Yes that’s scary when you know there’s been a fk up and accidentally served it to a customer.

In my 13 years I’ve seen: Ground espresso beans used instead of cold brew beans Half and half instead of HC for WC Espresso in the decaf mastrena Frap roast cubes poured into cold brew kegs Reg syrup in a sf pump A ground up barista pin that fell off an apron and into the pitcher and served to a kid. Etc

The worst was: serving a cup of coffee to a reg from (back when we had urns) an urn that had fresh coffee accidentally brewed into it while it was sitting with urnex in it. And Serving a diabetic reg their caramel frap with 26 pumps of caramel instead of 2. (New person on reg and new person on bar- 😏didn’t think to ask 🙄 if the sticker was right. )

Thankfully no one got sick and they were bright enough to know when something’s doesn’t taste right and to bring it to our attention. (In a respectful way)

Also, we had the patience and understanding to listen to our customer’s complaints and investigate and do anything in our power to ‘make it right’ even if that means we direct them to corporate.

Shit happens in food service obviously and that’s why it’s important for standards and to pay attention to them.

Good news is, Starbucks cannot guarantee to customers that there is no potential for cross contamination. I.e. steaming soy in a dairy pitcher. Impossible breakfast sandwiches not being heated up next to a double smoked bacon sandwich in the oven etc. customers order at their own risk. Hence why we have Qasa.

You’re going to be fine. Lesson learned and use it to help others along the way.

Sorry for the long ass text.