as someone who works in the food service industry, literally just smile and be polite. i hate when people try to engage me in an actual conversation, because it really distracts me and throws me off. i can't be rude or brush them off so i end up making more mistakes because i can't concentrate
As someone who works in retail, I love when people are polite, being able to have short conversations is what makes doing my job worth it. However, there is a difference between a short conversation and a full on one. If it is during the busy time of the day I don’t want to have to be worried about socializing with a ton of people especially if there is a line forming. There is a perfect balance that people need to follow and understand.
Ditto on that. And it drives me crazy that I'll be asked questions when I'm not in-uniform/off-clock (before my shift or during lunch break). And dont get me started on peeps asking the same questions, or not liking store/COMPANY policies.
exactly. There's a difference between being polite and making conversation. I used to work closing shifts at Arbys and just cause we don't have orders doesn't mean we aren't busy
@@rosapimentel2784 it still follows the same principals, people not understanding how to properly hold a conversation and those who just ramble on and on
Worked at CFA for 3 years and took thousands of orders. Honestly, it is nice to have people engage with you and joke around, but thats really only nice once in a while. For the most part I prefer short, polite answers that are trying to be as efficient as possible, because I have a line to finish behind you thats stressing me out.
100%. I'm Estonian, so I doubt any of you have heard of Olerex (Pretty much like you have Circle K or 7/11, a gas station that also serves food and stuff). I'm always happy to engage in conversation, but if I have lots of tasks left to do in my 12h shift, I would rather just end the conversation quickly and go about with my other work besides serving customers. Not to say I don't enjoy small talk, but when I have a queue of people or multiple food orders, then it's not really a good time for chatting. Otherwise, always glad to have a convo :)
As an actual chipotle employee. My biggest tip is come at opening, everything is freshly made. Be relatively slow about it. Most of us are tired from prep work and ods are kind of stressed. So as a employee the biggest help our customers can be is treating us nicely. I always try to engage with customers and give them a little reward if I feel seen. The opposite is actually true too. If you flip me off for not having Carnites don't expect anything but the bare minimum. It's cool to see this video as an actual Chipotle Employee. Thanks Matpat!
As a former worker for 4 yrs, I totally agree. This one time a lady ordered a kids meal and got like 4 sides and bc she was mean I charged her for all of them
@@crit_bot totally agree, if customers are nice i will intentionally give them double meat without them asking and hide it under veggies. vise versa ive been treated poorly for running out of meat like Asada when for whatever reason just nobody is on grill and im all alone on the line.
I disagree with everything being made freshly Lol. I was a service manager and Chipotle reheats ALL meats from the day before except for steak. I always avoided eating chicken in the morning because they were reheats and being reheated on a plane and unseasoned grill. Chicken reheats were the first thing that touches the grill. Barbacoa and carnitas are also reheats from the day before. Even the beans are reheats bro, salsas included. The only things that are done freshly at opening are steak, rice, and chips.
I remember I went to a chipotle for my birthday and I ordered a bowl as usual and the woman that dished my chicken out gave me a pitiful serving and the guy that took over went back to give me an extra scoop for a normal serving. I didn’t get to properly thank him, but I still think of that moment and wish him well. Really made my day 😭💖💖 Also, awesome video Matpat!! I’ll miss you lots :D 💕💕
As a Chipotle worker, i have to say avoid coming in right when we open and right before we close. Open because at least at the store i work at, we save the chicken, carnitas, and barbacoa from the night before, so they are all not fresh. Avoid closing because we tend to be grumpy when someone walks through that door just before we close while we are trying to clean. Also the best way to get more food is to be nice we tend to be a bit heavy-handed if we like you. Also, do not order tacos. You will get like a quarter of the food you get in a bowl. If you really want tacos, order a bowl and pay the extra 50 cents for some side tacos shells. You will get so much more food that way. Same goes for burritos. If you know how to roll a burrito, just order a bowl with a side tortilla. You will most likely have enough food for 2 burritos there.
Okay, I do work at a chipotle, since you are asking.. Have you tried to... ask for more food? Aside from the meats, the queso and the guac you won't get charged for like an extra scoop of something. I have even had people get to the end and realize they ordered less topping than they wanted and ask to go back for stuff, just to get a fuller bowl. There are obviously exceptions to this, like if you are really going ham and getting like 5 scoops of beans then you are probably gonna get charged for a side of beans, and stuff that doesn't fit in the bowl, like the side cups get charged. We are not supposed to tell you that you can't have more ingredients, just inform you that we'd have to charge you or not for it. The staff 100% knows about all the hacks that people post online, believe it or not, our managers know how to use the internet too, and they tell us how they want us to handle people using those hacks. as for how to order to make it easier on the staff? Speak up, the person behind me is slamming pots and pans and sizzling ingredients on the grill, and the person beside me is yelling across the store to the other employees, my ears are still ringing and I need to hear what you said clearly. Know what you want to order, so we aren't just staring at each other, because I can't leave while you're standing there. If I am not busy and you want time to decide a casual conversation might be appropriate, but not too long of one, see, usually the manager has a list of tasks for me to do and It might be stressful to stand there and chat when I know the manager is going to come check on if I made progress on those tasks. Politeness is good, for me its because if you are rude about your food I will get frustrated and be more inclined to give you exactly correct portions of stuff, and as little extra as I can humanly get away with. Just what chipotle says that I am to give out. I find it very annoying to backtrack because I really want to be efficient to making your food, for my time, your time and so my 16 year old cashier doesn't wander off and I have to yell to get them back up here. So if you want more warm ingredients just try to get those before we move to the cold side, or if you are wanting multiple items tell me at the start so we can set those up and get them done. If an ingredient is super important to you, like the grilled veggies or the mild salsa, please ask to make sure we have it, I have had to throw away beautiful burrito bowls with a mound of food on it just because we didn't have any pico. The customer left angry and hungry, I was upset that so much food got wasted, and the grill person looked so disappointed too. I'm sure everyone knows about the chipotle app, which as of right now, gives you free guac when you sign up, and any promotions, like the spooky burrito, are always in the app now. The real tip to get more food at any restaurant, is to become a regular and be nice to the staff, come during not busy times so we can pay attention to you. If you actually read this, thank you Matt for giving me a chance to vent a little bit.
Right on! I used to work at Chipotle and was the cashier for the most part. If you were rude to my line people or ordered a ridiculous amount of sides, I followed procedure and charged for each side. If you were nice and had a side or two, I'd pretend I didn't see them. Also if you want tacos, I always suggested to people order a bowl, and then get the shells on the side. You get so much more food for your money. Same with burritos. My coworker always gets two side tortillas and a bowl, and can make two burritos out of one bowl.
I could never trade politeness and friendly banter for extra food! And glad to hear it’s ok to ask for extra scoops. Since I don’t eat dairy, I always ask for extra peppers and pico de gallo 😁
As a former sandwich artist, I always found that the perfect balance is some polite small talk in between listing off ingredients. It really depends on the worker, how long they've been at the job, etc. but being in that position it's hard to take a lot of heavy conversation and still keep up the flow of work, especially when it's busy, but being polite is never a bad thing. If anything, it'll give the server more reason to give you a discount, or something for free. I can't tell you how many times I gave out free cookies or sodas just because the people ordering were nice, decent people
i’ve been working at chipotle since i was 16, im now 19 years old and i can just say that being nice helps. not having a full on conversation, but being nice and joking around a little is so nice. but honestly, the massive thing that can cause things is that people are understanding. What I mean is that if we are out of something or if someone is forced to wait we take accountability and either give them stuff for free or give them a little extra just because they had to wait. all it takes for a little extra at my chipotle is just to be slightly understanding that’s all
As a former chipotle line member, I have a few thoughts: If you're going to ask for extra meat, wait until they scoop your first portion of meat. If you feel like they're skimping, you can ask for a little more of anything free of charge. Getting your bowl made in person is almost always going to get you better portions. Lastly, long time employees usually have a script that helps indecisive or shy customers decide what they want. Interrupting that with small talk really disrupts the work flow. (And we are randomly timed on the speed of our service so we need all the help we can get!)
As a cashier at McDonald's I can say that if it's slow I appreciate you talking to me but if it's fast and there's a million customers in line it's nice to get the orders out of the way first
@UTTPNewEnglandPatriots I ASKED+YOUR CONTENT IS TRASH 🗑+MATPAT IS BETTER THAN UTTP+ MATPAT WILL BE MISSED+RATIO+YOU WONT BE MISSED+ L+ YOU HAVE NO FATHER
@UTTPNewEnglandPatriots 1. If you watched the video, you'd know *MatPat* asked. 2. Even if your videos were worth a sniff, I'll never know because you were such an asshole, I'm never watching your content.
I have been working at chipotle for about 3 years now and I think when someone is polite it definitely brightens my day but like matpat says in the video it can also loosen my focus while making food. It also depends on how my day has been.
I worked at a local supermarket behind the hot food counter for the entirety of my college career. When I started the intention was to keep my head down and just get it done. But there were so many people that were polite to me. Asking how my day was, patient with me when a fryer wasn't working or when I was the only one behind the counter serving a dinner rush (which happened a lot). Polite and kind customers made my time working very pleasant. I remembered more people, and even had folk ask for me by name on my days off or when is was working a different section of the deli. All in all, being polite to people is always welcome imo, it makes those that are less polite a near non factor and I'm personally inclined to bend the rules a bit and hook you up with a little extra.
Matt and Steph- before you guys leave i just want to say thank you specifically for Food Theory. I've always been a fan but when I went off to college I got really into Food Theory and binge watched every video. It helped me recover from my restrictive eating disorder. Understanding the science behind food and what makes a healthy diet was so important and healing to see. My relationship with food has improved greatly since I got super into this channel and for that I am eternally grateful and indebted. Thank you so much for unintentional help like that. Congrats on retirement to Matt and Steph and I can't wait to see what you bring to the table (no pun intended), Santi!
As a 15 year customer service employee here's the biggest hack: Be polite but gauge if your server wants to interact! If the server looks down or moves carefully chances are you should just be polite but move on. If the server is happy and bubbly towards you feel free to interact it'll at least make them more willing to remember you! Also absolutely avoid venting & flirting, we're not paid enough to care to be your therapist, and unless you are the significant other it's not appreciated to flirt.
As someone who worked in the service industry, yeah, being nice & considerate definitely makes us like you more but also, if you come in & get straight to the point it definitely helps. You know what you want, we can help you quickly & efficiently & we can both get on with our day
Polite social talk while I work is something I usually appreciate, unless it’s during a rush. It’s so kind of you to ask how I’m doing but currently I’m doing busy, I don’t have any other energy to add to that convo. As long as it’s not super in depth though, the friendliness keeps me going :)
As someone who worked at Chipotle for 3 years and worked my way up to Service Manager, ALWAYS GET A BOWL. Add 2 big tortillas on the side for under a buck and you can get 2 good size burritos out of 1 bowl. Same with taco shells. Taco shells for hard or soft will be 3 for the same price as a big tortilla. Also, adding a few extra scoops of rice and beans make a good bowl great. More food for the same cost. Whenever i worked on the line, i didn't care how polite someone was, as long as they weren't mean, they'd get relatively the same portion as someone who just wants their bowl made. We were usually busy and just trying to speed things along to keep people in line happy that its moving fast.
I dont know how to describe this properly but everytime you get the sense that a customer has worked in a similar field like you, they talk to you in a way that lets you know. These customers are the most friendliest and most peaceful, these customers got the most of their order by me. Those people that understand the work thats behind retail, restaurants and cashiers in general. Everything thats involved with customers, as long as youre understanding, you get more as a gratitude gift.
I think just having experience working in customer service can show you what is and isn't helpful for customers to do. I used to say no to a receipt unless I saw that they had already printed one, and it would lead to some confusion. After starting volunteering at a charity shop, where we get a receipt printed for in the till when they pay by card and can optionally print off receipts for customers, I now know to just stick with a decision, the employee knows what to do with an unwanted receipt. I see the confusion or uncertainty in a customer's eyes when they hear the receipt being printed even though they said no, or when they have to wait for me to print off a receipt for them even though I have one in my hand. It's one of the reasons I support everyone having some customer service experience. Not to show rude customers what it's like, but to better inform the nice customers what is nice behaviour.
Yeah sometimes I'll accidentally say "heard that" (a common response in my fast food jobs towards directives and with other employees) to the server. I wonder if they use it.
I worked at a mom-and-pop shop, and I made subs and sliced lunch meat. personally, when it got busy I like short conversations so I can get the food done as fast as possible but when it was slow it was always nice to have a conversation with someone. since I worked at a mom-and-pop shop I was able to put a bit more if you were nice or if I made a mistake.
I used to work for Chipotle, and thus am its biggest stan. You can get a regular burrito bowl, and just ask for taco shells or a tortilla on the side. It only costs 30 cents more in Canada.
@@user-pn3im5sm7kNgl i clean my table when its not a fast food restaurant like a food court or something but i also organize so its easier to clean for the workers
I worked as a bartender at a local Pub and when it is rush hours I hated when people tried to engage a conversaton with me (unless it is a friend, then they understand and don't even try) because I need to serve other people, but when it is calm and there is one person every thew sentences, I actually like it. A 'please' and 'thanks' is very nice, yes
Not even AS a friend I feel Like I should engage in a way that Halts the Line and therefore hinders someone from doing their Job. So I Smile and great politely Wish a good day and thats it, unless there IS No one behind me
Chipotle employee here, I highly recommend in order to get your food either before 12 or after 1 since 12-1 is when we get rushed and most of employees are tired from prep since our line workers are sometimes prep. Also being kind does help bring our mood up since we have to deal with rude customers and we would help you out whenever we can Another tip PLEASE for the love of everything good have the app ready and let the cashiers know you have the app before they tell you your total since everything is locked in when we say your total.
Gonna be real with u, as a chipotle employee coming up on my 1 year anniversary, I can say that it can really depend on the employee. If you get a manager you will get served portions, but sometimes a regular employee will give you a bit more. Also if you come during a rush where we are tryna get you out of our line, you may get underserved because the pressure to keep our “throughput” (people served per hour) up will tend to win out. Also the guac IS free for veggie bowls, but not for sofritas bowls. Also general rule of thumb (also a good variable for Matt to test) is the online portions vs line portions. In general the folks up front will give you more food, so don’t order online if you can help it.
Yep- when I worked there, we fulfilled online orders in the back. Not having customers staring at you as you made the bowls was really nice and we wouldn't be yelled at if we accidentally put too little in a bowl.
@FoodTheory we love people that talk to us and honestly it makes it better. It is true it takes our attention away and it’s worse because we still need to keep a pace especially with a rush
Being a current Chipotle Manager I’d say the best time to come in is around 3:30-4:30. This is around shift change time and where there will be the most food and freshest because of the griller getting food cooked and ready for the next griller to come in. It’s also relatively not too busy.
11:00 I'd say engagement during rushes is less helpful then during slower periods, as I and others at work are trying to serve as many as possible, and thus as quickly as possible. I recommend being clear, concise, and polite both to get the best service and to best comfort your server. That, and go in with a plan; the most common annoyance for employees and fellow customers alike is someone that holds up the line by not knowing what they want in advance, and sitting at the menu deliberating things. Especially on drive thru during a rush. If you need to read the menu, it's best to come inside and do so either before or while in line and not wait until you are at the front of the line to make your order.
I used to be a Moe's shift lead, and I gotta say, most these people are spot on. It depends on the place, time, and server, and we like a bit of polite chit-chat but not a lot. In my experience, though, the real secret is just be a regular that we're happy to see come in. I used to get this one customer, she called me Burrito Guy and she was Burrito Girl, but she was a blast every time and I made sure to give her extras and freebies most the time. Oh, and most importantly, if you know you're getting something, we absolutely know. *DO NOT* say anything. We know we probably aren't supposed to, and we can keep it going so long as it's an open secret. The moment you point it out, or say, "So an so does this for me," it has to disappear because now we are getting a chat from the bosses about it.
I haven’t watched this video yet but I’ve found that the kids build your own is the deal to rival all other deals. You get two taco shells and enough ingredients for both and a side bowl, a free side of chips, and a free drink for 5 dollars. It’s insane.
Not a Chipotle worker (culvers team member for about a year), but usually, if you're nice and if you wear a "birthday" item (like a pin or a shirt), then usually they give you more stuff
As a server at Olive Garden, I love when people are nice and want to chat with me. It helps make my job more fun and if I really like the person I'll give them extra breadsticks etc. ❤😊 You guys should totally do a food theory on the free salad, soup and bread sticks from Olive Garden!
Worked at Chipotle for a while, and you're absolutely right about the critical 7 but some places like mine also weigh out Queso Blanco and things like Sofritas at the end of the night as well. When it comes to serving the meat the hardest to measure in size is meat that is grabbed with tongs (you will usually get less than 4 ounces with Barbados and Carnitas but more than 4 ounces with steak). Another thing you can do is ask for a little more of any ingredient, as long as you don't do this for every typing you order, you will 90% of the time get it free of charge, (the staff should let you know before putting it on if it costs extra). As for the portion sizes, yes it's supposed to be 4 ounces for proteins but we just do 1 scoop for which is why the asking for a little more works so well. You can also order salads which is the same as a bowl just with lettuce on the bottom and you can add the regular amount of rice within a bowl on top. Also any meal you get without a meat protein you get guacamole free (it's the veggie option, every store has it). Also you can get up to 2 free sides of sauce and have it on your food. Hopes this Information is useful 👍 P.S, love your videos. Have a nice retirement❤
Definitely support the "extra food at the end of the tray". Ive worked a couple fast casual places and if I didnt think i could make a second portion out of whats left id let the customer know that and give them a wee bit more
10:00 same experience. When I'm nice the servers seem to care less about my order and go lighter, I feel they are even rude to my kindness. But if I'm rude or just uncaring, they give me more food and I find better service. BUT there are those rare times where I'm nice and suddenly get extra stuff for free. Weird
As an Ice cream shop worker, though I don’t give more to asocial people on purpose, I like asocial people a lot more. Social people, at least where I work, are so much more annoying to work with. No sir, I’m from the United States, not Poland, please just order your freaking scoop of ice cream so that we can get on with our day. (This actually happened, I didn’t say that though.)
I work as a hostess at a popular local sit-down restaurant and I LOVE when ppl actually act friendly!!! So much nicer than just processing their card and wishing them a good day; at the end of the day I am there to make money in college but I really do care abt everyone who comes in and want to connect with them anytime I can💜
I’m surprised you didn’t factor in app ordering! In the app, you’re able to order “extra” of everything (except protein and guac) WITHOUT any extra charge! You’re essentially able to DOUBLE the amount of food without paying anything extra
as a former employee, you can do this in store at most chipotles. some locations will make you pay extra for things like extra cheese, but if you just asked for like extra rice or beans or something we'd put on another portion no charge.
I work at a Greggs in the UK, and I quite often give out free stuff (don’t tell the manager lol) if it’s a friendly customer, or a regular. I love a good chat, especially while waiting for the coffee to finish boiling etc, just brightens the day a little after getting a lot of rude customers
Having worked at Chipotle myself, I personally preferred a smile and thank you at the end of an order rather than talking through the entire thing. We're trying to get through the lunch rush and it's the most stressful part of the day. If you're in one of the slow moments, I can imagine conversation would be enjoyable. Not for the rushes though. We were timed on how many customers we get through.
matpat u r 100% right. i actually work at a chipotle in my area. the customers who are nice and talk to ya.. it is nice of them but i do tend to be less focus and mistakenly put either less toppings or more or just miss it completely. however the ones who do not start a convo i can be more focus on the portions and what toppings they want. and i do try to give an equal amount whether male or female
A very interesting topic. I’ve never actually heard of any of these techniques before, so it was neat to hear about how well they work for getting that extra bit of Cheese. Thank you so much for all the work you’ve put into all your theories. I hope you enjoy your retirement.
I worked at Chipotle for almost 3 years before quitting cuz of scheduling conflicts with college. On the note of the difference politness made, at my store that was read as "You're more likely to not throw a hissy fit and really disrupt the flow of taking orders". Chipotle's can very widely based on the General, Service, and Kitchen Mangers, along with how much net revenue a store brings in. Generally, the thinner the margin of profit a store generates, the stingier we get with portions. We all in some way knew that there would be a limit of how many times you can deviate from standard portion size without getting reprimanded, so it made sense to save those times for when we felt we needed to. And an asocial/disruptive customer would always warrant being more generous in portions to avoid lowering our throughput (customers served per hour).
I have been a server for many years and several restaurants. I love talking to people but if I get to chatting it’s time I would and should be spending getting you your food and checking on/tending to other tables. If I get very a conversation after you asked me for something I’m more likely to forget it than any other time by far. That being said, my favorite customers by far, are the ones who are well humored, concise, considerate of my time. When I come up and say “hey my names Devon I’ll be your server tonight” and you’re like “hey!! By the way if you got time we’re ready to out in drinks” im like “sure thing I’ll absolutely get your drinks” and they’re like “sure who should start” and I pick the person who is designated as seat #1 by my restaurants standards. They tell me exactly what they want, and we go in a circle and they’re like “thank you so much” I go get their drinks and the dynamic continues like that. That’s a dream table. They’re polite, know what they want, or at least ask questions that actually make sense and listen to your answers.
The asocial makes sense, being polite and asking a lot of questions slows them down. Not asking extra questions and answering their questions speeds up them getting you through.
Lol last thing you want to do is slow down a chipotle worker depending on the time of the day. Peak (12pm) shift change (3pm) and before closing are the WORST times to slow staff down. For one they don’t want to come off as unfriendly and two they’re either trying to make through put (we have to make a certian amount of orders in am hour), clock out of work on time or trying to hurry up and clean for closing so you’re not up at 1am in the morning
Having worked in restaurants and fast-food chains, I always appreciate customers being polite, smiling, and engaging in conversation. Although there are pros and cons, hearing someone ask how I am and not just blurting out their order is always lovely. It wakes me up and makes me more aware of my surroundings. While I enjoy seeing people be polite and somewhat engaged, full-blown conversations can be challenging, especially when I'm busy. Nonetheless, being friendly is always a plus in my book, and most of my coworkers would agree I'll even give you something extra or add more of something you wanted to your sub.
As someone who used to work in fast food for years I definitely liked a nice word every now and then, and thanks were appreciated, but all in moderation. I don’t want to talk about my day and I don’t want to hear about yours. Don’t make jokes or use my name. You don’t care about me and I don’t care about you. Minimally polite is preferred. Trying to entertain you is just more work for me. A simple thanks at the end is all. Thank you😁
_My theory as to why the friendly approach yielded less food:_ Responding to the friendly customer and interacting with them takes a little bit more energy out of the employee and diverts their attention ever so slightly from the task at hand. Whereas the less talkative approach gives the servers the space to fully focus on assembling the order in a satisfying way (like an artist who can better realize their idea if left alone) edit: whoops, paused the video at 10:25 and wrote this comment, only to find out that they came to the exact same conclusion!
When I worked in food services, I liked when people were polite, but I didn't love a conversation. My goal was to get the customer in and out so I could move on to the next. I also had other tasks to do, and I had to keep an eye on everyone coming in to make sure they were masked (specifically during covid). A smile and asking for what you wanted was all I needed.
I watched food theory since I was in grade school I understand Matt pat has been doing this for years and is moving on. I just wanna thank you for the amazing content over the years and can’t wait for the next 2 episodes
I've always wondered about those extra portions we get once in a while and how to get them consistently. You might have inspired me to do some experimenting of my own at my local Chipotle.
I used to work at a fast food place for about 2 years. The nicest people who I liked the most were quiet, kept to themselves, but were never rude. They knew what they wanted, they paid in exact change or with credit card, they stood quietly and only asked for ETA if their order was taking a bit longer during busy days. Those were always my favorite, but then again, I'm an introvert so that's just my preference in general. The ones who spoke to me directly did actually cause me to fluster my money counting, interrupted my flow, and would cause me to forget steps. They were very nice, but I was consistently distracted by their neverending niceness.
I work a kind of pseudo retail job. Still definitely retail but more relationship based. That fact makes it much easier for me when they are friendly and engaged in what I am explaining to them.
My personal perspective as someone who used to work at a made to order sandwich/sub shop on the kindness thing: I personally prefer the vibe and atmosphere of someone being nice, rather than having a full blown conversation. I dont need you to smile or anything, a simple hello, and thank you are enough without it feeling like you are breathing down my neck and watching my hands like a hawk. Its true that nice customers who engage in conversation with you kind of gets you distracted, no matter how slow the order is. When I was working at the shop, making the food wasnt the only thing I had to do. I had multiple tasks to complete, and sometimes I would have those tasks running through my mind to make sure I didnt forget, and sometimes the customers making small talk not only got me distracted from the order, but also what I had to do after said order. Like making sure I had fresh bread baking and ready to come out the warmer, making sure all the meat and stuff were pre stocked and ready to rotation, making sure the station was cleaned regularly, etc. I had so much more to do than just make food, and so much going through my mind, and sometimes simple conversations can make you make mistakes. It doesnt help that I had ADD. That and sometimes customers who are too friendly, kind of made me a bit uncomfortable. That may sound weird, but theres a reason. Managers of course want you to be friendly with customers, make sure they feel welcome and want to come back, but at the same time, they also dont want you to necessarily make friends with them. Theres a fine grey line. Sometimes customers really appreciate your hospitality and will linger, and even come back regularly and chat it up with you while you are still working and they are still making their orders, but the managers behind the scenes want the service to start and stop at the order, and once that is done, get away from them. But how? You want me to tell the customer "your order is done. Shoo"? So sometimes nice customers have put me in a difficult position because my bosses were wishy washy. Overall, I appreciate when customers have a nice atmosphere to them and dont treat me like "make this and dont mess up", but its not actually necessary to start a conversation.
As a current worker for Taco Bell I just wanna say that being nice and friendly leads to an overall better experience for not only you, but for the crew as well. I’ve always appreciate it when people come in during our slow periods and just chat with us. It gives us comfort knowing that some people appreciate what we do on a daily basis
As someone that worked at Jersey Mikes for 3 years, we basically make ordering as easy as possible by asking you the essential questions. The variety of portions comes down to you being a regular, polite, and if we’re having a good day. The majority of fast food shops have corporate staff come every so often to make sure we give the corporate portion of food. But most of the time, no one follows it due to the stress of remembering orders, fast paced environment, and rude customers. Shout out Jmikes!
As one who worked in 3 different McDonald's, in 3 different districts, for all around 3+ years. I'd say that it truly depends on the timing of the kindliness and the harshness of the friendliness. If it was an utterly slammed store and the crew is running around to complete orders, we really don't have time to chit chat cause we have timer numbers to hit. But if it's slow, or average day. I loved meeting a friendly customer, having casual discussions while working with them. I also had some of my nicest customers be the same ones who'd come back to say hi
As a manager at a Qdoba (better chipotle) engaging with customers is what makes part of coming to work worth it. I have made friends just from them coming as customers at one point and seeing my regulars on the scheduled days I feel like I'm part of their life and they are part of mine. Obviously when it's busy it's hard to engage with everyone but I still try my best. So yes I'd say most of the time we enjoy customer engagement!
Worked at McDonalds for 2 years and now a Dominos as a driver (which means I also was a cashier), my store is pretty small ( I live in a small town) so my ability to talk to costumers happens pretty often. If it’s not rush hours it’s always nice to have small talk. For deliveries on the other hand, I always try to friendly (even more to regulars) and sometimes I even make small talk because to me it feels like the right thing to do.
Food service worker here. Friendly but not too talkative is my ideal costumer. I don’t usually want to have an actual conversation with you but polite and friendly is always refreshing.
I worked at chipotle as a trainer for like 2 years. Was about to become a manager before I got a job in my field and quit. I can say with all certainty that portion sizes mostly depend on the individual restaurant. -how much does the main manager follow the rules? At my chipotle we became one of the leading chipotles in our area and we would train employees that would then be sent to work at other chipotles. This meant that we were very strict with portion sizing and only give out exactly what the chipotle handbook says is allowed... for the most part. - How good is the person on the Grill? If you know you have a novice at grill, you would probably be a little more reserved with the meat options. Especially if its during peak hours. - How much of that current protein option do we have? Dont ask for the chicken if you can very clearly tell that we're running this out of chicken. I gotta make these finals scraps of chicken last until the next batch is done cooking. And again, if the grill person sucks, I'm going to be even more stingy. But if the steak is full id gladly give you a healthy portion of that instead - Is the server a newer employee? Even now when i go back to eat some chipotle I just lick my lips and smile when i see somebody who is clearly inexperienced running the line by themselves. Newbiews always give way more than what they're supposed to give out. Honestly the easiest way to get more food was normally just to ask nicely. " Can i get a bit more?" For anything other than the proteins, no worker was actually gonna fight back or say no. And even for the proteins they'd probably give you a decently sized scoop. But definitely don't pry too much if they refuse. Because I can guarantee to everyone here that the official chipotle serving sizes are TINY. much smaller than you'd expect. So the employee is normally just doing their job and is being told by his managers not to give out so much extra meat. Especially if the manager is worrying about reporting how much food they used respective to how much money they made
currently work in fast food, and i do like it when a customer engages with me, but only every so often when it’s slow or something like that. on the regular though, i will certainly be more generous with sauces and stuff like that if the customer is efficient and polite with their order
I’ve been a barista at lots of different places, while it’s not quite the same I always preferred people to do the talking as I was ringing them up. When people talked to me while I was trying to make their order I’d miss something, or make other mistakes. But as long as they were kind to me, I made sure everything was done as perfectly as I could. I think being nice to your servers can certainly have benefits, you just have to pick the right time.
I have another variable that might make a difference. If you quietly and respectfully watch the food being made while standing close to the counter, you could get more food. Because they know you are paying attention and you are quietly putting pressure on them to make your portions more plentiful. To me this could make the biggest difference.
Haven't worked at chipotle, but I've done some fast food work... my protip is to find a happy employee who clearly hates their job. I overstuffed so many fry containers and gave out so much extra sauce when I worked at the golden arches... sometimes I took over-made items (extra things made bc communication breakdowns were SO common at my location) and just. Shove them into the bags of people i thought might need or want extra food. Always with a cheeky "dont worry about it" when they point it out
🌯 What is YOUR craziest Chipotle ordering story?
Ok
Idk actually lol
I dont go there
I don’t have one lol
They gave me drugs
Imagine being the Chipotle worker and seeing Mat Pat and theorist team roll in, not knowing how you're going to be experimented on.
NO COMMENTS! Saw guy!
CZ? What u are doing here?
3rd reply no way
Horror Timeline and horror history guy!
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Once we got an entire meal for $0.54 at Chipotle cause the dude working there thought we were chill.
Hello!
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as someone who works in the food service industry, literally just smile and be polite. i hate when people try to engage me in an actual conversation, because it really distracts me and throws me off. i can't be rude or brush them off so i end up making more mistakes because i can't concentrate
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@@UTTPisBetterThanDannoCal????
@@isek5752it's a bot, report and ignore
@@isek5752 dont respond it gives them more attention
@@isek5752they’re bots. Report them and move on.
As someone who works in retail, I love when people are polite, being able to have short conversations is what makes doing my job worth it. However, there is a difference between a short conversation and a full on one. If it is during the busy time of the day I don’t want to have to be worried about socializing with a ton of people especially if there is a line forming. There is a perfect balance that people need to follow and understand.
Ditto on that. And it drives me crazy that I'll be asked questions when I'm not in-uniform/off-clock (before my shift or during lunch break). And dont get me started on peeps asking the same questions, or not liking store/COMPANY policies.
exactly. There's a difference between being polite and making conversation. I used to work closing shifts at Arbys and just cause we don't have orders doesn't mean we aren't busy
Thats retail not fast food.
@@rosapimentel2784 it still follows the same principals, people not understanding how to properly hold a conversation and those who just ramble on and on
Worked at CFA for 3 years and took thousands of orders. Honestly, it is nice to have people engage with you and joke around, but thats really only nice once in a while. For the most part I prefer short, polite answers that are trying to be as efficient as possible, because I have a line to finish behind you thats stressing me out.
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Yeah people seem to forget that servers can’t always be the most engaged when they’ve been working for a 5 hours
Edit
Holy moly 59 likes that’s crazy
100%.
I'm Estonian, so I doubt any of you have heard of Olerex (Pretty much like you have Circle K or 7/11, a gas station that also serves food and stuff).
I'm always happy to engage in conversation, but if I have lots of tasks left to do in my 12h shift, I would rather just end the conversation quickly and go about with my other work besides serving customers.
Not to say I don't enjoy small talk, but when I have a queue of people or multiple food orders, then it's not really a good time for chatting. Otherwise, always glad to have a convo :)
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As an actual chipotle employee. My biggest tip is come at opening, everything is freshly made. Be relatively slow about it. Most of us are tired from prep work and ods are kind of stressed. So as a employee the biggest help our customers can be is treating us nicely. I always try to engage with customers and give them a little reward if I feel seen. The opposite is actually true too. If you flip me off for not having Carnites don't expect anything but the bare minimum. It's cool to see this video as an actual Chipotle Employee. Thanks Matpat!
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As a former worker for 4 yrs, I totally agree. This one time a lady ordered a kids meal and got like 4 sides and bc she was mean I charged her for all of them
@@crit_bot totally agree, if customers are nice i will intentionally give them double meat without them asking and hide it under veggies. vise versa ive been treated poorly for running out of meat like Asada when for whatever reason just nobody is on grill and im all alone on the line.
I disagree with everything being made freshly Lol. I was a service manager and Chipotle reheats ALL meats from the day before except for steak. I always avoided eating chicken in the morning because they were reheats and being reheated on a plane and unseasoned grill. Chicken reheats were the first thing that touches the grill. Barbacoa and carnitas are also reheats from the day before. Even the beans are reheats bro, salsas included. The only things that are done freshly at opening are steak, rice, and chips.
@@shroomie7214 Idk about Chipotle specifically but in general, you're the one at fault as a manager for *allowing* that to happen.
I remember I went to a chipotle for my birthday and I ordered a bowl as usual and the woman that dished my chicken out gave me a pitiful serving and the guy that took over went back to give me an extra scoop for a normal serving. I didn’t get to properly thank him, but I still think of that moment and wish him well. Really made my day 😭💖💖
Also, awesome video Matpat!! I’ll miss you lots :D 💕💕
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Lol. You could have said thank you
Maybe he secretly knew and wanted to make it better
happy late birthday 💗
Ive had to do that sometimes lol its usually newer hires that dont give enough
As a Chipotle worker, i have to say avoid coming in right when we open and right before we close. Open because at least at the store i work at, we save the chicken, carnitas, and barbacoa from the night before, so they are all not fresh. Avoid closing because we tend to be grumpy when someone walks through that door just before we close while we are trying to clean. Also the best way to get more food is to be nice we tend to be a bit heavy-handed if we like you. Also, do not order tacos. You will get like a quarter of the food you get in a bowl. If you really want tacos, order a bowl and pay the extra 50 cents for some side tacos shells. You will get so much more food that way. Same goes for burritos. If you know how to roll a burrito, just order a bowl with a side tortilla. You will most likely have enough food for 2 burritos there.
I do exactly that and i get both kind of rice and both kind of beans. My bowl usually gets very full
Okay, I do work at a chipotle, since you are asking..
Have you tried to... ask for more food? Aside from the meats, the queso and the guac you won't get charged for like an extra scoop of something.
I have even had people get to the end and realize they ordered less topping than they wanted and ask to go back for stuff, just to get a fuller bowl.
There are obviously exceptions to this, like if you are really going ham and getting like 5 scoops of beans then you are probably gonna get charged for a side of beans, and stuff that doesn't fit in the bowl, like the side cups get charged.
We are not supposed to tell you that you can't have more ingredients, just inform you that we'd have to charge you or not for it.
The staff 100% knows about all the hacks that people post online, believe it or not, our managers know how to use the internet too, and they tell us how they want us to handle people using those hacks.
as for how to order to make it easier on the staff?
Speak up, the person behind me is slamming pots and pans and sizzling ingredients on the grill, and the person beside me is yelling across the store to the other employees, my ears are still ringing and I need to hear what you said clearly.
Know what you want to order, so we aren't just staring at each other, because I can't leave while you're standing there. If I am not busy and you want time to decide a casual conversation might be appropriate, but not too long of one, see, usually the manager has a list of tasks for me to do and It might be stressful to stand there and chat when I know the manager is going to come check on if I made progress on those tasks.
Politeness is good, for me its because if you are rude about your food I will get frustrated and be more inclined to give you exactly correct portions of stuff, and as little extra as I can humanly get away with. Just what chipotle says that I am to give out.
I find it very annoying to backtrack because I really want to be efficient to making your food, for my time, your time and so my 16 year old cashier doesn't wander off and I have to yell to get them back up here. So if you want more warm ingredients just try to get those before we move to the cold side, or if you are wanting multiple items tell me at the start so we can set those up and get them done.
If an ingredient is super important to you, like the grilled veggies or the mild salsa, please ask to make sure we have it, I have had to throw away beautiful burrito bowls with a mound of food on it just because we didn't have any pico. The customer left angry and hungry, I was upset that so much food got wasted, and the grill person looked so disappointed too.
I'm sure everyone knows about the chipotle app, which as of right now, gives you free guac when you sign up, and any promotions, like the spooky burrito, are always in the app now.
The real tip to get more food at any restaurant, is to become a regular and be nice to the staff, come during not busy times so we can pay attention to you.
If you actually read this, thank you Matt for giving me a chance to vent a little bit.
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This is really informative! Thank you. I used to think everything was extra
Very clear and concise information. I like the way you think and present your information, great info!
Right on! I used to work at Chipotle and was the cashier for the most part. If you were rude to my line people or ordered a ridiculous amount of sides, I followed procedure and charged for each side. If you were nice and had a side or two, I'd pretend I didn't see them. Also if you want tacos, I always suggested to people order a bowl, and then get the shells on the side. You get so much more food for your money. Same with burritos. My coworker always gets two side tortillas and a bowl, and can make two burritos out of one bowl.
I could never trade politeness and friendly banter for extra food! And glad to hear it’s ok to ask for extra scoops. Since I don’t eat dairy, I always ask for extra peppers and pico de gallo 😁
As a former sandwich artist, I always found that the perfect balance is some polite small talk in between listing off ingredients. It really depends on the worker, how long they've been at the job, etc. but being in that position it's hard to take a lot of heavy conversation and still keep up the flow of work, especially when it's busy, but being polite is never a bad thing. If anything, it'll give the server more reason to give you a discount, or something for free. I can't tell you how many times I gave out free cookies or sodas just because the people ordering were nice, decent people
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You have a lot of free time to comment on most comments@@UTTPisBetterThanDannoCal
@@UTTPisBetterThanDannoCallol
"Artist"🙃
Bro you are my hero 😭 I need all those in college
i’ve been working at chipotle since i was 16, im now 19 years old and i can just say that being nice helps. not having a full on conversation, but being nice and joking around a little is so nice. but honestly, the massive thing that can cause things is that people are understanding. What I mean is that if we are out of something or if someone is forced to wait we take accountability and either give them stuff for free or give them a little extra just because they had to wait. all it takes for a little extra at my chipotle is just to be slightly understanding that’s all
yeah if something is out I'd calmly ask "can I get it with this instead?" or "can you put extra of this instead then?"
As a former chipotle line member, I have a few thoughts:
If you're going to ask for extra meat, wait until they scoop your first portion of meat.
If you feel like they're skimping, you can ask for a little more of anything free of charge.
Getting your bowl made in person is almost always going to get you better portions.
Lastly, long time employees usually have a script that helps indecisive or shy customers decide what they want. Interrupting that with small talk really disrupts the work flow. (And we are randomly timed on the speed of our service so we need all the help we can get!)
As a cashier at McDonald's I can say that if it's slow I appreciate you talking to me but if it's fast and there's a million customers in line it's nice to get the orders out of the way first
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i worked at papa murphy's for over a year, second this
@UTTPNewEnglandPatriots I ASKED+YOUR CONTENT IS TRASH 🗑+MATPAT IS BETTER THAN UTTP+ MATPAT WILL BE MISSED+RATIO+YOU WONT BE MISSED+ L+ YOU HAVE NO FATHER
@UTTPNewEnglandPatriots
1. If you watched the video, you'd know *MatPat* asked.
2. Even if your videos were worth a sniff, I'll never know because you were such an asshole, I'm never watching your content.
@@UTTPNewEnglandPatriotsbot
I have been working at chipotle for about 3 years now and I think when someone is polite it definitely brightens my day but like matpat says in the video it can also loosen my focus while making food. It also depends on how my day has been.
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I worked at a local supermarket behind the hot food counter for the entirety of my college career. When I started the intention was to keep my head down and just get it done. But there were so many people that were polite to me. Asking how my day was, patient with me when a fryer wasn't working or when I was the only one behind the counter serving a dinner rush (which happened a lot). Polite and kind customers made my time working very pleasant. I remembered more people, and even had folk ask for me by name on my days off or when is was working a different section of the deli. All in all, being polite to people is always welcome imo, it makes those that are less polite a near non factor and I'm personally inclined to bend the rules a bit and hook you up with a little extra.
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Matt and Steph- before you guys leave i just want to say thank you specifically for Food Theory. I've always been a fan but when I went off to college I got really into Food Theory and binge watched every video. It helped me recover from my restrictive eating disorder. Understanding the science behind food and what makes a healthy diet was so important and healing to see. My relationship with food has improved greatly since I got super into this channel and for that I am eternally grateful and indebted. Thank you so much for unintentional help like that. Congrats on retirement to Matt and Steph and I can't wait to see what you bring to the table (no pun intended), Santi!
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@@UTTPisBetterThanDannoCalthe bot is here again
yaaayyy that's great that you have a better relationship with food now :D💚❤️
@@UTTPisBetterThanDannoCalwelp according to my calculations,WE ASKED
As a 15 year customer service employee here's the biggest hack:
Be polite but gauge if your server wants to interact! If the server looks down or moves carefully chances are you should just be polite but move on.
If the server is happy and bubbly towards you feel free to interact it'll at least make them more willing to remember you!
Also absolutely avoid venting & flirting, we're not paid enough to care to be your therapist, and unless you are the significant other it's not appreciated to flirt.
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That's a great way to put it for any costumer service job yes
As someone who worked in the service industry, yeah, being nice & considerate definitely makes us like you more but also, if you come in & get straight to the point it definitely helps. You know what you want, we can help you quickly & efficiently & we can both get on with our day
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Polite social talk while I work is something I usually appreciate, unless it’s during a rush. It’s so kind of you to ask how I’m doing but currently I’m doing busy, I don’t have any other energy to add to that convo. As long as it’s not super in depth though, the friendliness keeps me going :)
As someone who worked at Chipotle for 3 years and worked my way up to Service Manager, ALWAYS GET A BOWL. Add 2 big tortillas on the side for under a buck and you can get 2 good size burritos out of 1 bowl. Same with taco shells. Taco shells for hard or soft will be 3 for the same price as a big tortilla. Also, adding a few extra scoops of rice and beans make a good bowl great. More food for the same cost. Whenever i worked on the line, i didn't care how polite someone was, as long as they weren't mean, they'd get relatively the same portion as someone who just wants their bowl made. We were usually busy and just trying to speed things along to keep people in line happy that its moving fast.
4:09 MatPat leaving codes in his last episodes is such a MatPat thing to do
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@@UTTPisBetterThanDannoCalbro tf is u saying?
@@UTTPisBetterThanDannoCal Just because people like Matpat doesn't mean that you can hate, he will be missed whether you like it or not.
Oh dude, I didn’t even realize that!
I wonder if it has something to do with what they were talking about on GTlive the other day 🤔
Chipotle employees: “BRACE YOURSELVES”
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@@UTTPOfficerRonaldoCR7shaddup
@@UTTPOfficerRonaldoCR7what even is you pfp
The team theorist train is coming
I dont know how to describe this properly but everytime you get the sense that a customer has worked in a similar field like you, they talk to you in a way that lets you know. These customers are the most friendliest and most peaceful, these customers got the most of their order by me. Those people that understand the work thats behind retail, restaurants and cashiers in general. Everything thats involved with customers, as long as youre understanding, you get more as a gratitude gift.
I think just having experience working in customer service can show you what is and isn't helpful for customers to do. I used to say no to a receipt unless I saw that they had already printed one, and it would lead to some confusion. After starting volunteering at a charity shop, where we get a receipt printed for in the till when they pay by card and can optionally print off receipts for customers, I now know to just stick with a decision, the employee knows what to do with an unwanted receipt. I see the confusion or uncertainty in a customer's eyes when they hear the receipt being printed even though they said no, or when they have to wait for me to print off a receipt for them even though I have one in my hand.
It's one of the reasons I support everyone having some customer service experience. Not to show rude customers what it's like, but to better inform the nice customers what is nice behaviour.
Yeah sometimes I'll accidentally say "heard that" (a common response in my fast food jobs towards directives and with other employees) to the server. I wonder if they use it.
I worked at a mom-and-pop shop, and I made subs and sliced lunch meat. personally, when it got busy I like short conversations so I can get the food done as fast as possible but when it was slow it was always nice to have a conversation with someone. since I worked at a mom-and-pop shop I was able to put a bit more if you were nice or if I made a mistake.
I used to work for Chipotle, and thus am its biggest stan. You can get a regular burrito bowl, and just ask for taco shells or a tortilla on the side. It only costs 30 cents more in Canada.
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I love it there cause like it’s one of the only fast casual restaurants that actually has vegetarian options.
@@audiobooksforfree7857 The free guac with a veggie bowl or burrito has definitely encouraged be to try going meat free a few times!
I never thought about doing that before. Seems like a good option for the next time I go. Thanks for the suggestion!
It is very appreciated when guests leave their table clean.
Do people not do this??
@@LoveavleidiotYou'd be surprised how often that happens in fast-service restaurants. They don't have bussers people! Clean up your OWN trash.
@@LoveavleidiotAs our society gets more multiracial, it'll happen less and less
@@user-pn3im5sm7k What do you mean?
@@user-pn3im5sm7kNgl i clean my table when its not a fast food restaurant like a food court or something but i also organize so its easier to clean for the workers
I worked as a bartender at a local Pub and when it is rush hours I hated when people tried to engage a conversaton with me (unless it is a friend, then they understand and don't even try) because I need to serve other people, but when it is calm and there is one person every thew sentences, I actually like it.
A 'please' and 'thanks' is very nice, yes
Not even AS a friend I feel Like I should engage in a way that Halts the Line and therefore hinders someone from doing their Job. So I Smile and great politely Wish a good day and thats it, unless there IS No one behind me
@@arianewinter4266
as I said
when It's calm and without a line
then yes, I wll talk with friends and even stranges (if they start the conversation)
Chipotle employee here, I highly recommend in order to get your food either before 12 or after 1 since 12-1 is when we get rushed and most of employees are tired from prep since our line workers are sometimes prep.
Also being kind does help bring our mood up since we have to deal with rude customers and we would help you out whenever we can
Another tip PLEASE for the love of everything good have the app ready and let the cashiers know you have the app before they tell you your total since everything is locked in when we say your total.
100% this- missed so many qr codes as a cashier because people would bring them up after i finished ringing them up.
Gonna be real with u, as a chipotle employee coming up on my 1 year anniversary, I can say that it can really depend on the employee. If you get a manager you will get served portions, but sometimes a regular employee will give you a bit more. Also if you come during a rush where we are tryna get you out of our line, you may get underserved because the pressure to keep our “throughput” (people served per hour) up will tend to win out. Also the guac IS free for veggie bowls, but not for sofritas bowls.
Also general rule of thumb (also a good variable for Matt to test) is the online portions vs line portions. In general the folks up front will give you more food, so don’t order online if you can help it.
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It depends on the employee wherever you go... we're human ..we have free will. You have nice..and you have miserable.
That’s where I thought the flaw was here, because they aren’t dealing with robots.
Yep- when I worked there, we fulfilled online orders in the back. Not having customers staring at you as you made the bowls was really nice and we wouldn't be yelled at if we accidentally put too little in a bowl.
What if you order extra of most of the ingredients on the app?
@FoodTheory we love people that talk to us and honestly it makes it better. It is true it takes our attention away and it’s worse because we still need to keep a pace especially with a rush
Being a current Chipotle Manager I’d say the best time to come in is around 3:30-4:30. This is around shift change time and where there will be the most food and freshest because of the griller getting food cooked and ready for the next griller to come in. It’s also relatively not too busy.
Idk bruh the chipotle near the college I live at? That time was busy busy cause of the students
11:00 I'd say engagement during rushes is less helpful then during slower periods, as I and others at work are trying to serve as many as possible, and thus as quickly as possible.
I recommend being clear, concise, and polite both to get the best service and to best comfort your server. That, and go in with a plan; the most common annoyance for employees and fellow customers alike is someone that holds up the line by not knowing what they want in advance, and sitting at the menu deliberating things. Especially on drive thru during a rush. If you need to read the menu, it's best to come inside and do so either before or while in line and not wait until you are at the front of the line to make your order.
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I used to be a Moe's shift lead, and I gotta say, most these people are spot on. It depends on the place, time, and server, and we like a bit of polite chit-chat but not a lot.
In my experience, though, the real secret is just be a regular that we're happy to see come in. I used to get this one customer, she called me Burrito Guy and she was Burrito Girl, but she was a blast every time and I made sure to give her extras and freebies most the time.
Oh, and most importantly, if you know you're getting something, we absolutely know. *DO NOT* say anything. We know we probably aren't supposed to, and we can keep it going so long as it's an open secret. The moment you point it out, or say, "So an so does this for me," it has to disappear because now we are getting a chat from the bosses about it.
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I haven’t watched this video yet but I’ve found that the kids build your own is the deal to rival all other deals. You get two taco shells and enough ingredients for both and a side bowl, a free side of chips, and a free drink for 5 dollars. It’s insane.
Not a Chipotle worker (culvers team member for about a year), but usually, if you're nice and if you wear a "birthday" item (like a pin or a shirt), then usually they give you more stuff
We'll miss you MatPat, you were our childhood.
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E
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As a server at Olive Garden, I love when people are nice and want to chat with me. It helps make my job more fun and if I really like the person I'll give them extra breadsticks etc. ❤😊 You guys should totally do a food theory on the free salad, soup and bread sticks from Olive Garden!
Worked at Chipotle for a while, and you're absolutely right about the critical 7 but some places like mine also weigh out Queso Blanco and things like Sofritas at the end of the night as well. When it comes to serving the meat the hardest to measure in size is meat that is grabbed with tongs (you will usually get less than 4 ounces with Barbados and Carnitas but more than 4 ounces with steak). Another thing you can do is ask for a little more of any ingredient, as long as you don't do this for every typing you order, you will 90% of the time get it free of charge, (the staff should let you know before putting it on if it costs extra). As for the portion sizes, yes it's supposed to be 4 ounces for proteins but we just do 1 scoop for which is why the asking for a little more works so well. You can also order salads which is the same as a bowl just with lettuce on the bottom and you can add the regular amount of rice within a bowl on top. Also any meal you get without a meat protein you get guacamole free (it's the veggie option, every store has it). Also you can get up to 2 free sides of sauce and have it on your food. Hopes this Information is useful 👍
P.S, love your videos. Have a nice retirement❤
Definitely support the "extra food at the end of the tray". Ive worked a couple fast casual places and if I didnt think i could make a second portion out of whats left id let the customer know that and give them a wee bit more
10:00 same experience. When I'm nice the servers seem to care less about my order and go lighter, I feel they are even rude to my kindness. But if I'm rude or just uncaring, they give me more food and I find better service. BUT there are those rare times where I'm nice and suddenly get extra stuff for free. Weird
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Well. I like food theory. But food theory is the most underrated theory channel of all time.
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Bro ur probably a little kindergardener
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style theory is'
As an Ice cream shop worker, though I don’t give more to asocial people on purpose, I like asocial people a lot more. Social people, at least where I work, are so much more annoying to work with. No sir, I’m from the United States, not Poland, please just order your freaking scoop of ice cream so that we can get on with our day. (This actually happened, I didn’t say that though.)
I work as a hostess at a popular local sit-down restaurant and I LOVE when ppl actually act friendly!!! So much nicer than just processing their card and wishing them a good day; at the end of the day I am there to make money in college but I really do care abt everyone who comes in and want to connect with them anytime I can💜
7:09 I think it just pays to be the wonderful, amazing MatPat
E
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I’m surprised you didn’t factor in app ordering! In the app, you’re able to order “extra” of everything (except protein and guac) WITHOUT any extra charge! You’re essentially able to DOUBLE the amount of food without paying anything extra
as a former employee, you can do this in store at most chipotles. some locations will make you pay extra for things like extra cheese, but if you just asked for like extra rice or beans or something we'd put on another portion no charge.
I work at a Greggs in the UK, and I quite often give out free stuff (don’t tell the manager lol) if it’s a friendly customer, or a regular. I love a good chat, especially while waiting for the coffee to finish boiling etc, just brightens the day a little after getting a lot of rude customers
Having worked at Chipotle myself, I personally preferred a smile and thank you at the end of an order rather than talking through the entire thing. We're trying to get through the lunch rush and it's the most stressful part of the day. If you're in one of the slow moments, I can imagine conversation would be enjoyable. Not for the rushes though. We were timed on how many customers we get through.
matpat u r 100% right. i actually work at a chipotle in my area. the customers who are nice and talk to ya.. it is nice of them but i do tend to be less focus and mistakenly put either less toppings or more or just miss it completely. however the ones who do not start a convo i can be more focus on the portions and what toppings they want. and i do try to give an equal amount whether male or female
A very interesting topic. I’ve never actually heard of any of these techniques before, so it was neat to hear about how well they work for getting that extra bit of Cheese. Thank you so much for all the work you’ve put into all your theories. I hope you enjoy your retirement.
When you're there you can ask for I think up to 3 scoops of the sides and you only have to pay for more if you get extra meat
I worked at Chipotle for almost 3 years before quitting cuz of scheduling conflicts with college. On the note of the difference politness made, at my store that was read as "You're more likely to not throw a hissy fit and really disrupt the flow of taking orders". Chipotle's can very widely based on the General, Service, and Kitchen Mangers, along with how much net revenue a store brings in. Generally, the thinner the margin of profit a store generates, the stingier we get with portions. We all in some way knew that there would be a limit of how many times you can deviate from standard portion size without getting reprimanded, so it made sense to save those times for when we felt we needed to. And an asocial/disruptive customer would always warrant being more generous in portions to avoid lowering our throughput (customers served per hour).
11:42 uh oh. Could these results all just be dependant on the person working?
Yes very much so
If they're new, they either give you too much or too little
Didn’t expect to see the Game Grumps “MORE ONION PLEASE” in this
I have been a server for many years and several restaurants. I love talking to people but if I get to chatting it’s time I would and should be spending getting you your food and checking on/tending to other tables. If I get very a conversation after you asked me for something I’m more likely to forget it than any other time by far.
That being said, my favorite customers by far, are the ones who are well humored, concise, considerate of my time. When I come up and say “hey my names Devon I’ll be your server tonight” and you’re like “hey!! By the way if you got time we’re ready to out in drinks” im like “sure thing I’ll absolutely get your drinks” and they’re like “sure who should start” and I pick the person who is designated as seat #1 by my restaurants standards. They tell me exactly what they want, and we go in a circle and they’re like “thank you so much” I go get their drinks and the dynamic continues like that.
That’s a dream table. They’re polite, know what they want, or at least ask questions that actually make sense and listen to your answers.
The asocial makes sense, being polite and asking a lot of questions slows them down. Not asking extra questions and answering their questions speeds up them getting you through.
Lol last thing you want to do is slow down a chipotle worker depending on the time of the day. Peak (12pm) shift change (3pm) and before closing are the WORST times to slow staff down. For one they don’t want to come off as unfriendly and two they’re either trying to make through put (we have to make a certian amount of orders in am hour), clock out of work on time or trying to hurry up and clean for closing so you’re not up at 1am in the morning
Rose's are red violets are blue mat pat we will miss u
We’ll miss you matpat
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Me too
We've been saying this for months and weeks
Actually contribute
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Having worked in restaurants and fast-food chains, I always appreciate customers being polite, smiling, and engaging in conversation. Although there are pros and cons, hearing someone ask how I am and not just blurting out their order is always lovely. It wakes me up and makes me more aware of my surroundings. While I enjoy seeing people be polite and somewhat engaged, full-blown conversations can be challenging, especially when I'm busy. Nonetheless, being friendly is always a plus in my book, and most of my coworkers would agree I'll even give you something extra or add more of something you wanted to your sub.
As someone who used to work in fast food for years I definitely liked a nice word every now and then, and thanks were appreciated, but all in moderation. I don’t want to talk about my day and I don’t want to hear about yours. Don’t make jokes or use my name. You don’t care about me and I don’t care about you. Minimally polite is preferred. Trying to entertain you is just more work for me. A simple thanks at the end is all. Thank you😁
_My theory as to why the friendly approach yielded less food:_ Responding to the friendly customer and interacting with them takes a little bit more energy out of the employee and diverts their attention ever so slightly from the task at hand. Whereas the less talkative approach gives the servers the space to fully focus on assembling the order in a satisfying way (like an artist who can better realize their idea if left alone)
edit: whoops, paused the video at 10:25 and wrote this comment, only to find out that they came to the exact same conclusion!
9:30 thank you for clarifying!
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Being polite and focused during the building phases and going in with a genuine thank you at each hand-off is the way to go!
When I worked in food services, I liked when people were polite, but I didn't love a conversation. My goal was to get the customer in and out so I could move on to the next. I also had other tasks to do, and I had to keep an eye on everyone coming in to make sure they were masked (specifically during covid). A smile and asking for what you wanted was all I needed.
5:55 I love that video.
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@@UTTPOfficerRonaldoCR7 Uhh. Okay??
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i dont know bout yall but the new mcdonalds anime needs an episode lol
I watched food theory since I was in grade school I understand Matt pat has been doing this for years and is moving on. I just wanna thank you for the amazing content over the years and can’t wait for the next 2 episodes
I've always wondered about those extra portions we get once in a while and how to get them consistently. You might have inspired me to do some experimenting of my own at my local Chipotle.
I cannot believe he used THE Game Grump Subway clip, absolutely legendary
13:22 ‼️‼️ JUSTICE FOR STEPH’S POKE ✊‼️‼️
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I used to work at a fast food place for about 2 years. The nicest people who I liked the most were quiet, kept to themselves, but were never rude. They knew what they wanted, they paid in exact change or with credit card, they stood quietly and only asked for ETA if their order was taking a bit longer during busy days. Those were always my favorite, but then again, I'm an introvert so that's just my preference in general.
The ones who spoke to me directly did actually cause me to fluster my money counting, interrupted my flow, and would cause me to forget steps. They were very nice, but I was consistently distracted by their neverending niceness.
With CFA now launching in Canada, this episode can’t be more perfectly timed 👏👏
9:14 ‘subconsciously’ PLEASE, i do that on purpose
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13:33 not the greek traditional village coffee place 😂😂😂
I work a kind of pseudo retail job. Still definitely retail but more relationship based. That fact makes it much easier for me when they are friendly and engaged in what I am explaining to them.
My personal perspective as someone who used to work at a made to order sandwich/sub shop on the kindness thing: I personally prefer the vibe and atmosphere of someone being nice, rather than having a full blown conversation. I dont need you to smile or anything, a simple hello, and thank you are enough without it feeling like you are breathing down my neck and watching my hands like a hawk. Its true that nice customers who engage in conversation with you kind of gets you distracted, no matter how slow the order is. When I was working at the shop, making the food wasnt the only thing I had to do. I had multiple tasks to complete, and sometimes I would have those tasks running through my mind to make sure I didnt forget, and sometimes the customers making small talk not only got me distracted from the order, but also what I had to do after said order. Like making sure I had fresh bread baking and ready to come out the warmer, making sure all the meat and stuff were pre stocked and ready to rotation, making sure the station was cleaned regularly, etc. I had so much more to do than just make food, and so much going through my mind, and sometimes simple conversations can make you make mistakes. It doesnt help that I had ADD. That and sometimes customers who are too friendly, kind of made me a bit uncomfortable. That may sound weird, but theres a reason. Managers of course want you to be friendly with customers, make sure they feel welcome and want to come back, but at the same time, they also dont want you to necessarily make friends with them. Theres a fine grey line. Sometimes customers really appreciate your hospitality and will linger, and even come back regularly and chat it up with you while you are still working and they are still making their orders, but the managers behind the scenes want the service to start and stop at the order, and once that is done, get away from them. But how? You want me to tell the customer "your order is done. Shoo"? So sometimes nice customers have put me in a difficult position because my bosses were wishy washy. Overall, I appreciate when customers have a nice atmosphere to them and dont treat me like "make this and dont mess up", but its not actually necessary to start a conversation.
WHO ASKED + MY CONTENT IS WAY BETTER...,
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10:33 guess that copy of “How To Win Friends and Influence People” my dad got me was bunk
Lol gut punching
Am I the only one that noticed the Mark Rober music? 00:05
As a current worker for Taco Bell I just wanna say that being nice and friendly leads to an overall better experience for not only you, but for the crew as well. I’ve always appreciate it when people come in during our slow periods and just chat with us. It gives us comfort knowing that some people appreciate what we do on a daily basis
I started watching the theory channels with food theory so its nice to see it loop all the way back around to where it started for me
W MatPat like always
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Did i ask? + i hope mat never returns 😂🎉
@@africansavagekd1 I asked + MatPat is better than your content
L MATPAT
Min 2:25 is a hint for a new channel
As someone that worked at Jersey Mikes for 3 years, we basically make ordering as easy as possible by asking you the essential questions. The variety of portions comes down to you being a regular, polite, and if we’re having a good day. The majority of fast food shops have corporate staff come every so often to make sure we give the corporate portion of food. But most of the time, no one follows it due to the stress of remembering orders, fast paced environment, and rude customers.
Shout out Jmikes!
As one who worked in 3 different McDonald's, in 3 different districts, for all around 3+ years. I'd say that it truly depends on the timing of the kindliness and the harshness of the friendliness. If it was an utterly slammed store and the crew is running around to complete orders, we really don't have time to chit chat cause we have timer numbers to hit. But if it's slow, or average day. I loved meeting a friendly customer, having casual discussions while working with them. I also had some of my nicest customers be the same ones who'd come back to say hi
6:00 what’s this a clip from
Top right
8:03 What happened to that guac xD
It's old/left out so it browns and tastes worse, lemon/lime helps prevent this
HAPPY BIRTHDAY TO STYLE THEORY!!!! 1 YEAR OLDER and you all can support MattPat by simply watching the great year of good content. 😊😊
As a manager at a Qdoba (better chipotle) engaging with customers is what makes part of coming to work worth it. I have made friends just from them coming as customers at one point and seeing my regulars on the scheduled days I feel like I'm part of their life and they are part of mine. Obviously when it's busy it's hard to engage with everyone but I still try my best. So yes I'd say most of the time we enjoy customer engagement!
Why is Maryland upside down at 14:50?
I was about to say that haha.
1:00 😜😏
Girl power uwu😝 6:55
Worked at McDonalds for 2 years and now a Dominos as a driver (which means I also was a cashier), my store is pretty small ( I live in a small town) so my ability to talk to costumers happens pretty often. If it’s not rush hours it’s always nice to have small talk.
For deliveries on the other hand, I always try to friendly (even more to regulars) and sometimes I even make small talk because to me it feels like the right thing to do.
Food service worker here. Friendly but not too talkative is my ideal costumer. I don’t usually want to have an actual conversation with you but polite and friendly is always refreshing.
I worked at chipotle as a trainer for like 2 years. Was about to become a manager before I got a job in my field and quit. I can say with all certainty that portion sizes mostly depend on the individual restaurant.
-how much does the main manager follow the rules?
At my chipotle we became one of the leading chipotles in our area and we would train employees that would then be sent to work at other chipotles. This meant that we were very strict with portion sizing and only give out exactly what the chipotle handbook says is allowed... for the most part.
- How good is the person on the Grill?
If you know you have a novice at grill, you would probably be a little more reserved with the meat options. Especially if its during peak hours.
- How much of that current protein option do we have?
Dont ask for the chicken if you can very clearly tell that we're running this out of chicken. I gotta make these finals scraps of chicken last until the next batch is done cooking. And again, if the grill person sucks, I'm going to be even more stingy. But if the steak is full id gladly give you a healthy portion of that instead
- Is the server a newer employee?
Even now when i go back to eat some chipotle I just lick my lips and smile when i see somebody who is clearly inexperienced running the line by themselves. Newbiews always give way more than what they're supposed to give out.
Honestly the easiest way to get more food was normally just to ask nicely. " Can i get a bit more?" For anything other than the proteins, no worker was actually gonna fight back or say no. And even for the proteins they'd probably give you a decently sized scoop. But definitely don't pry too much if they refuse. Because I can guarantee to everyone here that the official chipotle serving sizes are TINY. much smaller than you'd expect. So the employee is normally just doing their job and is being told by his managers not to give out so much extra meat. Especially if the manager is worrying about reporting how much food they used respective to how much money they made
I work at a local pizza shop and I find it really nice when people talk about little bit but not too talkative.
currently work in fast food, and i do like it when a customer engages with me, but only every so often when it’s slow or something like that. on the regular though, i will certainly be more generous with sauces and stuff like that if the customer is efficient and polite with their order
I’ve been a barista at lots of different places, while it’s not quite the same I always preferred people to do the talking as I was ringing them up.
When people talked to me while I was trying to make their order I’d miss something, or make other mistakes.
But as long as they were kind to me, I made sure everything was done as perfectly as I could. I think being nice to your servers can certainly have benefits, you just have to pick the right time.
i usually liked when people talked to me. not excessively, we got other people to get through just a bit of conversation is nice
THIS is the content we needed
I have another variable that might make a difference. If you quietly and respectfully watch the food being made while standing close to the counter, you could get more food. Because they know you are paying attention and you are quietly putting pressure on them to make your portions more plentiful. To me this could make the biggest difference.
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Emm@@UTTPNewEnglandPatriots
Haven't worked at chipotle, but I've done some fast food work... my protip is to find a happy employee who clearly hates their job. I overstuffed so many fry containers and gave out so much extra sauce when I worked at the golden arches... sometimes I took over-made items (extra things made bc communication breakdowns were SO common at my location) and just. Shove them into the bags of people i thought might need or want extra food. Always with a cheeky "dont worry about it" when they point it out