18 Secrets Chipotle Employees Won’t Tell You
From money-saving tricks to biggest pet peeves (and not much love for the queserito), we got the inside scoop from the people who know this Mexican restaurant chain the best.
We’re required to give specific sizes of food
“The general public doesn’t really know that we’re required to give one non-heaping spoonful of each food (beans, rice, meat). The spoons that we used are the perfect size for the portion we’re required to give out—they’re the exact circumference and they’re not curved, so we don’t give too much. We’re not skimping you—we promise—we’re required to adhere to portion sizes, and that’s a good thing because most of the times the burritos are gigantic anyway.”—Gianna, former Chipotle employee in Rhode Island
You can ask for more—with a catch
If you do get a skimpy scoop of something, Gianna shares that you can usually bring it to the employee’s attention and get a little more free of charge. However, Heather, who worked at a Chipotle in New Jersey, cautions, “Some employees might pull out the ‘so you want double?’ which then costs extra.”
Here’s when you should stop in for the shortest lines
“The shortest lines would normally occur right as we opened—so around 11 a.m.—and then in between peak hours, so often from 2 to 5 p.m. My home store was surrounded by a few high schools, so on days that kids had half days or off, we would be slammed during the day. The slowest days were Mondays and Tuesdays and as the week progressed, the store would become increasingly busier.”—Stephanie, former Chipotle employee for three and a half years
Check out these 57 secrets your restaurant waiter won’t tell you.
Use this hack to get more guacamole
“When people asked for guac to go, smart people asked you to bang the plastic container down on the counter to remove air bubbles and allow for more guac! You are paying extra for that.”—Heather, former Chipotle employee in New Jersey
Or make the guacamole yourself!
It takes about 48 avocados to make a batch of guacamole at Chipotle restaurants, and between each of the 2,450 locations, thousands of batches are made every day. Luckily, you only need two avocados (and a few other ingredients) to duplicate the official Chipotle guac recipe at home.
We hate when you order the queserito
Having to make a queserito (a quesadilla topped with burrito ingredients and rolled up like a burrito) during the lunch rush is every Chipotle employee’s worst nightmare. “I think I speak for every past/present/future employee when I say that they are a pain to make—literally!” Stephanie says. “It’s rolling a quesadilla. Hot cheese burns.”
That’s not the only “secret menu” item
You can order three kinds of quesadillas at Chipotle: just cheese, cheese and meat, or cheese and vegetables. Stephanie has also seen people order nachos, where employees put chips in a bowl and then add the normal progression of ingredients on top.
Yes, there’s a way to keep your burrito from falling apart
“If you like to really load up on the salsas or ingredients, ask them to double wrap it for you! Adds a little extra tortilla security.”—Quinn, current PR and communications manager
This secret code can save you money
Gene J. Puskar/Shutterstock
Saying the words “three-pointer” or “new button” can get you a cheaper version of your favorite meal. (Both phrases mean the same thing, but the terminology isn’t uniform between all stores.) Stephanie explains how it works:
“Chipotle’s ingredients are weighted on a point system, where ingredients that aren’t as expensive to purchase for inventory purposes are rated as one point (i.e. lettuce, mild, rice), whereas ingredients like avocados, any of the meats and cheese, are counted as two points each because they are more expensive to purchase for inventory. That said, a “3-point” meal, might consist of a bowl with rice, beans, and tomatoes or a tortilla with just rice and cheese or a bowl of chicken and rice. Those options are not charged as much as a regular meal, due to the fact that they don’t have as many ingredients. Trust me, customers like to remind us of that when they order a three-pointer!”