Starbucks Baristas: The daily grind
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Former Shift - now barista (what’s I’ve learned) (self.starbucksbaristas)
submitted by Brilliant-Taste-4226
The #1 thing baristas neeeeeeed to understand and be brought into upon training is LABOR and the true severity and huge difference it can make on a store. This is a HUGE stress for SM and shifts that always trickles down to baristas without true explanation, how you ring up a drink or food item is SUPER important to sbux and how they calculate our pay and labor, and this is daily…minute to minute. So please ring in your water every time, always put WARMED if needed, and if there is a button find it instead of “ask me”
appleslicecity 6 points 1y ago
Just to explain labor further:
General rule of thumb (this is how we figured it way back in the day when SSV still controlled labor a bit) - for every 10 transactions, you earn 1 barista. That's why DT time matters. If your DT is too slow, you lose labor because you're not showing as many transactions coming through in a half hour.
For example: If you have 80 cars in line, but you only get 30 through the DT, you're probably running around a 1 minute DT time, and only earned 3 baristas that half hour. But if you get 50 people through, you're probably running closer to a 36 sec DT time (30 min × 60 sec = 1800, 1800 sec / 50 customers = 36 sec/customer), and you earned 5 baristas.
That's your default number.
You get extra baristas based on what your customers are ordering. So you get 30 customers through, you earned 3 baristas. But it's Sunday morning, so those 30 customers each got 4 Frappuccinos with 8 modifications AND 3 warmed food items. As long as you ring those all in properly you're earning more labor based on how long it's taking you to make the drinks. You may now have earned an extra person for oven, and a cold bar barista. So you got 30 people through, but you earned 5-6 baristas based on what the algorithm thinks you need.
But if you got 30 customers through and all of them ordered basic lattes or hot coffee, but they're all ordering a food item, you may have only earned one extra person because the algorithm now thinks you need a 4th person for oven (or CS, or whatever that position is at your store - they create the plays based on all of this as well).
There's a little more to it than that, but that's the gist of it. In case any of you were ever wanting a quick run down of it.
General rule of thumb (this is how we figured it way back in the day when SSV still controlled labor a bit) - for every 10 transactions, you earn 1 barista. That's why DT time matters. If your DT is too slow, you lose labor because you're not showing as many transactions coming through in a half hour.
For example: If you have 80 cars in line, but you only get 30 through the DT, you're probably running around a 1 minute DT time, and only earned 3 baristas that half hour. But if you get 50 people through, you're probably running closer to a 36 sec DT time (30 min × 60 sec = 1800, 1800 sec / 50 customers = 36 sec/customer), and you earned 5 baristas.
That's your default number.
You get extra baristas based on what your customers are ordering. So you get 30 customers through, you earned 3 baristas. But it's Sunday morning, so those 30 customers each got 4 Frappuccinos with 8 modifications AND 3 warmed food items. As long as you ring those all in properly you're earning more labor based on how long it's taking you to make the drinks. You may now have earned an extra person for oven, and a cold bar barista. So you got 30 people through, but you earned 5-6 baristas based on what the algorithm thinks you need.
But if you got 30 customers through and all of them ordered basic lattes or hot coffee, but they're all ordering a food item, you may have only earned one extra person because the algorithm now thinks you need a 4th person for oven (or CS, or whatever that position is at your store - they create the plays based on all of this as well).
There's a little more to it than that, but that's the gist of it. In case any of you were ever wanting a quick run down of it.
Brilliant-Taste-4226 [OP] 1 points 1y ago
Thank you!
Necessary_Low939 3 points 1y ago
Lol… I work at Starbucks and I feel like the baristas nowadays are like snowflakes. Don’t wanna be coached, taught etc. continue making the same mistakes. And u end up looking like the bad guy
Edit: that other day I said any steamed milk need to be charged because u are steaming it. It’s labor but they go on to say if it’s less than this or that. Like no. If I’m picking up the wand to steam the milk, it’s labor!
Edit: that other day I said any steamed milk need to be charged because u are steaming it. It’s labor but they go on to say if it’s less than this or that. Like no. If I’m picking up the wand to steam the milk, it’s labor!
persona-2 1 points 1y ago
You do get added labor for non charged items as well. Water cups, steamed, add whip, etc all factor into the labor equation even not being charged items.
Necessary_Low939 1 points 1y ago
I know
[deleted] 1 points 1y ago
[deleted]
Brilliant-Taste-4226 [OP] 1 points 1y ago
I wish I could work for you to prove you wrong! I have a blessed SM who’s made a wonderful team. This is my 3rd store however and that has not always been the case.
Necessary_Low939 1 points 1y ago
I first started at 2014… my first store always did it that way and I always charged for steamed milk.
Brilliant-Taste-4226 [OP] 1 points 1y ago
I woke with a partner from 2013 who opened the store I’m currently at and then moved around and came back. She told me the most wonderful thing the other day “things used to be a way, and tomorrow could be a different way. It’s just on me to allow that to fluster me or take today and do my best”
Necessary_Low939 1 points 1y ago
Alright.
BlockFade 1 points 1y ago
Could you explain this a bit more?
Brilliant-Taste-4226 [OP] 6 points 1y ago
Yes! And please ask your shifts about it. But everything we type in to our registers has a predetermined time of how long it takes to accomplish that order. With that said corporate uses those numbers to then evaluate every single store and their busyness and the level of which they are operating. On a weekly report maybe even daily now these numbers are put next to the amount of workers you had and that same calculation of what they should and can accomplish. The allotted hours each store can give their employees is always decided based on those numbers and each week every store manager has to make sure that they don’t cross a certain line. This line can be pushed up and allowed more wiggle room if we all make sure things are wrung in properly. It also is just a huge stressor daily for shifts and I know it means the world to them when they see barista‘s who are conscious of this.
BlockFade 2 points 1y ago
Wow I had no clue that was a thing, nobody at my store every talks about any of these stats besides drive times, thanks for sharing!
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