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2008-11-22 12:08:04 Welcome to the Wiki. Please read Welcome to the Wiki/Business Owner; it will help explain how you can make the wiki a positive experience for you without clashing with established wiki social norms. Thanks for adding the note on the Chipotle page. —JasonAller
2010-07-15 07:43:10 curious as to how much a burrito actually costs to make. I see on the website they have a 25% gross profit margin but probably a bunch of things wrapped up in that. Does anyone know? They are big portions and reasonably priced so I like it but really curious. —tombe
2010-07-15 07:44:36 curious as to how much a burrito actually costs to make. I see on the website they have a 25% gross profit margin but probably a bunch of things wrapped up in that. Does anyone know? They are big portions and reasonably priced so I like it but really curious. —tombe
2010-10-10 21:07:20 Ok — you should have said so at first. It appeared as though you were just deleting negative comments, but if someone is impersonating someone else, that's a different story in my view. Not that I have any authority around here; I'm just another editor like you. But I will go ahead and re-delete the comments now that I understand why you deleted them in the first place. —CovertProfessor
2010-10-11 13:56:46 FYI the "blood in underwear" comment is a reference to an episode of south park titled "Dead Celebrities"
It has a subplot in which Cartman eats Chipotle despite bloody defecation until the invention of "Chipotle-away" http://en.wikipedia.org/wiki/Dead_Celebrities
It's a joke (albeit a gross one) and therefore I believe it's not meant to be hurtful/offensive. —OliviaY
2010-10-11 15:02:22 2010-10-10 20:21:26 Hi Peter my name is Joe and I have a restaurant downtown called Chipotle. Somebody has been using my managers name and employee number to slander the restaurant and steal her identity. Do you have a way to ping back to the address or do you know somebody that can? Thanks Joe Chipotle [email protected] —jherman —PeterBoulay
- Joe-thx for checking in. I called your restaurant a week or so ago to make you guys aware this was occuring. I want to see what other editors think about how to address this concern.
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