Starbucks Baristas: The daily grind
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Out of company shift supervisor? (self.starbucksbaristas)
submitted by Present_Bid_2125
Hello!
I just got hired as a shift supervisor and I’m very thrilled about that! When I attended the interview I mentioned that I’m open to both shift supervisor and barista positions. I felt quite confident about my interview and was expecting that they will call me back with an offer to join their team as a barista. I got surprised (in a good way!) when they told me that they want me as SS!
I’ve been working in service/food industry since I was 18. Now I’m 26. I have experience in SS for a busy fast food chain in Europe. Not alone I’m new to Starbucks I’m also new to USA. I’m from Europe and recently moved to California. This will be my first job in US and I feel like I have so much on my plate!
Overall I’m very happy to be hired and I feel very enthusiastic to start! I loved my old job back in Europe even tho we were always understaffed and highly underpaid. Not even trying to exaggerate but I was making around $700/month. Rent is around $350 back there.
I’m familiar with the position but I feel that it will be quite a challenge for someone out of the company. Other than that I feel like I’m ready to approach upcoming challenges with a positive attitude.
How often do people out of company get hired as SS? What should I expect? It would be very helpful to hear any comments from current partners.
I just got hired as a shift supervisor and I’m very thrilled about that! When I attended the interview I mentioned that I’m open to both shift supervisor and barista positions. I felt quite confident about my interview and was expecting that they will call me back with an offer to join their team as a barista. I got surprised (in a good way!) when they told me that they want me as SS!
I’ve been working in service/food industry since I was 18. Now I’m 26. I have experience in SS for a busy fast food chain in Europe. Not alone I’m new to Starbucks I’m also new to USA. I’m from Europe and recently moved to California. This will be my first job in US and I feel like I have so much on my plate!
Overall I’m very happy to be hired and I feel very enthusiastic to start! I loved my old job back in Europe even tho we were always understaffed and highly underpaid. Not even trying to exaggerate but I was making around $700/month. Rent is around $350 back there.
I’m familiar with the position but I feel that it will be quite a challenge for someone out of the company. Other than that I feel like I’m ready to approach upcoming challenges with a positive attitude.
How often do people out of company get hired as SS? What should I expect? It would be very helpful to hear any comments from current partners.
voxinx 9 points 1y ago
I’m the only SSV at my store promoter from within so I see the other SSV’s struggles. Make sure to take time to learn the right way, the fast way, and the wrong way. Also take time to get friendly with your baristas, you’ll need them more than they need you. Learn from everyone around you and try not to take anything personally.
RyusuiJL 7 points 1y ago
Great advice here.
I'm an outside hire SSV. Brand new - a little more than a month in. I have had manegerial/supervisory positions before, but this one is quite different from my past experiences. Typically, my reports would all work in a single department or otherwise have one set of pre-defined duties that they did, day in, day out. This is my first time having to actually place people in various positions throughout the day. I've also never worked food service before, so in addition to having my supervisory tasks to handle, deploying baristas between all the positions, and knowing what tasks they have to be doing in said positions, I'm also figuring out how to craft beverages. I'll admit, I've been struggling.
I cannot stress how much you need to rely on your partners. Ask them for suggestions when you're lost and ask for and listen to their feedback.
When I started, I first asked all my baristas what positions they really enjoyed, which ones they felt they were best at, and which ones they still need practice with. As much as possible, I try to deploy them to their preferred stations during peak, and shuffle them to spots where they need practice when we're slower. Also remember to shuffle them when they've been in the same role for a long time so they don't get burnout. Same thing here - ask them. Some actually prefer to stay at one spot their entire shift. Again, I deploy as needed for the day's traffic, but as much as possible try to let them be where they like.
If you have any other questions, I'm happy to answer what I can!
I'm an outside hire SSV. Brand new - a little more than a month in. I have had manegerial/supervisory positions before, but this one is quite different from my past experiences. Typically, my reports would all work in a single department or otherwise have one set of pre-defined duties that they did, day in, day out. This is my first time having to actually place people in various positions throughout the day. I've also never worked food service before, so in addition to having my supervisory tasks to handle, deploying baristas between all the positions, and knowing what tasks they have to be doing in said positions, I'm also figuring out how to craft beverages. I'll admit, I've been struggling.
I cannot stress how much you need to rely on your partners. Ask them for suggestions when you're lost and ask for and listen to their feedback.
When I started, I first asked all my baristas what positions they really enjoyed, which ones they felt they were best at, and which ones they still need practice with. As much as possible, I try to deploy them to their preferred stations during peak, and shuffle them to spots where they need practice when we're slower. Also remember to shuffle them when they've been in the same role for a long time so they don't get burnout. Same thing here - ask them. Some actually prefer to stay at one spot their entire shift. Again, I deploy as needed for the day's traffic, but as much as possible try to let them be where they like.
If you have any other questions, I'm happy to answer what I can!
esaeklsg 3 points 1y ago
As a note of caution on leaving someone in a position, I know of multiple cases of baristas with chronic repetitive motion wrist injuries from barring too much. Myself included, fron my barista days. Multiple years later my wrists still aren’t how they used to be and still flare up. (I’m not in contact with the others to know if theirs healed up perfectly)
audiob1ood 2 points 1y ago
I wish I could upvote this multiple times. Currently dealing with a repetitive motion injury due to a manager who would put me on bar for 30-40 hours per week for literal years.
It's destroying my soul. My doctor has banned me from my favorite hobby because of the stress it puts on my thumb ligaments (where my damage is) and I'm depressed and listless CONSTANTLY.
It's destroying my soul. My doctor has banned me from my favorite hobby because of the stress it puts on my thumb ligaments (where my damage is) and I'm depressed and listless CONSTANTLY.
esaeklsg 1 points 1y ago
I was going through exactly where you are. It got bad enough I couldn't hold an empty paper cup without pain some days let alone do anything. Possibly the roughest emotional point of my life. If you want to talk or vent feel free to msg me. I brought in a doctor's note to get myself off bar at one point and management didn't listen. Honestly I'd leave Starbucks if you can't get out of that situation. I got out and let my wrists heal somewhat by transferring to a slower store (because I was moving anyway) and eventually promoting to SS which got me some easier-on-my-wrists tasks, but I definitely look back at how miserable I was for how long and can't believe I let it get that bad.
RyusuiJL 2 points 1y ago
Great advice. Thank you for the helpful tip!
esaeklsg 5 points 1y ago
I’ve been seeing a lot of posts from outside hire SS’s recently. I don’t know what that says about how bad turnover is right now. I’d be prepared for getting hired into a rough spot.
It takes an average barista 3 months to feel comfortable in their role (training only being a week is a joke). As a shift you have to learn all that and more. >half your job is barista duties, you have to know them at least as well an an average barista, so if anyone has questions you can answer, or at least find the resource for.
Pay attention to all the resources available (register, ipad, ipod, hub, csr cards)
It takes an average barista 3 months to feel comfortable in their role (training only being a week is a joke). As a shift you have to learn all that and more. >half your job is barista duties, you have to know them at least as well an an average barista, so if anyone has questions you can answer, or at least find the resource for.
Pay attention to all the resources available (register, ipad, ipod, hub, csr cards)
LemonDaze420 4 points 1y ago
I’m an SSV hired from out of the company. I have been with Starbucks for about four months. Personally I experienced a shock of new experiences and information in my first two months but if you can roll with the punches and remain confident in your capability as an employee you will be just fine.
[deleted] 2 points 1y ago
[deleted]
telecastertubbie 1 points 1y ago
I just started my training a few days ago, also hired as a SS with no experience at Starbucks. Although the menu and the speed is a tiny bit intimidating, I’ve been enjoying it so far!
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