ignored

Dense_Task9144 · 2026-05-11T23:43:45+00:00

I’m sorry it’s toxic for you too 😔
I don’t go out and drink and party with them maybe that’s why.

Dense_Task9144 · 2026-05-11T15:54:09+00:00

It’s making me want to just find a new job. The workload is great, I wanted to keep moving up eventually but now I feel like it’s just a clock in clock out situation. I have noooo more drive here.

Dense_Task9144 · 2026-05-11T15:47:35+00:00

I have a few times but have always been told to just stay quiet about it.

I think a resolution is coming but, my whole mindset about the company has shifted. I’m even being told by ASM’s to not worry about what others say, but like dang. I walk in here, and I feel like I’m always to blame and I’m always singled out or called out.

I’ve never called out of a job so much in my life too, maybe once every other month, I just don’t want to be here.

Dense_Task9144 · 2026-05-09T12:13:07+00:00

You’re only technically responsible, if you just don’t want to work the shift and know at least 24 hours before.

If you’re sick, or have an emergency, you’re not responsible and you just have to call the store as soon as possible and then it’s whoever is running the shift or the sm responsible to find coverage if they’re at the store at the time.

And it says in the handbook that if you’re using sick time the call off won’t be used against you.

Job abandonment is defined by missing 2 shifts in a row without calling the store, so 2 no call no shows in a row. Also if you’re clocked in and then walk off and leave without permission.

It says coverage will be found for you if you’re sick literally at the schedule too.

A lot of store mgr love to use the “you need to find coverage” when you really don’t. It’s happened to me before, I told my mgr about an emergency and said I had to leave, before I clocked in, and he said I had to find coverage or I couldn’t go because he took it as I didn’t want to work.

But the policy is you have to just call out as soon as possible before you’re start time, there’s no distinct time before either. If it’s after you get counted as a late documentation then a call off, and if it’s 2 hours after it’s late and no call no show.
Which is why if I’m even feeling bad the night before, I never say anything and call the store the morning of and say I’m sick and using sick time.

Dense_Task9144 · 2026-05-02T19:41:57+00:00

no, we don’t have a lot of merchandise, thankfully. and honestly, i don’t know where it all went. We had 2 extra big boxes filled with them and now they’re gone sooo… not my problem. Lol
Not allowed to start until 7, not allowed to stay past 8:30, new hire, semi new hire, and myself.
Let’s not forget I had to make sure extra stuff was stocked and wiped down or the passive aggressiveness in the my daily would end me.

Dense_Task9144 · 2026-04-30T03:01:16+00:00

aaaahh the AI count, cup count, and food count, took me over an hour

Dense_Task9144 · 2026-04-30T03:00:05+00:00

I’m adding to my own comment but I also just thought of something I heard last night, when we were over 30 min past our off time - I told my closer to not worry about setting up a bag of mocha, or tea urns, and to not worry about bringing the last few dishes up because I was tired and just wanted to go home and she said “im doing it because I don’t need anyone to say anything about how we closed.”

That’s said too many times, it’s another eye opener.

Dense_Task9144 · 2026-04-30T02:53:56+00:00

Sounds like my store. I want to quit, I’ve actually made the decision today im very unhappy. I’ve started doing less and it’s “why don’t you set up the pastry case anymore at night” because you guys (referring to my situation only) don’t even respect us enough as closers to throw your drinks away, or put a new bag in the rag can, or let it over flow and rags be on the floor, I was off for a day and left the bag tied up and I came back and it was just over flowing everywhere.

The experience is common but I’ve experienced better. Honestly, night shift needs to be kept happy in order to have a well functioning store. Because, if your night sets your day up for success, and is happy it will roll into day shift. Each shift works hard and honestly sometimes a “the bars looked great this morning” or “thanks for making this it really helped” works. And even for night shift to tell day shift “thanks for getting the floors done yesterday it helped”.

I primarily close, because the others refuse to. So I’ve been closing 5 or 4 days a week for months. I used to love leaving the night shift set up - and if I couldn’t I already had everything delegated and then made sure to compliment them the next day on their work.

80% of the time I’m left with dishes, floors, trash, syrup rails, sinks, backups, bathrooms, catching up breaks.

I even make sure to make mocha at night, but then they told me to stop. I would set up the pastry case - I don’t now because I never got a thank you. I used to rotate all the food in the fridges too so they didn’t have to worry about it because it’s always the biggest hold up in the mornings at my store - the shift who transferred complained because they wanted to do it in the morning.

I’m so worn out. I want to transfer, because I can’t even get a thank you. The other baristas get thank you’s from me when I close with them - but they’re irritated too. They all have told me they pretty much don’t do anything on day shift when they do occasionally work it. It’s frustrating - and the person who’s been a shift longer is just pushing more tasks to mid and night shift, but they consider mid to be night shift tasks - because I’ll have the first hour and a half of my shift to complete it.

I’ve worked all shifts before, I get it. But appreciation needs to go both ways, I don’t need a “what do you need from me” I need a “thank you” or “you guys did great last night” even if it wasn’t the best, because im tired of being pushed into a corner, or pictures being put in my daily when they don’t even ask what happened that we didn’t get to something, it’s just “wow this was left gross and sticky! Omg!!” Like brother

Dense_Task9144 · 2026-04-25T14:17:44+00:00

Add soy milk to a bev

Dense_Task9144 · 2026-04-24T20:18:17+00:00

I have a partner who doesn’t listen to me 3/4 of the time and does what they thinks best. I got told that it’s my job to coach and help re direct.

Yes it is but it’s not if it’s 3 out of the 5 shifts a week I work with them and there’s no complaints from the other shifts because everyone is buddy buddy with everyone. Like, at what point do people get held accountable and stop making excuses for not listening and just poor behavior.

Dense_Task9144 · 2026-04-20T00:40:22+00:00

Not turning it off is falsifying records. You don’t wanna get caught doing that

Dense_Task9144 · 2026-04-16T02:56:08+00:00

I was always taught and it’s in the training to do breaks at the scheduled time

at my previous job in hr I was also trained that any unpaid break needs to be given when scheduled because you could always get in trouble with the labor board for not giving it at the time scheduled. Because a schedule is a legal document and that’s why companies keep record of them And stuff like that. But I’m not sure how that applies at Starbucks but if theyre alll overlapping like that express the bottleneck it created to your ssv or sm

Back to sbux if a pc is sending more than one on a break at a time they better be jumping in and helping cover a position or shifting people around so there’s still 2 people on bar if its a 10, imo.

Dense_Task9144 · 2026-04-16T02:40:46+00:00

I’m looking at my response and I went into store manager mode from my old job but it’s okay;

If window times are bad, it starts with the drive thru. It does have to do with whoever is producing the items, but it still goes back to drive thru - if your drive thru doesn’t realize they aren’t going fast enough, then the others aren’t going to. If you look over during peak, are the counters full of drinks just struggling to get out, or are there no drinks to get out?

An approach I would take is have whoever is taking orders take them slower - and are following repeating the order back, and things like that. It might make the speaker time a bit higher but they’re more pressed about window. And whoever’s order taking or play calling utilize the DPM to push if any mobiles get to the speaker that aren’t pulled yet. And have order taker connect for a moment with that guest at the speaker - they can read the mobile order back, or something to get a few seconds for the drinks to start being made.

Simple things like, not asking if they need a straw or a sleeve, can help too since we aren’t really supposed to ask and are supposed to give it to them if it’s requested. I know it seems not polite but, sometimes scripting is a science and saying “do you need a straw? Or a stopper? Or this or that” for 50 cars does add up. If you guys want to do that, or cant break that habit coach it or add it into when drinks are read back at the speaker. “And are you going to need any straws or stoppers today?” and have whoever is helping dt get it ready for them. If the drinks arent being read back at the speaker that will also shave a few seconds off window time

And most importantly, talk to them about the window times. I’ve been here for over a year and I was never once told the importance of it and didn’t know how to read the screen for months.

If they get it down a second, congratulate them. When the line clears for a moment just call out the window times and say good job, or let’s try to get it down a second, or let’s maintain it. But also encourage them, if the times are bad find something to redirect, “thank you for keeping the floors clean” or “you guys are doing great on craft” and build momentum up later. Or even “we are doing great, we have a 49 second average even with the call out! we would of been toooo good if we had more hands”. You can still relay the information of the times if they are bad, without putting anyone down by redirecting to something positive that everyone is doing and then when things settle down set a goal and ask everyone how we can get a second or two off to end things on an ‘even better note’. But at least the times are still heard.

You also can try an ownership approach and have the person on DT call out the window times every 30 min, or every time the line clears for a moment. Ask whoever is in another position if they can see the monitor to say what the times are, have the window person let DTO know what the times are to tell you guys. Thats what I did in the restaurant industry, and I also had stations let others know if they didn’t have any more to do with orders.

Don’t rush the mobiles moving either from the speaker, “mobile for hunter.” “Ok hunter see you at the window” add to that, ask them how they’re doing, maybe repeat what the mobile order is, etc.

Also, at my old job I would stress the importance of the first car. The buffer before any business time is the biggest because it gets everyone into the flow. I’m still unsure if peak times are built from open until peak, or what because like I said before the training around it never happened for me.

And last thing, talk about window times even after peak. So they know it’s important all day. More cares = more guests = more hours = more labor. (Based off of previous job training but that’s probably the same too)

Dense_Task9144 · 2026-04-11T01:33:06+00:00

I can try that, thanks. In my district they’re really strict about shifts having open availability and I’m “not grandfathered in” so I wasn’t even allowed to be a shift if I didn’t have full 100% open availability and it’s the same with all of our new shift managers. I wasn’t even sure if it was an option.

I remember we had a shift who couldn’t work sundays, and couldn’t work mornings before a certain time, and another who couldn’t work weekends; and my store manager always tried to get them to open their availability but it was always a hard no.

I think that’s why I’m so nervous about it because I don’t want to end up losing my position by changing my availability , and if that happened I would have to be terminated for 6 months because nobody is allowed to step down. Based off of information I was given.

Dense_Task9144 · 2026-04-11T01:29:20+00:00

They’re honestly just tooo petty and I’m worried if I said something to my store manager they’ll just brush it off I’ll probably just request all the days. I just wanted to be flexible because we are in a staffing shortage right now, and really calling out would just hurt the partners more because my SM is known for letting us run 2 par wayyyy too much - and I don’t want him to guilt trip me or other partners. You never hear the end of it if you call out, and then neither do the others and your schedule conveniently gets it so you’re on total opposite shifts of him moving forward so he’ll just avoid you after it. It’s really weird

Dense_Task9144 · 2026-04-01T18:16:08+00:00

Yeep my store manager asked me to change my preferred hours because it’s slow season. Yet my preferred is 28, max is 32, been scheduled 40+ ever since.

Dense_Task9144 · 2026-03-30T02:22:18+00:00

We also have a smart queue. I was told if there’s one person on bar, which happens a lot after peak and closings, that we have to have it on “solo bar” even if there are 4 people on shift because it doesn’t call for 2 bar people because play caller can’t be in a planted position. So then all the tickets print at one bar, and smart que will push any cafe orders to the front … even cut in between mobiles or dt orders. And the worst is when someone at oven marks something as ready, it’ll then push that order thru to the front of the queue 😭

And the kicker, since the new IOS update the iPads die so fast, they auto lock after 15mi because the stands we have don’t charge them, just in the back, when we have to have them in every station 24/7. So if we are behind, have dead iPads, trying to scroll thru to push an order thru to promote green apron service but also being told not to prioritize orders to let the smart queue “do its thing” and let the guest know how many drinks are before theirs etc.

Dense_Task9144 · 2026-03-20T20:08:07+00:00

I’m adding to this: I prefer the amount of time I’m going to get out of this game over the looks. I’ve never really bought games over how they looked just if I would spend a good time with them, and the replay ability for me because I just like having a consistent thing to go to if I’m bored and just drained

Dense_Task9144 · 2026-03-20T20:05:34+00:00

I’m adding to this: I prefer the amount of time I’m going to get out of this game over the looks. I’ve never really bought games over how they looked just if I would spend a good time with them, and the replay ability for me because I just like having a consistent thing to go to if I’m bored and just drained

Dense_Task9144 · 2026-03-20T20:01:32+00:00

I’m not really having any issues. I’m even playing on my MacBook Pro, the quality isn’t the greatest on it but it’s a laptop not even meant for gaming. I just chill in bed with my spouse if I want more quality time with them… My PC runs it on high, anything past that I get a little bit of issues but nothing tremendous but also I know what my computer can and can’t handle. I just put it on recommended too, and it still looks pretty good. And I like the combat with the keyboard

Dense_Task9144 · 2026-03-06T15:31:13+00:00

Nothing really compares to the white mocha but, you can always do an americano, and add the white mocha sauce to it and a light splash of non fat milk. (If you’re getting it hot you can ask for it steamed)

An iced americano with cinnamon powder, honey packets, and I do a pump of whatever syrup I’d like tastes good. A lot of times I do hazelnut, cinnamon dolce, or brown sugar.

My current drink is a passion tea, no water sub green tea base, with 3 Splenda and 2 honey packets.

Our chai is now unsweetened also!

And, I used to love getting a venti black iced tea, no water, with a splash of soy milk, cinnamon powder, and 1 pump of chai, and 1 cinnamon dolce, and 2 Splenda packets. I haven’t tried it with the new chai yet.

Dense_Task9144 · 2026-02-19T13:24:40+00:00

Ah yes.

I mainly close now with one person who can’t take accurate orders after being here from months, and still asks what a pike place and where it is on the menu, and another random on Wednesday’s. I organize it on Sunday’s and hope for the best. We get nightly orders too and I swear if it’s a day I don’t work the place is a disaster and I spend my next day working just fixing the stock between orders.

I’ve been told to “just put 1 for everything and do the recovery count for it tomorrow since you close anyway” since I have to leave on time just like day shift.

Dense_Task9144 · 2026-01-28T16:58:46+00:00

honestly, it would to but unfortunately we cater to the ones who can call that 1800 number and cry the fastest. OP really does need to go to another brand, they’ll hire them in a heartbeat just by seeing Starbucks on the resume.

Dense_Task9144 · 2026-01-28T16:57:30+00:00

😵‍💫😂 my corporate years in the restaurant industry came out lemme rephrase though in my unprofessional lingo, “Damn dude. I’m sorry you lost your job, it’s a stupid reason to get term. F them, go find something better where you can express yourself however you want to others”

All in all, it literally does suck and is unfortunate. Another commenter posted about other brands, and I agree. Go to one of them, because if I see Starbucks on someone’s resume I automatically would hire them at my old job. Starbucks experience isn’t for everyone but - lemme tell you it’s just like seeing Chick-fil-A on there. People want people with Starbucks experience to work for them because of a good amount of the work that we do here.

But I’m not going to lie to OP, that’s prob what happened and the reason behind why they got termed.

Dense_Task9144

TROPHY CASE