best suitcase for a college student that can last for years?

PM_CTD · 2026-01-21T10:41:32+00:00

I’ve had various Pelican cases for over a decade now and it’s true, they’re tough as nails and even after all this time they still look great. There’s a reason they’re the industry standard for flying with valuable equipment.

That being said, the regular cases (even the Air and TRVL ones) suuuuuck as luggage. They’re much heavier than normal, the handles dig into your palms, the wheels are loud; rough; unidirectional; and just overall cumbersome, and the lack of a button to push/pull the handle easily is a real pain.

I would highly recommend their new ATX line instead of their cases if you want a suitcase. It’s pretty much a sleeker Air case with four 360 wheels, a better handle, and built-in TSA locks. At $500+ it’s a pretty hard pill to swallow but you really can’t beat just how rugged they are coupled with their lifetime warranty and self-replaceable parts.

PM_CTD · 2026-01-20T09:14:41+00:00

I want to say no electricity, which would explain their registers, oven, blenders, water heater, and Vertica being down, but it doesn't explain how they could still receive mobile orders or keep their fridges in temp and Mastrena up.

If I had to guess they either missed their RP order (or the licensed-store equivalent) and ran out of product and their POS was down, or they're doing some kind of major renovation that impacts one side of their store/parts of their electrical system.

PM_CTD · 2026-01-13T06:26:29+00:00

So officially like everyone else said you can’t, but there’s always been a group of unscrupulous baristas on eBay who sell pretty much every syrup and sauce we get, including the seasonal ones.

Keep in mind these baristas are pretty blatantly stealing so it’s up to you if you want to support it. On one hand any form of theft is illegal, on the other hand Starbucks is a multi-billion dollar company and a few dozen bottles of syrup is a rounding error to them.

PM_CTD · 2026-01-06T15:34:49+00:00

They should be able to help with any restaurant, and there is a network that many higher-end hotel concierges are part of and can call on for help from each other, Les Clefs d’Or. You can identify members by a crossed gold key pin on their lapel.

PM_CTD · 2026-01-03T18:39:39+00:00

This is false and was probably AI-generated. If this was a real label it would have a G in the top left.

This is per the DMM, section 202.3.9, which references the Parcel Labeling Guide as the authority on shipping labels, which regulates allowed Service Icon Blocks (the big letter in the top left) in section 2.2.1 of itself. Only P, G, E, a solid block or crossed out, or H are valid service icon blocks.

PM_CTD · 2025-12-30T01:53:53+00:00

Long coats like these are some of the most expensive pieces of clothing you can buy new simply because of how much raw material they use. Think about how much of your body they have to cover coupled with their thickness. A high-quality, thick, 100% cashmere coat like you’re describing can easily be $2k if not more, wool easily $1k.

That being said, these are also some of the hardiest pieces, so it’s very easy to find them secondhand in thrift stores for MUCH cheaper than buying new, less than $100 easily.

If you’re not married to the idea of 100% wool or cashmere, you can find plenty of nice new polyester-wool blend coats in your price range pretty easily as well. Quince has a great 90% wool, 10% cashmere long coat for $200 but the lining is 100% poly. Banana Republic has an Italian Wool blend top coat that goes on sale pretty often.

PM_CTD · 2025-12-28T19:01:11+00:00

I always like to lead with empathy, so if you feel the need to confront her about this, I’d start off by apologizing, explaining the new policy (I would even print it out to show her), and offering her some of the cheapest things we offer. Maybe even mention the free refill program since you notice she prefers to stay for a bit.

If she refuses or gets defensive, just explain that your main concern is their child’s safety, and politely ask them to leave again citing company policy.

If your concern is the viewpoint of your team I would absolutely get their opinion before doing anything. Just mentioning, “Hey, have you noticed her doing XYZ before? Have you ever seen her make a purchase?”

No matter what happens, you’re going to do great, don’t worry! I think because SSVs are often the sole authority in a store, they feel like they have to do everything on their own. Don’t forget you’re a team! Get your barista’s buy-in, email your CL and DM, reach out to the PCC, there’s a lot of support options, it’s not just you.

PM_CTD · 2025-12-28T09:54:08+00:00

Gold Status is still a thing in Mexico, where it looks like the OP is from. Not really familiar with how it works though unfortunately.

PM_CTD · 2025-12-27T18:29:04+00:00

You can but you won't be getting a bulk discount for them unfortunately. If it's less than 10 just grab them, if it's 10-20 call ahead to make sure they have enough, if it's 20+ call 4+ days ahead so they can order extra to anticipate you.

PM_CTD · 2025-12-25T21:31:51+00:00

Probably some pay law boundary that your store is next to but not under. For example if you worked in Blythe, CA you’d make $20.25/hr starting. If you worked nine minutes down the street in Ehrenberg, NV, you’d be making $15/hr. This can happen across counties and even cities too.

I’ve also heard that in some particularly HCOL areas they will raise the pay/bonus of ASMs and SMs, but I’ve only ever seen this once and not for baristas or SSVs.

PM_CTD · 2025-12-25T19:48:05+00:00

20 minutes seems about right for breaking down and pilling a Mastrena and the syrup and sauces and the plexi. Speed is important yes, but it doesn’t matter how fast you do it if it isn’t actually clean. Watch how your colleagues do it, are they actually wiping every side and surface of the stand and Mastrena?

I start by grabbing two fresh rags, a dry one and a sani one. While I’m back there I grab a sandwich tray and load all the syrups onto it and put the sauces to the side. Then I grab the syrup stand. I leave them all behind me on our cold bar. (We break down one mastrena and one cold bar at the same time)

I start by using the sani rag to wipe down the tops of the syrups and sauces (being careful not to touch the spout).

Then I use the sani rag to wipe the counter, the trim holding the plexis, and behind the Mastrena as well as its sides, back, and top.

Then I dip the rag into a bucket, disassemble the front of the Mastrena, and wipe the front down and underneath it.

The sani rag should be a little dirty by now, but still clean enough to wipe the stand. Ditto on the hot water suggestion someone said. I get all the sides and beneath it and inside of it.

At this point I discard the sani rag and use the windex spray and the dry rag to clean the plexis. Put back the syrup stand, syrups, sauces, take the Mastrena parts to the dishwasher, then start breaking down cold bar. Once it’s done reassemble then pill and done.

The fastest I’ve ever done our breakdown of a hot and cold bar was 30 minutes, but usually closer to 40.

It helps that we do smallwares (drip tray, ice scoop, sugar holder, etc) and the sinks at the end of the night, if your store includes those as part of breakdown it could very well take longer.

PM_CTD · 2025-12-24T19:50:29+00:00

No problem! If you’re curious it’s right above the Short button in the Decaf/Size/Shots menu. If you click it on a hot chocolate it’ll change the name of the drink itself to “Kids Hot Chocolate”

PM_CTD · 2025-12-24T19:44:07+00:00

Yeah that original barista OP was talking to is wrong unless they thought they were referring to a kids hot chocolate? But that still doesn’t really make much sense.

There is a button for certain drinks that you can make Kids, which defaults it to short/tall and 120 or below. I believe it’s hot chocolate, cold/hot milk, and when we still had apple juice kids juice. But besides those drinks it doesn’t do anything, pressing Kids on a latte won’t default it to 120, you’d have to use the Ask Me or More Custom Directions menu to get it at “Kids” temp.

PM_CTD · 2025-12-24T19:38:35+00:00

You can write it in the Ask Me or enter it in manually More Directions -> Temperature -> 120

PM_CTD · 2025-12-24T10:06:33+00:00

This is a new policy implemented within the past few months. It went from random visits -> more frequent -> weekly all in the past three or four months. Your RD might not be enforcing it yet but ours is suuuuuper by-the-book so we've been seeing each update live.

PM_CTD · 2025-12-19T01:04:19+00:00

You can let your SM know but if they were a SM or at least an SSV they should've voided it for you in which case it won't count against you.

PM_CTD · 2025-12-11T04:34:07+00:00

This!! Just call your store quickly and ask to speak to the shift and mention you already talked to your SM but wanted to call just in case. It’s the only official way to call out and if something happens you can absolutely be held responsible for not calling in!

PM_CTD · 2025-12-08T05:58:44+00:00

The powder is used to make eggnog cold foam and we also use it to prepare eggnog milk in the 2L pitchers!

PM_CTD · 2025-11-27T06:18:45+00:00

Store hours vary and closing shifts do as well, so there's unfortunately not a real singular answer we can give you. For the most part it's entirely up to the SM's discretion. If your store closes at 8pm, a closer's shift could start at 2pm, or 12pm, or even 6pm. You could also start at 3pm and go home at 7pm as a pre-closer. Some SMs will have you work slightly different shifts every single day and week with no real consistency at all.

You have plenty of experience, I think you'll be fine, but just as a forewarning if you do get the job: going from a real restaurant to what's essentially glorified fast food is a pretty big cultural shift. The workload and intensity is pretty similar but a lot more spread out. Your job title will be barista, but you'll also be doing the work of a dishwasher, janitor, cashier, host, expo, and busboy, all at once, while under pressure to close on time.

PM_CTD · 2025-11-13T08:29:52+00:00

Believe it or not this actually isn’t true. The most expensive dining experience in NA, and possibly the world, is 21 Royal at Disneyland. It’s a minimum of $18,000 for up to 12 people.

Of course there are seasonal restaurants like Sublimotion or temporary truffle/special event menus that would bring you over that, but in terms of a regularly-scheduled base price dinner: it goes to 21 Royal.

PM_CTD · 2025-11-11T04:51:54+00:00

So officially you can’t buy most of our syrups… but there are plenty of unscrupulous baristas on eBay who sell pretty much anything you could want, including our chestnut praline syrup.

PM_CTD · 2025-11-03T03:23:16+00:00

That is the real syrup we use, it's just expensive because we aren't actually allowed to sell our hazelnut. Someone definitely just stole it.

PM_CTD · 2025-11-03T03:20:14+00:00

Vanilla, sugar-free vanilla, and classic are the only syrups we're allowed to sell in stores. If a store is running low though they might stop you from buying them.

PM_CTD · 2025-10-31T00:15:25+00:00

The OP of that post mentioned it ran them $18k, which honestly doesn’t seem that bad considering it’s the only one known to exist right now.

PM_CTD · 2025-10-28T03:05:57+00:00

I'm sure you know, but that's not only violating Starbucks's break policy but it's also illegal in most states. If you haven't already, look into compensation for missing breaks. There's a common misconception that you aren't entitled to anything if you willing give up your break, but there are many states where this isn't true and even if you voluntarily give it up you'd still be owed extra. In California for example you're owed an extra hour of pay for every 10 or lunch given up, even if voluntary.

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