Starbucks Baristas: The daily grind
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new barista trainer (self.starbucksbaristas)
submitted by gollywhiz
soooo im training a green bean for the first time in a few days and was hoping that yall might have some tips? she seems really nice and i want her to be as prepared as possible
Mariiriini 18 points 3y ago
You're not just training standards. I think the most essential thing you're training is attitude and learning.
Nobody exits training a fully fledged capable partner. No one. Most people blow me off when I tell them, and then sigh with relief when I remind them 2 weeks out of training and they're still feeling "behind".
You can drill shots and syrups and standards for all 18 some odd hours until you're blue in the face, they won't remember it until they've done it a couple dozen times.
They'll remember where to find the answers. They'll remember who to ask for help. They'll remember that being idle is not great and who can help them find the next thing to do. They'll remember the attitude you encouraged with customers and what you discouraged. They'll remember the way you helped them feel good about what they're doing and how they're learning.
So yeah. foster a good attitude and a good mind. Equip them with a base understanding of the job **and** the knowledge of how to find what they don't know.
also a shot/syrup sticky note chart when they start practicing barring, that's p nice.
Nobody exits training a fully fledged capable partner. No one. Most people blow me off when I tell them, and then sigh with relief when I remind them 2 weeks out of training and they're still feeling "behind".
You can drill shots and syrups and standards for all 18 some odd hours until you're blue in the face, they won't remember it until they've done it a couple dozen times.
They'll remember where to find the answers. They'll remember who to ask for help. They'll remember that being idle is not great and who can help them find the next thing to do. They'll remember the attitude you encouraged with customers and what you discouraged. They'll remember the way you helped them feel good about what they're doing and how they're learning.
So yeah. foster a good attitude and a good mind. Equip them with a base understanding of the job **and** the knowledge of how to find what they don't know.
also a shot/syrup sticky note chart when they start practicing barring, that's p nice.
aimsthename88 3 points 3y ago
This is great advice. I’m a new barista trainer as well and I’m struggling with teaching how to work on multiple drinks at the same time (brain fart - I can’t remember what that’s called). It’s something I just do automatically, but it’s really difficult for me to slow down and teach it by the book.
I’ll never forget what my trainer said about not being idle, “no one will ever yell at you for cleaning, so if you’re not sure what to do grab a sani-cloth and start wiping things down.”
I’ll never forget what my trainer said about not being idle, “no one will ever yell at you for cleaning, so if you’re not sure what to do grab a sani-cloth and start wiping things down.”
Mariiriini 3 points 3y ago
It's called sequencing!
I try to explain it as using downtime to start another drink. Almost all drinks have a wait time you can't avoid, like shots pouring, blending, or milk steaming. What can you do while you have to wait?
I think there's a module that's pretty helpful, but they change the training a lot. Break it up into stages.
Stage 1 is First Drink. Steam milk, queue shots, pump syrup, place under espresso dispenser.
Stage 2 is second drink, pour milk, queue shots, pump syrup, place in queue.
Stage 3 is First drink Done. Pull milk off wand, clean, replace with second milk and steam. Pull first cup off of mastrena, replace with second cup, pour first milk into first cup, hand off.
Stage 4 is Second Drink done. Pull milk off wand, clean, pull cup off mastrena, finish drink, handoff.
Let them take as long as they need, even if the shots die or the milk separates or whatnot. Getting the pattern down pat comes first, then speed.
Practice with sequencing just two plain tall lattes, then add a third. Then syrups. Then other hot bar drinks. I noticed trainers sometimes try to sprint and go from "one drink at a time" to "sequence all five in a row". It overwhelms the poor green beans hahaha.
I try to explain it as using downtime to start another drink. Almost all drinks have a wait time you can't avoid, like shots pouring, blending, or milk steaming. What can you do while you have to wait?
I think there's a module that's pretty helpful, but they change the training a lot. Break it up into stages.
Stage 1 is First Drink. Steam milk, queue shots, pump syrup, place under espresso dispenser.
Stage 2 is second drink, pour milk, queue shots, pump syrup, place in queue.
Stage 3 is First drink Done. Pull milk off wand, clean, replace with second milk and steam. Pull first cup off of mastrena, replace with second cup, pour first milk into first cup, hand off.
Stage 4 is Second Drink done. Pull milk off wand, clean, pull cup off mastrena, finish drink, handoff.
Let them take as long as they need, even if the shots die or the milk separates or whatnot. Getting the pattern down pat comes first, then speed.
Practice with sequencing just two plain tall lattes, then add a third. Then syrups. Then other hot bar drinks. I noticed trainers sometimes try to sprint and go from "one drink at a time" to "sequence all five in a row". It overwhelms the poor green beans hahaha.
zretali 3 points 3y ago
it’s called sequencing! :-)
sarajasim 3 points 3y ago
If you don’t have this already, tape a chart like $1 to the hot bar. It helped me a lot to be able to refer to a chart rather than ask someone every two seconds how many shots or pumps goes into a certain drink. It helps you see it in a more manageable way too. I’m a recent hire (started in February) so this is something that sticks out to me.
lbucio413 3 points 3y ago
One thing I found helpful when I was trained is when my trainer walked me through the process and she let me do it after and let me know it’s okay to ask if I’m wrong. She wouldn’t tell me because she wanted to make me confident on what I was doing. I did this to the person I trained and it was really nice. If the person I trained did something wrong I’ll tell him why it was wrong but point out everything done right.
nate_smithws 3 points 3y ago
Everything said is amazing, but also make sure you are training based only on standards and no short cuts. I’ve trained a lot of people and learned in the need it is best to always train to standard and then if they later learn shortcuts they may use them but will know how to do it correctly.
SickAndTiredOfKarens 2 points 3y ago
Lead by example! At my store when there’s a lull, since it’s only ever like a minute maybe 2, we usually just kind of talk, catch up, take a breath. But my trainer is always working! Even if she’s talking she’s also wiping down counters, prepping a backup matcha, or replacing trash bags. I really admire that and found her to be a really great role model and makes me want to work harder too!
[deleted] 1 points 3y ago
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