Starbucks Baristas: The daily grind
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Tall rant (self.starbucksbaristas)
submitted by mrcupcake18
My god people just wait your damn turn! We had a whole bunch of people come in the cafe at the same time and the ones that get just a black coffee or a few shots of espresso black they keep trying to jump the line and keep coming up to us like “I just ordered a black whatever can I get that now/what is taking so long?” like I KNOW we are going in order and also I would be more inclined to get it for you if you ask nicely and also if you see the line and you are not willing to be patient and wait don’t come in and order! like ok I get it it’s just a simple drink and it came be made quickly ok fine but I jut think it’s not fair to the other customers that have been waiting longer AND it will create bad habits -___-
Or maybe I’m just overreacting idk lol
Or maybe I’m just overreacting idk lol
zedazeni 38 points 1y ago
Preparing brewed coffee and tea is part of the register’s duty, so those customers should have their drinks by the time you finish tendering their order, so yes, those customers are right, because it shouldn’t take any longer than it does to ring them up.
The people ordering the espresso, sure, they need to wait just like any other bar order.
The people ordering the espresso, sure, they need to wait just like any other bar order.
raindragon16 19 points 1y ago
Not all SB work that way. Because of the way stickers come out at bar, how is the register person supposed to grab the sticker and make the drink? Plus, you still have to wait for the sticker to come out, in the order received. So, customers just have to wait their turn.
gigglez76 22 points 1y ago
Where the stickers print can be adjusted so that brewed does not print on the bar printers. We don't even print stickers for brewed ordered in cafe. Register should always be getting brewed before tendering the order that way they don't have to wait and nothing gets missed.
zedazeni 11 points 1y ago
I’ve worked at three Sbux stores and been a borrowed partner at another 3, across three districts and two states, and never between those 6 stores have I seen a brewed coffee/tea print on bar.
Broad-Flounder-4971 8 points 1y ago
That’s so weird. Ours print at the cafe/mobile bar. I usually make it anyways without the ticket unless it has any modifications that would make me in the way and tell the barista on cafe bar what’s going on.
Passion-Syrup 4 points 1y ago
This is how I do it or how it is typically done at my store: When someone orders a brewed coffee or water, I put it as don't make when the sticker goes to bar. After putting it through, I just make it without the sticker since customers don't mind not having a sticker.
Mea-fae_Owl73 1 points 1y ago
This! We have sugars and a carafe with cream by the brewers for the register person to fill brewed coffee/tea orders and hit the Don’t make button(our stickers do print on the main bar). If the brew contains syrup or shots then the bar person takes care of it.
[deleted] 3 points 1y ago
you have a carafe for cream?! we just pour straight from the jug!
raindragon16 2 points 1y ago
I understand, however I've worked stores where both apply, but, as soon as MOP went into effect, most of the stores I worked at had coffee/ tea orders at bar.
7beforeminutes5 2 points 1y ago
My Starbucks is one that doesn’t have the front person get teas or coffee. No one wants money hands all over their cup is what I was given for reasoning.
zedazeni 5 points 1y ago
That’s not a valid reason. Even training for new partners teaches that the person on register collects and gathers brewed beverages. Your SM needs to be retrained and watch the “Barista Basics” lesson along with reading through the Store Operations manual to instruct your store on the proper routines for each position.
7beforeminutes5 3 points 1y ago
I agree!! I’d love to say that to her but in a more friendly manner lol. Got any good words for that? Haha
Latter-Guava-4734 5 points 1y ago
I wish I was at your store lmao. The amount of times it’ll be dead silent and then a wave of customers all come in and order coffees while my coffee and sanitizer timers are going off and I’m being yelled at to go grab milk or cups.
7beforeminutes5 1 points 1y ago
I was a partner at a different store a few years back and as front we did All teas, drips and any unheated pastries like cake pops or whatnot. It was nuts!
ShannyES 3 points 1y ago
When I’m covering the entire floor myself - which I frequently am on my shifts - they’ll be getting their drinks in order.
And no. I’m not a license store. We just like to apply labor like f**king idiots.
And no. I’m not a license store. We just like to apply labor like f**king idiots.
violaaesthetic 1 points 1y ago
During the beginning of COVID they changed routines so that cash handling was a planted role; if you handle money you can’t do anything else, including preparing drinks and food. Lots of stores have gone back to the old routine with the POS partner getting coffees, but some still haven’t. At my store it depends on each partner and even each order sometimes. Lots of times our POS is also doing ovens for DT so they can’t get brewed drinks
(Edited for clarity)
(Edited for clarity)
cpv_91 5 points 1y ago
Even through covid our store never changed. We're just too small to rearrange how things are done. Reg partners gets hot teas and coffees and handles food, if it's early and we're still a 2 partner play. There just is no other way to do it when you're the size of a postage stamp but do the business of a DT. 🤷
[deleted] 2 points 1y ago
FELT THIS.
cpv_91 2 points 1y ago
Even through covid our store never changed. We're just too small to rearrange how things are done. Reg partners gets hot teas and coffees and handles food, if it's early and we're still a 2 partner play. There just is no other way to do it when you're the size of a postage stamp but do the business of a DT. 🤷
Vilali 8 points 1y ago
The way Starbucks runs is that register gets drip and hot tea. It's not that difficult to manage.
ilovelimes333 3 points 1y ago
quick question. is register is also in charge of doing pour overs? bc i remember it being mothers day, i was on front bar & a customer had ordered a pour over but it was super busy😔 & i just let my coworker who was on front do it, & ive honestly been thinking about that ever since. like was i suppised to do it even if i had 9373929 drinks to do between cafe & mobile orders?
Vilali 4 points 1y ago
It is still front's responsibility. If anyone is available they can of course flex to help out.
LilacFlores 2 points 1y ago
Not every store is run like that.
Vilali 6 points 1y ago
They're supposed to be. It's a standard.
LilacFlores 1 points 1y ago
It’s in a handbook then?
Vilali 1 points 1y ago
Yes as well as green bean training. It discusses the front register role in detail as well as the customer support cycle.
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