Starbucks Baristas: The daily grind
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Craft Beverage Training (self.starbucksbaristas)
submitted by smexy_rat07
What is it lol. Got scheduled for it and I have no clue what it is
Misty6612 2 points 11m ago
Yeah it’s mainly this, but with a bit more things to it. It divides the partners into 3 different pods. Like learning, owning, and advising.
saltandseasmoke 2 points 11m ago
The idea is that barista trainers will refresh themselves on barista basics / craft beverage standards and then work with the partners in their store in small groups during scheduled periods of retraining. It was announced in a weekly update last month (or maybe in May?).
bottle_blonde69 1 points 11m ago
i just learned how to be a trainer for it. those surveys you filled out about if you’re in the learning owning or advising stage will break you all up into pods where one pod you could be placed in is the “learning pod” which just means you’ll basically be relearning how to make drinks correctly, the “owning pod” is basically gaining confidence on making drinks, and “advising pod” is basically about coaching other baristas
so depending on your skill level you’ll be placed in a pod with other people at a similar learning owning advising stage as you, so if you marked learning for the majority you’ll prob be in learning pod, owning majority prob in owning pod, advising majority prob in advising pod
so depending on your skill level you’ll be placed in a pod with other people at a similar learning owning advising stage as you, so if you marked learning for the majority you’ll prob be in learning pod, owning majority prob in owning pod, advising majority prob in advising pod
celloqueer 1 points 11m ago
So the corporate bs line is that since ppl have noted that initial training hasn’t been enough for some ppl we’re gonna just rehash training for everyone.
I have to learn how to be the trainer for it tomorrow so maybe I’ll know more then but as far as I can tell from reading over the materials on my own time, they’re trying to improve steamed milk quality, make sure ppl are actually shaking stuff, and stop people from batching fraps. Personally, (am shift) I’d focus more of your energy on the steaming and shaken drinks bc if someone batches a frap I simply do not see it. If you can blend a tall on the same setting as a venti then I simply refuse to police that. But this is the kind of stuff—might be boring but shouldn’t be taxing.
I have to learn how to be the trainer for it tomorrow so maybe I’ll know more then but as far as I can tell from reading over the materials on my own time, they’re trying to improve steamed milk quality, make sure ppl are actually shaking stuff, and stop people from batching fraps. Personally, (am shift) I’d focus more of your energy on the steaming and shaken drinks bc if someone batches a frap I simply do not see it. If you can blend a tall on the same setting as a venti then I simply refuse to police that. But this is the kind of stuff—might be boring but shouldn’t be taxing.
saltandseasmoke 1 points 11m ago
I really fuckin hope they can manage to emphasize correct milk quality and how to get it. It's the one thing that I don't think anyone should try to cut corners around because it makes such a vast quality difference between good and bad drinks for something that takes the same amount of time, just with the proper technique. There are so many partners I see, at my store or others, who are otherwise fast and competent on bar but overaerate or never try for the whirlpool and end up with horribly textured milk because of it. And the iPad training is NO help in achieving the correct texture.
AcceptableJump7088 1 points 11m ago
I think it’s just another overview of beverage crafting. Maybe corporate changed some recipes so I’m sure it’s just training to clarify and get everyone doing ONE recipe.
Idk what I’m saying. I’m just assuming
Idk what I’m saying. I’m just assuming
smexy_rat07 [OP] 1 points 11m ago
That makes sense, thanks
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