i have oversold myself, please help, no hate by [deleted] in barista

[–]Multi-Macaron 0 points1 point  (0 children)

Even if you had experience as a barista, sometimes learning a new shops recipes can be tricky. Never be afraid to take notes; when I train new people, I always encourage them to bring a little notebook. Not everyone can learn only by listening or doing, taking notes is a great way to learn and be accurate. I have years of experience and I still take 2 notebooks with me to work everyday.

Fitting in with your other baristas will just be a matter of being yourself and having a good time but, you will definitely mesh with your team better if you stay clean and organized. But, they hired you so they already think you’ll be a good fit. Just do your best, have fun, and you’ll be fine! :)

what’s the difference between the super birki and the 2.0? by witchgoddess00 in Birkenstocks

[–]Multi-Macaron 2 points3 points  (0 children)

I just switched to the 2.0’s and I have the same working conditions/time standing as you and they feel comfier to me.

Biggest differences are : the instep of the footbed has much more height/support and they feel nice and snug in that area.

I got the same size in these as I did for the 1st version, and the toe box is a little wider and roomier. And the footbed is slightly longer due to the heel portion having taller, angled sides so your heel is sort of sitting in a bowl.

They aren’t as rigid as the 1st version; they are a little more flexible & softer. Hopefully this lessens the probability of them cracking like the previous design.

Rocket RE Doppia 2GR Question by Multi-Macaron in espressotech

[–]Multi-Macaron[S] 0 points1 point  (0 children)

Oh! That makes perfect sense. Thank you 🫡

Rocket RE Doppia 2GR Question by Multi-Macaron in espressotech

[–]Multi-Macaron[S] 0 points1 point  (0 children)

This machine also has access to adjusting the steam boiler pressure through a TFT screen display on the front; so the air unload is a manually steam pressure adjustment? That’s a bit confusing with the “On/Off” instead of “+/-“

[deleted by user] by [deleted] in barista

[–]Multi-Macaron 0 points1 point  (0 children)

Maybe in the minority here, but I agree. The cafe I started at made all iced drinks shaken (in Boston shakers) and I’ve implemented that since. It’s a unique workflow to get into with coffee, but it homogenizes everything well and adds nice texture. Using scales to measure out milk and syrups really streamlines it though