Starbucks Baristas: The daily grind
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Grande Rant About An SSV (self.starbucksbaristas)
submitted by _too_much_info_
So, I wasn't originally sure what to actually call this as in title wise and I'm fairly new to both Starbucks and this subreddit so please bear with me.
So some background info that no one has asked for because it may influence like how I am seeing things...? (I honestly dont know, I'm a just rant)
I am a fairly new partner and have only been with Starbucks for about 6 months and the store I work it is a drive-thru. I am still a high school senior and I've worked with this specific SSV most of the time.
While they are not that bad of a person they just have super bad work ethics (and the rest of the SSV crew agree and rant about it all the time). I think two people transferred/quit because of how they are.
This SSV is mostly a closer and will never work in the morning, so they always are in charge of making sure the night goes smoothly, yadda yadda. However, every morning when they open, at least half of the stuff that needs to be done is not done and it stresses the openers a lot. Especially this one time during new years eve where since there was only 4 people on the floor, they decided that since they wanted to close "on time" that they would stop selling whatever they ran out of and they didnt restock after closing in order for the openers to be ready for the morning rush. A bunch of people had to be called in earlier than scheduled in order for everything to get done.
Through the shift, they would always stay in the back office area and do - honest to god, no one really knows. They would always make sure that everyone is on the floor except for themselves with excuses like "I have to do the food pull" (which they dp half way and sits in the back and we don't know what happens afterwards). They never give adequate instructions on what should be done and it's hard sometimes because we would have to new trainees whole don't know the basic tasks and without instructions they are lost.
I try to help as much as possible but since I'm pretty new, I dont know much of the tasks to the fullest yet.
Is this a normal thing? The other SSV says that it's complete bs. Especially those who also have done closing shifts.
I think my grande rant turned into a venti rant instead lol.
Thank you for listening if you did!
TL;DR: SSV never is present on floor during shift because they don't want to do the work and it's troubling the other SSV, baristas, and trainees
So some background info that no one has asked for because it may influence like how I am seeing things...? (I honestly dont know, I'm a just rant)
I am a fairly new partner and have only been with Starbucks for about 6 months and the store I work it is a drive-thru. I am still a high school senior and I've worked with this specific SSV most of the time.
While they are not that bad of a person they just have super bad work ethics (and the rest of the SSV crew agree and rant about it all the time). I think two people transferred/quit because of how they are.
This SSV is mostly a closer and will never work in the morning, so they always are in charge of making sure the night goes smoothly, yadda yadda. However, every morning when they open, at least half of the stuff that needs to be done is not done and it stresses the openers a lot. Especially this one time during new years eve where since there was only 4 people on the floor, they decided that since they wanted to close "on time" that they would stop selling whatever they ran out of and they didnt restock after closing in order for the openers to be ready for the morning rush. A bunch of people had to be called in earlier than scheduled in order for everything to get done.
Through the shift, they would always stay in the back office area and do - honest to god, no one really knows. They would always make sure that everyone is on the floor except for themselves with excuses like "I have to do the food pull" (which they dp half way and sits in the back and we don't know what happens afterwards). They never give adequate instructions on what should be done and it's hard sometimes because we would have to new trainees whole don't know the basic tasks and without instructions they are lost.
I try to help as much as possible but since I'm pretty new, I dont know much of the tasks to the fullest yet.
Is this a normal thing? The other SSV says that it's complete bs. Especially those who also have done closing shifts.
I think my grande rant turned into a venti rant instead lol.
Thank you for listening if you did!
TL;DR: SSV never is present on floor during shift because they don't want to do the work and it's troubling the other SSV, baristas, and trainees
nightshadecorvii 4 points 3y ago
Hey! Closing SSV here- it’s totally bs. The only time I am in the back is to close registers or get someone their tip money, or at the very least, to do dishes. There’s nothing back there that should be keeping them back there for that long. I usually have plenty of time to be on the floor and even help with preclosing tasks and help the green beans out.
The pull, depending on how big it is and your store, should only take about 30-40 minutes at the MOST. And that was when I was still learning, and also counting the freezer count with it. No sitting is required, lol
Not restocking is ridiculous. I get if there’s like not as many lids out as usual, but if mocha and chai are totally out, they should be remade. At the very, _very_ least leave a note about it and leave out all the bits needed to make them.
The pull, depending on how big it is and your store, should only take about 30-40 minutes at the MOST. And that was when I was still learning, and also counting the freezer count with it. No sitting is required, lol
Not restocking is ridiculous. I get if there’s like not as many lids out as usual, but if mocha and chai are totally out, they should be remade. At the very, _very_ least leave a note about it and leave out all the bits needed to make them.
_too_much_info_ [OP] 3 points 3y ago
They almost never leave notes in the DRB and on that specific day some stuff we ran out were like kegs for cold brew and whip cream. They also almost never help with pre-closing tasks unless there's only like two people on the floor and they absolutely need to.
To add on, they also take super long lunches but they always punch it in as they only took 30 while most often times, they are off for like an hour.
To add on, they also take super long lunches but they always punch it in as they only took 30 while most often times, they are off for like an hour.
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