Starbucks Baristas: The daily grind
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Green beans. (self.starbucksbaristas)
submitted by sofso
I love and appreciate 'em. But green beans are not a one-to-one substitute for a seasoned worker. Starbucks seriously needs to figure out their retention issues if they expect to keep understaffing stores. Again, I do not blame green beans for this at all. It's the company's fault that we're asked to know how to do 5 jobs at once.
GarbageValuable1888 52 points 1y ago
Tbh, it’s not even the green beans being new. It’s that the amount of time dedicated for training is rapidly disappearing. I had like 10 days of training spread across 2 weeks, while all the green beans now have 2-4 days (!!). It’s incredible how little training there is, and it’s totally not on them. Plus, they get put on reg or reg warming meaning they get no bar time, can’t improve, and are stuck off bar
sofso [OP] 15 points 1y ago
Geez, this really paints a bleak picture of the company's future. What is Starbucks going to do when their policies drive off all the vets who have been here for years and the only workers they can keep are the newbies who never received adequate training? :/
GarbageValuable1888 8 points 1y ago
The inadequate training is an interesting issue to solve. Busier stores correlate with higher turnover, and in most busy stores you usually have a couple of rushes (7am, 9/10am, 2/4pm). On weekdays, if your store is remotely near a school, that 2/4pm rush will be INSANE. Morning rushes aren’t too bad on weekdays - but Saturday and Sunday all bets are off. That leaves you with such a small period for training (opener weekday mornings, 4-7pm evenings on weekends, stores that closes at 6pm basically have to drag trainees through rushes). As a result, because it’s impractical to schedule around rushes, busy stores have to throw green beans wherever they can handle as fast as possible, so they can utilize all hands on deck during peak/rushes. What’s the solution? Ship your green beans to a less busy store. That’s what’s happening in my district at least, but as a result, that store is flooded with 4 people training at a time - culture starts to erode because of frustration - and the store then starts to refuse all training. It’s a terrible cycle that’s impossible to break as a result of the extreme amount of orders large stores face. The only real solution is to just remove mobile orders entirely but we all know that’s never happening.
[deleted] 1 points 1y ago
[deleted]
Random-Brunette 20 points 1y ago
Green bean here. I had 3, 8 hour training shadow style shifts, no computer training, study sheets or anything, and I was thrown into the understaffed busy nightmare that is my store. 2 weeks later, they have me helping another newbie on drive through. Blind leading the blind here, and the asm and shifts give exasperated huffy sighs when we goof and need help - hard not to take personally or get defensive.
sofso [OP] 6 points 1y ago
I'm sorry. That can't be a great environment to work in. It sounds like you need more support!
Random-Brunette 5 points 1y ago
Thanks. They've had a hiring spree so we'll see who can stick out this trial by fire. Sarcastically optimistic if that makes sense? I'm probably only afloat because I'm a former partner from the pre ovens and pre drive through era. I need to clarify a lot of the million new recipes but still do pretty well on bar.
SpAcEcAt_94 4 points 1y ago
I was hired in April and omg... I still am picking up stuff. I was hired for a new store and so I was able to practice a lot of barring prior to the store picking up business. However... we never had a lot of customers when I was able to practice so I never learned how to sequence super well (if only one drink every few minutes then how can I learn how to make more than one)... so now I'm super slow on bar and as soon as I get on it... dragged off of it because I'm holding up the line and put on warming, drive thru, or CS. In the past month with 20 hours per week... I've gotten maybe 5 total hours on bar. The rest I've been on drive thru... I'm so burnt out on drive thru. I don't even look at the daily anymore. I already know exactly where I'll be - DTO or DTR (sometimes solo ringing). I can fake super friendly for about an hour with "hi! Welcome to Starbucks where we make the espresso to help with your depresso! What can we make for you today?" (Or similar opening, credit for that opening goes to whichever barista I saw it from on Tik Tok) then about an hour in its like "hi, thank you for coming to Starbucks! What can we make for you today?" And then it's like "hi! What can we make for you today?" To "hi. what can we get you?"
You can always tell what hour I'm at in my shift by how I greet customers. 😅
You can always tell what hour I'm at in my shift by how I greet customers. 😅
WildCrunchy2 3 points 1y ago
All of my store’s green beans had like- 3 days of training. It’s to the point where one of our 310 partners is already a trainer. One of the shifts also had six trainees all at once.
Puzzled-Pianist-4227 6 points 1y ago
I'm a 320 and have been a trainer for a few weeks already! I picked up things fairly fast, but preparing to train someone else was very overwhelming. Especially because we had 3 days to train and I wanted her to be prepared and not overwhelmed. But....get this...apparently she was made to work a shift before I had even met her! She did her modules and they through her directly on the floor without any hands on training😭 Thankfully, she's still here and was a joy to train! We learned some things together lol
WildCrunchy2 3 points 1y ago
Oh my Gosh, I would’ve been so stressed out if that were me. Good on you for helping out as much as you can, though!!
navkabar 1 points 1y ago
100%. getting stuck being the only experienced person on bar and having to cooperate with green beans is a nightmare. it's not their fault, but it puts all the pressure on me and it's so draining.
Local-Refuse2270 1 points 1y ago
Knowing how corporate Starbucks training green beans now, I think it's the best to start with licensed starbucks. We have 3 weeks training period. Slow store; 500 to max 1K sale per day. The new girl they hired after me is in her 5th week, and still doesn't know how to make frappachinos and complicated iced/hot drinks. She isn't certified yet and I think it will take her 6 weeks.
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