Around 30,000 burritos in, three things I'd tell my first week self

First, warm tortillas matter more than people think. A cold tortilla cracks the second you fold it, no matter how good your technique is. We keep ours on a low steamer, not a microwave, because microwaved tortillas go from cold to rubbery in about four seconds flat and there's no good window in between.

Second, rice goes in the middle third of the tortilla, never spread edge to edge. New cooks always want to use the whole surface because it feels efficient. All that does is leave you no room to fold, and you end up with rice falling out both ends.

Third, and this took me years to actually believe: weight matters more than volume. Two burritos that look the same size can be off by three ounces if one cook is eyeballing scoops and another is using a scale. That inconsistency is what makes regulars notice something's off even when they can't say what. We started weighing every burrito on the line two years ago and complaints about portion size basically disappeared, in both directions.

None of this is complicated. It's just the stuff that gets skipped when everyone's trying to move fast during a rush.