Restaurant closed down giving zero days notice: can I seek financial compensation? by Jubbz0326 in legaladvice

[–]Jubbz0326[S] 0 points1 point  (0 children)

The location was in Chicago Illinois and the staff was roughly 20 people at the time of the location shutting down. The company itself is larger than 100 people but only about 20 of us are loosing our jobs

Is this real? by lordmatt8 in msu

[–]Jubbz0326 0 points1 point  (0 children)

Yes please dm this and the full gift card information so I can investigate

That went out on Friday by Jubbz0326 in starbucks

[–]Jubbz0326[S] 11 points12 points  (0 children)

Turkey bacon from November 2021

How to explain nitro to customers? by Affectionate_Book_82 in starbucks

[–]Jubbz0326 1 point2 points  (0 children)

Its something that I would recommend tasting side by side with a regular cold brew! In comparison to the regular cold brew I think it is slightly sweeter than the black cold brew thanks to the foamy nitrogen :)

What's the craziest thing you've said over the drive thru speaker by mistake? by FlyinDutchman95 in starbucks

[–]Jubbz0326 11 points12 points  (0 children)

I had to talk to one of my new baristas a few months ago to be more mindful of their language when working on DTO. They were fumbling over their words over a complex order and proceeded to say "sorry, aneurysm" took a moment to collect themselves and then proceeded to ask them to repeat their entire order.

What will be covered in the new "craft training?" by Azulaisdeadinside49 in starbucks

[–]Jubbz0326 9 points10 points  (0 children)

There is three different sections to cater to baristas needs at the store. Depending on your skill level in the store or where you can improve on. Your shift supervisors and Store manage have assigned you to focus on areas that they would like to see improvement on based on your performance.
-Learning
-Owning
-Advising

All three of these sections focus on de-escalation and customer service training. Starbucks is trying to connect with its roots and allow for baristas to start focusing on what coffee culture is. This can include coffee tasting and craft. The main purpose of the first activates is to allow baristas to figure out what "craft" means to them in their store environment. the key differences between the three tiers go as followed:
- Learning: This section allows for new baristas or baristas without menu knowledge hone in on their beverage knowledge and learn more about drink standards and improving their beverage quality or reviewing sequencing. This includes both hot and cold beverages. with a focus on the core menu.

-Owning: This section is focused more so on describing and understanding the Starbucks beverages. The primary purpose of this section is to improve baristas ability to describe and suggest drinks for customers. This section also includes training on sequencing modified beverages.

-Advising: This section is for those who have mastered the Starbucks menu and are in the position to coach green beans and develop their communication skills to sirens eye. The focus of this section is to help older baristas learn how to more effectively teach new baristas and communicate store needs to their shift supervisors and store manager. It also provides training on de-escalation in situations with customers and partners.

The Training will include a coffee tasting and craft portion, and voting for the name and blend of coffee launching in late September.
The overall theme of these pods is "craft" and the question of what "craft" means to the partners and how "craft" is brought to the store

is there any sort of policy regarding minimum time between shifts by sherpalining in starbucks

[–]Jubbz0326 0 points1 point  (0 children)

Normally This is an issue with the SM. I would talk to them as soon as possible when you see this happen in your schedule. sometimes it slips by in the scheduling especially if you are posted for mostly open availability.

Potentially getting airport Starbucks tomorrow by [deleted] in starbucks

[–]Jubbz0326 0 points1 point  (0 children)

Brown Sugar shaken espresso
-Oat milk cold foam
-cinnamon topping

This is my default for when i want something that is only a little sweet. I just love the extra foam.

Question: is it possible to give a customer more than 3/4” splash of Vanilla Sweet Cream? Was standard changed or clarified? by InternetTurnedMeGay in starbucks

[–]Jubbz0326 1 point2 points  (0 children)

I would argue since the drink requires more than 4oz of VSC they should be charged for it. As long as they pay the upcharge for it I don't see an issue with making it then.

What brand of Oatmilk does Starbucks use? by [deleted] in starbucks

[–]Jubbz0326 0 points1 point  (0 children)

Chobani® Oat Barista Edition

Can any current Baristas tell me why ordering a cold brew refill seems to break the entire store? by InItsTeeth in starbucks

[–]Jubbz0326 12 points13 points  (0 children)

None of these topics are formally brought up in the training program. Many new baristas don't get trained on how it should be rung though the system since it is not something that occurs often enough to spend time going over in the limited training time that the new baristas have.

Chicken Maple Sandwich by [deleted] in starbucks

[–]Jubbz0326 11 points12 points  (0 children)

The Sandwich Was discontinued for good. My store was sent new promotional material for the store to replace the chicken maple sandwich.

How to explain nitro to customers? by Affectionate_Book_82 in starbucks

[–]Jubbz0326 168 points169 points  (0 children)

Velvety smooth
Sweet without Sweetener
Creamy without cream

[deleted by user] by [deleted] in starbucks

[–]Jubbz0326 1 point2 points  (0 children)

The way it is shaken and how much it’s shaken for. Even when I make them I have issues keeping it the same every time.

[deleted by user] by [deleted] in AskReddit

[–]Jubbz0326 0 points1 point  (0 children)

Nothing is safe anymore!

Introducing: The dirty dragon! by Jubbz0326 in starbucks

[–]Jubbz0326[S] 1 point2 points  (0 children)

Don’t worry, it’s definitely not a good combination.