Let them know supervisors have different ways of doing things. Really messed me up when one supervisor told me "do this this this way" and then when I went to do it the next day, I got in trouble for doing it 'wrong' but it's just preferences. Oh, and this is just a small one, but tell them to ask their supervisor where they want them! While I was training someone always met me when I clocked in, so I didn't realise I was supposed to ask where to be. I just turned up and started doing dishes lmao

Be consistent and make sure your green bean knows *everything* before sending them off on their own. They don’t have to be good at everything but at least get everything into their mind and have them demonstrate that they can follow ticket instructions and recipes.

These are things my trainers did *not* do with me. One year and one transfer later, I’m finally beginning to feel like I’m good at my job (as in I can do pretty much everything without thinking twice about it).

My trainer made me practice taking apart and reassembling the syrup pumps - it saves me daily :)

My trainer gave me one of each size Starbucks cups and wrote the pump/shots for the drinks on them! She also wrote CB for the cold bar drinks pumps and Fr for fraps. Visually this helped me get a foundation

Something that was told to me when I was trained, and then passed on to every green bean I trained after that, was to focus on accuracy in the beginning. Speed will come with time. I know it is really tough to try to ignore the pressures of speed, but being accurate in the beginning is so helpful to everyone on the floor. And don’t be afraid to ask questions after the training is done!!

Let them know that nothing they mess up is going to be the end of the world. I've worked at Bux since late July, got trainer certified in September, and I'm training my second bean ATM. Going so fast from hire to trainer in a struggleing store I've seen how nervous everyone is about not knowing what they're doing, and have made *all* the mistakes so far and survived them all. Let them know that drinks can be remade, orders refunded, dishes rewashed or more food pulled. Let them know that for most issues, while people might get frustrated or dissapointed, no one's gonna lose their job or die over a latte with extra foam or a pink drink without remembering the strawberries. And making mistakes is sometimes the best way to learn.

Well, I wasn’t even trained properly.
But let them know it’s okay to ask questions and encourage them to do so even after your training session with them is over. Green beans tend to think they can’t ask you anything after your training is done with them and I’ve seen how it hinders their experience.
I always tell my kids that there’s no such thing as a stupid question and I’d rather them ask to make sure they’re doing things correctly then assume they’re doing the right thing.

Also, buy them food as a bonding experience if you’re looking to make them feel at home.
I always buy my new kids tacos when I train.

i’m almost a 4 month old green bean. some things i wish my trainer would’ve taught me:
-all the drinks. not even joking. to elaborate- starbucks is my first barista job, and i knew the bare minimum about coffee. i had no idea what a wet or dry drink was, or what a dirty chai is, or a “red eye”. i still don’t think i do. make sure you teach your gb at least one time every drink you can think of.
-what drinks get what syrups by standard, like classic.
-how to take apart/assemble the sauce pumps
-how to correctly do dishes (weird but seriously)
-how to take down hot bar
-lots of practice taking orders, simple and complicated
-MAKING PREPS. omg i seriously can only make like 3 preps by memory.
-a complete CS cycle
-how to correctly sequence. i still couldn’t tell you how.
-things to do when it’s slow!

now for things that HELPED ME!
-“if it gets the chip, it gets the drip” :)
-how to get the dot in a flat white
-asking me how comfortable i am doing xyz after doing xyz!
-quizzing me on shot amounts per size, hot or cold, and pumps per size, hot or cold. a lot. repetition is key
-drilling in my head to always remember a lid when making frappuccino’s
-telling me to take a 15 instead of a 10, because 10 minutes just isn’t enough of a break, and nobody notices. (may vary SSV to SSV!)

i loved my trainer bc of her personality and how comfortable she made me feel. unfortunately she moved across the country about a week after training me, so i’ll never see her again. make your green bean want to remember you, and let them know that not a single soul is perfect and everyone messes up. have fun & good luck!

It’s okay to make mistakes and start again. You’re not expected to be a master right away. Ask questions, if you’re unsure, ask questions if you’re almost sure. Also train to standard because you’ll most likely pick up your own bad habits.

my trainer had me stand and practice putting on a dome lid for like 10 minutes one day after I kept struggling with them. really helped out and after that i only run into issues with warped lids