You can't let it get to you. Just do the best that you can. Getting flustered and upset throws you off and you end up making mistakes. There are two things to think about. One is, at your store, what is the thing that everyone pushes? Is it fast times, or connections? If it's times, focus on that. If you're in drive thru, do what you can to speed up the process. At window, take a moment to line up drinks and food in order. Make sure you check labels so you don't accidentally hand out the wrong drink. Be aware when drinks and food are ready and grab them so they aren't piling up on the counter. If it's connections, take a moment to connect, but make sure you are still paying attention to what's going on behind you so you can keep the line moving. On bar, just get into the flow. Work on sequencing. If you have to make a frapp, grab the next sticker so you can take a moment now to start the milk steaming and shots pulling while you make the frapp. A moment taken now will save time on the next order. Understand that sometimes you're just going to have orders that slow you down. Five different frapps aren't getting done fast. Neither are four different drinks on three different bars. You might get behind, but stay in the flow and you will catch up again.


The other thing to do is think about areas where you can improve, and work on them, like some of the things I mentioned above. You might need more bar practice, so see if you can get on bar during a slower time to work on it.


The last thing to remember is that this job is stressful for all of us. It takes time and practice to get good, and even the best baristas have bad days and make mistakes. Just try to let it roll off your back and keep going. You're doing a great job; just hang in there!

Yeah I get that a while ago I was working during moring rush and when there drink wasn’t quiet ready I would ask how there day was then later someone would yell at me like “bro stop customer connections our drive times need too be lower” then I stoped customer connections then the shift came too me and said when there drink isn’t ready talk too them like bruh that what I was doing in the first place

ME, TOO.
they want me to make great connections fast, when what really matters most is how FAST they get their stuff. i just love being criticized because i can’t maintain a titillating 5 min conversation with ppl who just want their stuff - but they put slower baristas on bar.

Some days just suck, no matter how long you've been doing the job.

Try to focus on being accurate and practicing good sequencing, as others have recommended. Here's a secret: your averages will drop if you don't have to tie up the bar on remakes at the window, so make sure the order is right in the first place. Double check the labels on bar and at the window. Keep the line moving, communicate with your partners about what you're waiting on, ask for help when you need it. The speed will follow in time.

Another secret: connection scores aren't about having 10 minute conversations with every customer. I don't chitchat in the window - the people who want to talk will come inside to order/pick up. I'm polite and update them on their order (e.g. "those egg bites are on their way out, don't go anywhere") and maybe thank them for their patience at the end. Then you can focus on getting the next orders prepped.

Definitely, more than I can count

Every. Damn. Shift.

Bad days will happen, I’m a shift and some days I just have real shifty days. Other times I have a great one.