I worked at a sandwich shop in high school... I don't know, like we wanted tips and we knew that if we made good sandwiches people would tip. I suspect Chipotle is the same.

The manager was on the hook to make sure we didn't use too much of the ingredients, since they had a little quantity checklist... "If I make X sandwiches, I should only need Y slices of bread" type metric to go off of.

But we had so much waste anyway, hard to think anyone really cared. I think probably 20% of the food we prepared got thrown out. Maybe that's less these days, but like we would slice tomatoes and onions knowing we might as well chuck every 5th slice directly into the bin. More some days. It was really frustrating to prepare a bunch of onions, only to literally throw out 95% of them later if we had a slow day.

I don't know that my manager ever really cared about us adding more ingredients. But... it does seem like something they would worry about. =P