When I applied to be a Lime Specialist at Chipotle, I thought it would be a casual conversation about citrus. I was wrong. The interview started with a blindfolded lime identification test. They placed 15 different limes in front of me – Persian, Key, Kaffir – and I had to identify them by smell alone. No hints. No mercy. After that, they led me to a “squeeze test.” I was handed a series of limes and had to determine the juiciness level by hand strength alone. One wrong guess, and a siren went off. The hiring manager, wearing a lime-green lab coat, scribbled furiously on a clipboard every time I hesitated. The final stage was the “Acidity Gauntlet,” where I had to taste lime juice samples and rate their pH levels without a meter. They told me only one candidate had ever survived the full gauntlet — and that he now works at corporate.