Starbucks Baristas: The daily grind
↑
5
↓
Expedite position instead of second bar?? (self.starbucksbaristas)
submitted by Hot-Raspberry5932
So I recently left a dt store and went to a cafe only store and they do bar a lot differently. Instead of having a primary and secondary bar they have a bar 2 that pulls stickers, fills steaming pitchers, sometimes pumps syrup, and then hands the drink to bar 1 who just stands there and waits for the milk to steam and shots to pull. The second espresso bar is often unused and bar 1 is told to just “stand there and look pretty”. I’m confused?? Baristas are taught to sequence for a reason. It’s a lot slower to have bar 1 just standing there doing nothing waiting for shots to pull rather than just having two people making drinks.
I was one of the fastest people on bar at my old store and here I’m only able to move half as fast but I’ve already been reprimanded by multiple people for pulling shots from an unused bar when I have 4 shots pulling from mine and literally nothing to do otherwise. If this is what cafe store are like I don’t think it’s for me.
Anyone else work in a store that does bar like this??
I was one of the fastest people on bar at my old store and here I’m only able to move half as fast but I’ve already been reprimanded by multiple people for pulling shots from an unused bar when I have 4 shots pulling from mine and literally nothing to do otherwise. If this is what cafe store are like I don’t think it’s for me.
Anyone else work in a store that does bar like this??
mayor-em 7 points 1y ago
This sounds like a old play from the beginning of what we now use, play builder. Try using the app to see what the company literally plans out for deployment. Its the standard now, but the process to adapt new roles and routines is exhausting, so be ready to feel distaste/push back/straight up ‘no’
Idkwhatimdoimgheree 2 points 1y ago
I worked at a cafe store for a year and a half. We usually had 2 baristas on bars 1 & 2, and a third on cold bar. If bars 1 & 2 weren’t busy we’d make cold drinks like iced coffee and cold brew/ nitro for cold bar.
Sometimes when understaffed I’d be working both bars 1 & 2 and pulling 8 shots at a time. I don’t even know how a store would be able to function like how you’ve described? Are the people on bar 1 that are told to “stand there and look pretty” told to make customer connections? That’s the only reason I can think of where one espresso machine would be barely used!
Sometimes when understaffed I’d be working both bars 1 & 2 and pulling 8 shots at a time. I don’t even know how a store would be able to function like how you’ve described? Are the people on bar 1 that are told to “stand there and look pretty” told to make customer connections? That’s the only reason I can think of where one espresso machine would be barely used!
Hot-Raspberry5932 [OP] 1 points 1y ago
Bar 1 isn’t even customer connecting, they have a handoff person stationed who does all the customer connecting (Unless it’s a regular who knows someone and will talk to them wherever they’re stationed). It’s very confusing. People have gotten upset with me for pulling my own tickets as well? Like they expect me to stand around and wait for someone else to come pull the ticket for me and for me to not take any initiative myself.
This nonprofit website is run by volunteers.
Please contribute if you can. Thank you!
Our mission is to provide everyone with access to large-
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
©2023 HumbleCat Inc • HumbleCat is a 501(c)3 nonprofit based in Michigan, USA.