Starbucks Baristas: The daily grind
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Any tips for training? (self.starbucksbaristas)
submitted by merlin_my_cat
I am about to train my first green bean. I have made a little cheat sheet for drinks, is there anything else I should do or focus on?
Freezykiwi 13 points 1y ago
I'm about to train someone, too. Notes I've written down are things like:
- explaining "skinny"
- "wet" vs "dry"
- "black eye" and "red eye"
- "medicine ball"
- how to make iced tea lattes
- explaining "skinny"
- "wet" vs "dry"
- "black eye" and "red eye"
- "medicine ball"
- how to make iced tea lattes
clueless-jpeg 1 points 1y ago
I’ve worked at sbux for four months and never heard red or black eye. What is it?
ihateyousoymatcha 3 points 1y ago
Red-eye is a coffee with one shot, black eye is a coffee with two shots
There's a ton of different names for this
There's a ton of different names for this
MakatoKun 1 points 1y ago
Also the names can sometimes be used for different drinks. I know a lot of regulars here think a Red eye is 2 shots and a black eye is 2 shots in a dark roast. I always confirm with the customer with those because with my luck it’s going to bite me in the ass if I don’t.
ihateyousoymatcha 2 points 1y ago
Hahaha, there's just too many terms and different interpretations!
My old SM told me red eye was 1 and black eye was 2, because if you get punched in the eye once it's red and twice it's black.
My old SM told me red eye was 1 and black eye was 2, because if you get punched in the eye once it's red and twice it's black.
NewDirection5098 5 points 1y ago
I’d also make a cheat sheet for product dates and prep recipes!
merlin_my_cat [OP] 3 points 1y ago
Good idea. Thanks 😊
bmm0528 3 points 1y ago
Stress that it will get easier with practice. I remember how overwhelming it all was and it got easier once I started actually doing it. Also, having a supportive crew (beyond just the trainer) around me that would give me constructive criticism in a nice way made me more confident. I wasn't afraid to make mistakes or ask for help. That literally can make or break a green bean. And it should just be standard, forgive the pun, to be decent humans to each other especially when we are stuck at work together??
Appropriate_Drop_399 3 points 1y ago
Really focus on quizzing that after you show/ train them. That is the best way to know if they have got it or not. An example would be to “tell me step by step in how to make a brown sugar oat se, how many pumps come in a venti cold/ shots. When training on reg tell them to “order” a ridiculous drink. The best way for them to get good on reg is trying to find certain things themselves, (cin powder, milks, syrups, incul, etc. But again always try to quiz them after training! Hope this helps! ☕️
PinkAshe_13 2 points 1y ago
The most important thing for you teach, when it comes to bar, is the PROCESS of making drinks - not how to make every single drink.
Most drink stickers tell you what is in them, so it’s easy, but a barista now knowing the proper way and time to aerate milk will greatly affect their drinks. So focus on proper milk technique (and always wiping the steaming wand off the moment that you remove the pitcher) and then talk about the differences between flat whites and cappuccinos.
Once those basics are down, it’s easy for baristas to grow their knowledge.
I’m really passionate about training and coffee, so if you wanna message me for more advice, I’d love to answer!
Most drink stickers tell you what is in them, so it’s easy, but a barista now knowing the proper way and time to aerate milk will greatly affect their drinks. So focus on proper milk technique (and always wiping the steaming wand off the moment that you remove the pitcher) and then talk about the differences between flat whites and cappuccinos.
Once those basics are down, it’s easy for baristas to grow their knowledge.
I’m really passionate about training and coffee, so if you wanna message me for more advice, I’d love to answer!
interstatelovesong17 1 points 1y ago
12 13 24 25 36 !
[deleted] 1 points 1y ago
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