the same thing has been happening to me since i transferred. i was one of the stronger baristas at my old store and i feel like they view me as slow at my new store. i have pretty decent drive times, but if i'm solo barring and a big order comes through, before i get the chance to even start working on the drinks, i get moved from bar to another position and they send in like 3 other people to make the drinks. i never understand why they can't just send someone to help rather than kicking me off bar. i also saw a period of time where i wasn't on bar for a whole month and had to talk to my manager so that i could get actual time on bar. i think it honestly boils down to them not taking us transfers seriously. things have gotten better over time, but i've really had to prove my worth. if you are super concerned, talk to your sm about it. it really sucks feeling like your shifts don't want you or don't trust you to solo bar or bar during peak. i wish i could help, but i really hope someone else comments a suggestion because i'm going through the same thing.

It honestly sounds like some of your partners just need reminded on our standards. Refresher aren't going to taste right not shaken. And some people don't agree but even unflavored iced teas need shaked. It makes sure the entire drink is cooled from the ice and it adds a layer of slight foamy goodness at the top of the drink.

One if my partners served me a peach green tea unshaken before, when it wasn't even busy, and it was honestly really gross. The bottom was luke warm from the tea and it was more bitter. Luckily we had a training day recently and we got to discuss how every iced tea should be shaken.

Other than that, I feel like with time you will be able to prove yourself eventually and they will see your strength on bar. :)

I will tell you this was also my experience. Often times transfers are treated second class.

Easiest way to make refreshers/teas is to use the measuring lines on the cup like you would for a latte to get the exact measurements, put all the ingredients in the cup(including ice); then, put ingredients in shaker -then- shake.

If it has syrup, do all the aforementioned and add the syrup last before you shake.

Trust me: it’s faster.

For Americanos, pour the water in a pitcher while the shots are pouring inside the cup. On the last shot and when the pouring dial-thing is near complete, start pouring in the water from that pitcher into your Americano.

I’m fast as shit on bar because I have to be, because i’m a SSV and I have 3772827373783 other things I need to be doing that a barista can’t do.

I think my average runtime on teas/refreshers is somewhere around 8-15 seconds.

Free handing fraps? What does that mean?