I started at Chipotle in Chicago five weeks ago. I was desperate for money and I guess they smelled that on me.
I was excited and could not wait to get started.

Then my first day came. I entered the door and I was asked to clock in. I approached the cash register and and was treated like an infant by the manager on duty. I let it go and thought maybe it was because they were busy.
I was then taken back and wated three vidoes (the others were not working). I was then asked to "box" cut two boxes of bell peppers. After 45 minuets I was done with a box and a half and was told I did not do it fast and that I was "slow as pond water" by the manager. I should have left but I dident.

For the rest of my first day I was left alone with receipe cards attached to the wall that I would not remove and had to move into a twisted position just to see them. I noticed everyone was running from the back to the front as fast as they could. Stuff was falling over and things were being spilled everywhere! The floors became very slick with black bean juice, oil and rice. I kept telling myself I should just leave but it seemed like they were understaffed and very busy. I eventually peaked around the corner and saw they were actually not busy. However they were running around while a manager stood in the corner barking orders like a Nazi working a camp. I was then called up to the front and was introduced to everyone working. I quicky found out all of them where latio but the manager and they dident speak any english. I'm not sure how this is possible. To work in Chicago and the United States and not speak a lick of English. We then all went to the back were I found a mountain of dishes and I was told we all need to wash them in 30 minuets. There were more than 40 hotel pans, about 14 large bowls and counteless spoons and spatulas. All while traditional Spanish music was blaring!
That was my first day.

I quickly found out that everyday was like that but worse some days. They talk up being a manger to everyone who comes in but I learned very quickly you will not become a manager unless you buy into their brain washing propeganda such as "Food with Integrity" That is the biggest load of bull. Everything even the beans come from a bag! Even if they are organic they are loaded with so much Salt it is not healthy. The Adobo they put in everything is NOT healthy and contains alot of salt which they add more salt to. They add salt to the Chicken (covered in Adobo already) while it is on the grill and Salt is added to the Steak in the back with Adobo.

A word on that Adobo it BURNS! When Crew members marinate steak and chicken it will get on you and burn your skin.
They wont have any sympathy for you and if you stop to wash it off... They will buraite you into feeling like crap and keep telling you that your wasting time.

After a few weeks of being treated like Crap. I was subjected to my first "Development Journal". What is fucking up thing that is. It is an opportunity for them to tell you again that you are slow and need to hurry up. Mine I was actually written up and made to sign a statement posted in the Notes area that someone thought I was being rude. Were I met the General Manager who yeah does not speak English!

I was then moved to the Grill where I found more things to burn and hurt me physically. The grill set to more than 600 degrees is unsafe and the tools used to clean it are unsafe and falling apart. They put me with a trainer and guess what?! He speaks only a little bit of English. What a hell that was! For the next few weeks I was on the grill and constantly harrassed but calls of "Cilantro Lime Rice" and other things constantly. They only allow you to make a little at a time and then throw everything out!

This place wastes so much! If there is not the amount of Clilantro they want in the rice instead of adding more they throw it away and call for more! Steak is only make 6 to 9 pieces at a time and thrown out after 10 mins. It is hot and still visablly juicy. It upsets me how much they throw out. For example if the beans are too juicy they just throw them out and write it down. They assign a dollar value to everything they throw out. I wondered how they could do it and still look good and keep they "Resterauntuer" status. I found out !!!!!!!!!!!!!!!! They cut HOURS!
Last week I was actually called as I was getting off the train to walk into the store and was told I did not need to come in ast they "needed" to save money. They have cut my hours and others alot in the last two weeks... Guess that is because it was the end of the month.

When I first started I was getting 36 hours a week and now I get on average 16 hours. Slave Labor at its best!
I actually feel sorry for my co-workers they are so blind to the shit they are being fed. The work is very hard. I have seen some crazy stuff such as cleaning celings with bleach as it drips onto hair and skin.

More STUFF...

1. The managers speak in spanish about you and about customers infront of you and them
2. Water is thrown everywhere at closing and you will slip and fall! ALOT!
3. They make you crawl on your hands and knees to clean tiny corners where they are no diry.
4. They dont care about you or your situations and they will lie to you!
5. After shift meetings are done AFTER you clock out! NOT paid for chip talks.
6. Harassment is constant and will not end.
7. LOTS of stupid rules!

If they know you are feeling bad or not as "high energy" as they want you to be they quiz you on "The pepper" or other Nazi Propoganda.

SHAME ON YOU STEVE ELLS!

I'm making plans to leave before they fire me but if they fire me i'm okay with that too.