Starbucks Baristas: The daily grind
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Helpful hints for green beans. Add your fav tips and tricks. (self.starbucksbaristas)
submitted by MochaSlanger
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 😁👍🏽
Unicorn_Warrior1248 11 points 1y ago
Earl gray tea is used for the London Fog Tea Latte because the Royal English Breakfast Tea Latte is made with Royal English Breakfast.
The shakers have the same syrup pumps as iced lattes
The coffee base and cream base might have the Frappuccino pumps on the cartons.
The shakers have the same syrup pumps as iced lattes
The coffee base and cream base might have the Frappuccino pumps on the cartons.
Adeptness-Lucky 10 points 1y ago
The only way I was able to remember the LFTL was I would tell myself “fog is grey…” 🤦🏻♀️ hahaha.
accountedthrowaway5 10 points 1y ago
COLD brew gets COLD bar pumps. 1,2,3,4. took me way too long to remember this.
always shake the whips after making. no one likes getting a new canister of whip only for it to come out liquidy. shake them real good and do a little whip test in an empty Trenta cup until all ur whips are whipping great.
always tighten the bottoms on ur caramel canisters. there’s people who don’t do it and the caramels always leak. also, use the back of the scissors to scrape off the remaining caramel left in the caramel bags. you’ll get a good amount that will equally fill both bottles.
ALWAYS shake your plant based milks. even the oat milk, i know it always looks perfect and looks like it doesn’t need shaking, but it sure does.
flat whites: don’t forget to press ristretto! There’s a difference in flavour between regular shots and ristretto shots.
it’s always helpful to make preps when ur doing pos/cs. if you’ve stocked up on milks and ice and cups, etc. you can wash dishes on down times, make whips, caramels, mocha, inclusions, etc. there’s always something to do so that you’re not just standing around.
tea lattes always get a bit of water before adding milk. i used to think that it was always just milk. Royal English breakfast tea lattes get liquid cane sugar!! a lot of people don’t know that.
London Fog Tea Latte is Earl grey tea latte. London Fog gets vanilla pumps as well.
also, don’t forget to refill the beans on the espresso machines. and the sleeves. i feel like those are often forgotten.
hope this helps!
always shake the whips after making. no one likes getting a new canister of whip only for it to come out liquidy. shake them real good and do a little whip test in an empty Trenta cup until all ur whips are whipping great.
always tighten the bottoms on ur caramel canisters. there’s people who don’t do it and the caramels always leak. also, use the back of the scissors to scrape off the remaining caramel left in the caramel bags. you’ll get a good amount that will equally fill both bottles.
ALWAYS shake your plant based milks. even the oat milk, i know it always looks perfect and looks like it doesn’t need shaking, but it sure does.
flat whites: don’t forget to press ristretto! There’s a difference in flavour between regular shots and ristretto shots.
it’s always helpful to make preps when ur doing pos/cs. if you’ve stocked up on milks and ice and cups, etc. you can wash dishes on down times, make whips, caramels, mocha, inclusions, etc. there’s always something to do so that you’re not just standing around.
tea lattes always get a bit of water before adding milk. i used to think that it was always just milk. Royal English breakfast tea lattes get liquid cane sugar!! a lot of people don’t know that.
London Fog Tea Latte is Earl grey tea latte. London Fog gets vanilla pumps as well.
also, don’t forget to refill the beans on the espresso machines. and the sleeves. i feel like those are often forgotten.
hope this helps!
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