Starbucks Baristas: The daily grind
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HELP!: Going back to work after 8 months of not working (self.starbucksbaristas)
submitted by Expensive_Return2197
Hi guys, I've been a partner for almost a year and a half now, but due to COVID (and family members who are immunocompromised) I haven't been to work since March. I'm not only going back to work, I am also transferring to a new store. I'm really nervous and I was hoping you guys could give me tips on how to make a smooth transition back. I remember NOTHING (or at least feel that way); I would love a breakdown of need to knows as well as useful tips/info and/or resources.
Just some background: I'm not really confident in my skills, as I got hired during a crazy time at my original store and the training I received was pretty subpar (I asked for more training several times and never got it). Throughout my employment there I had 3 SMs and 2 ASMs (all before COVID). I felt really uncomfortable at that store; it was really Cliquey -- most people there were related, grew up together or secretly dating. While I was there, I was put on CS or front and was even zero opportunities to try different positions (despite asking) unless I worked with certain people. On top of this, I was scheduled pretty sporadically so it was really difficult to retain information.
Just some background: I'm not really confident in my skills, as I got hired during a crazy time at my original store and the training I received was pretty subpar (I asked for more training several times and never got it). Throughout my employment there I had 3 SMs and 2 ASMs (all before COVID). I felt really uncomfortable at that store; it was really Cliquey -- most people there were related, grew up together or secretly dating. While I was there, I was put on CS or front and was even zero opportunities to try different positions (despite asking) unless I worked with certain people. On top of this, I was scheduled pretty sporadically so it was really difficult to retain information.
bexbux 4 points 2y ago
i literally just went through this except I haven’t worked at starbucks since June 2019, but going back a month ago I thought I would not know anything, but everyone at my new store was super helpful and shows me how to do things. I didn’t get trained again though so I definitely feel like making mistakes was frowned upon.
Expensive_Return2197 [OP] 1 points 2y ago
Thanks for your comment, I'm glad everything went well for you! I've met some of the people I will be working with they all seem pretty nice and supportive! Definitely a different vibe from my old store. I'm still nervous, I feel like I should know more than I do :/
DefinitelyNotALion 2 points 2y ago
You came back at a good time, there was a big round of hiring just now to replace workers who were laid off for the pandemic. So most stores are in the "help the newbie" mindset.
Hot drinks are 1/1/2/2 for shots, 2/3/4/5 for syrups. Cold drinks are 1/2/3/4 for shots, 3/4/6/7 for syrups. (Tall and grande sizes have the same number of shots/syrups hot/cold.)
Americanos get an extra shot. Flat whites get ristretto shots and whole milk. Macchiatos get one less pump of syrup.
Fraps and cold brew get CBS pumps or 1/2/2. Frap sequence is 2/3/4 frap roast, whole milk to the bottom line, 2/3/4 flavouring, ice, 2/3/4 base. Blend on 1.
The holiday lattes are made the same as normal lattes, but with whip and topping. For example, the caramel brulee latte is steamed 2% milk, 2/3/4/5 pumps of caramel brulee, 1/1/2/2 shots, whip, and caramel brulee topping. We have toasted white mocha, caramel brulee, and chestnut praline in the States this year, other countries may be different.
Eggnog mix is 2 parts nog to 1 part nonfat milk. Eggnog lattes are shots and steamed eggnog mix, topped with nutmeg.
Irish cream follows the cold brew pattern, with Irish cream syrup 1/2/2, cold brew, ice, VSCCF, and a line of cocoa powder on top.
Most cold foams are 100 mL SC, 2 pumps syrup, 2 shakes powder, blend on 3. Clouds are 100/150/200 mL 2% milk, 2/3/4 scoops cloud powder, blend on 4.
Cold foams are setting 3. Fraps are setting 1. Clouds are setting 4. They are phasing out clouds.
Tea prep is: one tea bag, 1 L water, steep 5 min, remove teabag, 1 V scoop ice, fill to the top with water. Iced coffee prep is: brewed iced coffee (split the whole batch into two pitchers equally), ice to the top. Both are good for 12 hours.
Whipped cream prep is now 4 pumps vanilla (updated from 8) into a steaming pitcher, fill to the "Max" line with heavy cream.
Good luck and welcome back!
Hot drinks are 1/1/2/2 for shots, 2/3/4/5 for syrups. Cold drinks are 1/2/3/4 for shots, 3/4/6/7 for syrups. (Tall and grande sizes have the same number of shots/syrups hot/cold.)
Americanos get an extra shot. Flat whites get ristretto shots and whole milk. Macchiatos get one less pump of syrup.
Fraps and cold brew get CBS pumps or 1/2/2. Frap sequence is 2/3/4 frap roast, whole milk to the bottom line, 2/3/4 flavouring, ice, 2/3/4 base. Blend on 1.
The holiday lattes are made the same as normal lattes, but with whip and topping. For example, the caramel brulee latte is steamed 2% milk, 2/3/4/5 pumps of caramel brulee, 1/1/2/2 shots, whip, and caramel brulee topping. We have toasted white mocha, caramel brulee, and chestnut praline in the States this year, other countries may be different.
Eggnog mix is 2 parts nog to 1 part nonfat milk. Eggnog lattes are shots and steamed eggnog mix, topped with nutmeg.
Irish cream follows the cold brew pattern, with Irish cream syrup 1/2/2, cold brew, ice, VSCCF, and a line of cocoa powder on top.
Most cold foams are 100 mL SC, 2 pumps syrup, 2 shakes powder, blend on 3. Clouds are 100/150/200 mL 2% milk, 2/3/4 scoops cloud powder, blend on 4.
Cold foams are setting 3. Fraps are setting 1. Clouds are setting 4. They are phasing out clouds.
Tea prep is: one tea bag, 1 L water, steep 5 min, remove teabag, 1 V scoop ice, fill to the top with water. Iced coffee prep is: brewed iced coffee (split the whole batch into two pitchers equally), ice to the top. Both are good for 12 hours.
Whipped cream prep is now 4 pumps vanilla (updated from 8) into a steaming pitcher, fill to the "Max" line with heavy cream.
Good luck and welcome back!
Expensive_Return2197 [OP] 2 points 2y ago
Thank you, this was really helpful!!
Where can I find info about updates and all of that? I feel super out of loop regarding protocols and just general information about Starbucks/my store.
Where can I find info about updates and all of that? I feel super out of loop regarding protocols and just general information about Starbucks/my store.
DefinitelyNotALion 1 points 2y ago
Honestly my shift's random announcements have been the most reliable source of info. But you can also check the Partner Hub (online). Or go over recipe cards, either the physical ones in your store or their digital versions on your store's iPad.
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