Starbucks Baristas: The daily grind
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Tall rant (self.starbucksbaristas)
submitted by canidieyet_
This is for sure something that happens at literally every store but I need to get my frustrations out because my non-barista friends just don’t understand the way everyone in this sub does.
We have 3 partners out atm in quarantine, none tested positive but came in contact with people who did so they’re quarantined for 2 weeks which sucks but whatever. This means we’re short staff every day, and often don’t have a CS person since we’ve been so busy we have to have a 3rd bar person. We go through a lot of sweet cream and whip like every other store so obviously it would make sense to try and at least keep up with it, even if that means 1-2 pitchers of sweet cream or 1-2 whips made at a time. It’s better than none at all, right?
But nooo whoever is in charge will wait until we are completely out of something in the entire store (whether it’s SC, whip, mocha, PS sauce, literally anything) before they’re like “oh no!!! we have eight drinks that come with whip and we have none!!” and expect me to round up 18 whip canisters, wash and sanitize them, chill in the cooler, and make all 18 in under five minutes because we ‘need them NOW’ like??? You’re literally the store manager...you shouldn’t be putting off things like prep until we’re out and then yell at us, the baristas on bar and DT, because that’s somehow our fault.
It’s just really frustrating because I called called slow for having to wash every damn dish in the store just to do prep (prep that has to last all night, at that) on the fly because my SS and SM are more focused on drive-thru times...
We have 3 partners out atm in quarantine, none tested positive but came in contact with people who did so they’re quarantined for 2 weeks which sucks but whatever. This means we’re short staff every day, and often don’t have a CS person since we’ve been so busy we have to have a 3rd bar person. We go through a lot of sweet cream and whip like every other store so obviously it would make sense to try and at least keep up with it, even if that means 1-2 pitchers of sweet cream or 1-2 whips made at a time. It’s better than none at all, right?
But nooo whoever is in charge will wait until we are completely out of something in the entire store (whether it’s SC, whip, mocha, PS sauce, literally anything) before they’re like “oh no!!! we have eight drinks that come with whip and we have none!!” and expect me to round up 18 whip canisters, wash and sanitize them, chill in the cooler, and make all 18 in under five minutes because we ‘need them NOW’ like??? You’re literally the store manager...you shouldn’t be putting off things like prep until we’re out and then yell at us, the baristas on bar and DT, because that’s somehow our fault.
It’s just really frustrating because I called called slow for having to wash every damn dish in the store just to do prep (prep that has to last all night, at that) on the fly because my SS and SM are more focused on drive-thru times...
MungotheSquirrel 7 points 2y ago
Okay, someone at my store found this tip on reddit a while back (thank you, original hero, if you see this) and we redid the math ourselves and found it accurate:
To make a cube of VSC (3 pitchers at once):
- 1 whole bottle of vanilla
- 3 liters of heavy whip
- 1.75 liters of 2%
We'll make two of those at a time if we know we'll be short staffed. Sooo much easier to pour it into a pitcher than to whip up a pitcher from scratch at a moment's notice.
To make a cube of VSC (3 pitchers at once):
- 1 whole bottle of vanilla
- 3 liters of heavy whip
- 1.75 liters of 2%
We'll make two of those at a time if we know we'll be short staffed. Sooo much easier to pour it into a pitcher than to whip up a pitcher from scratch at a moment's notice.
canidieyet_ [OP] 2 points 2y ago
we don’t make cubes of VSC at my store, we only use the pitchers :( thank you for future reference though!!
MungotheSquirrel 2 points 2y ago
Yeah, there has never been an official communication suggesting that anyone make cubes. But the point is that if you're running out at inopportune times and it's a pain in the ass, you'd be much better off with the cube and have this problem 1/3 as often. If your manager objects measure out three separate pitchers and you will find that you have used just slightly more than the amounts I posted (the third pitcher isn't quite full with this recipe). This was absolutely a no-brainer for my store.
heir_majesty 2 points 2y ago
This is what we do at my store too. We measure 1800ml of 2% in the cf blender though.
rudebii 3 points 2y ago
You never want to be left out of something, what a self-sabotaging way to quickly fuck yourself into the weeds.
One thing I did as floater was constantly glancing over at everything, asking every station how they're doing on things like milk, cups, whip, etc. Usually what I did was before every break that person restocked something and did a lobby check first. I'm already pulling them off the floor, minus whale have them make some whips, bus some dishes, restock milks, etc.
Shifts run on a good flow, by doing things a little at a time, but have things constantly being done, it keeps the flow constant and you're not setting up show stoppers that cascades into a cluster.
One thing I did as floater was constantly glancing over at everything, asking every station how they're doing on things like milk, cups, whip, etc. Usually what I did was before every break that person restocked something and did a lobby check first. I'm already pulling them off the floor, minus whale have them make some whips, bus some dishes, restock milks, etc.
Shifts run on a good flow, by doing things a little at a time, but have things constantly being done, it keeps the flow constant and you're not setting up show stoppers that cascades into a cluster.
[deleted] 3 points 2y ago
We make a huge bucket of sweet cream because we kept running out in the morning.We refill the pitchers and then wash everything at the end of day.it make about 4 to 5 pitchers worth.I am sorry your SS and SM are waiting so long.Its the worse but hang in there.I know you are doing your best!
canidieyet_ [OP] 5 points 2y ago
I really am trying my best and that’s what matters :( I just wish they would stop putting so much pressure on us baristas who’ve been here for a couple of months and actually train the new people how to do stuff other than DTR/DTO and front
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