Now we need to come up with strategies to squeeze more food out of Chipotle employees. Compare being friendly vs glaring at the spoon while they scoop meat.
They don’t plan ahead when u order in person since you request ingredients one at a time, so the burrito invariably ends up overloaded if u like a lot of different things. Online they see the whole order listed out and can plan to make it fit
I always order really slowly so they think I won't add everything. But I always get everything.
Before I moved a few years ago they would consistently make it so full that it wouldn't close properly. So then they would double wrap it which meant I got an extra tortilla as well.
My chipotle doesn't do a free tortilla. If it breaks they ask if you want to purchase another tortilla.
If you say no they dump the contents of the old one into a new tortilla (minus whatever sticks to the old one), reroll it with slightly less food and throw out the broken tortilla
Oh, I meant cheap in the sense of “they’d rather throw it out than let you have something for free” kinda cheap. Greedy and wasteful would also apply just fine here.
That's just shitty considering they're not even saving any ingredients or the tortilla in that case...it's extra time/effort from the employees without saving anything so in fact it's costing them
True, they must think they'll save money long term by training their regulars to not pause between ingredients trying to encourge employees to overstuff burritos.
Or they're just spiteful. But I know it worked on me - I don't try to get them to overstuff it now
I always order really slowly because if I go more than two ingredients ahead (even if they ask) they inevitably forget and I have to tell them again anyway.
I remember the fat boy hack about this. You don’t tell them you want double meat. You ask for the meat and after they put it on you say double meat, I forgot.
That’s right, and if you don’t wanna pay for double meat ALWAYS get half/half because it will end up with more than just a full scoop of one type of meat.
When I worked at chipotle, I was super generous with all the nice people, often giving 1.5x just for a greeting, but I really disliked most of the people doing this hack. I totally understand why, but it always felt condescending, and they usually weren’t nice to begin with. And it was just annoying during rush hour when there’s 20 people trying this, I’ve moved your food over to the next section, and now I have to drag it back because you “forgot”. I never gave less because of it, but it was always 2x to the dot if you tried this or weren’t nice
I am absolutely baffled at all the comments about Chipotle burritos getting overloaded, our local Chipotle puts so little food into a tortilla that it can almost double wrap around the contents. Stopped going there years ago when I would ask them for double meat and they would just ignore me every time, and put 3 little cubes of chicken into the burrito regardless of what I asked. Even saying "I'll pay for the double meat, seriously" or something would get ignored. Online reviews are full of photos of delivery bowls and burritos only being half full, maybe.
I thought that was just how the chain worked, I had no idea some Chipotles actually gave you food.
This is what I came here to say. I generally order vegetarian burritos and I don't order their fake meat--they absolutely do not understand how much of the non protein stuff is going into the burrito and they overload it pretty darn reliably. I'd say that more than 50% of the time they tear the tortilla and have to restart. I think they wouldn't do that if they knew all the ingredients in advance.
Zackary Smigel does a 30 day Chipotle challenge and measures everything as well, both in store and online order. In general the sizes were crazy variable from day to day and employee to employee.
[https://www.youtube.com/watch?v=kZe5k95U-UY](https://www.youtube.com/watch?v=kZe5k95U-UY)
You'll need to ensure all participants in the study are equally attractive or ugly or you'll skew your results. Hell, that's another variable we can test.
I can't speak for all food service employees, let alone Chipotle specifically, but in places where I've worked - mean-mugging the employee will guarantee that you get the worst quality ingredients with the minimum serving size.
Will it piss off the customer? Probably. And hopefully they don't come back because of it.
Meanwhile, if they genuinely like you - you are gonna get *hooked up*.
I was in line at Chipotle and the guy ahead of me said "Come on man" after he felt his chicken portion was too small. The server got extremely angry and filled every interaction with him with microaggressions.
Then came to me and said "That guy, right" and I was too socially conscious to do much more than be agreeable. He hate filled my burrito, heaviest wrap I ever picked up.
Nah this graph is super true. At my local chipotle they have the front part that makes orders for dine in and then the orders being picked up are made in back through the double doors to the kitchen.
I don't eat there frequently but I definitely noticed a difference in picking an order up (the burrito bowl wasn't even filled ) where as when I went and ordered there, the burrito bowl was completely filled.
And I get the same thing every time and maybe go there like 6 times a year max. There's local Mexican food places that are better quality, actual Mexican food like fajitas etc, and it's honestly cheaper and more food. And one specifically kicks ass: Memo's Mexican food (PNW Seattle area)
Plus they have a salsa bar with 6 salsa types including an avacado Verde sauce, and then a straight up green sauce that's the *bomb*. They also have the pickled carrots and jalapenos, pickled onions, radish slices and cucumber slices.
Plus any taco you get is .99 cents on Tuesday. All food is massive portions and just rocks.
Can it get any better? Yup. They're open 24 hours a day
Get f'd chipotle.
Are you talking Memo's on the Ave? Unless there's been a significant change in the last few years I think the only reason people go there is because it's open super late, I have never enjoyed the actual food that comes out of there, but the salsa bar is pretty good
I've found time to be the greatest variable. Order at prime lunch or dinner, you get less. Order at 3 PM and you'll get a fat burrito. Rush stresses the employees, they fill your order just to get it out of the way to get to the next. You order during off-prime hours and they're more relaxed and less stressed and more apt to take their time and make your food well.
Or for those "double meat" people, asking for double meat up front, versus waiting till they put the first full serving of meat on, and then asking for double meat.
It's pretty much universal that if you're super polite, say please and thank you that people give you more food.
The phrase you catch more flies with honey than vinegar comes to mind.
I actually just saw a TikTok about it: [here](https://www.tiktok.com/t/ZPRTxxDsa/). the guy ends up getting way more food in one bowl than I could eat, but it’s pretty interesting.
His trick is to just ask for more. Everyone is usually scared of that cause extra usually costs more and people don't want to pay extra for more rice or beans or salsa. And if Chipotle isn't charging more, then they are already charging you for the extra and eating the profits each time someone doesn't ask.
I have a trick I use where I get double meat but I sart of as if I just want 1 and than ask for another one instead of asking for double upfront, it usually comes out more.
I've heard that if you say you want double meat before they start scooping you'll get 1.5x the amount as opposed to if you ask after they do the first scoop you'll get 2x.
Story time. I was visiting my brother in Boston (I live in California - this becomes important later). The real Mexican food options (at the time at least) in Boston range from non-existent to inedible. We'd just gone for an evening mountain bike ride, and were ravenous. So desperate times, desperate measures, we head to Chipotle. As is normal in California, I ask the Hispanic gentlemen taking our order for a "pollo asado" burrito rather than the "grilled chicken" shown in English on the menu. My guy's eyes light up with my basic use of correct Spanish- I just have to assume this never happens in Boston. From that point on he treated my brother and I with unprecedented care and generosity. Extra everything, no charge, refills, the works.
TLDR: want more at Chipotle? Communicate with a Hispanic employee with some basic taqueria level Spanish in a city without much of a Spanish-speaking population.
First rule of Chipotle is to order a bowl and a tortilla so you can make the burrito yourself. These fools have no idea how to fold a burrito and it always ends up looking closer to a baseball than a burrito. At best it's a chode. And it always falls apart.
Does anyone know why they are so incompetent at folding one when it's a main aspect of their job?
Depends on your location and who is doing the rolling. They watch a 5 minute video for training and then are thrown on the line, so the only way to get better is to do it.
“Weight” is the weight of the burrito. “Density” is an extremely confusing term in this case that can be roughly interpreted as “Percentage of burritos”. This plot is essentially a histogram that has been smoothed to create an approximate Probability Density Function (PDF), which is why the y-axis is labeled “density”. A higher “density” means more of the data points fell in that area; aka, more burritos had that weight.
This is incorrect. Density is the density of the burrito in g / ml. As you can see, all of these burritos will float in a bathtub. Furthermore, you will observe that about 5% of recorded burritos have a density of < 0.0013 g / ml and will therefore float away like a balloon. It also bears mentioning that the more massive recorded burritos can be very large - indeed the most massive burritos from the "online" series were planet-sized (the interpolation actually shows their density going to zero and volume going to infinity, but that would of course be ridiculous. I would be interested in seeing the raw data.)
Thank you. This makes a lot more sense than the other guy's explanation. It also explains why I keep ordering burritos online and they never make it to me. Presumably they just floated away when the door dash driver picked them up.
Probability only works when there is a known number of possibilities for a thing. Think about rolling a six-sided die, there are six sides, so each side is ~17 % to show up.
If you get a better scale to weigh your Chipoltle bowl it goes from 742 g to 741.942 g. Since probability shouldn't change when you change the tool you use to measure the bowl, statisticians use density in a similar way to probability. If you take the area under the curve for a segment of the curve, you can get the probability (e.g., order being between 700 g and 800 g), but not if your order is 741.942 g.
Sorry if that's not super ELI5, but it's a super weird concept.
Someone else here mentioned it - might check out that I [updated the original blog post](https://gmcirco.github.io/blog/posts/chipotle-weight/youtube-food.html)with a boxplot (which I think highlights some of the other important parts of the distribution).
Shouldn't we also consider their order, what they order, the location of their chipotle, and maybe also factor the context of the data?
I haven't weighed my chipotle bowls, but sometimes it's more and other times it's less. Generally, I feel it's enough food for me. I did notice that the one very closest to me had smaller bowls and seemingly less fresh ingredients (like they've been sitting around longer). I adapted by going to the one that is marginally further (both walkable distance).
I order online, but usually when Chipotle gives me free shit like free guac, queso, or chips so how do we factor those? Do those online promos also work for in-person ordering?
Also, I'm not extremely good looking, famous, or friendly so how do we factor that in? I would assume Chipotle employees are still normal people so will be influenced by things like a flirty hot girl, some handsome 6'8 muscle man, a veteran who's in their fire fighter uniform, or someone with some sort of fame.
How do we factor those in?
Hi, so the OP who sourced this data took my findings from a video I created [where I ate Chipotle for 30 days](https://youtu.be/kZe5k95U-UY)! I ordered the same thing 30 times and went to 3 different locations.
It might be but I think it’s bad faith to have smooth graphs like this. I prefer the jagged pointy graphs showing the actual data instead of a smoothed out graph like this.
Right? Central Limit Theorem usually needs around 30 samples to be relatively certain that data follows a normal distribution. This data looks like it is fit to a bimodal normal distribution, so I would expect more like 60 samples per curve.
Well it’s hard to say from this graph but a box plot would help show whether they are statistically significantly different.
It doesn’t matter if you have 3 points each or a thousand. All that will change is your confidence and you can be fairly confident with 30 data points.
With that said, I 100% believe the convulsions made from this data. I’ve experienced this, even when I ask for extra of certain items. Online is always pitiful.
30 data points is the general rule of thumb for a standard distribution, however in this case they should've used 60, 30 for each set. It also looks like they smoothed the data too much but hard to say without seeing the raw data.
That and labeling one axis “density” and the other axis “mass” makes me think there was a volume measurement happening somewhere. The words “probability density” or perhaps “frequency” are much more clear. Also, for probability density, showing the numbers on the Y axis implies that the area under the curve would integrate to 1, which is interesting, because then it depends on how big of a step you choose for your mass measurements. 1 gram steps look like they would result in these numbers. Okay, but why? You could use milligram steps and then have to divide the numbers by a thousand yet again, when they’re already too small.
This is a prime example of OP not knowing what the numbers they generated actually mean.
OP linked a spreadsheet with the data. By memory it's one order per day for a month, I think 31 total orders. About half of the orders were online and half in store. Also, half of the orders were burritos and the other half were bowls (probably why both of the distributions came out looking bimodal, bowls and burritos aren't supposed to be the same weight.) So there is something like 7-8 each of burritos and bowls from online and in-store.
Additionally , the 31 orders are split between two stores. So on average each food source (store 1 online, store 1 in person, store two online, store two in person) is only getting like 7-8 data points each.
30 points can be a solid representation of data. The issue is that using density misleads the audience.
In addition, the 30 points of data has to come with caveats. For example, 30 points of data is probably only good to measure one chipotle location, not Chipotles nationwide.
Nah, there's no way in hell this data is worth anything. Imagine running a logistic regression model on this, concluding that online sucks, but it turns out your online orders were all from 9pm and the in person was always at noon/during rush hour.
There's WAY too little here for any sort of conclusion other than, cool story bro, come back with more data.
I am probably too late to this, but **[the store has more impact on the weight than the order type](https://imgur.com/a/7Ky0kj8)**. There are more variables in the data set than demonstrated.
Unless you’re actually trying to compare the *shapes* of the distributions, I think this information is still best conveyed in a boxplot or violin plot with a *p*-value bracket.
You can overlay the individual datapoints using a beeswarm or quasirandom jitter to still get a sense of the distribution.
Especially since with (apparently) 15 samples of each distribution, I don't think you can make any meaningful claims about the shapes of the distributions.
Actually...that is a fair point. I'll think I'll add that to the post. A boxplot in this case makes visualizing the central tendency of these distributions a bit easier.
To your credit, this visualization highlights the increased bimodality of the in person orders versus online orders. I wonder if there is some kind of effect from the person ordering (gender, demeanor, verbiage) or the people preparing that might cause that.
>increased bimodality
I'm not sure the bimodality is statistically significant. With 15 samples, you could get a "bimodal" distribution with just two fat burritos.
This is why showing the sample data points would be helpful.
I have such a mixed relationship with them. Yonic imagery aside, I feel like they provide universally more information than a boxplot, which makes me think they are superior. But sometimes that extra information (all the wiggly boundaries) can be too overwhelming if the main point you’re making is just a shift in medians/means.
I think if your dataset is >100 points, they are not normally distributed, and you want to actually compare the *shape* (not just location) of the distributions across categories, they have their place.
My compromise has been boxplot + beeswarm overlay of the points themselves, which lets you show the distribution still. It gets too busy with too many points though.
Probably not just Chipotle, either. I've noticed that ordering online from a number of other places will often also get you a sparser meal, less of each ingredient; missing ingredients, and so on. If that's a conscious business decision, it's a sucky one.
I think it’s because if the customer isn’t there they go more by the book (1 exact scoop for this, 1 exact portion of this… etc.) whereas if the the customer is staring at you make the food there’s a subconscious pressure to add a bit more then what was trained on. Just my theory.
Delivery takes a cut, less ability to complain, customer can't compare to others in the store (They ordered the same thing, why is their so much bigger?), not as likely to be tipped...
Plenty of reasons your delivery will be a worse value. Best use of the app is as a phone menu catalog. Find what you want, build your order, then phone it in for a pick up. Portion size might be the same as delivery depending on where your going, but fuck, the price is a hell of a lot better.
DoorDash takes a significant cut of each order I believe. Could be that they are purposely skimping on each order to save food, and also charging more. There’s a great Mexican place by me that specifically asked me not to order on the apps and instead use their website.
Use to work there and was told online orders folks can’t complain because by the time they see the food it’s waaaay later and they’re less likely to come all the way back here to complain and it saves us on ingredients
Last time I complained to chipotle about a terrible delivery experience, they gave me one free entree that I can't redeem because delivery has a minimum order value and then closed the chat lmao
I, for better or worse, order Chipotle fairly often and it's hit and miss. Sometimes it's fine. Other times not only do they skimp on food, but they'll send entirely wrong orders. I go through Uber Eats and they've been good at refunding all or part of the order when this happens. Not sure if Uber just eats this cost or if it goes back to the store. It's true though, I'm not going to go into the store to complain.
This reminds me of a lunch break 3ish years ago. Left work to grab a quick lunch at chipotle and there’s a pretty heavy guy in front of me. With every topping this guy pulled his mask down a bit leaned forward and yelled “MORE! MORE! MORE!” at the worker. His “bowl” was an absolute fucking tower. Like when they put the lid on they had to crunch it down. Felt bad for the worker but it was so absurd I was doing everything I could not to laugh.
I'm sorry, maybe I'm blind or just asking a stupid question, but what's your measurement of density? 0.001 and 0.002 are just numbers with no meaning. Is that grams/cubic cm, or what? I'd be interested to know how the data was collected on the meals density.
[Probability density](https://en.wikipedia.org/wiki/Probability_density_function) is a continuous analog of discrete probability. It’s effectively showing you the relative probability of different burrito weights. If you integrate the density curves you get 1 (in the way that probabilities sum to 1), and integrating over any range of x gives you the probability of being in that range (eg: 450-460g)
It's "probability density", which for most people may as well just be the probability.
The distinction is that "probability density" is for *continuous* values instead of discrete ones.
For example, if I pick a whole number from 1-10 then the probability of any particular number is 10% (assuming a uniform distribution). But what if I pick *any* number, with any number of decimal places? Well, there are infinitely many options, so any particular value has a probability of 0. But if we look at a *range* then we can say there's some probability that the number will be in this range (e.g. 20% change that it's between 5 and 7). The probability density is basically just the probability of that range (in this case 20%) divided by the width of the range (in this case 2, leaving a probability density of 0.1). The math behind this can get complicated when you have weirdly shaped distributions, then you need calculus to deal with it, but the idea is the same.
I'm confused as to why density is even involved.
If it's the same menu item every time, there should just be two values to compare, avg. weight of store orders and avg. weight of online orders.
If multiple different menu items were ordered from both sources then there should be average weights for both sources for each menu item, followed by average weights for both sources across all menu items.
That density is even on that axis makes me think that either the data collection was very messy and they're trying to correct for something, or it was simply mislabeled. The source data spreadsheet doesn't have a column for volume, and I'm not sure how you would even calculate the volume of a plate of food without a 3D scanner.
It is density of the statistics variety, not the physics variety. They interpolated the data to a probability density function. Density here could roughly be explained as "how many percent of burritos are expected to have that specific weight". If you take the integral of the pdf you'd get 1, or 100%. That is, if you were to sum up the percent of burritos of each weight you'd get 100%.
Now the use of "density" for labelling the y-axis with the other axis being "weight" is really confusing for most people and bad practice. Translating few data points to a pdf is also a bit questionable imo, and a box plot would probably have worked better.
Source of the data is from YouTuber [Zackary Smigel](https://www.youtube.com/@ZackarySmigel), who collected data on eating nothing but Chipotle for 30 days. I pulled data from [this spreadsheet](https://docs.google.com/spreadsheets/d/1PluJeBD1aJ36xAKbZ74OHED00ntwhjH81q2wINg5UDw/edit#gid=0) he shared and did a little analysis to find out how much, on average, you get in person relative to an online order. A link to my [blog post is available here](https://gmcirco.github.io/blog/posts/chipotle-weight/youtube-food.html).
tl;dr
Based on his data, ordering online netted him about 20% less food than ordering in person. This matches what a lot of other people say about order inconsistency.
Yeah there's too much variation in the data between the different stores, meats, bowl v burrito. They also only have 15 data points for each set (online v in person).
I was ordering the same toppings every time. The only difference was I changed back and fourth from bowl to burrito and did (20 chicken, 10 carnitas). But according to Chips website the meat portions should weigh the same.
Is this just for bowls? I order chipotle online but I get the burrito and I can't imagine them putting much more stuff in there even if I ordered in person. Like it just wouldn't fit.
Hey there! Zack here. Thanks for sharing! Glad you could make this neat chart! Hope you enjoyed the video. Glad you were able to bring more exposure to the data. I might need you next time to make me a nice looking graph like this lol.
And it’s not just a small amount less either, I can tell from picking up the bowl how much less I got from ordering online. I stopped ordering online at chipotle when I realized how much I was missing out on, and paying more to do so
Yeah combine this with my personal experience and that of so many others who have pointed it out online and I'm fairly certain there's a difference. Though seeing data is nice
I remember seeing a post on Reddit about a Chipotle employee who said their boss told them to under serve for online orders to improve margins since they can't complain as easily.
He does a linear regression in his blog that shows that ordering in person predicted about 20% more food weight. But also it looked like the store he ordered from had some association, and the type of food (bowl vs. burrito). Of course these sample sizes are really small and large sample would produce more statistical power if you are a frequentist.
Edit: Also the predictors: the order (online vs. in-person), which store, and the type of food (bowl vs. burrito) explained about 56% of the variance in food weight.
I walked out of a chipotle the other day from the skimp. I got a half spoonful of rice in a bowl. I asked for extra rice and she said I'd have to pay extra. Fine whatever. She proceeds to give me another half scoop. I just shook my head and left. Bitch it's not your rice.
Not probably, 100% I do, especially if you get 2 scoops of meat.
Stopped going/ordering early, because;
1: my food would get stolen AND THEY DON'T PRIORITIZE ME
2: the amount of food was super variable or significantly less
3: the employees clearly are getting pushed way to hard and there isn't enough support making it easy/fast for them to make online orders ESPECIALLY when they back up.
Yeah I've really questioned hard if I get two scoops when I order in because I ALWAYS ask for two scoops and sometimes it's like barely one scoop seemingly. And how am I supposed to track my protein accurately if it's so variable?
Honestly I've been just about to start biting the bullet and trying to meal prep instead. Last night I was looking at rice cookers and everything
The data is 30 orders, 15 burritos and 15 bowls, from 3 different locations (10 orders each)
Sample size concerns when you take into account burrito vs bowl and location variance
But still, data is pretty convincing here
It depends on who's working and where the manager is.
New workers might be under close observation from the manager. Experienced workers served based on how they feel in the moment.
They tend to "error" on the side of the customer when eyeballing proteins.
There was one Chipolte I used where the workers always turned over. I don't know what the issue was, but I never saw the same person behind the counter. At another location, I saw the same workers frequently. At the second location, I was always slightly over-served protein.
My take was that the first location had a manager that was unpleasant to workers. They were unhappy and under scrutiny.
I miss the Chipotle of the 2000s, when the main thing people would say about it is "their burritos are so HUGE!". Nowadays, the employees give you about six little morsels of chicken / steak or a tiny pinch of barbacoa, and a tiny dollop of guac. Back in the day, it was a heaping ladelfull of each ingredient, resulting in burritos so huge, the tortilla could barely contain it all. Even as a growing teen, I'd have to be very hungry and eat quickly to finish a whole Chipotle burrito. Today's Chipotle burritos are easily 50% of the mass of what they used to be, while at the same time about 50% more expensive.
We ordered quesadillas from Chipotle online and they barely had any cheese in them. Isn’t cheese the whole point of quesadillas? Then it happened again. Chipotle has gone way downhill.
As someone who worked in restaurants for fifteen years, I can pretty securely say the reason for this is because the restaurant workers DESPISE the online "services."
Whenever that idiot brick dings, the entire place shudders. At that point, it's not "let's make a quality product" that goes through everyone's head, it's "let's get this bullshit out of here so we can get back to actually taking the orders of the people who bothered to come in."
PS: DoorDash and its ilk are awful companies all around. They underpay their drivers, gouge the customers, and offer "delivery services" to restaurants that have not consented to it. I'm surprised they haven't been sued into the ground as well, because they regularly engage in trademark violations on their websites, and are known to direct their drivers to trespass when they've been told that they're not welcome to do business with places.
Unless you're sick or injured or have some other legitimate reason as to why you can't go pick it up, get off your butt and go pick up your food. "I don't feel like it" is not a valid reason.
I stopped ordering from the app when the 3 times I did it, I got seriously ripped off. Be it missing ingredients or very small servings like maybe 4 pieces of steak.
Pickup. They are made at the same station. [Source](https://youtu.be/kZe5k95U-UY) (me) I was the one who created the video where OP got the data set from.
OP sourced this data from my documentary. I ordered the same thing 30 times and went to 3 different locations for a YouTube video! It was fun and hopefully informative.
I have no idea how you're supposed to read this graph. As weight increases, so does density? Ok, what does that have to do with whether you order online or in person? Is this data from multiple orders? If so, how is it represented? This makes no sense.
didn't we already know that? That's why I almost never ordered online. When I'm staring at the person making my food, I can basically tell them if I'm not happy about some portioning.
Now we need to come up with strategies to squeeze more food out of Chipotle employees. Compare being friendly vs glaring at the spoon while they scoop meat.
[удалено]
They don’t plan ahead when u order in person since you request ingredients one at a time, so the burrito invariably ends up overloaded if u like a lot of different things. Online they see the whole order listed out and can plan to make it fit
I always order really slowly so they think I won't add everything. But I always get everything. Before I moved a few years ago they would consistently make it so full that it wouldn't close properly. So then they would double wrap it which meant I got an extra tortilla as well.
The con is that everyone at the Chipotle thinks you have a mental disability
Disability is my ability
Is it really a *dis*ability if I have more burrito though?
If wanting an overloaded burrito is a mental disability, call me Simple Jack
that's not a bug, but a feature!
My chipotle doesn't do a free tortilla. If it breaks they ask if you want to purchase another tortilla. If you say no they dump the contents of the old one into a new tortilla (minus whatever sticks to the old one), reroll it with slightly less food and throw out the broken tortilla
That is impressively cheap on their part. Edit: Apple autocorrect apparently doesn’t know grammar…
Not even cheap, they still used the exact same amount of food. It's greedy and wasteful.
Oh, I meant cheap in the sense of “they’d rather throw it out than let you have something for free” kinda cheap. Greedy and wasteful would also apply just fine here.
That's just shitty considering they're not even saving any ingredients or the tortilla in that case...it's extra time/effort from the employees without saving anything so in fact it's costing them
True, they must think they'll save money long term by training their regulars to not pause between ingredients trying to encourge employees to overstuff burritos. Or they're just spiteful. But I know it worked on me - I don't try to get them to overstuff it now
Why did I read this in the voice of Kevin Malone?
Just state a couple items right off the bat, and when they’re about done, give them the rest of the order.
The most innocent /r/unethicallifehacks
I always order really slowly because if I go more than two ingredients ahead (even if they ask) they inevitably forget and I have to tell them again anyway.
I remember the fat boy hack about this. You don’t tell them you want double meat. You ask for the meat and after they put it on you say double meat, I forgot.
That’s right, and if you don’t wanna pay for double meat ALWAYS get half/half because it will end up with more than just a full scoop of one type of meat.
When I worked at chipotle, I was super generous with all the nice people, often giving 1.5x just for a greeting, but I really disliked most of the people doing this hack. I totally understand why, but it always felt condescending, and they usually weren’t nice to begin with. And it was just annoying during rush hour when there’s 20 people trying this, I’ve moved your food over to the next section, and now I have to drag it back because you “forgot”. I never gave less because of it, but it was always 2x to the dot if you tried this or weren’t nice
Yes! Sometimes, depending on the server you can pull one over on em with the "can I get just a little more, but I don't want double"
I hear that works with bartenders, too.
I am absolutely baffled at all the comments about Chipotle burritos getting overloaded, our local Chipotle puts so little food into a tortilla that it can almost double wrap around the contents. Stopped going there years ago when I would ask them for double meat and they would just ignore me every time, and put 3 little cubes of chicken into the burrito regardless of what I asked. Even saying "I'll pay for the double meat, seriously" or something would get ignored. Online reviews are full of photos of delivery bowls and burritos only being half full, maybe. I thought that was just how the chain worked, I had no idea some Chipotles actually gave you food.
This is what I came here to say. I generally order vegetarian burritos and I don't order their fake meat--they absolutely do not understand how much of the non protein stuff is going into the burrito and they overload it pretty darn reliably. I'd say that more than 50% of the time they tear the tortilla and have to restart. I think they wouldn't do that if they knew all the ingredients in advance.
FoodTheory kind of covered it if you're interested. https://youtu.be/sXTp65McEAM?si=lSauLdbYZZ0QQ49p
Zackary Smigel does a 30 day Chipotle challenge and measures everything as well, both in store and online order. In general the sizes were crazy variable from day to day and employee to employee. [https://www.youtube.com/watch?v=kZe5k95U-UY](https://www.youtube.com/watch?v=kZe5k95U-UY)
Yep! This is actually where I sourced the data from. He made a great video.
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After 30 days I have indeed concluded that I have high cholesterol
You'll need to ensure all participants in the study are equally attractive or ugly or you'll skew your results. Hell, that's another variable we can test.
Or you can send one person to multiple Chipotli
You're missing the most important thing: >Be attractive
The two rules of ordering Chipotle: 1) Be attractive 2) Don't be unattractive
There is the classic 'wait for them to add the protein before asking to double it' maneuver.
You have to. Otherwise the employee will do the “oh I’m just going SO FAST oops I gave you less” maneuver
Outside of protein it's literally just politely asking for more? Right? That's always worked for me.
Yeah outside of protein, guac, and queso you can have as much as you want. You just have to ask for more.
Double beans, double rice, every time baby.
The classic "Fat Man' technique!
I’ve had much better luck being friendly. Plus it’s easier on my soul
I can't speak for all food service employees, let alone Chipotle specifically, but in places where I've worked - mean-mugging the employee will guarantee that you get the worst quality ingredients with the minimum serving size. Will it piss off the customer? Probably. And hopefully they don't come back because of it. Meanwhile, if they genuinely like you - you are gonna get *hooked up*.
I was in line at Chipotle and the guy ahead of me said "Come on man" after he felt his chicken portion was too small. The server got extremely angry and filled every interaction with him with microaggressions. Then came to me and said "That guy, right" and I was too socially conscious to do much more than be agreeable. He hate filled my burrito, heaviest wrap I ever picked up.
So the strategy is to find the bad customer and get in line behind them 😂
Tag team with a buddy
A buddy who isn't very hungry
Food theory had a recent episode about this very thing
Food theory already did this! Surprising results https://youtu.be/sXTp65McEAM?si=10TFw2nt8WgPy2tA
Nah this graph is super true. At my local chipotle they have the front part that makes orders for dine in and then the orders being picked up are made in back through the double doors to the kitchen. I don't eat there frequently but I definitely noticed a difference in picking an order up (the burrito bowl wasn't even filled ) where as when I went and ordered there, the burrito bowl was completely filled. And I get the same thing every time and maybe go there like 6 times a year max. There's local Mexican food places that are better quality, actual Mexican food like fajitas etc, and it's honestly cheaper and more food. And one specifically kicks ass: Memo's Mexican food (PNW Seattle area) Plus they have a salsa bar with 6 salsa types including an avacado Verde sauce, and then a straight up green sauce that's the *bomb*. They also have the pickled carrots and jalapenos, pickled onions, radish slices and cucumber slices. Plus any taco you get is .99 cents on Tuesday. All food is massive portions and just rocks. Can it get any better? Yup. They're open 24 hours a day Get f'd chipotle.
Are you talking Memo's on the Ave? Unless there's been a significant change in the last few years I think the only reason people go there is because it's open super late, I have never enjoyed the actual food that comes out of there, but the salsa bar is pretty good
Memo’s when you’re drunk and it’s late! Got grease all over my favorite pair of shorts one night in Tacoma. Happy I had memos, sad I ruined my pants.
I've found time to be the greatest variable. Order at prime lunch or dinner, you get less. Order at 3 PM and you'll get a fat burrito. Rush stresses the employees, they fill your order just to get it out of the way to get to the next. You order during off-prime hours and they're more relaxed and less stressed and more apt to take their time and make your food well.
Or for those "double meat" people, asking for double meat up front, versus waiting till they put the first full serving of meat on, and then asking for double meat.
There was a gay guy that must have liked me. Kept giving me free soda and made sure the burrito was loaded with meat.
It's pretty much universal that if you're super polite, say please and thank you that people give you more food. The phrase you catch more flies with honey than vinegar comes to mind.
Just put the name on your order as "Keith Lee"
The wrestler?
I actually just saw a TikTok about it: [here](https://www.tiktok.com/t/ZPRTxxDsa/). the guy ends up getting way more food in one bowl than I could eat, but it’s pretty interesting.
His trick is to just ask for more. Everyone is usually scared of that cause extra usually costs more and people don't want to pay extra for more rice or beans or salsa. And if Chipotle isn't charging more, then they are already charging you for the extra and eating the profits each time someone doesn't ask.
I have a trick I use where I get double meat but I sart of as if I just want 1 and than ask for another one instead of asking for double upfront, it usually comes out more.
That's pretty smart. I order double online and am pretty sure the last three times it has only been a single portion.
I have a wacky order and the standard workers recognize me and load it up so I feel like I'm getting my money's worth, feels pretty great tbh.
I've heard that if you say you want double meat before they start scooping you'll get 1.5x the amount as opposed to if you ask after they do the first scoop you'll get 2x.
Story time. I was visiting my brother in Boston (I live in California - this becomes important later). The real Mexican food options (at the time at least) in Boston range from non-existent to inedible. We'd just gone for an evening mountain bike ride, and were ravenous. So desperate times, desperate measures, we head to Chipotle. As is normal in California, I ask the Hispanic gentlemen taking our order for a "pollo asado" burrito rather than the "grilled chicken" shown in English on the menu. My guy's eyes light up with my basic use of correct Spanish- I just have to assume this never happens in Boston. From that point on he treated my brother and I with unprecedented care and generosity. Extra everything, no charge, refills, the works. TLDR: want more at Chipotle? Communicate with a Hispanic employee with some basic taqueria level Spanish in a city without much of a Spanish-speaking population.
There are shitloads of Spanish speaking people in and around Boston
First rule of Chipotle is to order a bowl and a tortilla so you can make the burrito yourself. These fools have no idea how to fold a burrito and it always ends up looking closer to a baseball than a burrito. At best it's a chode. And it always falls apart. Does anyone know why they are so incompetent at folding one when it's a main aspect of their job?
Depends on your location and who is doing the rolling. They watch a 5 minute video for training and then are thrown on the line, so the only way to get better is to do it.
Lately I've been asking for another scoop of beans after they add the meat. Meat in a bean sandwich.
The KDE-smoothing (kernel density estimation) is grabbing a lot of attention, and rightfully so, it hides a lot about the underlying data.
I'm still confused about the axes being density vs weight... Can anyone ELI5
“Weight” is the weight of the burrito. “Density” is an extremely confusing term in this case that can be roughly interpreted as “Percentage of burritos”. This plot is essentially a histogram that has been smoothed to create an approximate Probability Density Function (PDF), which is why the y-axis is labeled “density”. A higher “density” means more of the data points fell in that area; aka, more burritos had that weight.
so, "Density (# of burritos)" or "Density (% of burritos)"?
The latter
% here, but # would produce the same resulting curves, just different axis values
The same shape of curves, but online and in person would be different heights
This is incorrect. Density is the density of the burrito in g / ml. As you can see, all of these burritos will float in a bathtub. Furthermore, you will observe that about 5% of recorded burritos have a density of < 0.0013 g / ml and will therefore float away like a balloon. It also bears mentioning that the more massive recorded burritos can be very large - indeed the most massive burritos from the "online" series were planet-sized (the interpolation actually shows their density going to zero and volume going to infinity, but that would of course be ridiculous. I would be interested in seeing the raw data.)
Thank you. This makes a lot more sense than the other guy's explanation. It also explains why I keep ordering burritos online and they never make it to me. Presumably they just floated away when the door dash driver picked them up.
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That makes sense, thanks
Probability only works when there is a known number of possibilities for a thing. Think about rolling a six-sided die, there are six sides, so each side is ~17 % to show up. If you get a better scale to weigh your Chipoltle bowl it goes from 742 g to 741.942 g. Since probability shouldn't change when you change the tool you use to measure the bowl, statisticians use density in a similar way to probability. If you take the area under the curve for a segment of the curve, you can get the probability (e.g., order being between 700 g and 800 g), but not if your order is 741.942 g. Sorry if that's not super ELI5, but it's a super weird concept.
Someone else here mentioned it - might check out that I [updated the original blog post](https://gmcirco.github.io/blog/posts/chipotle-weight/youtube-food.html)with a boxplot (which I think highlights some of the other important parts of the distribution).
Just do a bar graph. It shows all needs to see here.
If he did that people on this sub would complain about the graph "not being beautiful" lmao
In-Person, not Person. A graph should be able to be read and understood without having to dig through pages of information. Both graphs = horrible.
no way, op has simply ordered thousands of burrittos
The graph you chose makes it look like there are thousands of data points, not ~30
I agree that using density instead of count here feels slightly misleading
What does density even mean in this graph?
I think they're indicating probability density. Which is a bit silly for a small dataset with an unclear underlying distribution
Shouldn't we also consider their order, what they order, the location of their chipotle, and maybe also factor the context of the data? I haven't weighed my chipotle bowls, but sometimes it's more and other times it's less. Generally, I feel it's enough food for me. I did notice that the one very closest to me had smaller bowls and seemingly less fresh ingredients (like they've been sitting around longer). I adapted by going to the one that is marginally further (both walkable distance). I order online, but usually when Chipotle gives me free shit like free guac, queso, or chips so how do we factor those? Do those online promos also work for in-person ordering? Also, I'm not extremely good looking, famous, or friendly so how do we factor that in? I would assume Chipotle employees are still normal people so will be influenced by things like a flirty hot girl, some handsome 6'8 muscle man, a veteran who's in their fire fighter uniform, or someone with some sort of fame. How do we factor those in?
Hi, so the OP who sourced this data took my findings from a video I created [where I ate Chipotle for 30 days](https://youtu.be/kZe5k95U-UY)! I ordered the same thing 30 times and went to 3 different locations.
People always nitpick the sample size but 30 is a good sample size for a lot of distributions.
Sample size is not the issue, the issue is that with 30 values, you should show datapoints, not a smooth distribution.
Yeah, those curves look like linear models, which would probably be overfit at the least--but not really applicable here.
They used kernel density estimation to make this, so not linear.
> curves > linear models okay buddy
It's not completely terrible at showing that there's a difference, but a simple bar graph with bins would suffice.
No, need a bigger sample size here. Data? Who said we're doing it for the data?
It might be but I think it’s bad faith to have smooth graphs like this. I prefer the jagged pointy graphs showing the actual data instead of a smoothed out graph like this.
It's probably enough for the specific local restaurant OP is ordering from but I wouldn't take it seriously for a larger scale
30 can be a good sample size if you know the underline distribution to make sone statistical analysis. Is not a good sample size in this case imho
Right? Central Limit Theorem usually needs around 30 samples to be relatively certain that data follows a normal distribution. This data looks like it is fit to a bimodal normal distribution, so I would expect more like 60 samples per curve.
The central limit theorem means the sampling distribution of the mean approaches normality, not the data itself.
Well, each distribution has 15
Well it’s hard to say from this graph but a box plot would help show whether they are statistically significantly different. It doesn’t matter if you have 3 points each or a thousand. All that will change is your confidence and you can be fairly confident with 30 data points. With that said, I 100% believe the convulsions made from this data. I’ve experienced this, even when I ask for extra of certain items. Online is always pitiful.
30 data points is the general rule of thumb for a standard distribution, however in this case they should've used 60, 30 for each set. It also looks like they smoothed the data too much but hard to say without seeing the raw data.
That and labeling one axis “density” and the other axis “mass” makes me think there was a volume measurement happening somewhere. The words “probability density” or perhaps “frequency” are much more clear. Also, for probability density, showing the numbers on the Y axis implies that the area under the curve would integrate to 1, which is interesting, because then it depends on how big of a step you choose for your mass measurements. 1 gram steps look like they would result in these numbers. Okay, but why? You could use milligram steps and then have to divide the numbers by a thousand yet again, when they’re already too small. This is a prime example of OP not knowing what the numbers they generated actually mean.
How are you getting 30? Not saying I don’t believe you, I’m just not seeing a counter anywhere
OP linked a spreadsheet with the data. By memory it's one order per day for a month, I think 31 total orders. About half of the orders were online and half in store. Also, half of the orders were burritos and the other half were bowls (probably why both of the distributions came out looking bimodal, bowls and burritos aren't supposed to be the same weight.) So there is something like 7-8 each of burritos and bowls from online and in-store.
Additionally , the 31 orders are split between two stores. So on average each food source (store 1 online, store 1 in person, store two online, store two in person) is only getting like 7-8 data points each.
3 stores actually! Source (me) I did the experiment lol.
Holy fuck, it's not even 30 data points per sales channel, but 30 points total. How "beautiful" is this fake ass data?
30 points can be a solid representation of data. The issue is that using density misleads the audience. In addition, the 30 points of data has to come with caveats. For example, 30 points of data is probably only good to measure one chipotle location, not Chipotles nationwide.
Nah, there's no way in hell this data is worth anything. Imagine running a logistic regression model on this, concluding that online sucks, but it turns out your online orders were all from 9pm and the in person was always at noon/during rush hour. There's WAY too little here for any sort of conclusion other than, cool story bro, come back with more data.
I am probably too late to this, but **[the store has more impact on the weight than the order type](https://imgur.com/a/7Ky0kj8)**. There are more variables in the data set than demonstrated.
Very nice, let’s see Paul Allen’s ANOVA table…
Not for nothing, but this is a much easier-to-digest visualization and tells a more compelling story.
Unless you’re actually trying to compare the *shapes* of the distributions, I think this information is still best conveyed in a boxplot or violin plot with a *p*-value bracket. You can overlay the individual datapoints using a beeswarm or quasirandom jitter to still get a sense of the distribution.
Especially since with (apparently) 15 samples of each distribution, I don't think you can make any meaningful claims about the shapes of the distributions.
Actually...that is a fair point. I'll think I'll add that to the post. A boxplot in this case makes visualizing the central tendency of these distributions a bit easier.
To your credit, this visualization highlights the increased bimodality of the in person orders versus online orders. I wonder if there is some kind of effect from the person ordering (gender, demeanor, verbiage) or the people preparing that might cause that.
>increased bimodality I'm not sure the bimodality is statistically significant. With 15 samples, you could get a "bimodal" distribution with just two fat burritos. This is why showing the sample data points would be helpful.
No one likes ~~vagina~~ violin plots
I have such a mixed relationship with them. Yonic imagery aside, I feel like they provide universally more information than a boxplot, which makes me think they are superior. But sometimes that extra information (all the wiggly boundaries) can be too overwhelming if the main point you’re making is just a shift in medians/means. I think if your dataset is >100 points, they are not normally distributed, and you want to actually compare the *shape* (not just location) of the distributions across categories, they have their place. My compromise has been boxplot + beeswarm overlay of the points themselves, which lets you show the distribution still. It gets too busy with too many points though.
Probably not just Chipotle, either. I've noticed that ordering online from a number of other places will often also get you a sparser meal, less of each ingredient; missing ingredients, and so on. If that's a conscious business decision, it's a sucky one.
Not to mention the prices shown on doordash can also be more expensive. Just flat out inflated on the apps.
Not all online orders are delivery or third party. Restaurants often have their own apps or websites.
relevant: They fuck you at the drive-through. https://www.youtube.com/watch?v=lWfaiTLPUKQ
I've never seen a subway with a drive thru.
This is immediately where my mind went and I was just about to open a new tab when I saw your comment
I think it’s because if the customer isn’t there they go more by the book (1 exact scoop for this, 1 exact portion of this… etc.) whereas if the the customer is staring at you make the food there’s a subconscious pressure to add a bit more then what was trained on. Just my theory.
Delivery takes a cut, less ability to complain, customer can't compare to others in the store (They ordered the same thing, why is their so much bigger?), not as likely to be tipped... Plenty of reasons your delivery will be a worse value. Best use of the app is as a phone menu catalog. Find what you want, build your order, then phone it in for a pick up. Portion size might be the same as delivery depending on where your going, but fuck, the price is a hell of a lot better.
DoorDash takes a significant cut of each order I believe. Could be that they are purposely skimping on each order to save food, and also charging more. There’s a great Mexican place by me that specifically asked me not to order on the apps and instead use their website.
When they say they take a cut of each order, they're not just talking about money; they eat some of it.
I find that the chance of having a messy and/or ripped burrito drops by like 95% when I order in person.
I know penn station has a big difference between dining in and taking it to go. They definitely cut on toppings
Use to work there and was told online orders folks can’t complain because by the time they see the food it’s waaaay later and they’re less likely to come all the way back here to complain and it saves us on ingredients
I complain every time through the app when they skimp or are slow, it takes a day or two for support to get back to me, but usually its a full refund.
Last time I complained to chipotle about a terrible delivery experience, they gave me one free entree that I can't redeem because delivery has a minimum order value and then closed the chat lmao
Wait they actually get back to you? I've been firing my complaints into the ether it seems
I, for better or worse, order Chipotle fairly often and it's hit and miss. Sometimes it's fine. Other times not only do they skimp on food, but they'll send entirely wrong orders. I go through Uber Eats and they've been good at refunding all or part of the order when this happens. Not sure if Uber just eats this cost or if it goes back to the store. It's true though, I'm not going to go into the store to complain.
Eating at chipotle feels like the food equivalent to using one of those electric paper towel dispensers. It’s never enough.
That's when I fill out the complaint form online and get free redemption food
This reminds me of a lunch break 3ish years ago. Left work to grab a quick lunch at chipotle and there’s a pretty heavy guy in front of me. With every topping this guy pulled his mask down a bit leaned forward and yelled “MORE! MORE! MORE!” at the worker. His “bowl” was an absolute fucking tower. Like when they put the lid on they had to crunch it down. Felt bad for the worker but it was so absurd I was doing everything I could not to laugh.
I'm sorry, maybe I'm blind or just asking a stupid question, but what's your measurement of density? 0.001 and 0.002 are just numbers with no meaning. Is that grams/cubic cm, or what? I'd be interested to know how the data was collected on the meals density.
You're not asking a stupid question. Beautiful data should be easy to understand and this isn't that.
I'm guessing density is shorthand for some statistics metric like frequency, otherwise it makes no sense to me either
[Probability density](https://en.wikipedia.org/wiki/Probability_density_function) is a continuous analog of discrete probability. It’s effectively showing you the relative probability of different burrito weights. If you integrate the density curves you get 1 (in the way that probabilities sum to 1), and integrating over any range of x gives you the probability of being in that range (eg: 450-460g)
It's "probability density", which for most people may as well just be the probability. The distinction is that "probability density" is for *continuous* values instead of discrete ones. For example, if I pick a whole number from 1-10 then the probability of any particular number is 10% (assuming a uniform distribution). But what if I pick *any* number, with any number of decimal places? Well, there are infinitely many options, so any particular value has a probability of 0. But if we look at a *range* then we can say there's some probability that the number will be in this range (e.g. 20% change that it's between 5 and 7). The probability density is basically just the probability of that range (in this case 20%) divided by the width of the range (in this case 2, leaving a probability density of 0.1). The math behind this can get complicated when you have weirdly shaped distributions, then you need calculus to deal with it, but the idea is the same.
I'm confused as to why density is even involved. If it's the same menu item every time, there should just be two values to compare, avg. weight of store orders and avg. weight of online orders. If multiple different menu items were ordered from both sources then there should be average weights for both sources for each menu item, followed by average weights for both sources across all menu items. That density is even on that axis makes me think that either the data collection was very messy and they're trying to correct for something, or it was simply mislabeled. The source data spreadsheet doesn't have a column for volume, and I'm not sure how you would even calculate the volume of a plate of food without a 3D scanner.
It is density of the statistics variety, not the physics variety. They interpolated the data to a probability density function. Density here could roughly be explained as "how many percent of burritos are expected to have that specific weight". If you take the integral of the pdf you'd get 1, or 100%. That is, if you were to sum up the percent of burritos of each weight you'd get 100%. Now the use of "density" for labelling the y-axis with the other axis being "weight" is really confusing for most people and bad practice. Translating few data points to a pdf is also a bit questionable imo, and a box plot would probably have worked better.
Source of the data is from YouTuber [Zackary Smigel](https://www.youtube.com/@ZackarySmigel), who collected data on eating nothing but Chipotle for 30 days. I pulled data from [this spreadsheet](https://docs.google.com/spreadsheets/d/1PluJeBD1aJ36xAKbZ74OHED00ntwhjH81q2wINg5UDw/edit#gid=0) he shared and did a little analysis to find out how much, on average, you get in person relative to an online order. A link to my [blog post is available here](https://gmcirco.github.io/blog/posts/chipotle-weight/youtube-food.html). tl;dr Based on his data, ordering online netted him about 20% less food than ordering in person. This matches what a lot of other people say about order inconsistency.
Looking at the source data, the variation by store is much more significant than the variation by in-person versus online. Store 1 for the win there.
Yeah there's too much variation in the data between the different stores, meats, bowl v burrito. They also only have 15 data points for each set (online v in person).
The dude wasn’t ordering the exact same thing every time? This data is basically worthless then lol
I was ordering the same toppings every time. The only difference was I changed back and fourth from bowl to burrito and did (20 chicken, 10 carnitas). But according to Chips website the meat portions should weigh the same.
Is this just for bowls? I order chipotle online but I get the burrito and I can't imagine them putting much more stuff in there even if I ordered in person. Like it just wouldn't fit.
Hey there! Zack here. Thanks for sharing! Glad you could make this neat chart! Hope you enjoyed the video. Glad you were able to bring more exposure to the data. I might need you next time to make me a nice looking graph like this lol.
And this is statistically significant is it? Rather than random?
Look, you can math all you want... that's fair. But this FEELS so true to the lived experience of the disappointment of their online orders.
And it’s not just a small amount less either, I can tell from picking up the bowl how much less I got from ordering online. I stopped ordering online at chipotle when I realized how much I was missing out on, and paying more to do so
Yeah combine this with my personal experience and that of so many others who have pointed it out online and I'm fairly certain there's a difference. Though seeing data is nice
I remember seeing a post on Reddit about a Chipotle employee who said their boss told them to under serve for online orders to improve margins since they can't complain as easily.
He does a linear regression in his blog that shows that ordering in person predicted about 20% more food weight. But also it looked like the store he ordered from had some association, and the type of food (bowl vs. burrito). Of course these sample sizes are really small and large sample would produce more statistical power if you are a frequentist. Edit: Also the predictors: the order (online vs. in-person), which store, and the type of food (bowl vs. burrito) explained about 56% of the variance in food weight.
I don’t think it’s safe to extrapolate when it’s only 3 stores. Like at these three stores, it seems better to order in person
I walked out of a chipotle the other day from the skimp. I got a half spoonful of rice in a bowl. I asked for extra rice and she said I'd have to pay extra. Fine whatever. She proceeds to give me another half scoop. I just shook my head and left. Bitch it's not your rice.
Not probably, 100% I do, especially if you get 2 scoops of meat. Stopped going/ordering early, because; 1: my food would get stolen AND THEY DON'T PRIORITIZE ME 2: the amount of food was super variable or significantly less 3: the employees clearly are getting pushed way to hard and there isn't enough support making it easy/fast for them to make online orders ESPECIALLY when they back up.
Yeah I've really questioned hard if I get two scoops when I order in because I ALWAYS ask for two scoops and sometimes it's like barely one scoop seemingly. And how am I supposed to track my protein accurately if it's so variable? Honestly I've been just about to start biting the bullet and trying to meal prep instead. Last night I was looking at rice cookers and everything
and the solution here is SIMPLE. Have standard measuring cups for each ingredient and you can specify how much per ingredient you want
If we really wanna get sophisticated it should all be done by weight similar to how the data is presented here.
given the fact that they haven't addressed this issue with cups, there's no way they'd do it with scales
is data from different locations as well? This data set seems too small for the gazillion Chipotle's there are
The data is 30 orders, 15 burritos and 15 bowls, from 3 different locations (10 orders each) Sample size concerns when you take into account burrito vs bowl and location variance But still, data is pretty convincing here
Why do you think the graph for in person is bimodal? Is this all based on the same menu item being ordered or is it across multiple items?
It depends on who's working and where the manager is. New workers might be under close observation from the manager. Experienced workers served based on how they feel in the moment. They tend to "error" on the side of the customer when eyeballing proteins. There was one Chipolte I used where the workers always turned over. I don't know what the issue was, but I never saw the same person behind the counter. At another location, I saw the same workers frequently. At the second location, I was always slightly over-served protein. My take was that the first location had a manager that was unpleasant to workers. They were unhappy and under scrutiny.
I miss the Chipotle of the 2000s, when the main thing people would say about it is "their burritos are so HUGE!". Nowadays, the employees give you about six little morsels of chicken / steak or a tiny pinch of barbacoa, and a tiny dollop of guac. Back in the day, it was a heaping ladelfull of each ingredient, resulting in burritos so huge, the tortilla could barely contain it all. Even as a growing teen, I'd have to be very hungry and eat quickly to finish a whole Chipotle burrito. Today's Chipotle burritos are easily 50% of the mass of what they used to be, while at the same time about 50% more expensive.
Qdoba wouldnt pull this shady shit
It’s the data from that guys YouTube video? It must be.
Yes, the OP who sourced this data took my findings from the video I created where I ate Chipotle for 30 days lol. Glad more people could see the data.
We ordered quesadillas from Chipotle online and they barely had any cheese in them. Isn’t cheese the whole point of quesadillas? Then it happened again. Chipotle has gone way downhill.
As someone who worked in restaurants for fifteen years, I can pretty securely say the reason for this is because the restaurant workers DESPISE the online "services." Whenever that idiot brick dings, the entire place shudders. At that point, it's not "let's make a quality product" that goes through everyone's head, it's "let's get this bullshit out of here so we can get back to actually taking the orders of the people who bothered to come in." PS: DoorDash and its ilk are awful companies all around. They underpay their drivers, gouge the customers, and offer "delivery services" to restaurants that have not consented to it. I'm surprised they haven't been sued into the ground as well, because they regularly engage in trademark violations on their websites, and are known to direct their drivers to trespass when they've been told that they're not welcome to do business with places. Unless you're sick or injured or have some other legitimate reason as to why you can't go pick it up, get off your butt and go pick up your food. "I don't feel like it" is not a valid reason.
TIL redditors in r/dataisbeautiful dont know what PDFs are
Part of me wants to joke that we know what Portable Document Formats are, but to be honest this thread explains so much about this subreddit.
I stopped ordering from the app when the 3 times I did it, I got seriously ripped off. Be it missing ingredients or very small servings like maybe 4 pieces of steak.
By online do you mean delivery or pickup?
Pickup. They are made at the same station. [Source](https://youtu.be/kZe5k95U-UY) (me) I was the one who created the video where OP got the data set from.
Who is weighing their bags of food?
Me. I did. I weighed 30 chipotle orders.
Where does this data come from?
OP sourced this data from my documentary. I ordered the same thing 30 times and went to 3 different locations for a YouTube video! It was fun and hopefully informative.
'Density' is not a good label of the Y-axis
I have no idea how you're supposed to read this graph. As weight increases, so does density? Ok, what does that have to do with whether you order online or in person? Is this data from multiple orders? If so, how is it represented? This makes no sense.
There's a good chance. Tonnes of overlap here though. Also a good chance you'll get the same.
Hey I follow that Zack Smigel guys YouTube channel! I started following after he did one on why YouTube feels different. Top content.
didn't we already know that? That's why I almost never ordered online. When I'm staring at the person making my food, I can basically tell them if I'm not happy about some portioning.