shorts, and can’t bring myself to purchase them. When the days eventually get too hot to bear and Iadmit defeat, I will usually roll up my jeans, revealing the surprisingly ugly work shoes we have to wear. It lookskind of weird, but I have reached the conclusion that to work in comfort usually requires looking somewhat weird.
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Regardless of if they are tattered or not, by the end of the shift, they will be soaking wet. I still think that the onlyreason we have to wear non-slip shoes is because everyone has the terrible habit of pouring water on the floor! Notonly to clean, but while washing dishes and the occasional salsa spillage. If the floors were dry, there would be noneed to non-slip shoes and my pant legs would always be dry.
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It’s hard to say what the worst part of these slippers is. Could it be how they magically take away any support youmay have gotten from your everyday shoes? Or maybe how they only come in two sizes: too big and too small. Or itcould be that I am the only one who ever washes them out after I use them. The rest of them have all kinds of nastystuck underneath, much like your regular shoes, but these are shared among the entire staff. I try at all costs to wear my own shoes.
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Unless you arrive early, like me, and a manager spots you and forces you to clock in early, interrupting your pre-work resting period. Then you must clock in on time, and make sure to remind each shift manager that you did so atleast five times, to make sure that you don’t get in trouble for being forced to take overtime. Remember: everythingis always your fault.
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Which is essential for you to use, but you probably won’t get one until after a few weeks of being yelled at for notusing one. Believe me, it is as confusing as it sounds.
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Huge shocker: you probably won’t get a “zippy” for months after you start working. Even then, you’ll probablyeither have to beg your boss for one to the point of annoying, or go out and purchase one yourself. A Zippy isn’trequired, but I found that when your employee card is not on a Zippy, it is a lot easier to forget at home, causing youto have to drive all the way home again to grab the card before rushing to work, violating my personal 20 minuterule.
 
1to standard before heading out
. If you happen to pass a manager before you get to the line, youmay ask them where they would like you to work 
. If not, you should proceed to the front line towash your hands.You must wash your hands with soap and water for at least 30 seconds, making sure toscrub under the nails and up the forearm, almost to the elbow
. Dry your hands and armsthoroughly and put on a pair of gloves. The gloves come in three sizes and are ambidextrous
.Once you have gloves on, proceed to the line. There are four positions that you may find yourself working, each with its own challenges and benefits. Those positions are Tortilla, Meats, Salsas,and Rolling. The position you work will either be determined by the manager on duty or, (if nomanager is available
), by the positions already held by the senior crew members. These crewmembers may direct you to a position
,or you may fill in at either Meats or Salsas untildirection is given to you.The Tortilla position is the most important position with regard to line regulation
. Theperson working the tortilla presses decides how fast to move people through the line. Whenworking the Tortilla position, you may choose to use one or two tortilla presses. When usingonly one press, you are only able to help one person at a time. This strategy is good when only afew crew members are on the line with you and they can only handle so much volume
. Under the tortilla presses are six boxes of tortillas, two pans of soft flour tacos, and a sleeve each of bowls and lids
.You should always have one pack of tortillas open under the #1 press, a pack of both flour and corn taco tortillas, a stack of kids meal trays, and a stack each of bowls and lids atyour disposal on top of the tortilla table. From the Tortilla position, you are responsible for starting every order. Your “jurisdiction” extends only until the next position that is beingmanned.The next position is Meats. This position is what I like to call “the heat of the battle.”
You are responsible for putting beans and meat in every customer’s order. You must know theheat level of all of the meats, and it is often helpful to give customers this information by way of 
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When I first started working, I would always forget some part of my wardrobe. My hat, my tucked shirt, mostoften I would forget my apron. My coworkers would get so annoyed at me having to go back to grab one.
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I seriously doubt this would happen. At any one time, if you’re looking for a manager, you’ll probably find themreclining in the office “finishing some paperwork,” “counting the money,” or ambling around the back of the house“doing inventory.” Hardly ever will your manager be where you need them to be: on the line or in the kitchen.
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I can guarantee that no one washes their hands with this much detail. There is no way that could happen whenthere is a line out the door and you have to wash your hands, (as per company policy), at the top of the hour. I dareyou to spend more than a simple scrub-scrub-scrub on this task.
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The three sizes are: huge and easy to put on when there are no paper towels left, slightly large and easy to put onwhen all you have time for is a quick once-over with a paper towel, and optimal but only when hands are bone dry.
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Which frequently occurs.
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Read: order forcibly because new hires frequently appear as chickens with their heads cut off.
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Which means that no new hire should EVER occupy this position unless it is an emergency.
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Or when everyone else has called in sick on a Friday night and you are the only crew member responsible for theentire store.
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If you’re lucky.
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Another position that should never be occupied by a new hire. They can’t be trusted.

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