Starbucks Baristas: The daily grind
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Grande Rant (self.starbucksbaristas)
submitted by EntertainerOk6352
Hey all, I'm basically a new partner, I've been working for a little over a month and because I am a full time student I only work weekends so basically I only really have like 2 weeks in experience if my days are added up. Today I got kicked off bar when my shift told me "You're too slow at making drinks, go back to register." I understood, but I was still hurt. I could get over that, but then apparently my shift manager told my manager that and then told the rest of my coworkers which lead to everyone at the store babying me, I was basically only limited to cold bar for the rest of the shift and most likely the future. My manager was just reteaching me how to make drinks I already knew how to make and was very good at (I only struggle with frappes) How do I tell my shift I don't really appreciate getting babied? I want to tell them I understand how to make drinks I just need practice, but it honestly made me feel really bad and I cried in the middle of shift when I made sure no one was looking. Is it reasonable to feel this way? I would have been fine if I just got tips on how to get faster, but I was so embarrassed with the entire store knowing that.
rosegoldhiips 5 points 1y ago
I was in the same boat when I was newer. Manager and some coworkers didn't like me because I wasn't learning the things as fast as they thought I should but here's the thing: THEY NEVER LET ME PRACTICE BAR. FOR THE FIRST. 2. Y E A R S. It wasn't until we had a manager change and some of the meaner shifts gone that I got to actually practice on anything but front and drive. Basically what I learned is that it's a THEM problem that they think people should just be good without practice and not a YOU problem. Years later I was a borrowed partner at my old manager's new store and he remarked about how good I'd gotten and how much I've grown and I literally snarled at him and said "yeah, that happens when people can actually practice" complete with an eye roll. Because I TOLD him when I was new that I just needed practice to get better but nothing changed until he left. So you basically just have to be stubborn and really dig your heels in when in a situation like this. Be persistent and annoying if you have to be to get practice time in.
nigatora 3 points 1y ago
Completely valid and reasonable reaction. This is the exact type of thing that makes me cry at work. It hasn't happened to me yet bc I'm still training but my coworkers hover over me in the most unhelpful times, and walk me through basic drinks I already know and dont even let me touch a Frappuccino order.
So when I'm supposed to be practicing on bar I'll still end up on the register because they take drinks away from me if I don't immediately know what to do or they think im doing something "weird" and it's not even busy so it's not like they're just trying to get the job done quickly, they just all want to be on bar.
So when I'm supposed to be practicing on bar I'll still end up on the register because they take drinks away from me if I don't immediately know what to do or they think im doing something "weird" and it's not even busy so it's not like they're just trying to get the job done quickly, they just all want to be on bar.
pinkbunny002 3 points 1y ago
Your feelings are 100% valid AND it’s kind of a huge accomplishment to be good at cold bar! Fraps are difficult to master, especially with having ~2 weeks of training. Is there anything specific you need help with for bar? I would honestly talk to your shift when it’s slow or before/after your shift. Just saying something like I’m trying really hard and would appreciate more experience on bar when it’s not as busy (ik that sucks but it shows that you’re trying). It’s hard to say this, but being honest about how it made you feel since you’ve only been there for a little bit and don’t feel like you’re building a work fam yet
EntertainerOk6352 [OP] 1 points 1y ago
Honestly I did not really get training on how to make frappes like at all. I have no idea how to even make the most basic ones, and whenever I ask it feels like they feel reluctant to help (I already kind of hate asking for help but since this is my first ever job I have been really open to it) which makes me want to shy away more. I can ask my shift, I know he really wants the best for me, but it always hurts whenever I am on bar and when I ask too many questions I get kicked off to POS. I'll try your advice to ask when it is less busy, I work at a reserve bar, so we almost are never not busy, I understand everyone saying they feel like machines working. If you have any tips on whipped cream I would love it, because I really suck at it.
pinkbunny002 3 points 1y ago
How does your store make whips? Do you portion it out in a blender/container first?
As for fraps, once you get the basics down, it’s smooth sailing. Frap base/froast is needed for every frap that isn’t “creme.” Those are without caffeine, which the froast has. After that, sometimes it’s just guessing “ok what would make sense for this drink” when thinking about syrups. It’s probably gonna taste good to the customer anyway. I think you can find recipe cards somewhere on the internet to look at them and make the connection of the small basics.
I understand that shitty feeling of being kicked to POS. I was on drive my first week at starbs and was really overwhelmed, so my store manager put me on POS. Keep in mind that i learned very quickly and was on bar 2 work days after my training, so i was like ok ouch, i thought i was doing well. You will gain a good reputation if you show the hard work and willingness to learn!
As for fraps, once you get the basics down, it’s smooth sailing. Frap base/froast is needed for every frap that isn’t “creme.” Those are without caffeine, which the froast has. After that, sometimes it’s just guessing “ok what would make sense for this drink” when thinking about syrups. It’s probably gonna taste good to the customer anyway. I think you can find recipe cards somewhere on the internet to look at them and make the connection of the small basics.
I understand that shitty feeling of being kicked to POS. I was on drive my first week at starbs and was really overwhelmed, so my store manager put me on POS. Keep in mind that i learned very quickly and was on bar 2 work days after my training, so i was like ok ouch, i thought i was doing well. You will gain a good reputation if you show the hard work and willingness to learn!
EntertainerOk6352 [OP] 2 points 1y ago
Thanks for the advice, I'm glad because I thought I felt like the only one really hurt getting kicked to POS for being too slow. My store makes whips by container first, the problem is mine comes out looking like its really smooth and playdough like, while when my coworkers do it theirs looks really groovy and nice. I am wondering if there is some sort of trick to it, do I need to put the whipped cream container closer to the drink before I add it?
pinkbunny002 2 points 1y ago
Try shaking it upside down. If it’s coming out different, it’s not because of how close you are to the cup
aspiringgrandpa 1 points 1y ago
within the past 6 months of new hires (i was hired in JANUARY), i’m the only one who knows how to bar by myself. i’m really the only one who ever got bar training. this new girl is getting bar training now and i’m so hyped for her lol. basically what i did was kinda force myself on bar, helped when it’s slow, watched partners make drinks, and on register i worked on memorizing the recipes because the POS usually tells you what syrups, pumps, etc…. go into which. i’m still the only new partner at my store who actually gets placed on bar, i just make sure to ask my shifts if i could practice whenever i could and told them i preferred working bar :) now i barely do handout/reg
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