Starbucks Baristas: The daily grind
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“I’ve ordered a shaken espresso all across the nation and it doesn’t come w/ foam” (self.starbucksbaristas)
submitted by lobosloboslobos
Had a customer ask me to take off the foam from a shaken espresso and add milk instead. My dumbfounded self asked them if they knew that the shaken espresso foams up to which they replied “no they don’t. I’ve ordered this all across the nation and it doesn’t have any foam.” Asked them if they wanted a shaken latte instead (since they also had a shaken espresso no ice) to which they just insisted no foam, extra milk.
To keep it short: I’m so done with this job and the petulant people we deal with on a daily basis.
To keep it short: I’m so done with this job and the petulant people we deal with on a daily basis.
0ejp1 86 points 1y ago
i recently took a roadtrip across the states while my store remodeled and none of my chais that i ordered tasted the same. some were even gross. i really think sbux needs to crack down on making sure baristas know the recipes. i run into confusion like this at my store all the time and it’s not always the customers fault. everytime we get a transfer partner they find out they were doing something wrong or they tell us we’ve been doing something wrong. we’re all confused haha.
i’m sure when this individual ordered a shaken espresso with no ice, previous baristas didn’t shake it. hence them thinking it comes with no foam. it’s not standard and you definitely made it right, but definitely creates confusion. i hope they were decently nice about it lol
i’m sure when this individual ordered a shaken espresso with no ice, previous baristas didn’t shake it. hence them thinking it comes with no foam. it’s not standard and you definitely made it right, but definitely creates confusion. i hope they were decently nice about it lol
radpandaparty 50 points 1y ago
> i really think sbux needs to crack down on making sure baristas know the recipes
Hard to do when they change the recipes at random. There are like three different ways to make a blended strawberry lemonade
Hard to do when they change the recipes at random. There are like three different ways to make a blended strawberry lemonade
0ejp1 16 points 1y ago
this!!!! i still don’t know the new standard. i ask before i make one and always get a different answer
harmlessZZ 3 points 1y ago
Go to the “store resources” app on the iPad and you can see all of our recipes up to date
fruity_boba 8 points 1y ago
....there's a new standard for blended strawberry lemonade??? WHEN
iSpeakMeme 3 points 1y ago
Wait now I'm worried I'm making it wrong, what's the new standard?
interyx 17 points 1y ago
As far as I know (not having looked at the recipe since they changed over to strawberry puree) it's puree to the bottom ridge like you're doing a STCF, then lemonade to the bottom line. Pour in pitcher, add creme base, blend. No toppings or anything.
lobosloboslobos [OP] 29 points 1y ago
He ordered three. Only one of them had no ice. It didn’t even make me mad, I was just dumbfounded and in disbelief because I was literally training a partner on bar when he went directly to me to say “no it’s not” completely straightFaced. It was so shocking to hear this guy who has ordered ACROSS THE WHOLE NATION a shaken espresso, has never had a shaken espresso done right. At this point I just think he meant iced espresso but it felt so insulting (specially since shaken espressos are my favorite drinks to make), specially when I have the iPad with the recipes on my hand.
Cherry on top: I’m earning exactly the same as my trainees :-)
Cherry on top: I’m earning exactly the same as my trainees :-)
chubnifficent 5 points 1y ago
I feel that pain. Around two years or so after I started I got one of my friends a job at my store. During her training I found out that not only was her starting pay more than I was making, but it was that way for all the new hires. Very unfair my friend.
lobosloboslobos [OP] 13 points 1y ago
and you can bet they were not nice about it.
[deleted] 11 points 1y ago
It’s actually unsafe to shake hot espresso in a sealed container without ice. If someone ever asked me to do it I would refuse for my own safety.
GreyGreysonGrace 5 points 1y ago
I do demos of this for new partners (safely ofc, 1 shot only over a sink) so they know exactly why you can’t and shouldn’t
goldqueen287 1 points 1y ago
Can you explain to me why? I haven’t heard this yet
GreyGreysonGrace 2 points 1y ago
It has something to do with the heat expanding the shaker and the hot not making a seal on the lid bc of the shaker expanding
ladytaters 7 points 1y ago
>i really think sbux needs to crack down on making sure baristas know the recipes.
This was one of the reasons for the shutdown in 2008, fwiw. They closed every store for several hours to do some retraining on recipes and standards. If it weren't for the fact that customers would be even bigger dickbags than usual for weeks after, doing it again might not be a horrible way to keep the ship from sinking further.
This was one of the reasons for the shutdown in 2008, fwiw. They closed every store for several hours to do some retraining on recipes and standards. If it weren't for the fact that customers would be even bigger dickbags than usual for weeks after, doing it again might not be a horrible way to keep the ship from sinking further.
[deleted] 3 points 1y ago
[deleted]
navkabar 3 points 1y ago
i definitely agree, but the shaken espressos do just... have foam. from the shaking
Aliciarox11189 2 points 1y ago
I think some of this is the recipes constantly changing and the "secret menu" and the menu varies by region
blo0ming 20 points 1y ago
I had this guy made me remake his drink 3 times because his chocolate almondmilk shaken espresso didn’t look like the picture.
lobosloboslobos [OP] 14 points 1y ago
literally the worst shaken espresso to make.
blo0ming 8 points 1y ago
I literally just swirled the powder with the shots and finished it up I was so annoyed
greyplains 15 points 1y ago
When I worked for the siren, some rando of a regular would come and order shaken espressos. One as is, one with no foam.
I explained that the shaking part is what makes the foam, and gives the drink it's body and flavor and if I don't shake it, it'll essentially be just an Iced espresso. He stated and I quote "My mom doesn't like the foam, or the Iced espresso" I stood there dumbfounded and just passed the order through.
I explained that the shaking part is what makes the foam, and gives the drink it's body and flavor and if I don't shake it, it'll essentially be just an Iced espresso. He stated and I quote "My mom doesn't like the foam, or the Iced espresso" I stood there dumbfounded and just passed the order through.
lobosloboslobos [OP] 3 points 1y ago
😐 these people
Pretend-Coconut-3767 4 points 1y ago
people think that they know everything I swear
mmalaps 2 points 1y ago
Did we work the same shift? I had the exact same thing happen today. Except she said “I’ve gotten this plenty of times and it’s never like this.” Didn’t even ask me to top it off. Wanted me to remake it entirely
lobosloboslobos [OP] 2 points 1y ago
I’ve come to terms with just remaking drinks and avoiding people altogether but this *THIS* is what did it for me. Like please explain to me what you think the “shaken” part means.
Immediate-Law-3000 1 points 1y ago
This minimum wage job is just………..too complicated.
lily-amber 1 points 1y ago
have you dealt with customers who order an upside down shaken espresso? Like how??
lobosloboslobos [OP] 1 points 1y ago
Yeah. Some want it shaken and some others just want the milk first.
ZaftigZephyr 1 points 1y ago
I was confused by this at first but then I realized it's like a an upside down macchiato, they just want you to mix it for them lol I have had several people look confused when I handed them a shaken espresso. even though there are pictures of it every where, they think why isn't the milk mixed if it's shaken??
darkwolf523 1 points 1y ago
If their drink did t have foam, I feel like the employee didn’t shake it
lobosloboslobos [OP] 5 points 1y ago
I feel like they just ordered wrong cause 😐
darkwolf523 2 points 1y ago
Or that too
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