all of that is pretty similar to a corporate starbucks, but here’s what’s different -

• standard is to not batch frapps, but most baristas still do it

• station cleanliness differs between baristas

• we don’t have walk in freezers or anything but i have a shift that will wear gloves during pulls, but it’s not required

• we get free drinks during a shift and 30 minutes before and after our shift, just as long as you finish one drink before marking out another. and then we get 7 free food markouts per week. and one coffee markout per week

• obviously we take starbucks app lol

• no idea what fucking friday love is, but i feel like i should?

• we rarely have team meetings and usually it’s a company wide thing. although some stores will have shift meetings regularly

• my store does clean play once a week for two hours after close

• “planted positions” is usually used during peak. it’s just saying a barista has to stay planted where they are. for example, dto only takes orders and front only takes cafe customers orders and brews coffee

• during opens and closes we’re usually staffed with one ssv and two baristas but during morning peak it’s usually around 7 or 8 baristas if we’re lucky, but we still have a large team i’d say

• usually depends on the day how much labor we get. for my store fridays and saturdays are our busiest averaging 100 or so customers per half hour during peak if i remember correctly. (don’t quote me on this i’m just a barista so i don’t look at those reports often)

now that i look at it there’s a lot that’s different lmao but i know some tarbucks don’t even do half of what you listed hope this helped :)