Starbucks Baristas: The daily grind
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How would you address this? (self.starbucksbaristas)
submitted by [deleted]
[deleted]
wtchtrsh 7 points 1y ago
1. Do yourself a favor and don’t watch people make drinks. I used to do this and it drive me mad trying to get people to improve. If your store manager cared about it, it wouldn’t be an issue. And trying to get a store manager to care about anything is futile. In my 15 years I have never been successful and only caused myself major unnecessary stress.
2. It’s ok to redirect people that are trying to help you. If they get weird about, they weren’t really there to be supportive in the first place.
2. It’s ok to redirect people that are trying to help you. If they get weird about, they weren’t really there to be supportive in the first place.
salaciainthedepths 2 points 1y ago
First, I’d talk directly to the barista and make it clear that you appreciate them wanting to help you and you hope they weren’t offended - you were just following beverage sequencing and they weren’t in sequence with you.
If someone offers to help, I’m usually very clear with what I need help with - e.g. would you mind grabbing some more milk, changing syrups, changing a bin etc so my flow isn’t disrupted and they get in the hang of seeing what actually needs doing (I make sure to ask nicely and help them out too when free).
To address the issue systemically, maybe have a quick chat about beverage sequencing with a couple SSVs and your SM if possible. They could start doing BROGs and give out prizes (like cookies) for best BROG, fastest times, most improved etc. That way the young people get more familiar with standards and are incentivised to improve. Just my thoughts!
If someone offers to help, I’m usually very clear with what I need help with - e.g. would you mind grabbing some more milk, changing syrups, changing a bin etc so my flow isn’t disrupted and they get in the hang of seeing what actually needs doing (I make sure to ask nicely and help them out too when free).
To address the issue systemically, maybe have a quick chat about beverage sequencing with a couple SSVs and your SM if possible. They could start doing BROGs and give out prizes (like cookies) for best BROG, fastest times, most improved etc. That way the young people get more familiar with standards and are incentivised to improve. Just my thoughts!
XSnapCracklePopX 1 points 1y ago
My only issue with that is…the young (17-19) year olds don’t wanna help restock/they just wanna make drinks and not do backups, like I pulled caramel out from my bar because it was empty and placed it on the bar to be taken care of and it stayed there for about 30 minutes until I had a caramel latte and had to replace it (again, messing with sequencing)…I’m just gonna start not caring, I’m only really there for ASU and I’m gonna let it be what it’ll be. I’m not a shift, the shift’s know the problem (because I directly told them “hey. They’re doing things out of sequence.” And was told “YUUUP. And they’re amazed that they get behind.” I’ve also had issues with this certain partner because like they always seem to be in the way (literally stepped on them because they were right behind me as I went to step back because the shift was replacing my ice and had “too many hands in the ‘kitchen’ kind of thing…) so it’s whatever at this point.
salaciainthedepths 1 points 1y ago
Honestly, in my stores it’s expected that you are responsible for your own area, so if you need caramel replacing you’ll do it yourself. We have a very busy DT and that’s what will happen unless there’s a dedicated CS which is usually a supervisor anyway and not a 17 year old. If you don’t have time and need help, communicate (unless I’m misunderstanding and you are?). You could try encourage people saying ‘behind you’ like in classic service to stop the walking into people issue - some people don’t have spatial awareness and it’s not their fault haha. These aren’t massive issues - remember have patience with kids and lead by example 😊
Kryrieonn 1 points 1y ago
>I see her placing the cup with syrup she just pumped under my shots,
I'm sorry Im still new and a bit confused on either understanding what this means or having a hard time visualizing it. Are they pumping syrup into the shot?
I'm sorry Im still new and a bit confused on either understanding what this means or having a hard time visualizing it. Are they pumping syrup into the shot?
XSnapCracklePopX 2 points 1y ago
So the thought process of start one drink and work on your second, then finish your first drink stems from you’re always pushing out a drink and your shots don’t die. I only use one machine when I’m solo bar because I would hate the thought of drinking dead shots (which are saved by milk).
So in particular:
I’m pulling shots and pumping syrup for my PSL (5 PS syrup which is behind me so my back is turned) the other partner pumped a two pump raspberry mocha (2 of each) which is on the main bars and she just went to “steal” the shots for the PSL, but had no RWM milk going in (even though the shots won’t die with WM, it will mess with the flow of drinks and increase wait times because you have to pull another set of shots, swirl the WM so they’re active, pour more milk, aerate the milk for five seconds, then rest the pitcher in the machine for the PSL (which will hold up DT times and make the customer wait longer when I could’ve just handed off the drink and continued as follow.)
If they had just placed the syrup on the bar instead of trying to have shots I would’ve have seamlessly flown into my next drink by pouring my milk, aerating the milk, pulling shots and pouring my prior milk before the shots died in the PSL.
It’s a flow thing and I’m sorry it’s difficult to explain.
So in particular:
I’m pulling shots and pumping syrup for my PSL (5 PS syrup which is behind me so my back is turned) the other partner pumped a two pump raspberry mocha (2 of each) which is on the main bars and she just went to “steal” the shots for the PSL, but had no RWM milk going in (even though the shots won’t die with WM, it will mess with the flow of drinks and increase wait times because you have to pull another set of shots, swirl the WM so they’re active, pour more milk, aerate the milk for five seconds, then rest the pitcher in the machine for the PSL (which will hold up DT times and make the customer wait longer when I could’ve just handed off the drink and continued as follow.)
If they had just placed the syrup on the bar instead of trying to have shots I would’ve have seamlessly flown into my next drink by pouring my milk, aerating the milk, pulling shots and pouring my prior milk before the shots died in the PSL.
It’s a flow thing and I’m sorry it’s difficult to explain.
Kryrieonn 1 points 1y ago
No thank you! I appreciate you taking the time explaining to me. Your explanation helped a lot and I got a better understanding of the situation. I'm still practicing on the hot bar and Im trying to figure out the flow better.
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