Everyone, including Seattle, is well aware of TikTok Monstrosities (TTM). Social Media fame chasing baristas/customers aren't going to stop making these things, Siren HQ won't address the issue, and as store-level employees, one would think the situation is dire and all is lost.

While it is true that front-line apron wearers lack the power and influence to stop TTM, as the final link in the chain, there is one play available to every barista, and braver A/SMs as well. Every single one of you can use sabotage, or malicious compliance as the kids like to call it. Of course, this tactic has to be engaged with subtlety, as any obvious sabotage will be quickly sussed out and address.

This is just one example of how baristas can fight back against something. It's not a silver bullet or cure-all, in fact, it might not even work. It's a tactic to consider, perhaps inspiring other tactics.

So, how do we leverage the ability to sabotage with respect to TTMs? I'll give a theoretical example of how one could it, but please, by no means use it as an instruction guide. This sub is open to the public, including no-funs like DMs and above (you know, the same folks that told the press they don't care about what TTM is doing to staff).

​

Ok, role play time!

​

TTM customer: Hi, I'd like the TTM I saw earlier today

Barista 1: Sorry, I've never heard of it, but I'm happy to make anything you'd so long as you can tell me the recipe.

TTM customer: I don't know, but here watch it.

...

(now here's the malicious compliance bit)

(Barista 1 intentionally makes drink wrong)

(TTM customer either takes the drink, wrong and after all that effort. Might dissuade future TTM orders. TTM customer is unhappy, Barista 1 offers to make it again)

(Barista 1 intentionally makes drink wrong again, but differently)

(again TTM customer either takes it or not, if not...)

Barista 1: I'm so sorry, for a new drink we usually train on how to make them, and the recipes are designed to be intuitive. Barista 2 is a rockstar though, maybe they can give it a try.

(Barista 2 is hopefully in on the subterfuge and repeats the cycle)

There are a few goals here:

1. create a pain point so massive that it dissuades TTM orders
2. create a perception that you can't make TTM drinks, further causing a disincentive
3. Share the pain with customers behind TTM orders. Public shame and peer pressure is a great deterrent. Pit the TTM customers against the normal ones. I've witnessed customers go after that one that holds the line up.
4. Not getting caught of course. Remember to do everything with a smile and a pleasant disposition. Remember, these TTMs are just sooo hard and you're really trying and you're really sorry about it.

​

Anyway, thanks for coming to Ted Talk, and those of you still wearing an apron, stay frosty!