It doesn’t seem right to play this little trick on them.
I can’t help but think that somewhere at Chipotle Corporate HQ somebody is counting the number of burritos sold as compared with chicken expenses. If that ratio is skewed it’s likely that the punishment would flow downwards towards the innocent, underpaid employees.
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I follow the “Soto” method for free guacamole. When ordering a plate, ask for guacamole at the end AND then ask for extra lettuce on top. This will cover the guac, and about half the time the cashier will not notice it. It’s a fun gamble! 
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Do you have any similar tactics for making your day-to-day transactions more fair
Not overly stressing about 0.25 extra/less ounces of protein from a minimum wage worker who’s not being paid enough to deal with you?
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That’s such an amateur move. What I do is, after the first scoop of chicken, I yell “OMG!! IS THAT A COCKROACH?!” and point to the back of the kitchen. Then, when everyone turns to look, I reach over the counter and grab a handful of chicken and stick it in my pocket. Works Every Time.
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Totally agreed, especially on your beer serving experience.
Perhaps this is the aging process, but with (almost) everything, my motto has become “consume less, enjoy more”.
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There was a time when this might have intrigued me, but these days I just can’t eat at Chipotle. It is just way, way too salty. Completely inedible. And I like salt.
Chipotle workers confirm they use huge amounts of salt on the Chipotle sub on redit. In the meat, in the vegetables, in the rice - there is nothing I can just skip to reduce the salt concentration. I had initially thought my local Chipotle was just being heavy on the salt, but it’s a really Chipotle-wide thing. I don’t remember it being this bad when they first started, but it’s not like I took objective measurements back then, so I don’t know.
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The grad school pub had a sort of random selection of beer – the guy ordering it didn’t really have a theme – I think he just ordered what was on sale. Anyway, my brother in law was in town so we went to get some beers – and for whatever reason, they had Sierra Nevada’s Big Foot Barleywine on tap for the same price as other regular beers. You could get a pint or, also, a pitcher.
So we proceeded to order a pitcher. The trouble with splitting a pitcher of barelywine with one’s brother-in-law is that a second pitcher of barleywine all of a sudden seems like a good idea.
Going on 25 years, I’m not sure I’ve been quite that hammered since.
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This is so much more common than people would think, especially in a smaller craft pub or restaurant (macros go pretty fast and are usually very fresh). Distributors do all sorts of illegal crap to move kegs from craft brewers and they are often at or beyond their sell-by date. And they reserve the best lots for the higher volume pubs in cities with 15+ tap lines where a sixtel (1/3 keg; beer volumes are idiotic) doesn’t last longer than a few days. If you see a Oktoberfest or “Winter Warmer” ale in January or beyond, you can just about be guaranteed that it is old. For some beers this isn’t a bad thing, but for most it is and certain beers like New England Hazy IPAs, it can be downright disgusting. I had an opportunity to try Hill Farmstead at the only place outside of the brewery it was available in Burlington. I had no idea what I was getting, just that it was recommended. I have never had a better overall beer experience. It was sublime, fresh and lip-smacking tasty. Unfortunately, everyone jumped on the bandwagon knowing absolutely nothing about colloidal stability of the hops extracts. Add into that the fact that they sit in poorly-temperature-regulated distributor warehouses and you either end up with something limp and lifeless or downright greasy and slimy. I rarely drink beer anymore, but won’t even consider a NEIPA at this point.
Yeah… that’s rough. They can be about the strength of a wine (ca 12%), so two pitchers is equal to about 3.7 bottles of wine or about 15-18 pints at around 4-5%. Yikes!
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There’s something really avaricious in human nature when it comes to booze and meat. Also Costco sample stations, which should be outlawed for the traffic chaos they create.
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