Chipotle's CEO says customers can just ask for extra food. I put it to the test.

• Chipotle's CEO went viral this week after saying customers should ask for more food if they want it.
• I went to three different locations to put his promise of "abundance" to the test.
• I found that portion sizes — and whether you can get extra add-ons for free — depend on who you ask.

The first Chipotle employee I spoke to started scooping more steak into my bowl before I could finish my sentence.

"Can I get a little extra meat?" I asked.

Without hesitation, the worker reached for another full scoop.

I stopped her midway through. I wasn't actually trying to order my bowl "double protein" style. I was testing a claim made this week by Chipotle CEO Scott Boatwright, after years of complaints that the chain's portions have gotten stingier.

"You should ask for a little more," Boatwright said on Yahoo Finance's "Power Players" podcast.

"Abundance," he added, "has always been our brand ethos, and it is still to this day: We serve big, beautiful bowls and burritos — full stop, no questions asked."

"If you want more, just ask the team member," Boatwright said in a clip that has since gone viral. "I promise you, there's never a team member on that line who's going to say no to you."

So on Wednesday afternoon, I visited three Chipotle locations in California to see what would happen if I asked for more.

The answer: It depends on what you're asking for, who's behind the counter, and how much food the store has left that day.

At all three locations, workers told me the same thing: Customers can ask for extra portions of non-premium ingredients like rice, beans, fajita veggies, corn salsa, cheese, and lettuce without being charged more.

Protein, guacamole, and queso are different.

"At Chipotle, our intentions are to provide a great guest experience every time," Laurie Schalow, chief corporate affairs officer, said in a statement to Business Insider. That's why guests can "vocalize or digitally select their desired portions" of all non-premium ingredients.

Santa Barbara, California

At the first location, after I identified myself as a reporter, a manager stepped in to explain the policy and why I'd have to pay for a second helping of steak.

Workers can give customers more of "anything other than protein, guacamole, or queso," she told me. Since those are premium items, they come with a surcharge — usually an additional

The manager said she'd seen clips of Boatwright's comments circulating online and expected the issue to come up during a regional meeting later this month.

Two employees working the line chimed in to say they'd seen the video, too.

The manager said customers occasionally ask for extra portions, but she expects more people to start doing so since Boatwright's comments have spread.

Oxnard, California

At a second location, I watched the customer ahead of me ask for extra cheese with no pushback. Another customer got more rice on her tacos without any questions.

When it was my turn, a server again reiterated the same policy: Extra portions of non-premium ingredients were fine, the rest came with a charge. I was given more fajita vegetables and corn salsa with no additional questions or fee.

Employees there also said the ongoing online discourse around Chipotle portions has made their jobs harder.

"That's just how it goes here," one worker said after describing how upset customers have become about portions.

Another employee said the store's chicken supply had recently been running low, forcing staff to be more conservative with servings. While most customers are polite, she said she worries about the anger she sees online spilling into stores.

Ventura, California

The third Chipotle I visited was much quieter as I entered after the lunch rush. Employees were more candid about how much discretion individual stores — and managers — have.

One worker told me employees are trained during onboarding to start with a standard serving size and provide more non-premium ingredients if customers ask.

Both employees I spoke with said that how strictly the policy is enforced often depends on management.

If ingredients are running low, for example, grill cooks or managers may tell workers to "watch your portions," one employee said.

At that location, workers said managers were fairly relaxed about extra portions — sometimes for premium items.

"It's no big deal to us," one employee said.

Both workers said customer complaints about portion sizes are constant.

"People come in mad all the time," one told me.

"All the time," the other echoed.

They said they'd noticed more customers asking for extra food since Boatwright's comments started circulating online. While employees at their store haven't had major issues with angry customers, they said they heard workers at stricter locations are getting yelled at more frequently when they have to explain surcharge rules.

Boatwright's comments aren't the first time Chipotle leadership has addressed portion complaints. Company executives have spent years pushing back against accusations that it has reduced serving sizes, while social media users regularly post videos criticizing skimpy meals alongside "hacks" to get larger scoops.

The latest kerfuffle is landing at a moment when the whole fast-casual bowl category is under pressure to justify its price tag. As Business Insider has reported, diners are getting more skeptical about the value of meals from chains like Chipotle, Cava, and Sweetgreen.

Chipotle's April 29 earnings call underscored what's at stake with that debate. The company said the first quarter of 2026 represented a return to positive transaction growth after four quarters of declines last year. Executives in the call repeatedly underscored that "generous portions" and pricing below inflation are the reasons guests are coming back.

After spending an afternoon asking for extra food myself, my biggest takeaway wasn't that Boatwright got it wrong. It was that Chipotle's portion policy seems less like a hard rule and more like a sliding scale — one shaped by local managers, supply shortages, and whichever employee happens to be holding the spoon.