i’m a green bean (just started two weeks ago) so i’ll give you some of my most common mistakes besides simply not knowing recipes or syrup/espresso standards:

- putting hot drinks in cold cups and cold drinks in hot cups
- forgetting to put a sleeve or double cup drinks with extra hot milk or hot water
- not dating while prepping (especially with sticking the pastry case and breakfast food)
- putting espresso first in a macchiato lmao
- forgetting to use whole milk and ristretto shots in a flat white
- not putting a lid on the blender (i promise i only did this once hahahah)
- forgetting frap base
- using a dome lid for iced mochas

and most importantly: not asking all DT customers with a dog if they want a puppuciono

Remembering "please" and "thank you." I'd say where I saw my green beans struggle the most was on register/DT and remembering to use that syrupy-sweet customer service voice and on-point manners to avoid angering the Karens. What outed me as having worked food service/DT before to my new coworkers, when I first started, was my ability to slip right into a high-pitched, professional, and overly sweet customer service voice when taking an order. To be fair, this is VERY difficult with Starbucks' insane menu and modifications, considering I see folks who have been with Sbux for 8+ years still struggle to type certain things into the POS.

Whip or not on non standard milks, your bar will thank you

Green Bean here. Personally? Cup size and the difference of pumps between cold and hot drinks.

not all are mistakes, just things that i've been told to do or else face the wrath of fellow partners even if it's excessive 🤪 i also wrote $1 a while ago that i think is still accurate

on register - asking if the customer wants:

* hot or iced
* whip on drinks that get it by default (frappuccinos/mochas/etc) even if they ask for alt milk (tip: if you press "no whip" then "whip", it'll show up as "add whip" on the sticker which is helpful for bar partners if a customer wants an alt milk but still wants whip)
* coffee-base or creme-base for frappuccinos when it's kids ordering
* sugar/cream/etc in their americanos/coffees/etc
* classic in their iced coffee
* if they order a different syrup in a drink, asking if they still want what originally comes in the drink (e.g. customer asks for vanilla in their iced coffee, "did you still want the classic syrup?")
* iced shaken espresso (formerly doubleshot on ice) is now 2/3/4 for shots

on bar -

* iced espresso drinks get an extra shot (3) to their hot versions except americanos which are 2/3/4 regardless whether it's iced or hot
* what gets hot bar pumps and what gets cold bar pumps
* honey citrus mint tea gets 1 peach tranquility + 1 jade citrus mint

generally -

* opening the lid of the grinder before scooping beans
* closing urn spouts after rinsing them before you brew in them

You control the speed of the transaction. Slow and accurate is better than fast and wrong. If you need someone to repeat an order so you can get it correct then ask them to repeat it. So many green beans at my DT store try to take orders at light speed and then have to keep cutting the customer off to clarify items they didn’t hear. It’s hard to listen to them struggle so hard.

Hm id say the issues for me when i started were


- not putting classic in iced coffee, strawberry frapp, and matcha frapp.
- trainer explained things kinda badly with off-bar stuff so i was left confused on some stuff