Starbucks Baristas: The daily grind
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Barista Trainers: Tell me your "We're not supposed to do this, but.." stories (self.starbucksbaristas)
submitted by blue-haired-barista
Title lol
What do you guys tell grean beans when training them? "We're supposed to do this but I do THIS." i know y'all have examples, I'm so curious to know y'alls little loopholes 👀
What do you guys tell grean beans when training them? "We're supposed to do this but I do THIS." i know y'all have examples, I'm so curious to know y'alls little loopholes 👀
Jolly-Sir-910 199 points 2y ago
"Now we're supposed to make only 1 frappe per blender, but if someone order 7 frappes at once, you can fit up to 3 venti frappes in one blender if you hold the lid."
whorethatsbored 99 points 2y ago
…. you dont have to hold the lid. put a dome lid on top of the blender lid. oops.
awesomechief989 62 points 2y ago
I use the shaker lid 😬
InezBlue 8 points 2y ago
According an SSV at my store, you can do 4 venti frappes if you really need to
WonderfulYam2440 87 points 2y ago
Not a trainer, but double batching frappuccinos was the best trick i ever learned from mine!
-beam-me-up- 59 points 2y ago
Making food creations you'd never get to eat if you didn't work here (i.e. meat and cheese tray melted on a plain bagel = starbucks pizza, everything roasted ham and cream cheese, coffee cake triple decker trifle, etc)
liveingalpal 33 points 2y ago
So elaborate on this coffee cake triple decker trifle please….
-beam-me-up- 8 points 2y ago
Lol I might make a post about all the other ones I've come up with, but this one is: warm up a coffee cake on 2 (don't worry about it being too hot, the whip will cool it down), cut up the coffee cake into little cubes, layer a tall cup with whip, Caramel drizzle, coffee cake cubes, whip, Caramel, coffee cake, etc. So so good but VERY sweet so if you don't like sweet this will taste like straight sugar. A few other trifles I've made are the lemon strawberry shortcake, Mocha banana split, salted white mocha muffin, choco croissant crunch, etc
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Dry_Wrap6112 19 points 2y ago
Blending orange juice into a frap. New person rung up a customer and shift just let them.
dirtyydre 23 points 2y ago
Blend a defense up with a venti scoop and cream base. Sooooo good
uwumoment 1 points 1y ago
add strawberry purée it’s bomb
FeistyBottom911 13 points 2y ago
Everything bagel with kale egg bites
444stoned 7 points 2y ago
why have i never thought to make creations like this
tenthwalker 4 points 2y ago
I also would like to know about this trifle
-beam-me-up- 3 points 2y ago
There's a reply above detailing everything including the recipe!
CRSN-Atomic 55 points 2y ago
DOUBLE BATCHING. YOU CANT STOP ME AND I WONT STOP.
iSpeakMeme 5 points 2y ago
Also when you realize that if you're fill the cup with ice first then add milk to about the top black line it's the same measurements as adding milk to the bottom line, dumping it in the blender then adding ice. You can build the whole frapp in the cup sans the base
444stoned 42 points 2y ago
lines on the cup can be used to measure refreshers/teas and the shaker lid fits on grande and venti cups!!!! and of course batching fraps…
snailmug 25 points 2y ago
i am dumbfounded that i never tried a shaker lid on a cup before
444stoned 14 points 2y ago
found out like 5 months in to working that trick and it has saved me so much time
FeistyBottom911 6 points 2y ago
If you put and hold the Trent a cup on top it acts as a shaker lid
HamiltonPolka 38 points 2y ago
Spray a little bleach on the floors before mopping them
EOD breakfast sandwiches can be combined to make bigger sandwiches. I miss my chorizo and sausage samdwich
EOD breakfast sandwiches can be combined to make bigger sandwiches. I miss my chorizo and sausage samdwich
wildwolfwitch69 38 points 2y ago
be careful spraying the bleach on the floors it eats away at the grout lines
Sdee1234 8 points 2y ago
Jokes on starbucks my grout has been espresso grounds for at least 10 years 🤌
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ThatOtherGuyTPM 34 points 2y ago
I’m not sure bleach on a bagel is a good idea.
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jupiter_bug 5 points 2y ago
Wash it down with an urnex latte
temporarynothings 13 points 2y ago
If it gets me a chance to leave work early then I think it’s a great idea
hannah_nj 35 points 2y ago
my sm trained me and while we were training on cold bar there was a fairly steady stream of drinks so she was showing us how to make all of them; when we went to do frappuccinos she pulled out 3 of the same one, and kinda paused
sm: ..so, we do encourage you not to batch if there aren’t a lot of drinks, but if it’s really busy then just make sure you’re only doing two talls or two grandes at once
sm: *proceeds to put 3 ventis into blender and explain how it’s best to use a dome lids during rush so you don’t have to take a shaker lid if there’s a shaken only bar partner*
sm: ..so, we do encourage you not to batch if there aren’t a lot of drinks, but if it’s really busy then just make sure you’re only doing two talls or two grandes at once
sm: *proceeds to put 3 ventis into blender and explain how it’s best to use a dome lids during rush so you don’t have to take a shaker lid if there’s a shaken only bar partner*
temporarynothings 9 points 2y ago
meanwhile my sm wants us to make each frap individually even when we’re 30-40 minutes behind (not that it stops us from batching fraps lol)
FeistyBottom911 24 points 2y ago
Making iced matcha drinks in the gaming blender on 3
Vsscf up to 300 blend on 4 for 3 drinks worth of foam
Vsscf up to 300 blend on 4 for 3 drinks worth of foam
iSpeakMeme 10 points 2y ago
So I've gotten into also making my frapp roast in the CF pitcher. Just add half the amount of water, frapp roast, then blend for a second on 3 until mixed then pour into the storage pitcher with the other half of the water.
tenthwalker 2 points 2y ago
I figured this one out recently and it's a game changer tbh
Keyndoriel 3 points 2y ago
Oh im so happy to see this here. My baristas dont understand and I have a shift that specifically requests I don't because... She likes the chunks I guess??
FeistyBottom911 3 points 2y ago
Vomits 🤮
FairestGuin 23 points 2y ago
Batch blending, batching shaker drinks, weird food combos, blending pastries into frappuccinos, eyeballing measurements when I make vanilla sweet cream, eyeballing pretty much any measurement really, piling way too many boxes on the cart that we use to wheel things from one back room to the back room on the other side of the store.
cpv_91 27 points 2y ago
Sorry there is no eyeballing making vanilla sweet cream.. I have partners who do that and it only results in REALLY crappy VSC. Easiest/fastest way to make sweet cream.. Waste pitcher, 1 cube, whisk, 1 bottle vanilla - - 1) dump vanilla into cube, 2) measure HC to 3L line on waste pitcher, dump into cube, stir 3) measure 2% to bottom of the L on the 2L measurement of waste pitcher and incorporate into cube. Literally takes 5 mins, if that and will produce perfect foam EVERY SINGLE TIME, no separation. js
keskobalt 3 points 2y ago
We marked a 4L pitcher for the measurements for a cube of sweet cream saves so much time takes like 5 mins to make 3 cubes
FairestGuin 2 points 2y ago
I have never had a problem. Mine comes out exactly the same consistency as if I measure it. And I can make 6 pitchers this way and have them all identical. This is how I landed myself official prep master and now either do all the prep when I am on the floor and I teach everyone to do prep. Well I teach everyone to do everything because I am the only trainer at my store. Problems only arise when people don't whisk it up, which I get on their case for. My shifts have even tested me in this, with them making a pitcher by measuring and me making one by eyeballing and they turn out the exact same. 🤷🏻♀️
its_Lydia_ 2 points 2y ago
That’s good for you, but I 100% don’t know one person who has done that correctly, at any store I’ve worked at and even when we use the measurements, people still make it wrong 😂 so I’m gonna not take that advice lol but it’s just cause I really get annoyed if vsc is made wrong
FairestGuin 1 points 2y ago
When did I ever say that I was giving advice to people on this post? I just answered a question about what things I might show people in training that I tell them this isn't the official way to do it but this is how I do it. I never even said that this was advice that I gave to my trainees on how to make vanilla sweet cream. I show them the real recipe and teach them how to make it by measuring. I even have a laminated copy of the recipe available for them to use for as long as they need it. But I also often end up showing them the way I make vanilla sweet cream. And when I do I tell them this is not the official way to do this if anyone asks you didn't learn to do this from me but this is how I do this. 🤷🏻♀️☺️
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happybowlita83 18 points 2y ago
You can steam the milk for 2 talls or 3 kids hot chocolates in 1 pitcher just fill to the max and don't aereate the milk for too long, don't suggest it for nonfat milk though... it spills over
Webshooter38 12 points 2y ago
We're not supposed to pull the pastries out of the case before close, but if you want to get out of here at a decent time, you pull them out before you close.
Coffee-Bae 12 points 2y ago
If you have a couple frappuccinos of varying sizes, you can measure all of your frappuccino's from the smallest cup size.
By putting the appropriate amount of frapp roast for the frappuccino, then adding milk a line up on the cup you get the same liquid measures.
-Grande made in a tall
3 pumps FR
Milk to the center line
-Venti made in a tall
4 pumps FR
Milk to the top black line
Adjust accordingly for each frappuccino.
We kept consistently running out of grande and venti cups, so I made sure to teach this to all new baristas.
Edit: formatting and wording
By putting the appropriate amount of frapp roast for the frappuccino, then adding milk a line up on the cup you get the same liquid measures.
-Grande made in a tall
3 pumps FR
Milk to the center line
-Venti made in a tall
4 pumps FR
Milk to the top black line
Adjust accordingly for each frappuccino.
We kept consistently running out of grande and venti cups, so I made sure to teach this to all new baristas.
Edit: formatting and wording
kizzythaboss 6 points 2y ago
We're not supposed to use bleach to clean anything in this place. Now let me show you the "water" spray bottle with a "b" circled on the lable and our stash of bleach.
kaybarz07 6 points 2y ago
Double-batching, of course.
But for anything super stained, like cubes or tea pitchers, spraying bleach on it will get rid of the stain 5 times faster. I bleach it, rise the bleach off, then wash and sanitize.
But for anything super stained, like cubes or tea pitchers, spraying bleach on it will get rid of the stain 5 times faster. I bleach it, rise the bleach off, then wash and sanitize.
RockEllie39 4 points 2y ago
We have a partner who has discovered that urnex will absolutely demolish any stain. Our steaming pitchers get brown crusty ness on them that you can’t scrub off, used Urnex and they’re beautiful. She cleaned the coffee filter baskets today that were covered in coffee stain and they came out shiny silver.
mx1_jawbreaker 4 points 2y ago
my favorite hack is that if you steam cappuccino milk on extra hot / for a few more bursts, you get the PERFECT amount of foam. no more wet cappuccinos.
its_Lydia_ 3 points 2y ago
Once baristas get the hang of everything, I always tell them about how much faster drinks will be made if you pull the shots first 😩 cause they literally take so long for no reason (especially the new machines) but I know technically that’s wrong but honestly Starbucks is wrong 🤷🏻♀️ this way is more efficient.
deathbeforedecaf1984 3 points 2y ago
We’re not supposed to chill 5 liters of water instead of whisking ice for 25 minutes to make a nitro keg, but I won’t tel
RockEllie39 3 points 2y ago
Wait you’re supposed to use ice for the nitro kegs? Lol
iSpeakMeme 3 points 2y ago
So I've gotten into also making my frapp roast in the CF pitcher. Just add half the amount of water, frapp roast, then blend for a second on 3 until mixed then pour into the storage pitcher with the other half of the water.
ohannaigh 3 points 2y ago
Steaming milk with mocha/white mocha in the pitcher so it melts faster and evenly (but make sure you steam out the wand correctly after and wipe it down well when cleaning the mastrena)
Starbuzksbarizta 21 points 2y ago
This is actually really bad it isn’t a hack lol. Especially if they aren’t cleaning the wand well enough, and even if you scrub it for hours there’s still gonna be crystallization from the sugar in the sauces that you can’t get out and can break the machines
its_Lydia_ 2 points 2y ago
I can see that, but what about matcha? Cause we steam matcha in the pitchers, and it has sugar too
Starbuzksbarizta 3 points 2y ago
I’m also confused by that but it might have to do with maybe the consistency of the syrup/sauce vs the powder. Kinda how it pop is heated up to a certain point it turns almost into a tarish substance where as the matcha may just dissolve as it has less sugar than the syrup. I’m not completely sure tho!
pinkelden 2 points 2y ago
Anything matcha in the cold foam pitchers, no lumps in a fraction of the time. Of course batching fraps too.
Voxxyvoo 1 points 1y ago
batching fraps
shots directly on top of machiatos
double cupping teas
shots directly on top of machiatos
double cupping teas
smaidit 1 points 2y ago
you’re not supposed to do this but use a new bar mop to clean the toilets and then just throw it out after
Uncomfybarista 0 points 2y ago
Adding hot water to melt down the ice for cold brew kegs 👁👁
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