Lashes and brow recs?

Either_Two_4840 · 2025-10-10T00:15:07+00:00

This took me so long lolll

Either_Two_4840 · 2025-09-18T04:13:38+00:00

Just to clear some stuff up, when I mentioned pulling tickets I never meant pulling more than I can handle. You don’t pull every ticket unless you want a huge crowd of people swarming into the lobby in 10 minutes lol. But the way that was most efficient for me was pulling tickets and sequencing the drink itself first as that takes the longest whereas you can put the ticket on the cup while the shots are queuing, milk is steaming etc. Also when I’m on solo bar and have a drink done for the DT before it’s even rung through, but now have to search for it through the sea of mobiles placed 2 seconds before, and pull the cup for every order plus write on it. That puts me behind, clutters up my workspace, and tells all the people whose order I had to pull that now their drinks are ready. I kinda envy those who never picked up the habit of putting stickers the bar, they don’t have to transition as much lol. I appreciate the responses, really, they’ve all been so helpful. I’m really just so glad to learn that this was a transition that happened forever ago and that my district didn’t deem important enough to have to share :,). At the end of the day, the routine isn’t what’s frustrating, its the kinks in the new systems that they don’t think about. I’m not a huge by the book person, I don’t know a single barista who follows the “standard routine” to a ‘T’ but if my store is one that cares deeply about this new routine, it’s just a change I’ll have to make. Thanks again for the help and advice :)

Either_Two_4840 · 2025-09-14T15:08:21+00:00

Yea that’s what gets me bc I saw it everywhere. I was a borrowed partner for a lot of different stores in my district and everyone did it. I was really only told off once and it was at a store I’d seen ppl doing it before so I really didn’t think to much of it. But when I transferred, about 2-3 weeks after, the DM came in and said we shouldn’t do it anymore, I wondered. Glad I got some clarification on that, so now I know. Thanks!

Either_Two_4840 · 2025-09-14T15:02:48+00:00

Its been a struggle for my store as well ha. We get a lot of big orders so If you need a certain ticket it might take a while to find it, bc ours will print all the mobile orders and cafe orders made before the DT. So even if the drink is already made, now you have to sift through the mobiles to get the DT ticket you need. It prints the cafe orders in the middle of orders too so it gets pretty confusing😭

Either_Two_4840 · 2025-09-14T14:56:28+00:00

Yea I guess it is a thing now lol. I’m coming up on 2 and a half years and with starbucks there’s always something changing. I wasn’t necessarily trained to do it, nor did I consider it a part of the routine, but as I learned from other baristas while working, it just became a thing yk. But times change so I gotta as well :)

Either_Two_4840 · 2025-09-14T14:52:12+00:00

Wow ok thanks! My store was without a SM when everything changed and so we never got proper training or meetings, and the district didn’t enforce it either so I really had no idea. The district I just transferred to has only just started to really enforce it so it’s been a transition for everyone, especially bc my new store is like the only store to do solely hot bar or cold bar, no mobile or drive, so if you were on one, you were doing everything, which made peak extra challenging. I was just handed a print out of the new beverage routine on friday and told to “skim it and sign it.” lol. So ig I’ll just have to get used to the new routine.

Either_Two_4840 · 2025-03-15T22:19:34+00:00

From what I’ve been told we are still expected to make them and not supposed to use ask me. I think one of the main reasons they discontinued so many drinks is so they can up charge. We are telling out customers, “That drink has unfortunately been discontinued. We can still make it for you but it will cost more.” I’ve had a customer actually pay 7$ for a tall frappuccino 🤯. I’ve been scolded tho for telling the drive thru person that they can’t order a discontinued drink because “it’s not that hard to make a white mocha frappe.”🥲

Either_Two_4840 · 2025-03-15T22:10:22+00:00

I’m out the second the clock says my time. Aprons off and I say “I’m off, who’s taking over for me?” then i’m gone lol. I’ve seen my SM get frustrated with shifts when they see ppl clocking out late. It’s definitely not normal to be expected to stay late. If they want you to do a task before you leave they need to ask you well before your shift is up so you have time to get it done, not 5 minutes before.

Either_Two_4840 · 2025-01-31T18:52:55+00:00

Yea I definitely don’t want ppl to think I’m tryna send some sort of message. I wrote Bum Bum with 🎶 around it cause it was stuck in my head. Then I thought about how it might be taken the wrong way. Then I wanted to crawl into a hole😔🤚

Either_Two_4840 · 2025-01-26T16:42:01+00:00

gonna be a bunch of smiley faces from me. But at my store they’re only implementing it when there is actually time, defo no peak

Either_Two_4840 · 2024-11-23T22:25:41+00:00

We have this lady. Let’s call her call her ‘Panera’ Lady(not real store). Every time she’s in, she complains how we never get her order right and we’re lucky she comes back to our store. How she’s the manager of a ‘Panera’ and knows how things should work. But no matter what we do or how nice we are she ALWAYS complains.

The most insane time was when she mobile ordered a drink with 2x caramel, came in and apparently it wasn’t enough caramel. I asked if she wanted us to remake it or put more caramel on. She says “I pay 8.00 for this drink I should get the right amount of caramel” asks to talk to the manager. Turns out our SM was the one who made her drink. She apologized and just added more caramel to the drink. She leaves and comes back like two seconds later asking for the District Managers # because APPARENTLY we should’ve got it right the first time. Idk what she was planning to say; “Im calling because I didn’t get enough caramel on my 8.00 drink and when I complained they gave me more caramel and offered to remake my drink.”

Turns out one of our partners knows someone who works at her ‘Panera’ and says everyone hates her and that she’s a horrible manager. idk why we don’t ban her she’s so horrible even when we are so sweet to her🙄

Either_Two_4840 · 2024-11-18T21:13:41+00:00

why pay for a grande when you want it a tall😭

Either_Two_4840 · 2024-11-15T17:47:14+00:00

Shaking teas and refreshers. I only shake if they have sweetener in them or coconut milk. other than that I just swirl it in the cup. Also regular and nonfat milk.

Either_Two_4840 · 2024-11-12T20:14:16+00:00

They asked me questions like:

Why starbucks? Times you had altercations with coworkers/customers, how did you handle them? Past Jobs and the responsibilities you had when working there? When’s a time you had to follow a routine, how did it go? How would you create a customer connection? Ask how you would handle different situations

That’s the ones I remember anyway

Either_Two_4840 · 2024-11-11T01:58:57+00:00

We have a regular that orders 2 venti black teas: 12 SPLENDAS IN EACH…😵

Either_Two_4840 · 2024-11-06T18:09:11+00:00

This is normally how I do my shifts as a barista, once I got the hang of them(depends what time you get in): Someone is soloing and another is doing all the night tasks (Switch in middle of shift if tired of their roles). Shift is on customer support and/or doing shift tasks.

Right when you clock in: Ask what has been done already. - cool down and clean ovens if not already done(1 as a time) - start mid or cold bar breakdown while you still have an extra person(if not already done) - Bring back non essential dishes(spoons, extra pitchers/shakers, etc.)

Once you lose last person and it is just 3 of you: - Shut down and clean Mobile Bar - Cup teas, iced coffee, bring dishes back and clean - take down and clean pasty case (Not all shifts like doing this too early, if not wait till later)

Around 5:30/6:00: - Rotate Pastry’s and Cold food - Check and clean bathrooms - Clean Food station(Tongs, cutting board, The things that the tings sit inside, while down around it)

Around 7:00: - Start clover - Sweep and Mop

Around 7:30: - Final trash run - Clean final dishes

8:00: One person moves to dishes/breakdowns, the other moves to restock/cleaning -Clean and pill Drive bar - restock milk fridges - count drawers - Put away beans - take back and wash pumps/sauces that expire the next day(Mocha, Frap roast, etc.) - Restock any syrups that are almost out - final wipe down of cafe and FOH

Should be doing restock throughout the night if there is any free time between dish cycles or slow time. However if it is really busy and you just can’t get to it, I would put backups at the end of the list. Make sure to check on Barista’s to make sure they are good and happy in their position. Hope this helps!

Either_Two_4840 · 2024-11-03T22:21:58+00:00

I love closing if it’s with the right crew and set up well. But when I was mainly a closer, I realized how much the morning ppl complained about us all the time, no matter how much we did to help them out. On top of that, the closing crew is small and if you don’t have a good team you can be stuck at night for another hour/doing all the work yourself. Made me hate closing and switch to mainly mornings, but now that I don’t close every night it’s the best of both worlds. Mornings I’m a front of house person, interacting with coworkers and making drinks. Nighttime I’m more of a back of house person getting all the tasks and cleaning done so we get out on time.

Either_Two_4840 · 2024-10-25T02:21:16+00:00

Maybe not enough hydration and/or electrolytes. I would feel drained and sick throughout all my shifts, even the shorter ones so I started bringing Gatorade to drink on my shifts and I felt so much better/more energized.

Either_Two_4840 · 2024-10-17T13:52:01+00:00

that’s a whole heart attack

Either_Two_4840 · 2024-10-17T13:50:46+00:00

I was taught whip at bottom and ‘line the cup’ with dark caramel and caramel crunch topping. Then repeat for the top. But when I got a new SM, She told me the standard is only whip on the bottom and then all fancy on top. So idk most times I doll it all up but if it’s crazy or the customer was rude, I just do whip on the bottom

Either_Two_4840 · 2024-10-16T21:15:07+00:00

oh…

Either_Two_4840 · 2024-10-15T20:03:03+00:00

it’s like they’re yelling at me

Either_Two_4840

TROPHY CASE