Starbucks Baristas: The daily grind
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Training (self.starbucksbaristas)
submitted by Iloveruby2
I’ve been a barista trainer for a bit and one thing I HATE is the amount of waste that comes with training new baristas. Having to make drinks just to dump them is so frustrating to me. Is there any other trainers/baristas that have any suggestions on how to reduce product waste when training?
[deleted] 12 points 2y ago
I have a set of cups I keep in one of the back lockers that are my “demo” cups for training in the back. They also double as the cups I use to separate my coins when I do tips.
Because we’re a sticker store, my manager doesn’t place an emphasis on training reading / writing cups, so we reuse the cups while we’re learning the basics.
Once we’ve gotten past the basics of steaming milk and we’re learning drink builds, we’ll give out (well made) drinks for free to people in the DT / cafe . It’s a nice chance for the window / handoff partner to make customer connections and I find that it gives my trainees a little confidence boost to know that their drinks are going out to people. Pre-pandemic, we’d also use the trainee drinks for sampling to customers. Definitely double check with your manager before you’re giving out drinks, but I really thinks it’s the most economical thing we can do.
Because we’re a sticker store, my manager doesn’t place an emphasis on training reading / writing cups, so we reuse the cups while we’re learning the basics.
Once we’ve gotten past the basics of steaming milk and we’re learning drink builds, we’ll give out (well made) drinks for free to people in the DT / cafe . It’s a nice chance for the window / handoff partner to make customer connections and I find that it gives my trainees a little confidence boost to know that their drinks are going out to people. Pre-pandemic, we’d also use the trainee drinks for sampling to customers. Definitely double check with your manager before you’re giving out drinks, but I really thinks it’s the most economical thing we can do.
jae459 5 points 2y ago
Okay but this!! When I trained (almost two years ago so obviously no pandemic back then), we always offered customers them or partners! When I was training on bar, my trainer had me always make the partner beverages (even if I was doing cold bev, had already done espresso drinks and it was a latte).
airernie 6 points 2y ago
IMHO, you're screwing the trainees over if you take shortcuts like splitting drinks between trainees, etc.
A certain amount of waste is one of the costs of training just like labor hours and is far less than the daily waste that occurs in Starbucks.
A certain amount of waste is one of the costs of training just like labor hours and is far less than the daily waste that occurs in Starbucks.
kyanaishere 3 points 2y ago
Give the drinks away to customers! We do it at my store customers get a happy surprise and it help boosts customer connections!!
yeehawdumbass 1 points 2y ago
my only suggestions, from when I was trained, was to (obviously) make the smallest drinks possible, and if training in pairs alternate who makes drinks and who watches :) or drink them haha
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