Chipotle employee here, been working here for over a year and a half including a location change.
How does /ck/ feel about the ecoli thing that happened? I am honestly not too informed on what happened but if any one wants to know the changes we have been making in order to combat stuff I can answer away
I'd say it's about 25% New people/families who have no idea what they want, 25% regulars that the other employees are like "Customer!!! How ya been?", 25% people on their phone through the whole line and 25% people who barely speak English/their "translators"
Another employee asked me this a bit modified, "How much money would it take to suck your dad's cock?" I answered, if he was unaware that I was sucking his cock, and someone else was paying me to suck my dad's cock, I would do $85k
So yes, I would suck a cock for 1 million dollars
Australian here. How do you like our beef?
meh, shit happens. Without pumping your products full of a million chemicals it can be hard to avoid the odd chance of it happening.
To be honest, I'm surprised the chipotle shills aren't on overtime on this board and other sites to patch up that reputation.
OP here. I think the terrorist thing is bullshit to the nth degree and just think it was the supplier or the store itself.
Chipotle literally does no advertising. At least, it is hard to come across. No Youtube videos, no commercials. Most of their advertising is just from being in the news
>No YouTube videos
Then what do your coworkers shill here so much, dipshit? That stupid scarecrow, only wholesome, non-gmo, poisonous food video was posted here for a month straight.
>Are you retarded?
>>even if they coat the ingredients with shit, which they do to it because it's organic it still should be cooked properly
How does that address the question being asked?
Some of the outbreaks are due to tainted supplies, which generally if cooked or prepared properly are safe. However chipotoe due to prefering to serve cooked in store, organic and local supplied food, means it's less able to effectively implement food safety checks in its food. Others the norovirus outbreaks are caused by sick workers preparing food. Look they've had loads of outbreaks for lots of different reasons that keep coming back to fundamental issues with food safety.
A lot of customers are coming in with that mindset. Mgrs tend to give them coupons or comped meals
>Then what do your coworkers shill here so much, dipshit? That stupid scarecrow, only wholesome, non-gmo, poisonous food video was posted here for a month straight.
I don't post on /ck/ too often, and I have never been told by my managers to post on the internet about Chipotle. I can honestly say I have not seen any of the Scarecrow thing or that Bumper Crop show as well
>means it's less able to effectively implement food safety checks in its food
This, we still do a lot of food safety and a whole lot of shit is being rolled out this week as a result. Our safety checks are temping chicken and steak every time they come off the grill, hourly temping of EVERY item on the line, and complete disposal of any foods past the secondary shelf life. We are also going to start blanching all produce we have (onions, avocados, clementine oranges, lemons, limes, etc) and are taking the lemons and lines out of the dining room and into the drink cooler in separated portion cups (so some customers don't get unwashed hands on the produce)
There are two more things I'll tell only if people actually give a shit