Eating my handiwork
After making a couple of burritos, tacos, and a side of guac, I decided to taste my handiwork. It wasn't bad, but it also wasn't as tasty as when a Chipotle employee with burrito-making experience puts it together. It shows that the skills of the line workers, even on something that looks as simple as rolling a burrito, can greatly influence the final product.
I'm not going to take their efforts for granted anymore. I rolled burritos without being under any stress whatsoever, and I found it to be challenging. If I experienced the pressure they do on a daily basis, with lunch rush, and rude customers, and making burritos with the high standards people expect from Chipotle -- I'm not sure I could do it.
Then again, 98% of the company's managers start as crew members, just like those line workers. And some of them go on to become GMs and restaurateurs, people who pull in serious six-figure salaries. Perhaps I'll go work on my burrito rolling technique some more.
Lee Breslouer writes about food and drink for Thrillist, and really wants a burrito right now. Follow him at @LeeBreslouer, because you can't make up a name that good.