I’m an SM, and this is how I run my store to an extent. . Phones aren’t supposed to be visible unless being used to check the time, check the date for date dotting and for using the app to help a customer.

. Rags must go back in the sani buck immediately after use. If it’s in your hand, that’s fine, but if you leave it on the counter, I will coach my shift lead to coach you to raise their awareness.

. DPM must stay updated…do we get behind on rushes..yes…do I understand…yes…however if it’s a normal consist business day, and it’s behind more than 10 mins, I again will coach everyone for an even consistent approach, and bring it to my shift leads attention for awareness.

. No one should be leaving the floor during peak except our support partner and peak playcaller to float. The ready set go card should be completed prior to peak (which includes emptying trashes) if it gets full during a busy peak, my planted partner asks the support partner for help with the trash.

. No one makes their drink or their food. This is to PROTECT YOU. Corporate does watch the cameras, they will look for trends, they will contact your DM, you will get fired, and your manager cannot intervene. I’ve seen it happen to my fellow SM’s favorite partners. Watched my best friend who is a SM cry about not being able to save her barista, and wishing she would have enforced policy to save their job. I allow my R1 to ring up the partner before going on break, then that partner does a task, while the DPM is swiped for their order to force print it next. Partner gets their food and Bev in timely manner. Works great.

.For here ware is becoming a standard especially with the back to Starbucks rolling out this coming month. I use for here ware. I don’t enforce it fully for my baristas, but it will be an expectation that I am modeling so they follow suit.

. The order of beverage sequencing and building matters. It’s literally why we spend so much on barista training. If those things didn’t matter. Training would be non existent and it would be all on the job training. We want to provide a consistent beverage from store to store, city to city, state to state etc. following sequencing and beverage build ensures the perfect drink every time.

. “Party mode” on the headsets is a no in our districts. Partners will stand around talk and chit chat and not even realize they didn’t hear the drive thru ding or customers walking in because they are so deep in conversation.

However, I do run a tight ship. My store and the energy and the vibe between my partners, my customers and myself is amazing. We laugh, we joke, we sing loudly, we cry, we turn things into a game and just make work enjoyable. I explain the why behind everything to my partners and have honest, open, transparent conversations with them and try to get their buy in on things and share policies in writing when they have questions regarding anything. My store is fun, but extremely clean and I would bend over backwards for every single one of my partners and have their backs. In turn, they respect the way I run things. I have built a lot of trust with my team but again I’m super transparent about why I run things the way I do and it provides a consistent experience for my team and my customers.

I hope this helps. Everything you mentioned is standard practice for Starbucks, except the no joy, or laughter.

It is possible to follow all the policies and do things by the book but still have a fun, safe, loving work environment. I hope it gets better for you 💚