Starbucks Baristas: The daily grind
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I just got accepted to be a barista! I’m super excited. I have developed a love for coffee and I am glad I get to make drinks now for side cash! Any tips for this new barista (2021)! (self.starbucksbaristas)
submitted by GIPPINSNIPPINS
casualdemon 17 points 2y ago
work somewhere other than starbucks
Adventurous-Path-976 6 points 2y ago
😭😭
GIPPINSNIPPINS [OP] 3 points 2y ago
Rip
barista19471057 6 points 2y ago
1.Take your time with things.
2.Learn how to steam milk until it's perfect.
3.Make connections with customers and coworkers. I'm being dead serious when I say my favorite regulars are the only reason I'm still working here.
4.Take pride in what you make.
5.Learn how to sequence. You can only work as fast as you can work. As you get better, it gets easier. Don't let people push you to be faster than you can move.
6.ASK QUESTIONS!!! Please for the love of all things good and holy ask questions. Even if you think you're annoying someone. I've been working at sbux for a bit over 6 months already and I still ask questions. My shift supervisor will ask questions. Sometimes you just need a little help and that's okay! We have a lot of things to memorize.
7.Keep your love for coffee. Bad customers are exactly that - bad customers. Take a mental health break in the back if you need it. Take the time to cultivate and encourage your love for coffee. I've had to cut out caffeine and dairy for health reasons which has definitely made me dislike the job a lot more.
8.However, be careful with your caffeine intake. Caffeine addiction and withdrawal are real things.
That's what I can think of right now. I pray you have a nice store that isn't high volume to start out in. Good luck my dear!
2.Learn how to steam milk until it's perfect.
3.Make connections with customers and coworkers. I'm being dead serious when I say my favorite regulars are the only reason I'm still working here.
4.Take pride in what you make.
5.Learn how to sequence. You can only work as fast as you can work. As you get better, it gets easier. Don't let people push you to be faster than you can move.
6.ASK QUESTIONS!!! Please for the love of all things good and holy ask questions. Even if you think you're annoying someone. I've been working at sbux for a bit over 6 months already and I still ask questions. My shift supervisor will ask questions. Sometimes you just need a little help and that's okay! We have a lot of things to memorize.
7.Keep your love for coffee. Bad customers are exactly that - bad customers. Take a mental health break in the back if you need it. Take the time to cultivate and encourage your love for coffee. I've had to cut out caffeine and dairy for health reasons which has definitely made me dislike the job a lot more.
8.However, be careful with your caffeine intake. Caffeine addiction and withdrawal are real things.
That's what I can think of right now. I pray you have a nice store that isn't high volume to start out in. Good luck my dear!
GIPPINSNIPPINS [OP] 2 points 2y ago
Thanks for your words of wisdom and your time (:
barista19471057 1 points 2y ago
Of course! And my dms are open if you have specific questions (or you can post here haha)
GIPPINSNIPPINS [OP] 2 points 2y ago
Well….there is one thing…what is the best way you memorized drinks. I have memorized a few on the menu, but sometimes I go completely blank and I just start yelling out before I make “the mocha FRAPPICINO GETS NO MOCHA SAUCE ON TOP” and I’ll hear a “…..yes” from across the store 😂
barista19471057 1 points 2y ago
Okay so for chocolate frappuccinos, if it gets chips it gets drips. So java chip, double chocolate, any layered frap, those all get drizzle. Caramel fraps always get drizzle. Also, if it's a layered frap it'll be in the name. Like "mocha cookie crumble". It gets cookie crumbles so it's a layered frap. You can apply that logic to pretty much everything
Also, since I never learned this in training (I had shit training lmao my trainer isn't allowed to train anyone else bc of how they trained me) frappuccinos go like this -
Tall is 2 pumps, Grande is 3 & Venti is 4. If you have to use full bar pumps for anything, do half the pumps. I see that problem wayyyy too often
I honestly wrote on my bar with a chalk sharpie all the rules. I'll dm you a picture of what I wrote. It really helped to write it down & to see it for my shift
Edit: forgot we can't dm pictures lmao
Edit 2: just made a post with it
Also, since I never learned this in training (I had shit training lmao my trainer isn't allowed to train anyone else bc of how they trained me) frappuccinos go like this -
Tall is 2 pumps, Grande is 3 & Venti is 4. If you have to use full bar pumps for anything, do half the pumps. I see that problem wayyyy too often
I honestly wrote on my bar with a chalk sharpie all the rules. I'll dm you a picture of what I wrote. It really helped to write it down & to see it for my shift
Edit: forgot we can't dm pictures lmao
Edit 2: just made a post with it
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