Starbucks Baristas: The daily grind
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two questions (self.starbucksbaristas)
submitted by iiiimagery
What's the ratio for cutting our cold brew? Took some uncut straight home and idk how to cut it 💀💀
My store is closed for renovation right now so I picked up like 5 mall shifts (never worked at another store) and realized they're all opening, how do I open?? I'm usually a partner who gets there like 2 hours after so I've never done it. Can yall give me like a run down checklist or something? I'm nervous but excited
My store is closed for renovation right now so I picked up like 5 mall shifts (never worked at another store) and realized they're all opening, how do I open?? I'm usually a partner who gets there like 2 hours after so I've never done it. Can yall give me like a run down checklist or something? I'm nervous but excited
Ristrettooo 30 points 10m ago
Cold brew is half concentrate and half water. (You can also do half milk instead of water to make a cold brew latte!)
For opening: turn on the ovens and wake up the Mastrenas. Brew iced coffee and iced teas. Fill the ice bin, sanitizer bucket, and steam wand sanitizer trays. Calibrate the Mastrenas. After iced coffee is done, brew Pike and start the coffee timer. Make sure all smallwares are clean, note any backups that need to be made before peak, including whips and sweet cream.
Bring any thawed pastries and sandwiches from the back of house to front. Make sure the pastry cart and warming fridge are organized and FIFO’ed. If needed, stock the display case. In the store resources app on the iPad, you can find the Siren’s Eye, which shows you exactly where everything goes in the case. Stock the RTD&E case if needed as well. Make sure the customer area is presentable, tables clean, napkins etc stocked, bathrooms stocked.
For opening: turn on the ovens and wake up the Mastrenas. Brew iced coffee and iced teas. Fill the ice bin, sanitizer bucket, and steam wand sanitizer trays. Calibrate the Mastrenas. After iced coffee is done, brew Pike and start the coffee timer. Make sure all smallwares are clean, note any backups that need to be made before peak, including whips and sweet cream.
Bring any thawed pastries and sandwiches from the back of house to front. Make sure the pastry cart and warming fridge are organized and FIFO’ed. If needed, stock the display case. In the store resources app on the iPad, you can find the Siren’s Eye, which shows you exactly where everything goes in the case. Stock the RTD&E case if needed as well. Make sure the customer area is presentable, tables clean, napkins etc stocked, bathrooms stocked.
iiiimagery [OP] 5 points 10m ago
I think I can manage most of that, I'll leave the ovens and mastrenas to the other opener 🤣
gabby24681 6 points 10m ago
I don’t know if this is everybody but at our store we have like barista 1/barista 2 and one does bars and ice and stuff and the other does pastry case and food stocking to make sure the work is distributed evenly ish
violaaesthetic 3 points 10m ago
It’s just 1:1 concentrate to water
piratedashel 2 points 10m ago
Half water lol.
Vegan_Sweetie 1 points 10m ago
Cut it by 1/2
elinor435 1 points 10m ago
basically ratio for cold brew is 1:1 half cold brew half water, pretty simple
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