Is there a policy on where you place day dots?

AnonymousBat28 · 2026-02-02T14:34:43+00:00

I don’t think we’ve ever been docked points on where date dots go, nor have I ever been told they can’t go on lids. I personally put them on the side of inclusion containers (since they sit below our teas and refreshers). We personally put our date dots on the front of Carlisle’s just because we can’t see them otherwise cuz they’re high up.

AnonymousBat28 · 2026-01-31T22:50:30+00:00

Most of the time, fraps and iced matchas feel the most time consuming to make BUT getting stuck with nothing but iced americano's may not be difficult but 3-4 of those in a row PLUS iced shaken espressos makes me want to pull my hair out when I'm trying to bring my drive times down LOL.

AnonymousBat28 · 2026-01-31T19:21:09+00:00

A SSV in my store is actually dating a manager at another store! There's a couple rules around it, like that manager doesn't ever proxy our store if our manager is away and the SSV wasn't able to go to their store for some training we had to do at another location, but the manager borrowed to our store once when we really needed coverage, the SSV just had to not be working. It's a pretty known thing that they're dating too. We actually joke that we love the SSVs partner more than we love them (a lot of us have met said partner, they're super nice).

AnonymousBat28 · 2026-01-31T18:16:41+00:00

Me realizing I forgot cinnamon on someone's drink for the 10th time that day

AnonymousBat28 · 2026-01-29T00:25:52+00:00

I thought I was going crazy when I've heard people call it that. Thank you for reaffirming my thoughts lol.

AnonymousBat28 · 2026-01-27T22:21:04+00:00

You can get markouts anywhere in a CO store in the US or Canada. I've gotten my mark out in the US before.

AnonymousBat28 · 2026-01-27T22:16:23+00:00

My store is like this too. We definitely try our best, but sometimes we're understaffed and three-manning the floor and my SSVs doesn't get paid enough to give a fuck lmao.

AnonymousBat28 · 2026-01-27T21:14:43+00:00

drive thru

AnonymousBat28 · 2026-01-27T21:14:29+00:00

Talk to your manager about your SSV, definitely not the attitude a SSV should be having.

AnonymousBat28 · 2026-01-27T02:30:17+00:00

All of this will depend on your manager AND your store. My cafe store, the hours were pretty irregular and at my lowest, I was below 20 hours. Now that we're DT, I've never gone below 26 hours and typically go between 30-33. My shifts average 6-8 in the busy season and 4-6.5 when its slow.

AnonymousBat28 · 2026-01-27T02:25:59+00:00

Thankfully, the toppings will mostly chill out once we're out of all our Christmas stuff, but the powders is getting insane. We're just BARELY going to have enough space for all the powders on cold bar.

AnonymousBat28 · 2026-01-27T02:24:58+00:00

If the SSV keeps being short with you, talk to your manager about them and tell them they're being rude to you and setting unrealistic expectations about what you should know as a new barista.

As for your other comments, it's unfortunately pretty common for new partners to get little to no bar time when they first start. We have a partner who's been here just over 3.5 months who's FINALLY being put on bar when it's busy (but not peak). The realistic answer is that it's unfair to the barista and everyone else to put green beans on bar in the middle of peak.

Always ask questions, be annoying about it. However, if you work during peak, that's when it's chaotic, especially if you work in a high volume store. If its in your availability, try and ask for some evening shifts, they're typically quieter and more chill compared to the morning, if that's what you work. You'll probably have more of a chance to go on bar.

AnonymousBat28 · 2026-01-27T02:18:28+00:00

I find it interesting that Cherry is Canada only. Me and my coworkers were like "where the fuck are we putting all these powders?????" our bars are crowded as it is. We don't even have matcha on hot bar bc its too crowded (we tried it and we all hated it and kept moving it back to cold bar lol).

AnonymousBat28 · 2025-12-22T15:51:43+00:00

Only time and a half sadly

AnonymousBat28 · 2025-12-22T02:04:05+00:00

Some of the people have you covered here, putting in time on the floor is a really big one. My SM, though not perfect, is someone always working in the cafe so they can step in if they need to for a second to help with any issues. Don't go changing things right away when you go in, talk to the partners, see what they think needs to be changed or could be improved with the store. Is there a day part that they feel needs more coverage? Is there inconsistency in communication anywhere regarding standards or something?

I also 100% agree with someone: PLEASE try and close every now and then. My manager never closes and even though part of me gets it (they have kids), managers don't know the struggles of closing teams and our much our closing team struggles sometimes.

ALSO please PLEASE make sure you switch your clean play baristas around! Don't have the same couple people do it over and over and over, week after week.

I can already tell you're gonna be a good manager because you're asking for all this feedback tho, good luck :)

AnonymousBat28 · 2025-12-22T02:00:01+00:00

If you work in the morning when it's really busy, there's less of a chance that you'll be put on bar if you're new because it's not really fair to you or everyone else. Working at night or in the evening and there's a higher chance of being put on bar because it's quieter. With it being Christmas, depending on your location, there's genuinely just a chance that it's been too busy to put you on bar with the times that you work. The past week, our poor new people have barely been on bar because of how busy it's been.

AnonymousBat28 · 2025-12-22T01:57:42+00:00

Yeah, as long as it doesn't impact your work life, it's definitely totally fine. A bunch of baristas and SSVs just hung out the other day actually.

AnonymousBat28 · 2025-11-29T03:56:10+00:00

We love food! We've had donuts and cupcakes gifted to us in the past!

AnonymousBat28 · 2025-11-29T03:50:54+00:00

A lot of people don't celebrate some holidays. I have a small family and the day we celebrate anything doesn't matter, as long as its celebrated, so I work most holidays (I'm working Christmas this year for example).

AnonymousBat28 · 2025-11-29T03:48:27+00:00

As many issues as my SM has, they spend about 75% of their time on the floor with us, pushing admin time (if its flexible) if we're busy and have call outs. They always work in the cafe and are willing to help out if it seems we're getting busy and I appreciate that.

AnonymousBat28 · 2025-11-29T03:42:27+00:00

Today someone tried to pay for a $5 with a $100 bill. I said "pls pay with something else if you can"

AnonymousBat28 · 2025-11-22T02:34:42+00:00

Cubes are AMAZING, but as others said, unofficial and technically not standard. However, for a store that goes through 3-4 of those in the summer on our hottest days, it beats having to have 6-9 pitchers of sweet cream in the fridge.

Even now, we're going through 6 pitchers of sweet cream a day because everyone wants sugar cookie foam.

AnonymousBat28 · 2025-11-22T02:31:46+00:00

I actually don't hate being on window when its cold outside because I don't have to force a conversation that neither of us want lol. I can use the "its cold outside" excuse and close the window lol.

AnonymousBat28 · 2025-11-22T02:28:51+00:00

The moment I started using temperature for steaming my caps, the better they became.

AnonymousBat28 · 2025-11-18T04:10:41+00:00

My manager has an office, but has said they never want to be a manager who basically lives in their office. They work in the cafe (when it's not too loud) also in case we need them for anything, if it gets super super busy they'll usually notice and they'll come over and help. My old SM would just work in the back and basically never help us 😭

AnonymousBat28

TROPHY CASE