Starbucks Baristas: The daily grind
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Need help with closing. (self.starbucksbaristas)
submitted by R0b0Monkey45
So I'm a new hire at a Starbucks kiosk and I'm usually the closer, the problem is that most of the people I work with are actually pretty hostile and I don't always feel comfortable asking genuine questions. That said, I have some struggles closing by myself and don't know how to ask them what to do with the espresso beans at night. I know I was shown but I cannot for the life of me remember what it was.
nando409 7 points 3y ago
It might be different at a kiosk, but at my store you get a cube and a silver bean tin and you empty the beans into those. Do it by opening up the lid of the hopper, pulling the silver lever to the locked position, pull it out, then position the hopper of the containers and open it back up into the containers. The. You take the vacuum and suck up the beans stuck in the machine. Wipe out the hopper with a dry microfiber cloth and put it back on the machine. Put a lid on them beans so they stay fresh for tomorrow. Open the grounds door and take out the key and insert two white tablets and insert it back in to do a cleaning cycle. The grounds drawer and the silver tray should be cleaned and put back. Unscrew the milk wand and clean it with hot water and another white pill in a Trenta cup, let it sit, scrape of the milk and you’re all good and clean.
mango_drango 2 points 3y ago
This is all great, except don’t use pills for the steam wand. Just water works perfectly fine.
nando409 1 points 3y ago
Fair enough, I use the pill because I s2g I’m the only person that cleans them regularly so it usually has several days worth of gunk on there, especially the dreaded ‘nog. Saw a girl clean it with ice water once and it was wack
mango_drango 2 points 3y ago
Ice water is how my store does it lmao not wack at all
nando409 2 points 3y ago
Try it with hot water and a pill and see if it’s better 👀👀
R0b0Monkey45 [OP] 1 points 3y ago
That actually helps a great deal, one thing that's been annoying me at work is separating the regular beans from the decaf. I know the plastic cover bit is supposed to help, but it never really works and I always end up with decaf beans on the counter. Any tips there?
bananatacocat 2 points 3y ago
You need to empty the hopper into two containers, one for the regular espresso, the other for decaf. I either use two cubes or a cube and a trenta cold cup for the decaf, depending on how full the hopper is.
R0b0Monkey45 [OP] 3 points 3y ago
I'll probably use that trenta cup trick.
graceluvsashley 2 points 3y ago
we use tea pitchers to reduce waste for the decaf/blonde :)
funnyfukkinfiend 3 points 3y ago
So I was the MAIN closing barista and I can say it definitely starts 2hrs before close.
There are dishes you can begin to wash and retire for the night, whatever you have left in ice coffee in a cube or a pitcher even better wash the Curtis out, ALL small wares changed and cleaned they'll be good till morning, stock EVERYTHING full so you don't have to later, you'll also find any dishes you miss and quickly wash any you create, sweep the lobby and tend to the bathrooms, prop them open. Clean the condiment bar and take the carafe(s) back just pass milk as needed, drop down to one urn. We pre grind batches of pike never more than 3 though so that we can clean the grinder and brewing area in general. We take the beans out of one hopper and use one bar only, generally decaf. By then it's a hr to close you can turn off the oven, empty the pastry case, we put Teas in venti cups with nitro lids and wash out the pitchers unless they're good till morning. The shift will be doing they're shifty things and you'll just have to mop floors, drop the final bar and urn and then any last dishes , boom done hrs later lol but done and it makes the last portion after a 10 fly by
I'm a shift now and every close I generally run it by this standard to the point my baristas automatically know what's up regardless of counts or pulls i may be off the floor doing. It's a solid cycle and you won't be scrambling to get shit done.
There are dishes you can begin to wash and retire for the night, whatever you have left in ice coffee in a cube or a pitcher even better wash the Curtis out, ALL small wares changed and cleaned they'll be good till morning, stock EVERYTHING full so you don't have to later, you'll also find any dishes you miss and quickly wash any you create, sweep the lobby and tend to the bathrooms, prop them open. Clean the condiment bar and take the carafe(s) back just pass milk as needed, drop down to one urn. We pre grind batches of pike never more than 3 though so that we can clean the grinder and brewing area in general. We take the beans out of one hopper and use one bar only, generally decaf. By then it's a hr to close you can turn off the oven, empty the pastry case, we put Teas in venti cups with nitro lids and wash out the pitchers unless they're good till morning. The shift will be doing they're shifty things and you'll just have to mop floors, drop the final bar and urn and then any last dishes , boom done hrs later lol but done and it makes the last portion after a 10 fly by
I'm a shift now and every close I generally run it by this standard to the point my baristas automatically know what's up regardless of counts or pulls i may be off the floor doing. It's a solid cycle and you won't be scrambling to get shit done.
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