Makes no sense that you can blend a venti in one go, but for some reason 2 talls which is the same amount will have disastrous effects on the quality of the product

As far as science, volume, and measurements go, there is no goddamn difference. I have no clue why Starbucks insists that it makes a difference.

there’s a lady who asks for 2 of the same very specific frap in SEPARATE BLENDERS but she can never tell the difference

I know that our store blamed our blender blades dulling really bad on the batching, but we still did it anyways.

Especially with caramel ribbon and mocha cookies, you could do probably one venti and with the whip at the bottom make that into three talls.

Mocha cookie and then I have a Java chip. Batching those cause they have the same base

You beat me to this lol

This also annoys me and frustrates me as a consumer. If I'm getting a bigger size of a caffeinated beverage, it's because I want more caffeine.

In Australia it’s 3 except Americanos which are 4??! Weird

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i had an opening shift that would make us use the cards, even though it was usually me and another partner opening every day and we knew the steps. super annoying tbh

To be fair, I can understand the logic for this one.
We don't usually sell a lot of brewed coffee at our store, even in the mornings, and if we brewed blonde and dark all day we'd be throwing out tons of coffee

Nobody ever wants a pour over if they have to wait 5-7 minutes in my experience

We cut blonde at noon but we do dark roast all day. Especially at night, anyone coming in for a brewed coffee at 8pm only wants dark roast. No idea why.

What? There’s no policy that says you have to have open availability? Starbucks is probably the most accommodating place I’ve ever worked when it comes to availability…

That’s really weird? My availability is only weekends for school and get either 16 or 20 hrs a week

The company standard in US corporate non-unionized stores is partners are to be scheduled 12 hours a week and have a minimum 18 hours availability. So if your store is open 16 hours a day and a partner is available all day Saturday and Sunday and is scheduled 12 hours over those two days, that meets the requirements. Now, SMs can deny an availability that doesn't fit business needs, but required open availability only applies to the SM 😗

as everyone else said this is definitely not a standard, just an order from your SM or DM in my opinion is a terrible way to run things. if they took away the open availability requirement they would get more partners and would no longer need open availability because they would have enough people to fill the slots. i found that with the wage they pay working at starbucks is mostly for students or for people with a second job i rarely meet partners that have starbucks as their sole commitment. so it makes sense that your store requires open availability but it sounds like it’s your SM OR DM’s fault that that’s the case.

It is a health code issue, the other jobs just chose to not fight that battle. It’s a health code violation because nail polish chips and gets into food product (I’ve seen it happen too. It’s not fun to explain to a customer). There’s no way around that. Acrylics are a violation because of the bacteria is keeps under the nail. :(

I’m sorry, I wish I had advice or a workaround that would help you. I know it’s not the same but would clear nail polish help you at all? Or maybe a bitter oil that you could use at home so you don’t chew and then wash it off at work?

Again, I’m really sorry you can’t do what helps your mental health. I hope you’re able to find something that helps. 💙

wear clear nail polish and just don’t tell anyone lmfaooo

The sani rag on the counter is more than just Sbux standard, that's a food safety issue. My store has gotten docked on our food safety scores for having sani rags sitting on the counters

for me it's gotten so so so hard to swallow my pride and just like. be responsive and use the latte model . i try and typically things go okay but i leave each negative interaction feeling more and more detached from caring, like at all. i used to rlly value the customer experience and i still do the work to make things better but i am seriously considering quitting, i feel like every customer who even looks at me while i'm on bar is literally praying for me to fail or like. crash my car on the way home because of some of the people ive dealt with . it's seriously so hard to take it anymore and i wish we didn't have to apologize to people treating us as trash beneath their feet

woah I think I'm missing something here, bc I have never whisked any sort of water what

oh my store has never done that 💀 my manager said it is standard but just as ur saying theres no point and its annoying

Doesn’t the ice clog up the line?

For a really busy store it makes sense. When I worked at Starbucks, we had such a huge demand for cold brew on weekends, and we didn’t have enough kegs to keep up with demand. Whoever was on CS would have to whisk like a mad man to make a keg so we could keep the drinks coming

and the fact that iced matchas aren’t sent to cold bar for some reason? i hate being drive bar and having to go get in cold bar’s way so i can make an iced matcha

we’re only supposed to wash them once a week?? yuck!

Thise are meant to be cleaned once a week?? I always take the pumps apart fully, and people have told me it’s unnecessary, but i thought that was just like…their personal opinion, not store policy. Gross

yeah I feel that. following a cycle like that to a t makes no sense bc people are able to do different things within different amounts of time

They actually are on the ipad but theres not an app for it, its in store resources

They're basically these little rectangular cards, there's like 15/20 of them? One for every station and then some more for stuff out back and CS, and there's three or four different cards for every station, one for each section of the day, and we're supposed to pull the appropriate set of cards and the appropriate times and go through them all

I have never once had to touch any food directly “to ensure a good quality product” any touching of the food can be done either with the tongs, through the plastic or with gloves. Also I highly doubt the temperature of every thing coming out of the oven is 165°+ to kill the bacteria. Stop touching the food.

You wanna grab hot foot with your hands?? You wanna grab a grilled cheese or bacon egg bites straight out of the oven with your bare fingers? What the heck 🤢

Ehhh hahahah this is a hard one to get behind

Not sure why you’re getting the downvotes. My current store never uses the CSR cards and with our high turnover rate it’s become a big problem with so many green beans - they end up learning all the “short cuts” and bad habits that have become ingrained in the staff - as a barista trainer and one of the fewer tenured partners at my store it’s extremely irritating how gross our store gets (especially with understaffing and callouts). The CSR cards are still very useful for training and setting a routine - once things are properly established in your crew I can see dropping the cards, but my store needs them right now for accountability and fair work load balance because people will “forget” all the time to do tasks here and there, which means someone else always has to do *more* work to pick up the slack. Lol, I actually got written up recently for the first time because my constant coaching (even to my SM, her first store) has started to make a few people “feel bad” which goes against SBux’s mission and values… 🤦🏻‍♀️Apparently I’m only allowed to train during my scheduled training shifts and after that I can only watch and grit my teeth when people immediately fall into the status quo of the store…. People don’t even (know how to?) use the days dots correctly and FIFO is a joke here… I have no idea how they would survive covering at other stores…

That being said, frap batching would take my vote for a standard that needs to be adjusted - but apparently SBux has some new stuff rolling out soon that’s supposed to speed up the frap routine, so we’ll see how that goes (I probably won’t be around much longer!)…