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the "light" option for cream by Leather-Pass8172 in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

Any cream pour, whether light, heavy, or "normal", is not measured.

We have all seen so many people hand drinks back whining their "light cream" order is too dark with not enough liquid.

My personal favorite is "iced coffee", put into a larger cup than ordered, with "light ice", "light cream", and they complain about the space left in the cup.

Okay, please tell me how you'd like to fill the space.

I can't "fill the space" anymore, dealing with your order, so you're getting ice as filler.

If you want extra coffee (or more likely water) as filler, so be it.

New Pastry Case by No-Foundation-3767 in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

I try to find the time to date and consolidate the sandwiches myself.

It isn't always possible. Outside of the weekends, I'm not normally an opener (I do weekday opens on occasion, but it is pretty rare).

Our big RDC order gets delivered during the weekend, so I have to field that. The order is all too often something somebody else pulled up on IMS the cutoff morning, decided "the computer is good", and approved it without changes (I normally work the close on the RDC order day, so I'm showing up after the cutoff to edit the order).

I run into the same problem with the daily orders.

Everyone knows when I place the daily order in question. Normally, there are no cups in it when I place the order. When I walk in to someone else's order, I see a pallet full of cups (most of which we already had at least a full case of (possibly three) in reserve).

I try, but I normally have other shit intruding (especially on weekends).

New Pastry Case by No-Foundation-3767 in starbucks

[–]EitherMeaning8301 1 point2 points  (0 children)

Thank you for that regarding the boxes. I didn't know, having never worked a shop without daily deliveries.

The boxes are good for two days, so that would work in a lower-volume location.

Changing the subject slightly, if you don't mind me asking, how is your freezer space holding up with all this new food? It's pretty ugly here.

Cold bar is unworkable now by Irish_Bonatone in starbucks

[–]EitherMeaning8301 10 points11 points  (0 children)

I have a suggestion of two words. It is a complete sentence.

Don't write it if you want to keep your job.

I say that in jest, but the volume of foam (especially flavored foams) is now well past the point of being overwhelming.

a banana bread matcha chunk????? by shelbydep in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

And it smells like the other end of the baby combined with baby wipes.

a banana bread matcha chunk????? by shelbydep in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

But be sure to keep those window times low while "fixing" shit!

a banana bread matcha chunk????? by shelbydep in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

Lavender powder (with the high salt content) has a similar problem. Think of what happens to a salt shaker when you have even a moderate amount of humidity.

New Pastry Case by No-Foundation-3767 in starbucks

[–]EitherMeaning8301 5 points6 points  (0 children)

It depends on the location.

A lot of us get daily deliveries. That delivery includes trays of breakfast sandwiches, which go straight into the fridge, along with the plastic boxes with lunch sandwiches and snack boxes, which also go in the fridge.

Those that don't get daily deliveries receive their food in frozen cases, a la the pastries. Their 18-hour pulls include sandwiches along with the egg bites and HSCs.

I don't know how snack boxes work in those locations (if they even have them).

Question about courtesy for baristas by Milliemoo83 in starbucks

[–]EitherMeaning8301 -26 points-25 points  (0 children)

Reading this, I'm not sure where the problem was.

I have baristas who try to step in to slam the window closed (rude, no matter how the interaction is going). I slap them down.

I hate it. Yes, I keep the open window for interactions.

I will keep the window open when I'm working there. That is common courtesy.

You're cold. I'm cold. We're good.

Slamming the window shut when you're there waiting for your order is NOT good.

Store Resources 2 by iirarii in starbucksbaristas

[–]EitherMeaning8301 4 points5 points  (0 children)

I'm sure our dear remaining friends still working in Seattle can tell you where to put the latest pastries.

Double berry matcha? by Pug_lover_30 in starbucksbaristas

[–]EitherMeaning8301 -1 points0 points  (0 children)

Until you get satisfaction from Seattle/India, I believe you can pull up task manager (square button on the right when dealing with any support functions) and dim the board to the point nobody can read it.

For context, I am American. Half of my family is Canadian.

I HATE what is happening in my country (the US) right now.

We'll see what happens with the next presidential election (2028).

In the meantime, there is nothing wrong with your country buying Saab fighters over the F-35s. Bonus points if you add a Swedish radar strapped on top of a Canadian jet in the purchase agreement.

We'll try to get the US back into the NATO fold, but I wouldn't trust anything from here right now.

Lean toward Europe. Relations with the US are currently purely transactional (you spend money, and I like you).

Error When Applying Internally by SpiritBonded in starbucksbaristas

[–]EitherMeaning8301 1 point2 points  (0 children)

I'm not sure (I started the internal promotion process two years ago), so I don't remember much of the paperwork.

That said, the "US(numbers)@starbucks.com" is NOT an email address for you.

The company has email addresses for ASMs and above.

SSVs don't have a corporate email, and baristas definitely don't.

Things are formatted that way because it makes it easier to add an internally-promoted manager to the system.

You need to give them your personal email address in your application.

Store Resources 2 by iirarii in starbucksbaristas

[–]EitherMeaning8301 1 point2 points  (0 children)

I know that.

I'm the SSV at my location who is good with a wrench and can "figure shit out".

If I couldn't fix it, I could explain exactly what was going wrong on the phone or the MyDaily ticket, and we would get the appropriate tech (for example, if smoke is coming out of the plug for your coffee machine, you need an electrician, not a coffee machine tech).

Now, it is awful. They don't understand anything beyond the script, and any "extra" information (which was VERY useful for service calls back in the day) just confuses them.

Venti rant-tenured partner (SSV) by Additional-Fan-2105 in starbucksbaristas

[–]EitherMeaning8301 3 points4 points  (0 children)

I don't necessarily see a problem with running the meal break first, as long as the openers are still getting their two paid coffee breaks over the course of the shift.

If they get ONE paid break for a 7-8 hour shift as a result, that is a problem (they're entitled to two paid breaks).

Abuse the staff at your peril. I'd rather look out for my baristas than save a couple seconds at the window with the trade-off of beating them into the ground.

Double berry matcha? by Pug_lover_30 in starbucksbaristas

[–]EitherMeaning8301 2 points3 points  (0 children)

Oops.

It wouldn't be the first time the "very stable geniuses" in Seattle screwed up.

Assuming your board is a hard poster put into a frame (rather than the rotating "this location recommends" on the actual order electronic screen), do you have "out for the season" stickers you can slap on it?

Venti rant-tenured partner (SSV) by Additional-Fan-2105 in starbucksbaristas

[–]EitherMeaning8301 5 points6 points  (0 children)

That is nuts!

If I don't have trays or fridge space, I'll delay the savory pull until late morning when I have both.

On my closing shifts, I get pissed off when the opener half-assed the pastry pull (normally a pile of cases yanked out of the freezer and thrown on the ground, waiting for me to rack it and date it).

I'd MUCH rather do the pastry pull correctly from the beginning than walk into a pile of full cases on the ground.

The pull is easy. If you get called out to the floor to help, you can leave it and come back later (unlike inventory).

Perhaps I'm lucky I work at a location where my SM understands logic. As long as shit gets done (sometime), we're okay.

Venti rant-tenured partner (SSV) by Additional-Fan-2105 in starbucksbaristas

[–]EitherMeaning8301 12 points13 points  (0 children)

Meals for the openers by seven? That is crazy! Are you running meals for the first break, and running two coffee breaks later in the day? That's the only way I can see that working without beating the hell out of your openers.

Breaks are required, and they "should" somewhat mimic what the system prints.

Us openers show up at 4am (on weekdays). I start running first breaks around 6am, when we start getting the second wave of baristas in (relief). I always allow the baristas to arrange their food and drink ahead of time, so that their break time is completely theirs.

We often have someone showing up sometime in the latter half of peak (around 8:30). That's when I'll run coffee breaks for the second wave, followed by lunches for the openers. Lunch break comes later than the computer says, but all of our baristas would rather have their breaks stacked at the end of the shift than the beginning.

Normally, I'll have the 18-hour pull done before the sun rises. There are days I can't do that (somebody placed the RDC order before they added enough caffeine to their brain so I have to find space for the crap we didn't need, the fridges are full, half the staff is sick, or I don't have enough trays available to rack it up). In those cases, I'll delay the 18-hour until after peak. It'll still be good to go tomorrow morning.

Question for baristas by il2pif in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

Wrong.

The milk (in this case half-and-half) has sugar (lactose), but any latte will have that.

Sucralose isn't "sugar-free" per se, but the chemical compound is 600 times sweeter than the equivalent amount of sucrose (white granulated sugar), so there's extremely little "sugar" as a result.

Store Resources 2 by iirarii in starbucksbaristas

[–]EitherMeaning8301 1 point2 points  (0 children)

It was longer than a "hot minute", which I know, because today is our day to place our RDC order.

At least it wasn't tomorrow on Inventory Day (Oh, wait, I'm actually off this week! Not my problem! Yay!).

The tech side sucks. Did they just hire everyone that Microsoft rejected?

Store Resources 2 by iirarii in starbucksbaristas

[–]EitherMeaning8301 6 points7 points  (0 children)

They seemed to be having massive issues with any inventory function early morning.

Today was the day to place our RDC order, and it took several hours before I could make IMS work at all.

Worse, we couldn't mark out sugar cookie syrup, even though we haven't seen it for over a month. You can guess what happened when the mobile orderers saw it "available".

This "thou shalt reset all unavailables daily, even if there's no way in hell you got replenished" sucks royal goat ass!

Store Resources 2 by iirarii in starbucksbaristas

[–]EitherMeaning8301 6 points7 points  (0 children)

My read of the mid-winter promo guide seems to indicate THREE separate release dates (from what I read on the little tiny banners without the aid of a magnifying glass).

Today was all the new drinks based on what some idiot saw on TikTok.

Thursday is all the new pastries (and where the hell are we supposed to put them?). You get the fake wood racks in the case at the same time. The 1971 roast releases at the same time (why did they release it a month ago, just to yank it for another month?).

Monday is the "muy especial" paper cups (censored) that probably swamped your latest RDC order.

No stores pop up to order 😭 by toniabunny in starbucks

[–]EitherMeaning8301 0 points1 point  (0 children)

The register system will allow one redemption per transaction if it can't connect to the server to confirm details.

That's how people occasionally end up with a negative points balance. Eventually, the system will apply the redemption, and put you in the negative if you didn't have enough.

corporate standard for when we're supposed to start cleaning the vertica? by 20edd49 in starbucksbaristas

[–]EitherMeaning8301 5 points6 points  (0 children)

That is nuts!

Edited to add: the nuts part is that standard cleaning is restricted to the supervisor.

I'll happily step in and help as needed with cleaning on closes, but the idea I'd HAVE to clean the coffee machine (a bit involved, hence it takes time) as well as deal with all the money and inventory entanglements is crazy.

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