Starbucks Baristas: The daily grind
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Advice / Feedback ... My store is struggling & I'm under too much stress (self.starbucksbaristas)
submitted by wintercamryn
I've been a barista for almost 6 months. I strictly work afternoons and evenings (including close) We got a new store manager around my 1 month mark of work. My store used to have weekly customer satisfaction around 70%, now we are 20-30% π
I don't believe in pointing a finger at a particular person or group of people. I'll explain what problems I'm personally facing:
==============
Only 3 baristas + 1 shift work in the afternoon π―π―
When on bar, only one barista works. Like the moment the clock strikes 12 (hi Cinderella) and I come in to work, our staff gets cut in half. It will be one person in charge of Drive Thru drinks, Cafe drinks, and Mobile drinks. ~Fortunately, we are slow on the Cafe & Mobile orders, compared to another location 1 mile down the street~
So that's stressful... One person for getting hot coffee, hot teas, frappuccinos, shaken refreshers, espresso drinks, and cold brews β π΅ π₯ π₯€π₯ πΊ
When on drive, only one barista works. I take orders, I ring up customers, I pass off food, AND get the food / work ovens πππ΅π₯π³
In early afternoon, we have one person for making backups and doing dishes and mopping floors & mats.π πΏ π§Ή
==============
Problems that I know of which my store is facing:
Long wait time at the drive thru box β±οΈ
Long wait time at the drive thru window πβ±οΈ
Out of stock of items, both beverage & food and sleeves/cups (my go-to line is saying "It's somewhere on a cargo ship") π ββοΈβ±οΈπ’
Delivery orders pick up only 1/2 the bags, with 1+ bags frequently forgotten π
We cannot afford more labor per hour π ββοΈπ―
Close goes beyond 8:30 to typically 9:30 or 10pm β±οΈπ
We are still hiring people for our location even though we complain to store manager that we want more hours π΅π―
Drinks are not being made to Starbucks standard / taste different compared to other stores / "Can this be remade?" (According to a shift who told me yesterday) π§β
==============
"Anti-Starbucks Standard" things I do to be faster and less stressed on bar : β©
Double up same-type frappuccinos in one blender (like two grandes get blended together)
Pour refresher juices & components directly into the cup, foregoing using a shaker
==============
When I told my shift that I do this, she was surprised. She revealed that inconsistent drinks / drinks not made to Starbucks standard = a common customer complaint
Besides cutting corners in those two ways, I know that I'm really strong on bar. I sequence drinks, I listen on the headset to begin drinks before label is printed, and (as previously mentioned) I can run between cold bar & hot bar & coffee/tea. Other baristas compliment me on knowing what I'm doing. Shifts frequently put me on bar.
I feel like there isn't much that I can do that's within my control for improving my store's situation, and I worry that reflects poorly on my work performance. I have half a mind to walk into my next shift & ask my shift if she wants me to make accurate drinks or fast drinks. With the environment I'm in, I know that I cannot make both accurate and fast drinks.
Because I'm in that stressful, short-staffed environment, I feel defensive. I'm hoping that asking impartial people who also work Starbucks, but not my store, will have some suggestions that won't immediately fire me up to 160F scalding hot frothy milk
Thanks for your ideas (or for at least reading my vent) π€
I don't believe in pointing a finger at a particular person or group of people. I'll explain what problems I'm personally facing:
==============
Only 3 baristas + 1 shift work in the afternoon π―π―
When on bar, only one barista works. Like the moment the clock strikes 12 (hi Cinderella) and I come in to work, our staff gets cut in half. It will be one person in charge of Drive Thru drinks, Cafe drinks, and Mobile drinks. ~Fortunately, we are slow on the Cafe & Mobile orders, compared to another location 1 mile down the street~
So that's stressful... One person for getting hot coffee, hot teas, frappuccinos, shaken refreshers, espresso drinks, and cold brews β π΅ π₯ π₯€π₯ πΊ
When on drive, only one barista works. I take orders, I ring up customers, I pass off food, AND get the food / work ovens πππ΅π₯π³
In early afternoon, we have one person for making backups and doing dishes and mopping floors & mats.π πΏ π§Ή
==============
Problems that I know of which my store is facing:
Long wait time at the drive thru box β±οΈ
Long wait time at the drive thru window πβ±οΈ
Out of stock of items, both beverage & food and sleeves/cups (my go-to line is saying "It's somewhere on a cargo ship") π ββοΈβ±οΈπ’
Delivery orders pick up only 1/2 the bags, with 1+ bags frequently forgotten π
We cannot afford more labor per hour π ββοΈπ―
Close goes beyond 8:30 to typically 9:30 or 10pm β±οΈπ
We are still hiring people for our location even though we complain to store manager that we want more hours π΅π―
Drinks are not being made to Starbucks standard / taste different compared to other stores / "Can this be remade?" (According to a shift who told me yesterday) π§β
==============
"Anti-Starbucks Standard" things I do to be faster and less stressed on bar : β©
Double up same-type frappuccinos in one blender (like two grandes get blended together)
Pour refresher juices & components directly into the cup, foregoing using a shaker
==============
When I told my shift that I do this, she was surprised. She revealed that inconsistent drinks / drinks not made to Starbucks standard = a common customer complaint
Besides cutting corners in those two ways, I know that I'm really strong on bar. I sequence drinks, I listen on the headset to begin drinks before label is printed, and (as previously mentioned) I can run between cold bar & hot bar & coffee/tea. Other baristas compliment me on knowing what I'm doing. Shifts frequently put me on bar.
I feel like there isn't much that I can do that's within my control for improving my store's situation, and I worry that reflects poorly on my work performance. I have half a mind to walk into my next shift & ask my shift if she wants me to make accurate drinks or fast drinks. With the environment I'm in, I know that I cannot make both accurate and fast drinks.
Because I'm in that stressful, short-staffed environment, I feel defensive. I'm hoping that asking impartial people who also work Starbucks, but not my store, will have some suggestions that won't immediately fire me up to 160F scalding hot frothy milk
Thanks for your ideas (or for at least reading my vent) π€
Blonde-RU2-Mastrena 5 points 1y ago
Sup. :)
I say its easy to come at you about batching when you're not in the time crunched position to batch.
If you measure out two exact grande fraps and blend them in one batch you're going to get the exact consistency per frap. You just got a mocha cookie crumble frap, two caramel ribbon crunch and one vanilla bean in the same order. You have two blenders and 2 hot lattes in sequence. You have less than one minute before the frap order drives up to the window. Now figure out how to get this done in a timely fashion *without* batching those two grande caramel crunches.
I am on your side here.
If we have no choice but to batch, one must be flexible and batch.
It should not be your every day "go to" method. It is not what starbucks wants. Definitely, they could argue the consistency would be off doing this with two Ventis in one batch.
Yes, its not protocol but situations like this often DO happen and the policy needs to be flexible and reasonable when applying it. Harassing a barista about it is just annoying them and wasting time to feel like something is being managed.
I wouldn't grind your gears over doing this within reason. I would say something like, you are aware starbucks doesn't want us to batch fraps as a regular protocol thing? You say yes. I say great--Just making sure you're aware the vast majority of fraps are not to be batched and this situation is simply a caveat. Then I would feel like I did my job.
I know what this feels like and have been in this situation and I know what its like to get harassed over a situation by someone with zero situational awareness of what's going on that caused you to flex that policy in this instance with a labor shortage on the play. The world will not end.
If someone brings back the drink and complains we will happily remake it, but thus far with any time crunched batched fraps (batched in a reasonable proportional manner), nobody has done so. π€·π»ββοΈ
I say its easy to come at you about batching when you're not in the time crunched position to batch.
If you measure out two exact grande fraps and blend them in one batch you're going to get the exact consistency per frap. You just got a mocha cookie crumble frap, two caramel ribbon crunch and one vanilla bean in the same order. You have two blenders and 2 hot lattes in sequence. You have less than one minute before the frap order drives up to the window. Now figure out how to get this done in a timely fashion *without* batching those two grande caramel crunches.
I am on your side here.
If we have no choice but to batch, one must be flexible and batch.
It should not be your every day "go to" method. It is not what starbucks wants. Definitely, they could argue the consistency would be off doing this with two Ventis in one batch.
Yes, its not protocol but situations like this often DO happen and the policy needs to be flexible and reasonable when applying it. Harassing a barista about it is just annoying them and wasting time to feel like something is being managed.
I wouldn't grind your gears over doing this within reason. I would say something like, you are aware starbucks doesn't want us to batch fraps as a regular protocol thing? You say yes. I say great--Just making sure you're aware the vast majority of fraps are not to be batched and this situation is simply a caveat. Then I would feel like I did my job.
I know what this feels like and have been in this situation and I know what its like to get harassed over a situation by someone with zero situational awareness of what's going on that caused you to flex that policy in this instance with a labor shortage on the play. The world will not end.
If someone brings back the drink and complains we will happily remake it, but thus far with any time crunched batched fraps (batched in a reasonable proportional manner), nobody has done so. π€·π»ββοΈ
Random-Brunette 3 points 1y ago
Push to turn off delivery and maybe mobile all together in the afternoon.
And if you ask "fast or accurate" in the wrong way it's probably going to be interpreted as sass and not received well. Honestly, internally choosing accurate and working on shrugging off the pressure to speed up is probably best. Less mistakes, less waste. People can see how long the drive through line is and still get in it. That's on them, not you. Things outside your control are just that - not your fault and not your responsibility. I know it's way too easy to take things personally when you like and take pride in your job.
Are you able to talk candidly to the DM or the neighboring store manager, mentorship style? Sounds like your store could be getting mismanaged but if certain metrics look ok on paper it might be getting overlooked.
If you're so busy how can your store not afford more labor hours? And while curious considering you're scheduled short staffed, always hiring is a common thing for any retail place because they anticipate quitters.
And if you ask "fast or accurate" in the wrong way it's probably going to be interpreted as sass and not received well. Honestly, internally choosing accurate and working on shrugging off the pressure to speed up is probably best. Less mistakes, less waste. People can see how long the drive through line is and still get in it. That's on them, not you. Things outside your control are just that - not your fault and not your responsibility. I know it's way too easy to take things personally when you like and take pride in your job.
Are you able to talk candidly to the DM or the neighboring store manager, mentorship style? Sounds like your store could be getting mismanaged but if certain metrics look ok on paper it might be getting overlooked.
If you're so busy how can your store not afford more labor hours? And while curious considering you're scheduled short staffed, always hiring is a common thing for any retail place because they anticipate quitters.
persona-2 1 points 1y ago
You said you have 4 partners total. Whatβs the 4th doing. You have
1. Bar - solo bar is super normal outside of peak
2. DTO/DTR/warming - not as normal - DTO/DTR is but warming your own food is more like a 4 pm - later task
3. CS
4. Breaks + ??
CS or the break person should be doing front and warming normally.
1. Bar - solo bar is super normal outside of peak
2. DTO/DTR/warming - not as normal - DTO/DTR is but warming your own food is more like a 4 pm - later task
3. CS
4. Breaks + ??
CS or the break person should be doing front and warming normally.
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