Five workers at a Chipotle in Austin, Texas, reached the breaking point and decided to quit the restaurant at the end of their shift of 16 hours after cleaning the store.
Among the group of employees who quit the Scofield Farms Chipotle on Sunday 14 November, includes a general manager and a kitchen manager.
The collapse came with the pressure to serve the greater number of customers in the restaurant, in addition to online orders, with a minimum of employees.
Peter Guerra, who served as general manager of the restaurant and had worked for Chipotle for five years, told Insider that he did not there were enough staff to handle orders from both lines.
Guerra said he was scheduled to work regularly 80 hours a week , and frequently worked m more time to cover employees who quit .
Saturday 13 November, the restaurant’s digital orders accumulated and at the same time a line of customers arrived at the door . The situation got to the point where the manager had to close the dining room to focus only on digital orders. What was happening was so evident that even the clients were understanding.
For the next day there was no better panorama, it was only programmed that If someone else worked, Guerra again had to close the dining room and made the decision to resign at the end of that day, thinking that if he continued like this the situation would hurt him, it would literally kill him.
James Williams, the kitchen manager who also resigned Sunday, said that he was stretched “infinitely too much” to tend the kitchen and dining room.
Apparently the company did not care, if there were employees to cook and serve the orders of so many customers at the same time. According to Guerra, it seems that they actually wanted it to fail.
In the absence of staff, the Austin Chipotle did not open on Monday 15, it reopened the next day, although it suspended online orders for several days.
More tired Chipotle employees
Early In November, half of the workers at a Chipotle in Kentucky also quit, including the manager. The restaurant had to temporarily close.
According to Newsweek, a former services manager named Sidney Plogsted said employees were pushed to their “breaking points” and expected to work. from 50 to 70 hours per week.
Plogsted pointed out that they suffered mistreatment from customers, they threw food at them and they said degrading things for something as simple as a messed up order.
“Be nice to the fast food workers! They are people, with families, emotions and lives outside of where they work, not robots ”, asked the former manager.
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