The New York Times – Steve Vidal had worked at Chipotle Mexican Grill in Brooklyn for two years, moving from burrito folder to service manager, when he finally decided to quit last summer.

He said he grew frustrated of last-minute changes to his schedule, of managers retaliating against employees who complained by cutting their hours and of a murky sick-leave policy that left him wondering how to get his paid time off…

More at The New York Times

 





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