Your Barista Hates You. @yourbaristahatesyou - Tumblr Blog

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OP: Hey man, I officially quit the bux almost a year ago and it has been the most unstressed I have been since right after I graduated high school. Just genuinely happy. I wanted to thank you for being a constant though, even though you’ve been relatively quiet for a while. Your blog helped me get through the roughest six years of my life, in one way or another. I absolutely hate the company and what it currently stands for, and I personally hope it falls apart like I expect it to. Thanks for being constant! - AL, 1852308.

Response: I was quiet for a while because I was not a barista. It felt weird to run the blog being so far removed from the experience. When I left, I was stressed and worn out. I wasn’t in a great place mentally, physically, and emotionally. After several years, I realized how much I actually missed it. I’m not back full time, though. And I think that’s the difference. I genuinely look forward to my time as a barista because my full time job is so much more stressful.

#submission

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@sanitizer anon, if i ever take more than 2 days off at a time, when i come back to work it does the same thing to me. I hate to say you kinda have to get your skin used to it, as shitty as that sounds.

Sort of like how you tend to lose most sensation in your fingertips from repeated burnings. :)

#Anonymous

You know I don’t entirely mind people ordering while on the phone. As long as they place their order and give me the money. Quick and efficient. Here’s your drink now fuckoff .i got other stuff to do.

True... when the interaction drags out unnecessarily long, that’s when it gets really annoying.

#Anonymous

Are you shift? if so how do you motivate your barista?

Motivation is another unique thing. Different people are motivated by different things. As a general rule, though, game-ifying something tends to work better. When it’s a game, people may not think as long and hard about the tedium that is the task components. If there’s a particular metric your store is trying to push like Drive Thru time during peak, or average ticket, or at home coffee... try to make it a game with some friendly competition between partners.

It’s also common to mistake “burn out” for “lack of motivation.” With corporations taking big, strong looks at the bottom line, squeezing more labor into fewer actual hours worked... that can lead to burnout.

If you’re noticing a trend among baristas in your store, you might want to try using a Root Cause Analysis tool like the 5 Whys. You would state the problem: My baristas are not motivated. Then you would ask why usually around 5 times (though it’s possible that you may need fewer Whys to get to the root cause). You’ll know you’ve reached the true root cause when fixing that one thing would fix all of the problems. It may look something like this (as a complete off the top of my head example, since I don’t know the conditions pertaining to your specific store):My baristas are not motivated > Why? > They don’t feel appreciated for what they do. > Why? > We don’t put much emphasis on appreciation at the store. > Why? > Store leadership is focused on X right now, instead, so we don’t have someone heading up appreciation efforts.In this example, if we were to put someone in charge of heading up a Partner Appreciation initiative within the store, we suddenly solve the overall issue so we’ve successfully figured out the root cause. This may be something to consider next time your store has a Manager/Shift meeting to try to address any issues. Using 5 Whys Analysis can be helpful in all sorts of contexts!

Please make sure to write back in and let me know if this helped!

#Anonymous

I've been an on/off Starbucks barista since 2013 spanning between drive thrus, malls, and major Orlando theme parks. I moved to a new city and my experience here was what made me divorce Starbucks and move on. I am used to the bad customers because I've always had some kind of support network or a few friends at work. Not here.

I transfered as just a regular full time barista and the store manager loved me because apparently it's really hard to find experienced baristas around the area. I think this is why the shift leads hated me. I am very particular in ringing up customizations in the POS and the one that broke me was when I specified the existance of whipped cream on a non-dairy frappuccino.

Every single non-dairy frap I ask "whip or no whip" and if they say "yes whip" I would hit the remove and then add WC button to make sure the cup specifically prints that they still want WC with no confusion.

Apparently this was an issue and the shift lead at bar would loudly slam her hands on the bar and call me an idiot and say I'm not doing things right and I'm wasting her time by making her read another line of text. I'm experienced enough to know that this saves time in the long run so I don't have a barista interrupting me on drive thru asking if an order 3 orders back had WC.

This was the main example I share because it was the most ridiculous. It was all petty and stupid drama so I just wrote on the printer paper in big sharpie "I quit" and never walked in there again.

#submission

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Some dude, barging into my Tarbucks like a man on a mission: You look BORED, I'm gonna make you WORK. Me, with my arm halfway in the mastrena to put cleaning tablets in, because we've been closed for 20 minutes: My guy, my dude, you really are not.

The unmitigated gall of that action. I have no choice but to assume that man was older, white.... and probably named Dave.

#gayspiderboy

Had a customer come in tonight that thought it was 6:30 am as opposed to the actual time of 6:30 pm. This isn't the first time he's done this, either. When I told him he said, "Well, I guess that explains why there's so many people in here."

#submission #behindthebarista

If there is one thing I wish my customers would stop doing, it's that they learn the difference between saying a caramel macchiato and a salted caramel mocha. I've had to remake several of them over cause it's not what they wanted.

#chompchompboi

Questions here from a non-WA partner in a corporate-run store: In general, are they more or less strict in WA corporate-run stores about "just say yes"/ "da rules" about giving customers free shit? Refill policy? Tell a customer no I can't give you a 50-cent refill on your Frappuccinos ? Accept returns without a receipt? I've only been to one store that actually enforces the refill policy since we get such whiny pissbabys over where I'm at, (I do say no to 50-cent refills for anything other than basic hot/iced coffee or plain tea) and if someone argues for free shit usually we just give it to them because I'm not going to spend energy arguing over a chocolate croissant. So like, I guess my question is if I transfer up to a store in Washington state and do stuff like this so the customer will shut the fuck up, will I get a write up or some shit?

Sometimes I feel like being a barista is having to do the most thankless tasks of a parent. Cleaning up piss/shit/vomit on an almost daily basis. Making food and drinks for a never-ending "picky eater" stage. Having to listen to bratty, whining / screaming /crying / temper tantrums when you say the word "no". Trying to reason with toddlers. Not being appreciated enough.

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Our store was under construction last week,and I and a handful of others showed up to set up the store. you would not believe how many people were oblivious to the fact that we were closed. Like, they would walk into the store and try to go to the register and we'd be like "oh sorry we're not open", and they'd kind of look around in shock and be like "oh! I thought you were open!" Someone even asked me if they could just get a refill. Like no, despite having the entire back line wrapped up in cling-wrap, half of our lobby being overtaken by moving boxes, construction equipment littering the outside area, and construction men on ladders painting the ceiling, I can OF COURSE ring you up for your blueberry scone and a latte. People are so stupidly oblivious smh

Has to have this conversation yesterday: Me: "hey so this is not working . I see you taking out the trash with your apron on, touching trash and then handing customers their food, touching trash and changing syrup bottles, sneezing into your hands then not washing your hands. This happens every day and my patience is running very thin." Barista: "I do good work, I'm trying. You can't say that I don't do good work." "The issue is not your work. The issue is that you're doing things that are disgusting and unsanitary. You can get people sick. We can get in huge trouble for this." "Well I don't think it's a big enough deal for me to get fired for." "No, this is a big deal.you can get people sick." "Well these are little things, they're fixable. " "Well you've had over 6 months of people telling you these things every day, over 6 months to fix these things, and you haven't done anything about it and I have no more patience. It shows me that you don't care about being food safe, you don't care about getting our customers Sick, and you don't think that what you're doing is a problem. So I need you to not be here right now. Go home." Idk why my old manager kept him around, and my new manager is dragging his feet about firing him. If I had my way he would've only lasted about a month tops. If you think that not washing your hands and letting trash come into contact with food isn't "a big deal", maybe you should find a different job.

Would it be too much if I wrote the recipe for a secret menu item and gave it to the barista? Love your blog btw keep it up!

Having the recipe is HUGE. The biggest pain point comes in when people expect us to know all sorts of imagined drinks that we’ve never even heard of before, because they saw it online or on someone’s instagram.

#Anonymous

DT customer: "I'd like a raspberry white hot chocolate mocha latte. Did I say that right?" Me: "Nope, but it was a good try."

Luckily she had a good sense of humor about it.

#submission #behindthebarista

I found out today that corporate cashed in my PTO without telling me. They also changed my employment status from full-time to part-time without telling me. This means that I haven't been accruing PTO at all this year.

#submission #behindthebarista

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gloves and glasses

so we have a regular, she comes to my store every day and she always wears dark black sunglasses and plastic surgical gloves. She comes in and get a 5 pump carmel americano and if she doesnt watch you make the drink she will request a new one. Often times she comes back to the handoff area to request the foam get taken off of her americano and to get a grande ice water. If you get her ice water using the piture of water she freaks out and starts yelling that we are trying to posion her. Every time a new barista gets the water we all get prepared for the crazy lectures from her.

#submission

Okay quick question for ya. So one of our shifts is this lil shit of an 18yr old kid who constantly talks about his drug use in front of customers and other employees, he constantly comes in when he isn't scheduled and goes behind the bar and takes

(2) food from the donation bin and the bin for tomorrow's items and then leaves. What do you think the best point of action would be?

Answer: There are several HUGE red flags here. You’re gonna be hard pressed to find a store that doesn’t have at least a few people who partake in some extra-curricular chemical activities.... but discussing it in front of customers is NOT acceptable. The other part is basically stealing. This really should be escalated to the manager and dealt with there.

#Anonymous

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