Starbucks Baristas: The daily grind
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Training Model (self.starbucksbaristas)
submitted by NervosaNervous
So our current training model needs a considerable amount of upgrading. Three days and then you’re tossed in the deep end? It’s no wonder we have such a high turnover rate. So, I kind of thought of a newer model that may work better. But I’d love some feedback on it. So here’s my idea:
1 full week of training.
Days 1-3 would be opening shifts, so new baristas can learn how opening goes as well as how peaks can get
Day 4 would be a mid shift
Days 5-7 would be closing shifts, this is where the new baristas would get the bulk of their bar training, as well as training on how to perform the closing tasks.
That’s all I have for now. Does anyone have any ideas on how to improve this so far?
1 full week of training.
Days 1-3 would be opening shifts, so new baristas can learn how opening goes as well as how peaks can get
Day 4 would be a mid shift
Days 5-7 would be closing shifts, this is where the new baristas would get the bulk of their bar training, as well as training on how to perform the closing tasks.
That’s all I have for now. Does anyone have any ideas on how to improve this so far?
roseshrub 8 points 1y ago
Honestly, I agree with this, but in reverse. Although it would make sense to start off with mornings, they’re super busy, and some trainees can become overwhelmed staring off with such an intense part of the day.
I feel like trainees should start off at night since it’s theoretically the easiest part of the day (some stores vary of course) then would be mids, and then mornings. That way, they start off gently and move their way up in difficulty.
Also, the training plan for bar is weak and abysmally outdated. They should update the drinks and replace the old ones with more relevant drinks we make (medicine ball, shaken espressos, etc.) while including a more relevant exercise to practice, especially with the rise of tiktok and modified beverages.
Recently, I began implementing an exercise where the student will make a favorite beverage of 3 partners on the floor (a barista, shift, and SM or ASM) and they will rate them. My SM loves this because it provides them a first hand lesson in beverage accuracy (and she gets her coffee made so 🤷🏾♀️)
But that’s just my opinion. Otherwise, I would definitely love to teach my students with your idea.
Two days really isn’t enough to cover so much ground.
I feel like trainees should start off at night since it’s theoretically the easiest part of the day (some stores vary of course) then would be mids, and then mornings. That way, they start off gently and move their way up in difficulty.
Also, the training plan for bar is weak and abysmally outdated. They should update the drinks and replace the old ones with more relevant drinks we make (medicine ball, shaken espressos, etc.) while including a more relevant exercise to practice, especially with the rise of tiktok and modified beverages.
Recently, I began implementing an exercise where the student will make a favorite beverage of 3 partners on the floor (a barista, shift, and SM or ASM) and they will rate them. My SM loves this because it provides them a first hand lesson in beverage accuracy (and she gets her coffee made so 🤷🏾♀️)
But that’s just my opinion. Otherwise, I would definitely love to teach my students with your idea.
Two days really isn’t enough to cover so much ground.
ResidentialSaltbox 8 points 1y ago
As a trainer, I partially agree with this. Granted I get more than 3 days of training with the trainee as it is…
My biggest qualm I have had with training is no matter what Day part the barista is going to be working once they’re on their own, we always train either 7-3 or 8-4. I have been telling my SM, since I have open availability and am our only trainer, it would benefit the barista the most to have them train in the day part they would be working.
I had one guy who did all of his training from 7-3 when he was going to be a closer only. It gets to him being live and he had no idea how to close or do any of what they need to do at a later day part. I always try to explain how each day part runs but It’s different when you’re in the moment and don’t have a trainer by your side.
My biggest qualm I have had with training is no matter what Day part the barista is going to be working once they’re on their own, we always train either 7-3 or 8-4. I have been telling my SM, since I have open availability and am our only trainer, it would benefit the barista the most to have them train in the day part they would be working.
I had one guy who did all of his training from 7-3 when he was going to be a closer only. It gets to him being live and he had no idea how to close or do any of what they need to do at a later day part. I always try to explain how each day part runs but It’s different when you’re in the moment and don’t have a trainer by your side.
ayrihanae 3 points 1y ago
We need more hours of non coverage based training for new partners so they can shadow and participate without being asked to work roles they do not yet fully understand. I’d be fully okay with having them simply watch openers and closers do their respective tasks, instead of having a new partner ask the only other opener how to do everything while we try to open or close the store.
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