for me it was a matter of weeks, i think it comes with having barista/bar experience more often than not.

anecdotally, i have some partners i’ll put on bar everyday if they want (and relatively new) because they are efficient, don’t panic, follow standards, quick, and communicate effectively with me/CS while also engaging with customers when appropriate. i also have some partners i rarely put on bar because they just can’t handle it. if you’re not quick, i can work with that, but if you panic and can’t communicate or refuse to follow standards it’s just a no for my floor. try it with another supervisor haha.

i’d say almost a month in. i had to consistently ask my shifts to go on bar, since that was the only way i’d get out there. otherwise i always was stuck on drive. 😭😭 after doing bar a few times during our peaks without going off track, i’m now put on bar most of the time during my shifts. :)

I’m almost 5 months in & just now am getting on bar 😵‍💫

consistently? about 4-5 months. didn’t really help that they wouldn’t even let me touch bar for 3 ish months lol

i mastered cold bar first so i was always there, and once i got good at hot bar i started getting actual bar time and now i’m always on bar. it’s my favorite spot though…so no complaints. unless it’s cafe bar

When my SM hired me they said it would take us about 3 months of consistently being on bar to have a switch flip and is understand everything. They were pretty accurate for me.

Took me 2 months before I convinced a SSV to let me try. I worked at a different coffee shop before sbux but couldn’t get off CS for anything.

About 4 months. Up until recently I still wasn’t consistently on bar lol.

I sequenced like a G from day 10ish.
So I hate bar and they put me there anyways 😂

2 months. I took an later shift than normal and was solo bar for an hour during a rush. We didn't get behind at all and since then I've been solo bar consistently

Two days before I got put on bar, four days before I got put on bar for whole shifts. I'm mostly working on trying to get faster and sequencing more effectively, but because I had past barista experience the basics were easy to pick up. I'm hoping they let me stay there often, 'cause I am much slower and more stressed out on DTO (DTR or CS are fine tho).

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Long time. Like 4 months. I wasn’t very good.