[deks]

Chipotle makes great guacamole, but this is not normal. The wounded clerk may reminisce, "In 2024 I was shot in a guacamole dispute."

My favorite there is crispy tacos with beef barbacoa, guacamole, salsa, lettuce, cheese and some green Tabasco.

By the way, this the 100th thread that I've posted. Bon Appétit

[deks]

Video shows fight behind the counter in a busy restaurant.

[Antihero101607]

It’s a little hard to see from the video, but it appears that the shooter is what I expected.

[dayglored]

"There was a physical altercation, and the employee was shot in the fracas."

"No, he was shot in the leg, that's lower down."

[NWFree]

Well he certainly got his bang for the buck

[Rowdyone]

Just speculating, of course, but I’ve heard disputes while standing in line at Chipolte and it’s always been about portioning. The serving spoons and ladles in restaurants are how they portion control their products and determine their costs. But problems arise, especially when it’s busy, because in their haste to get people served the servers may short portion or over portion which confuses the customer’s expectations now and next time, too. Then throw in a server’s explanation that he must charge for extra portions and the frustration level builds. As a former fast food owner consistent portioning is probably the single most important factor to profitability and customer satisfaction.

[MinorityRepublican]

It's a rip off now.

[MV=PY]

Congrats on thread 100, FRiend!

And don’t mess with my guacamole.

[End Times Sentinel]

I enjoy ordering “TAH-kos” with “SAWL-sah”.

I only wish they had chimichangas, which I pronounce “CHEECH-a-mung-as”.

[rey]

The majority of avocados come from Mexico. The majority of Mexican avocado farms are controlled by the cartels.

[who_would_fardels_bear]

When guac meets Glock?

[Bullish]

It’s them damn guns again?

JK

[dfwgator]

"El, you really must try this because it's puerco pibil. It's a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it's ever been anywhere. In fact, it's too good. It's so good that when I'm finished, I'll pay my check, walk straight into the kitchen and shoot the cook. Because that's what I do. I restore the balance to this country."