Starbucks Baristas: The daily grind
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Drive time (self.starbucksbaristas)
submitted by caramel-twizzle
How do you keep it down? Our store manager is constantly on our asses to keep it low and kind of ruins the whole morning by just being down our throats. Are your managers constantly asking? Why ugh
ExtraterrestrialPoe 9 points 4y ago
It helps if you start peak with a low time. We usually don’t start peak until 7-7:30 but have all breaks run and partners in their place by 6:30-6:45. You need a really good DTO person that can grab food as soon as it’s ordered and we usually have our DTR person with a headset to punch in the orders if DTO is by the oven. If I’m on DTO I usually ask if they want anything for breakfast first so I can start food. It just depends on where your bottleneck is.
silversungoddess 7 points 4y ago
This sounds about how our store does it as well. Additionally, whoever is running bar for DT should have a headset on to be able to start drinks as their being ordered (if they’re not still working on other drinks).
Also, stalling at DTO. If they order something like egg bites that take a minute, ask them to give you a second to put it in the oven or use that time to make a connection. Even stalling 15 seconds at DTO after an order is placed can make a difference.
Also, stalling at DTO. If they order something like egg bites that take a minute, ask them to give you a second to put it in the oven or use that time to make a connection. Even stalling 15 seconds at DTO after an order is placed can make a difference.
schroedingerzbarista 6 points 4y ago
Don’t drop any sous vides on the floor.
Those bastards will mess up drive times like nobody’s business.
Put them in the oven &
When ready, have your cardboard boat ready in one hand to plop them into.
Done.
Edit: full hands in, full hands out.
It’s a waiting tables thing I learned way back. Someone else may have described it here, already: Make your “handoff plane”(ie the window) as efficient as possible by giving the customer drinks/food/napkins/forks/straws while at the same time getting what YOU need to process their order a gift card/credit card/bar code from phone/partner numbers.
Those bastards will mess up drive times like nobody’s business.
Put them in the oven &
When ready, have your cardboard boat ready in one hand to plop them into.
Done.
Edit: full hands in, full hands out.
It’s a waiting tables thing I learned way back. Someone else may have described it here, already: Make your “handoff plane”(ie the window) as efficient as possible by giving the customer drinks/food/napkins/forks/straws while at the same time getting what YOU need to process their order a gift card/credit card/bar code from phone/partner numbers.
darkartbootleg 4 points 4y ago
All good tips, the thing I’ve noticed too, is to start handing out stuff as soon as they pull up (assuming it’s ready, and theoretically, it should be) Take their money with one hand, and hand them a drink with the other. I’ve seen too many people wait until they’ve finished the payment process to start handing out everything, and that can slow you down immensely.
Digitalwitness23 1 points 4y ago
Yes, whenever my SM is on the floor during peak, we typically have higher drive times because we are so stressed out and try to move faster and just end up making mistakes left and right.
certifiedcuckfd 1 points 4y ago
cross your fingers, hope to god no one calls out during peak.
peroporquee 1 points 4y ago
Don’t let customers order at the window (if management wants you to *MTMR* pull them forward and have them pick it up in cafe or have someone run out the rest of their order)
ExtraterrestrialPoe 1 points 4y ago
This! I’m always stalling people on DTO too. Other than that just making sure everyone is sequencing drinks? ¯\_(ツ)_/¯
jordantayl3 1 points 4y ago
We stop people right before the window to get everything ready so they just pay and leave.
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