Starbucks Baristas: The daily grind
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How do I get better at sequencing? (self.starbucksbaristas)
submitted by norrick_mntee
Hi there, new partner here. I’ve been working for a couple months now, and I think I’m doing pretty well. My trainer and coworkers said I picked things up pretty quickly (I had most everything memorized in a month) and I’ve been on bar consistently and during our busiest times. I feel like I can keep up with a mild rush, but when it gets really busy I feel like I always fall behind. I try to sequence the way we were taught, but I get so thrown off with iced coffees, cold brews, cold bar drinks, pretty much anything that makes me step away from my espresso machine. If I’m ever on bar alone and there’s a small rush, I struggle to keep up a good time and end up focusing cafe orders, completely forgetting to keep up with mobile/delivery tickets which causes a big back up.
I know I’ll feel more comfortable with practice and that I’m still a green bean, but I still feel horrible whenever one of my coworkers has to step away from what they’re doing to help on bar or when the other person on bar is churning out orders like crazy and I’m just kind of keeping up.
Also, it’s worth saying that none of my coworkers/shifts/managers have ever said anything, and it very well might mostly be me doubting myself and my abilities. Is this something I should talk to my shifts about?
TLDR - I’m almost 4 months into my job and I want to get faster and feel less overwhelmed at bar during peak times - are there any tips and tricks to help with this or it is just a matter of practice?
I know I’ll feel more comfortable with practice and that I’m still a green bean, but I still feel horrible whenever one of my coworkers has to step away from what they’re doing to help on bar or when the other person on bar is churning out orders like crazy and I’m just kind of keeping up.
Also, it’s worth saying that none of my coworkers/shifts/managers have ever said anything, and it very well might mostly be me doubting myself and my abilities. Is this something I should talk to my shifts about?
TLDR - I’m almost 4 months into my job and I want to get faster and feel less overwhelmed at bar during peak times - are there any tips and tricks to help with this or it is just a matter of practice?
briannuzzi 2 points 1y ago
honestly yeah cold bar is really hard to sequence in my opinion, especially when you’re not used to bar. just know that EVERYONE struggles with this at first! you’re just gonna get better and faster over time! people coming over on bar doesn’t mean they think you’re not doing good or not being fast enough, chances are it’s just getting busier and they notice more drinks are coming in than one person can handle. don’t sweat it!
there’s not rly a rule for sequencing refreshers unfortunately, just kinda gotta make it one by one. some ppl start creating their own loopholes but it’s not rly “standard” to do that so I don’t really use any. for example I don’t like when ppl don’t shake refreshers and make it directly in the cup, bc yes I DO notice a difference. (unless it’s double batching frappes. I don’t give a crap what corporate says I am double, sometimes triple batching frappes til the day I die) one tip for refreshers is if you have two tall refreshers of the same flavour, make a venti, it’ll usually be enough for two talls! (2x12oz is 24oz-> Venti Cold)
say you have two different frappes to make though, this is how it should be:
1. first frappe: pump frap roast, pour milk to first line, pour in the blender
2. add your syrups/flavouring
3. add ice, coffee/creme base then blend
4. while frappe 1 is blending, repeat steps 1-3 for second frappe
5. finish and hand off 1st frappe before finishing and handing off second frappe
you’ll realize you’ll be much quicker when making frappes if you follow that! it’s the official way to sequence frappuccino’s that they teach in barista basics, I’m pretty sure! sorry this comment is long lol but yeah anyway the bottom line is being quicker just takes practice and in no time you’ll be throwing drinks out left and right :)
there’s not rly a rule for sequencing refreshers unfortunately, just kinda gotta make it one by one. some ppl start creating their own loopholes but it’s not rly “standard” to do that so I don’t really use any. for example I don’t like when ppl don’t shake refreshers and make it directly in the cup, bc yes I DO notice a difference. (unless it’s double batching frappes. I don’t give a crap what corporate says I am double, sometimes triple batching frappes til the day I die) one tip for refreshers is if you have two tall refreshers of the same flavour, make a venti, it’ll usually be enough for two talls! (2x12oz is 24oz-> Venti Cold)
say you have two different frappes to make though, this is how it should be:
1. first frappe: pump frap roast, pour milk to first line, pour in the blender
2. add your syrups/flavouring
3. add ice, coffee/creme base then blend
4. while frappe 1 is blending, repeat steps 1-3 for second frappe
5. finish and hand off 1st frappe before finishing and handing off second frappe
you’ll realize you’ll be much quicker when making frappes if you follow that! it’s the official way to sequence frappuccino’s that they teach in barista basics, I’m pretty sure! sorry this comment is long lol but yeah anyway the bottom line is being quicker just takes practice and in no time you’ll be throwing drinks out left and right :)
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