congratulations!

1. i'm a trainer that does the cute little notebook deal lol if you plan on having multiple trainees throughout your time with starbucks then save yourself some time, if you can type up, print out, and tape/glue what you want to say in the notebook it will be MUCH easier in the long run than writing it all out every time

2) even if something is not explicitly listed as something they need to be trained in, if you do it even semi frequently then show them how to do it. like making the tea lattes or the correct way to make shaken espressos. They'll make those a lot more than they make espresso macchiatos or con pannas lol. Or how to replace the cleansers and such. A lot of things that aren't listed on your training cheat sheet are still things we do just about every day, don't forget about them 😅

3. make sure not to get lost in training, still set a good example for what the green bean should be doing while you are training. maintain your customer connections and greetings when with your trainee and they'll pick it up, if you notice a barista next to you is struggling help them or find somebody that can help them because you are leading by example!

good luck 💛

I also made a chart with pumps and sizes and had them fill it in, the act of physically writing while telling you what they are putting in and then being able to visually see the patterns in the pumps and sizes really helps set it in the brain(and they will have a cheat sheet for when they need it). One matrix for Iced and one for Hot.

Writing down expiration/shelf life times for every item helps a lot!
Also, have the new barista check out the app to study the menu, that helps a lot with familiarizing yourself with the menu and learning recipes.

As someone who has just surpassed the point of being considered a green bean, I would advise you to:

1. Be sure to put your green bean on ALL stations that can’t be considered self-explanatory- i.e. café bar, cold bar, and register. Balance it out. I have only been fully trained on register, but my store frequently puts me on other stations that I haven’t been trained on.

2. Let your green bean experiment and even mess up- it’s normal to mess up in the workplace when you’re new, and doing so ensures that they’re less likely to forget it a second time. I never had the chance to make mistakes because I was just pulled from bar as soon as I made a mistake, so I wasn’t able to use those as learning curves. As a result, I can barely do café bar after being there for almost three months (when it’s supposed to click for baristas) and I can’t do cold bar, period.

3. Be the trainer that sets your green bean up for success. You’re the first person they’re going to interact with closely, and you have the ability to make or break their experience. So many green beans have been quitting because they don’t feel like they can adequately do their jobs due to lack of training and stress that comes with that. Don’t be the reason someone quits, and don’t just throw them in.

3. Try to remember the things you wish you would’ve been taught and do them.

I know you’re going to be great, simply because you tried to get the opinions of others to become the best trainer before you start. Your future trainees are lucky to have you. Good luck, OP!

For the love of god don’t omit drinks just because they don’t get ordered often. my trainer straight up didn’t teach me a bunch of drinks and so when i transferred i felt like i was basically a new partner. Also they’ll probably need to be shown drip coffee and cold brew more than once. I’m coming up on a year and i’ve never had to make cold brew so I don’t know how to do it

i’m also 16, i started working mid november 2021. how did you become a trainer? do u think we could text? i rly wanna become one too

Old trainer here: sauces are thick and heavy so they sink to the bottom!(they are on the bottom of the syrups page AND the bottom drinks on the espresso page are the ones containing sauces)…there is a pump of syrup for every 4oz of liquid so Grande=16=4 (just for the standard hot beverages)….espresso and caramel are the stars in a caramel macchiato so make sure they shine together, if your caramel is always sinking you are squeezing the bottle too hard!…DTO always verbalize what you are doing because the customers can’t see you,”let see caramel drizzle caramel drizzle hmm where is that button Oh! Ok and then you said?..”…CS it’s always better to stock a little than a lot, big restocks take big time, even if it’s one gallon of milk or a half bucket of ice or a small top off on the beans DO It every time! Don’t wait until things are almost empty or your whole flow will be thrown off and you’ll get behind schedule…Tea is for Twelve the letter T starts the word Twelve…Berries are big, powder is fine, big spoons for berries little spoons for powders…Hope some of this helps 😁👍🏽

This is kind of a little thing but introduce your trainee to your shift and other baristas (when there’s time obviously) and make sure they know they can ask anyone questions when they’re done training. I know a lot of green beans will only ask the shift or their trainer little questions and it takes like a month before they get the courage to just ask whoever is closest. This also helps them feel welcome and like a part of the team. I found it easy when training on POS if it was slow to have other partners call out weird drinks.

Other things: make a cs cheat sheet, make sure they know where to find resources, backups, etc; do your normal connecting when you can to set precedence; weirdly enough have them make a bone dry cappuccino at some point because every single green bean is terrified of them for some reason, if your store takes apart pumps to clean them every day make sure they know how to put them together and how to know which parts go to which pump

Good luck!