* when you open a coffee shop, you’re definitely not getting there when there’s light, especially if you have baked goods that you’re making in the kitchen; I was head baker at one place and I’d regularly get in at 3 am to proof the croissants that had been started the day before; bakelovenotwar was a barista at another place and he used to get in around 4 am, I think
* successful coffee shops—especially successful coffee shops in busy metropolitan areas—open at 6 am at the LATEST; they’ve gotta be open, up, and running for the people who get coffee before work and sometimes that means before dawn
* grinding beans is fucking loud, okay; like, I’ve frequented shops that would grind new for anyone who asked for it or for people who wanted to buy it ground to make at home but it’s really, really loud; that’s just an ambiance tip
* if it’s a little independent shop, I guarantee you’re not going to have four or five people working at once when there’s not enough customers to keep them busy; employees cost money and a lot of independent coffee shops are running that thin line between red and black; basically, if they’re not busy, employees are going home, not hanging out at the counter chatting
* idk if ya’ll have actually used coffee shops as places where you work (not for money; but I tend to use them as my office when I have tons of homework, stuff like that), but you don’t generally get your OWN table if they’re busy; you share with, like, strangers; that’s the culture; people come up and say, “Hey, can I have this side?” And you say, “Sure.” And then you ignore each other for the next few hours