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J.R. Whalen:[br]Getting a burrito or a rice bowl at Chipotle can seem like a bit of a free for all.

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You can have a little of this maybe a little more of that,

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but there’s a lot more method to the madness.

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In fact the employees follow precise guidelines to

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ensure food stays fresh.

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It’s served quickly, the costs stay low, and of course the customers are happy.[br]

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Employee:[br]Mild, Medium or Hot[br]

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J.R. Whalen:[br]Rice and beans are doled out in four ounce portions, about one generous scoop.[br]

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Employee:[br]Four ounce portion of chicken, four ounce portion of steak.[br]

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J.R. Whalen:[br]Chipotle instructs employees to grasp serving spoons

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near the bottom, so they have more control over the portions.[br]

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Randy Del Orbe – Chipotle Service Manager:[br]When they ask for more meat we asked them a little bit more meat or would you like double

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meat. The double meat is an extra charge.[br]

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J.R. Whalen:[br]The spoon should be placed with the handle to the top right. They look neat and out of the way.[br]

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Varying People Talking at Once:[br]And then a customer says: cheese and lettuce.[br]

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J.R. Whalen:[br]Chipotle staff are trained to engage customers to gag their

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satisfaction level, even when it’s busy. Cheese and lettuce are even distributed in

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one ounce portions. Staff are taught to grab toppings with three fingers to make roughly one ounce portion.

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And that’s what’s happening behind the glass at your local Chipotle.