By On the occasion of our 20th anniversary
By Gustavo Arellano
By R. Scott Moxley
By Alfonso Delgado
By Courtney Hamilton
By Joel Beers
By Peter Maguire
By Charles Lam
You’re the clean-freak customer who walked into my Chipotle on a rainy Sunday afternoon. I’m the burrista you verbally abused when told an extra serving of grilled chicken on your tacos would cost you an additional $1.75. You then proceeded to tell me that you wanted extra chicken but did not want to pay more money. I added a few pieces of meat, but you weren’t satisfied. “I want more meat!” you screamed. You demanded to see a manager, whom you told that I’d given you attitude. You also said that I wasn’t being hygienic because I wouldn’t change my gloves every time I made a new burrito. If I did that, it would take me forever to serve each customer.
But I’m not complaining about you; I’m thanking you. Many of the customers who were behind you felt sorry for me and tipped me a couple of extra bucks. That night, I walked out with $7 in tips instead of the regular $3! Still, I fear for future food-service employees you encounter. I saw murder in your eyes, and I’m worried what might happen if there isn’t another good manager around to calm you down and give you a free meal.
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