Starbucks Baristas: The daily grind
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As someone who has worked at other, none Starbucks coffee shops... (self.starbucksbaristas)
submitted by IHateThisDamnWebsite
Sometimes I feel like Starbucks is more an ice cream shop than an actual coffee shop. I applied for this job because I enjoy making coffee, lattes, cappuccino, flat whites, etc. but I feel like I almost never make these drinks. Almost every order is refreshers, pink drinks, strawberry refreshers, vanilla bean fraps with extra caramel drizzle, etc.
The old coffee store that I used to work at (local brand) is literally right down the road. I remember making like 50 cappuccinos a day when I worked there, today at Starbucks I made 1. You can tell somethings not right when a vanilla latte is a rare drink.
Perhaps it’s just my store, but I feel like almost every drink I make is made in that damn shaker, I miss steaming milk.
The old coffee store that I used to work at (local brand) is literally right down the road. I remember making like 50 cappuccinos a day when I worked there, today at Starbucks I made 1. You can tell somethings not right when a vanilla latte is a rare drink.
Perhaps it’s just my store, but I feel like almost every drink I make is made in that damn shaker, I miss steaming milk.
JazzlikeExit 25 points 2y ago
Summer season is gonna be your worst enemy :’) It does feel like working for a milkshake store not a coffee store lol
starlightluna05 11 points 2y ago
For my store, I feel like we make a decent amount of both. We do frequently get customers who order only fraps and refreshers, but I feel like we also sell a decent amount of coffee, as well. Then again, we do get a lot more older customers and people who have office jobs. They come in all of the time and will order lattes, flat whites, etc. But, I do agree that Starbucks is a bit more of a "dessert" shop in certain areas. I think it depends on where the store is located and who frequents it the most.
MushroomTwink 4 points 2y ago
I'm in the same boat. I'm one of those rare people that somewhat enjoys customer service and I love being a barista. Starbucks doesn't really tick those boxes for me in the way I'd like. I dream of the day when I'm financially secure enough to ditch the benefits and go back to working in a cozy little cafe somewhere.
TheBayesianBandit 3 points 2y ago
It’s been 12 years since I worked at Starbucks but the vast majority of our drinks during the winter were coffees and teas. Granted, often very sugary coffees and teas. But coffees and teas. Maybe it’s changed since then though.
Anyway, do you work in a particularly hot place? During the summers it was like all Frappuccino’s & iced teas (which I guess were sort of like the precursors to refreshers). But that’s just because people liked cold things in the summer.
Anyway, do you work in a particularly hot place? During the summers it was like all Frappuccino’s & iced teas (which I guess were sort of like the precursors to refreshers). But that’s just because people liked cold things in the summer.
USplendid 5 points 2y ago
It’s not just their location. It’s a shift in customer trends that has escalated exponentially over the last decade.
With the exception of the occasional cafe location, Starbucks is at best fast-food and at worst an ice shoppe disguised as a coffee shop.
With the exception of the occasional cafe location, Starbucks is at best fast-food and at worst an ice shoppe disguised as a coffee shop.
rudebii 7 points 2y ago
starbucks is literally fast food. When I started, there were no drive-thrus (Seattle didn't think it was a good look, would make the brand less premium), no ovens, no sandwiches, 3 fraps on the menu.
Hot food was a non-starter, Corporate didn't want anything to compete with the smell of coffee inside the stores. Some DMs didn't even allow microwaves in the BOH, it was that serious. They also didn't want baristas becoming fry cooks, the focus was on the coffee.
even then, i started noticing that really top sellers were SFV/NF lattes (still weren't called "skinny lattes" ugh), caramel macchiatos, and fraps, and Seattle starting to lean into it. Then again, the customer base grew from coffee fans to curious people with no taste, the fast-food crowd.
Every new blend or varietal was a major event at the store back in the day. The whole crew would get excited over doing tastings, would experiment with it, making blends and brewing it in different ways (including shots). This was encouraged, it made us better at the job and sold more beans. Most of the beans in the store were stored in open bins we'd scoop pounds out of, which made the store smell fantastic.
Anniversary Blend was the biggest deal of the year. Even customers would start asking as time neared. Chrismas Blend was a really big deal too. Both were usually something very special or unique that if you missed out, that's it, it's never coming back.
Now, look at where Starbucks is at. Drive-Thrus, reheated sandwiches, fucking tik-tok monstrosities encouraged by corporate, shaken espresso (espresso should never be shaken, way to destroy the shot).
The espresso machines aren't even semi-autos anymore. The company relegated baristas to button-pushers like McD. There's no finesse to tamping, no timing the shot by sight and smell, and no running counts on all four ports on a La Mazz machine. No warrior baristas that could keep up with the rush while timing shots, calling back drinks, and handing off. Working Co-op with the milk steamer, giving each other props. Being on bar was exciting, it was challenging, it was fun.
And Anniversary Blend, once the highlight of the year, is an afterthought way behind new shakers, coolers, and oatmeal milk.
My sweet siren, what did they do to you my poor thing?
Hot food was a non-starter, Corporate didn't want anything to compete with the smell of coffee inside the stores. Some DMs didn't even allow microwaves in the BOH, it was that serious. They also didn't want baristas becoming fry cooks, the focus was on the coffee.
even then, i started noticing that really top sellers were SFV/NF lattes (still weren't called "skinny lattes" ugh), caramel macchiatos, and fraps, and Seattle starting to lean into it. Then again, the customer base grew from coffee fans to curious people with no taste, the fast-food crowd.
Every new blend or varietal was a major event at the store back in the day. The whole crew would get excited over doing tastings, would experiment with it, making blends and brewing it in different ways (including shots). This was encouraged, it made us better at the job and sold more beans. Most of the beans in the store were stored in open bins we'd scoop pounds out of, which made the store smell fantastic.
Anniversary Blend was the biggest deal of the year. Even customers would start asking as time neared. Chrismas Blend was a really big deal too. Both were usually something very special or unique that if you missed out, that's it, it's never coming back.
Now, look at where Starbucks is at. Drive-Thrus, reheated sandwiches, fucking tik-tok monstrosities encouraged by corporate, shaken espresso (espresso should never be shaken, way to destroy the shot).
The espresso machines aren't even semi-autos anymore. The company relegated baristas to button-pushers like McD. There's no finesse to tamping, no timing the shot by sight and smell, and no running counts on all four ports on a La Mazz machine. No warrior baristas that could keep up with the rush while timing shots, calling back drinks, and handing off. Working Co-op with the milk steamer, giving each other props. Being on bar was exciting, it was challenging, it was fun.
And Anniversary Blend, once the highlight of the year, is an afterthought way behind new shakers, coolers, and oatmeal milk.
My sweet siren, what did they do to you my poor thing?
Brilliant_Story609 5 points 2y ago
I too started in the days of yore, this will be my 20th anniversary working for the Bux. I have sadly watched the focus of what we do shift from producing actual handcrafted beverages to drive thru times and custom connection scores. Back in the early days we had secret shoppers who would be paid to come in and have an experience and score us. It was a big deal but in a way that was celebrated not used as a tool to beat us down. All that being said I love my Starbucks experience, for me I make those connections everyday because that’s why I’m there. Well that and my own coffee addiction!
rudebii 2 points 2y ago
The secret shoppers! Back in the day we figured out the shoppers, they always ordered a tall no mods, asked about a pastry, and checked the restroom. They weighed and temped the drink in the car, and we knew because it was on the report!
We always had great shopper scores, but then again, we were a great crew that really loved our jobs and made “connections” before it was a thing.
We got invited to a house party once, and the only person we knew was the host. Everyone kept asking us who we were, but by the end we took that party over. We were that tight as a crew.
I hope partners today have that kind of thing. We were all misfits, artists, crazy, whatever. But we were something, and to this day I still talk to my former coworkers.
We always had great shopper scores, but then again, we were a great crew that really loved our jobs and made “connections” before it was a thing.
We got invited to a house party once, and the only person we knew was the host. Everyone kept asking us who we were, but by the end we took that party over. We were that tight as a crew.
I hope partners today have that kind of thing. We were all misfits, artists, crazy, whatever. But we were something, and to this day I still talk to my former coworkers.
BatWeary 2 points 2y ago
The old Starbucks sounds like a fantastic time. I love coffee and it pains me when I pull a sticker that says “15 pumps Vanilla” like what???? Why get a latte at that point. Just go buy a bottle of vanilla and drink it good God. Unfortunate I was a literal child at this point in time. Our shots and drip/iced coffee taste like shit, I feel like they always taste dead/burnt. Local coffee shops are god tier though, they know their shit.
rudebii 2 points 2y ago
I started the first year caramel fraps were put permanently on the menu, and honestly, it felt that way to me too, and that was 20 years ago when there just 3 fraps and 1 LTO summer drink or two.
I worked at an indie when i left bux, then a Peets after, and even in a big outdoor mall, I made far fewer blended drinks in those stores than bux. Those customers preferred actual coffee and espresso drinks, not milkshakes with a hint of coffee (or not!).
Starbucks is for people that don't like coffee. Every gimmick and flavor on top of sugar, on top of more cream, etc is all just dessert in a cup.
OP, if you want to be a real barista working on craft, Starbucks is not for you. I thought I was hot stuff because I was a trainer and shift lead at Starbucks and got humbled fast. It was good though, because I learned a lot, far more than I would have at the bux.
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oh, and never had to shake an espresso drink, wtf?
I worked at an indie when i left bux, then a Peets after, and even in a big outdoor mall, I made far fewer blended drinks in those stores than bux. Those customers preferred actual coffee and espresso drinks, not milkshakes with a hint of coffee (or not!).
Starbucks is for people that don't like coffee. Every gimmick and flavor on top of sugar, on top of more cream, etc is all just dessert in a cup.
OP, if you want to be a real barista working on craft, Starbucks is not for you. I thought I was hot stuff because I was a trainer and shift lead at Starbucks and got humbled fast. It was good though, because I learned a lot, far more than I would have at the bux.
​
oh, and never had to shake an espresso drink, wtf?
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