Chipotle employee here - (only worked there for a bit, don’t @ me)

The ‘to-go’ gets the last of any ingredients in the store. If we have one tub of guac, it HAS to go to them. This is because (usually) managers have to contact the district managers to have those ingredients set to “not available” and most of them are hard to reach or just refuse. Since we cannot call the customer and ask to substitute (and doordash isn’t gonna decide for them) we have to prioritize them. Since everything is made in the morning, we can’t give you a heads up in the app.

As for times and waits - we’ve all seen the short staffing since the pandemic. It sucks, and the higher-ups aren’t hiring more than a couple people at a time. Most don’t stay because it’s a skeleton crew and the Karen customers have become more frequent and entitled.

I had a lady throw a fit because we didn’t fry onions and peppers separate so she could have extra onions. JUST onions. Almost everyone is angry about the vinaigrette costing a dollar, and I have to smile while I tell you it’s not my fault. People try to steal tortillas (won’t say they got one until after they pay. It’s $0.30 and def not worth it)

As a job, it sucks and no one wants to work there, that’s probably why it’s gone downhill so much.