Starbucks Baristas: The daily grind
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Grande Rant (self.starbucksbaristas)
submitted by LifeIs_Ugh
Espresso shots don’t die; they are just pulled bad at Starbucks.
The idea of a shot “dying” is so that baristas make drinks much quicker that have shots in them. This is fast food coffee after all.
The only thing that frustrates me is when partners talk crap about others saying, “they gave me dead shots😠” when it is definitely the cheap quality of the espresso machines pulling inconsistent, sub-par shots.
The idea of a shot “dying” is so that baristas make drinks much quicker that have shots in them. This is fast food coffee after all.
The only thing that frustrates me is when partners talk crap about others saying, “they gave me dead shots😠” when it is definitely the cheap quality of the espresso machines pulling inconsistent, sub-par shots.
Zealousideal-Leek38 3 points 8m ago
Ugh and I work in a store that just opened so everyone is new (I’m a transfer) and the newer people will literally walk over from drive or POS or warming to dump my shots if they’ve been sitting for longer than 15 secs bc they’ve “died”. Like I’m just finishing 4 Venti Crml Crunches then they dump the 3 shots for the iced macchiato. Ooh it makes me mad. They also make conversation with customers about it and then we have a bunch of customers complaining that “their shots must have died” or “this tastes burnt” (thank you placebo effect).
LifeIs_Ugh [OP] 2 points 8m ago
It just irks me that so many people that “know” about it literally weaponize it against whoever is on bar, it takes longer for a shot to taste bad after sitting and that burnt flavour is usually from our machines pulling too high a temp.
testingaurora 3 points 8m ago
Try a shot that's been sitting there without milk for 2 min. It's bitter. I thought they changed the standard at Starbucks and didn't train to save the shot with some milk if it has to sit there for a bit.
LifeIs_Ugh [OP] 2 points 8m ago
I totally agree with this, but the ten seconds they’re saying in training is absurd!
After about two minutes the shot has cooled noticeably which does change the flavour. I still pour mine immediately, but my main issue is the fact that partners are willing to throw out any other possibility, and blame it on the barista, making their drink. what also irks me is that Starbucks says they strive for quality, however it’s more clear they strive for speed and quantity.
I really appreciate hearing what you think! Thank you😄🫶
After about two minutes the shot has cooled noticeably which does change the flavour. I still pour mine immediately, but my main issue is the fact that partners are willing to throw out any other possibility, and blame it on the barista, making their drink. what also irks me is that Starbucks says they strive for quality, however it’s more clear they strive for speed and quantity.
I really appreciate hearing what you think! Thank you😄🫶
testingaurora 2 points 8m ago
Wow it's 10 seconds now? When I worked at sbux it was 20-25 sec. 10 sec is nuts.
LifeIs_Ugh [OP] 2 points 8m ago
I didn’t believe it when I heard but all our new partners are being told this😭
testingaurora 2 points 8m ago
How do they have standards if theres no continuing education for partners that were trained 7 years ago? That person is training GBs as they were originally trained, it seems like a mess. A few years ago I heard they were training that shots didn't expire (they nake these changes to try and see what makes partners faster, the quality and consistency doesn't matter to them. Prob every problems solution is to add more sugar to it in the corporate boardroom)
AnyPickle3751 2 points 8m ago
THIS!!! I had a trainer ages ago try to let me taste a bad shot after a good shot to “scare me into not letting them die”….and the way I literally couldn’t taste a difference LMAO
MagazineAware3012 -6 points 8m ago
A shot without a heart tastes way different than one that is just body and crema. There is no question about that. Your attitude does not live up to our missions and values at all.
LifeIs_Ugh [OP] 1 points 8m ago
Hello! I actually do really enjoy my career at Starbucks because it involves some thing I am passionate about! My take on the “dying of shots” is mainly based on my past with pulling quality shots on different machines (not the Mastrenas). I understand that shot death is widely talked about between Starbucks employees and other baristas. I still strive to make a a beverage that not only is presented in a way that is enjoyable, but tastes good and is the best quality I can make. I really appreciate your feedback!
Saying, I do not live up to our missions and values that Starbucks however, is untrue .
Thank you! ☺️🫶
Saying, I do not live up to our missions and values that Starbucks however, is untrue .
Thank you! ☺️🫶
Money_Math_2858 -1 points 8m ago
shots do die. i recommend you research all about espresso- because even in speciality coffee shops i’ve worked at in the past say that shots die and there’s an entire process to all of it. your take on shots dying is simply wrong, sorry
LifeIs_Ugh [OP] 1 points 8m ago
Thank you for your input! I know it’s debated a lot so I presented my take on the 10 seconds that Starbucks says! ☺️
LifeIs_Ugh [OP] 1 points 8m ago
Thank you for your input! I know it’s debated a lot so I presented my take on the 10 seconds that Starbucks says! ☺️🫶
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