Starbucks Baristas: The daily grind
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New barista - questioning procedures (self.starbucksbaristas)
submitted by Kaeleigh_Khan
So I’ve just finished my Barista training at a Safeway Starbucks, and I know there are differences between corporate and retail stores. However, I’m starting to lose my mind; I’ve never seen such an inefficiently run store before. Starting with staffing - from 6:30am-10:30am you work alone, and the 3:30pm-7:30pm closing shift is alone too. This means no breaks, having to dash to the toilet if you get the chance, and a massive balancing act between making drinks and doing all the opening and closing procedures. Is this normal? It feels absurd - once the queue hits about 3 or 4 people things just move so slowly with one person working!
In terms of actual procedures, this drives me insane too. There’s no checklist or anything of things to be done for opening and closing - it’s literally just a team of giggly baristas (who are NOT new) hoping they remember everything. As a result, things often get forgotten and the next shift has to play catch-up. Timers forget to be set so they run out of coffee, straws aren’t refilled - just endless things like that. My supervisor called in “sick” 20 mins before opening today and got another newbie to fill in for her. She left no paperwork for the week and this poor girl was totally overwhelmed when I arrived a few hours later.
The actual running of things is so haphazard too. Surely when two people are on and it’s busy, it makes sense for one to run the till and the warming station (adjacent to it) and the other to do drinks and handoff? Instead, we’re switching back and forth and in each other’s way constantly and things grind to a halt.
Basically I’m really frustrated and so want to know how things set running in other stores. I have to believe there’s a more efficient way of doing this!
In terms of actual procedures, this drives me insane too. There’s no checklist or anything of things to be done for opening and closing - it’s literally just a team of giggly baristas (who are NOT new) hoping they remember everything. As a result, things often get forgotten and the next shift has to play catch-up. Timers forget to be set so they run out of coffee, straws aren’t refilled - just endless things like that. My supervisor called in “sick” 20 mins before opening today and got another newbie to fill in for her. She left no paperwork for the week and this poor girl was totally overwhelmed when I arrived a few hours later.
The actual running of things is so haphazard too. Surely when two people are on and it’s busy, it makes sense for one to run the till and the warming station (adjacent to it) and the other to do drinks and handoff? Instead, we’re switching back and forth and in each other’s way constantly and things grind to a halt.
Basically I’m really frustrated and so want to know how things set running in other stores. I have to believe there’s a more efficient way of doing this!
OneRoseDark 5 points 2y ago
Hey, chaos! You know what I see when I see chaos and inefficiency? I see Opportunity To Fix Things.
Write the checklist. I'm serious, write a checklist for opening and one for closing, post them on the wall or put them in a binder, say "hey, I made a list of everything that needs to get done and it's really helpful for me so if you wanna use it, there it is!" Write out the procedures you're supposed to follow and make a point of double-checking them even once you've gotten it down. When you're on with another person, say "hey, I'll do the till and the warming if you'll do drinks and handoff; we'll be twice as fast that way". When you see opportunity to improve efficiency, speak up! Make the change, be the change, lead the change. If you're positive and proactive about fixing stuff, you can not only make a huge difference for your work but you also put yourself on the promotion radar.
When you're on alone and things pick up, try to relax and chat with people while you work. A lot of them will see that you're busy and as long as it seems like you have it handled they'll stay calm. It's when you start to look and radiate stress that they start getting antsy. A little "hey, what's up! I'll be over to take your order in just a second" while you're working on another drink, or a "I'll get started on that as soon as I throw this croissant in the oven" will go a long way. Mostly customers just want to feel that you're in control of the situation. Being upbeat and friendly is kind of magic for chilling people out. Not always, but a lot of the time.
Write the checklist. I'm serious, write a checklist for opening and one for closing, post them on the wall or put them in a binder, say "hey, I made a list of everything that needs to get done and it's really helpful for me so if you wanna use it, there it is!" Write out the procedures you're supposed to follow and make a point of double-checking them even once you've gotten it down. When you're on with another person, say "hey, I'll do the till and the warming if you'll do drinks and handoff; we'll be twice as fast that way". When you see opportunity to improve efficiency, speak up! Make the change, be the change, lead the change. If you're positive and proactive about fixing stuff, you can not only make a huge difference for your work but you also put yourself on the promotion radar.
When you're on alone and things pick up, try to relax and chat with people while you work. A lot of them will see that you're busy and as long as it seems like you have it handled they'll stay calm. It's when you start to look and radiate stress that they start getting antsy. A little "hey, what's up! I'll be over to take your order in just a second" while you're working on another drink, or a "I'll get started on that as soon as I throw this croissant in the oven" will go a long way. Mostly customers just want to feel that you're in control of the situation. Being upbeat and friendly is kind of magic for chilling people out. Not always, but a lot of the time.
colonade17 5 points 2y ago
Lots of licensed stores are poorly run, with scant oversight. (or if there is any they fire the manager and replace him with a similarly ineffective manager)
It's unfortunate that starbucks lets some licensed stores run like this. If I were in charge I would have at least a monthly visit from a starbucks manager to make sure things were run well and up to starbucks' standards.
It's unfortunate that starbucks lets some licensed stores run like this. If I were in charge I would have at least a monthly visit from a starbucks manager to make sure things were run well and up to starbucks' standards.
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