Title: Chipotle workers, how do y’all finish chips on time? I’ve been doing chips for a few months and I still struggle to finish on time. I usually work from 7 AM until around 11:30, even though I’m supposed to finish earlier. I’ve tried my manager’s advice and Reddit tips, but I’m still struggling 😭 I usually have to make around 18 hotel pans of chips. It takes me around 5 minutes to fry enough regular chips to fill one hotel pan and another 5 minutes to bag it. Chili Lime takes around 10 minutes per hotel pan to fry, season, and shake, and another 10 minutes to bag because my manager doesn’t want any of the little “cereal” chips in the bags. Apparently, regular chips are fine, though, which is confusing to me. I work alone, so I have to fry and bag both varieties myself. I also have to fry 3–4 batches of taco shells, wash dishes as I go, put everything away, and clean my station. For those of you who open chips, are my times genuinely slow? How do you manage to finish everything on time when you’re doing it alone? I’ve tried so much advicec already, so I’d really appreciate more tips.   submitted by   /u/llleila1236 [link]   [comments]