I am young (20's) but this is still the most dangerous restaurant that has ever employed me.
-Horrible burns from needlessly dangerous cleaning procedures. I would clean a 385 degree tortilla press with just a plastic wool scrubber. It would melt and I would inhale the smoke, every night. One night I was burned on my arm so bad I was shaky and nauseous. When I showed my managers they laughed and told me, "Welcome to the club," and then they proceeded to show off their burns.
-You are expected to serve restaurant quality food with restaurant quality customer service without the tips. During spring break, aka 5 thousand dollar per day in sales, I would be lucky to make $5 in tips. Be prepared for people to leave all their trash on the tables without any kind of tip. Chipotle is high quality fast food, and the tips reflect that.
-Raw meat is being handled by people that are either uneducated or just plain lazy (this includes management), and when customers complain about it, management simply offers to replace their meal. Raw meat has dangerous implications and the current procedures at Chipotle fails to make safety a priority, for their customers and employees.
-During the training process, they push for employee accountability and loyalty, but in practice, the managers really just want you to shut up and do your job without questions. If you criticize procedure, then managers will label you as a complainer and make it their business to single you out for write-ups and fire you.
-Lastly, if you are starting out as a crew member, they will squeeze as much out of you as possible. At the beginning, they promise that working for Chipotle is different and better than other fast food companies. These promises are mostly hollow and Chipotle fails to inform applicants of the all too common dangers that are entailed when working for them.
