Starbucks Baristas: The daily grind
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Is it just me or? (self.starbucksbaristas)
submitted by RaddieB
Is it just me or like does every Starbucks have really attractive folx working there. Like I swear some of my coworkers should be models, not in any kind of creepy way, but everyone looks so put together. Idk how when we have a drive thru and are in a busy plaza. Like did I miss the memo, where is the training? I feel like I need to get a haircut lmfao.
But also my first day was rad! I actually had a great time doing CS, but did wanna ask, how many cups should each stand get, like appx how high should the stacks be? And for the timers and brewing, I know they are set on different times but can someone explain why? I'm shocked that sometimes it can be like every 30 mins for 1 batch, I just don't understand lol.
But also my first day was rad! I actually had a great time doing CS, but did wanna ask, how many cups should each stand get, like appx how high should the stacks be? And for the timers and brewing, I know they are set on different times but can someone explain why? I'm shocked that sometimes it can be like every 30 mins for 1 batch, I just don't understand lol.
hidethenight17 3 points 1y ago
Welcome to the slave of the siren! When it comes to the stack of cups, when it’s running low you can normally push them down. Normally 1.5 bags of new cups are stackable. It really depends on the size of the cups though. You’ll catch an eye of it soon enough, don’t stress over it.
My store only brews three coffees throughout the day during a sequence, never four. And we stop brewing blonde after eleven also. I’m assuming your location is similar.
It’s 30 min for 1 batch, 15 for 2, and 10 for 3. If we run out it’s no big deal, we do emergency batches lots. You just mark it in your handy dandy iPad under batch guidance that you ran out, and it’ll keep tally and make sure you hopefully don’t run out next time. The timer for the cycle is really just so the CS can have time to do the rest of their duties. The timer is only there really to remind you that you still have coffee to brew. To make sure you’re not in the back doing dishes too long, or to make sure you’re not taking 20 minutes restocking.
By chance if you’re also CS and you’re worried you may run out of coffee. You can always brew an extra 4th. So if it’s calling for 1/4 of pike but you’ve been selling lots of pike that half hour/hour brew 1/2 etc.
My store only brews three coffees throughout the day during a sequence, never four. And we stop brewing blonde after eleven also. I’m assuming your location is similar.
It’s 30 min for 1 batch, 15 for 2, and 10 for 3. If we run out it’s no big deal, we do emergency batches lots. You just mark it in your handy dandy iPad under batch guidance that you ran out, and it’ll keep tally and make sure you hopefully don’t run out next time. The timer for the cycle is really just so the CS can have time to do the rest of their duties. The timer is only there really to remind you that you still have coffee to brew. To make sure you’re not in the back doing dishes too long, or to make sure you’re not taking 20 minutes restocking.
By chance if you’re also CS and you’re worried you may run out of coffee. You can always brew an extra 4th. So if it’s calling for 1/4 of pike but you’ve been selling lots of pike that half hour/hour brew 1/2 etc.
RaddieB [OP] 2 points 1y ago
This was extremely helpful you are a gem and I wish I worked with you lmfao
hidethenight17 1 points 1y ago
No problem, here to help!
And who knows maybe you do! Good luck on your future shifts.
And who knows maybe you do! Good luck on your future shifts.
brattneybiscuit 3 points 1y ago
For my store, we just make sure that the stack of cups just isn’t wobbly. For brew times, if you are brewing one kind of coffee it’s 30min, 2 types = 15min, 3 types = 10min, 4 types = 8min.
RaddieB [OP] 2 points 1y ago
In the morning we brew 3 kinds, and was told we don't do 4 ever, but then after 11 we brew 2. But if its one kind of coffee that means one coffee pot right? So why do we do 30 mins cuz I feel like it would run out much quicker or is that not really an issue?
brattneybiscuit 6 points 1y ago
We do 30 minutes because it should still be hot in that amount of time, while still maintaining a brew cycle to stay fresh. Typically, you’re only brewing one type in the evening and it doesn’t sell as quickly as in the morning anyway.
RaddieB [OP] 2 points 1y ago
Thank you!
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