Reports from five months of embedded fieldwork as a burrito roller with the Chipotle corporation.
Field Research: Day 188
I arrived at work and noticed that something was different. The sound of vegetable chopping was muted and anxious. The small-talk was subdued and peppered with dry throat-clearings. A sweaty mechanic was splayed out on the floor in front of me. He was tightening some bolts on the bottom of a sink.
Field Research: Day 135
In March of 2016, I traveled to China for two weeks to officiate a friend’s wedding. Upon my return, the restaurant manager waved me over and greeted me. She was sitting with one of the middle-managers. She said, “We are getting all new furniture for the restaurant. Chairs and tables.”
Field Research: Day 97
On February 8, 2016, all Chipotle restaurants across the country remained closed. Instead, all employees were requested to show up at nearby movie theaters to participate in a live-streaming event with upper management.
Field Research: Day 79
On my third day at Chipotle, we listened to loud rap music and I was—again—asked to dice a crate of red onions. After finishing, I brought my dirty knife to the dish pit. I scrubbed it clean and accidentally cut my finger.
Field Research: Day 30
A month after my Permanent Change of Station to America, I visited a restaurant called Chipotle Mexican Grill. During the ordering process, I pointed to one of the optional condiments and asked, “Is that some sort of garlic sauce?”