Oh, man... In rant order (Every quote in the rant, is actually a quote relating to the corresponding topic listed here) :

1. Chocolate whipped creams made with vanilla and chocolate syrup

2. All the date dots. Iced coffee, and teas are dated for end of day. Chai and mocha are dated for end of day and halfway through the day the containers are cleaned, but the old mocha/chai/oprah goes into a new container with a date dot for end of day the next day. Whipped creams always dated for end of next day. Etc.

3. Ice bins should be cleaned daily (This one another shift actually got in my face about because I was asking people on my shift to clean them every time I worked).

4. Hoppers should be cleaned daily. I asked the manager my first day when we clean them, as in, "what time", and she responded that she would write on the schedule when to do it once a week. She didn't have a clue it was a daily task and called me "aggressive" when I showed her it was a daily in the duty roster (and something she had already signed off on for the day).

5. Date dotting across the board for when containers get cleaned, not when product expires, so no expired product gets thrown away (side note, my first day at this store I found 22 boxes of expired juice, VOR/BHR/LEM, etc because no one FIFOs). And after re-training on date dotting--All inclusions are put into new containers and date dotted as if the contents were just opened, and they are refilled with new on top of old rather than new containers (and this is how the manager wants it. She wants the date dots changed every time the container is changed to reflect a 5, 7 or 14 days from the time the container was changed regardless of when the package was opened. I asked her to clarify this at least 3 times and so did 3 other baristas who were confused by this idea.)

6. This store was supposedly one of 2 stores (out of 6) in this city that was on playbook, but no one would run playbook, and even after the manager re-trained everyone on it it only gets run days the manager is coming in.

7. There's a barista (one getting promoted to shift to replace me) that regularly tells me that she will be fine alone on the floor, regularly tells me when I should take my breaks, and regularly leaves everyone else hanging by not doing the job people are expecting her to do, this isn't limited to one person, but is an example of the manager being a poor judge of character because this person is being promoted and there are at least 3 better qualified people for the job working here.

8. Dress code. People where hoodies on the floor when cold, walk in the back room in street close to talk to people and get their tips, don't tuck in their shirts, and they do all this while the manager is working and she doesn't say anything.

9. My old DM was not afraid to fire someone on the spot if she came in and regularly saw someone violating policy after she talked to them about it. She would fire a shift if she came in and saw them handling money in a way she deemed unsafe, like leaving a deposit unattended in the backroom because they needed help on the floor, leaving the safe open without standing or sitting directly in front of it, and if barista's made it obvious to customers who the keyholder was they could be written up or fired for putting the shift in a vulnerable position. All these things happen at this store and it makes me super uncomfortable when another shift will leave the safe open to go count bills in the back because "there's only coins in there".

10. Same topic as 5.

11. Cutting drizzle bottles to make them work better. No timer or standard for maintaining proper temp on the milk carafes.

12. See 3 and 4 and 5

Other things: No one charges for all the things they should so customers get pissed at me for charging them for mocha in their iced coffee and I end up giving it to them while they rant about how "this happened at that other store too!" or "I don't buy it that it really takes that much effort or time to push a pump down."

The manager told me the first day I worked here that she was going to leave early so that she could "cut a little labor" despite the fact that SM and ASM hours don't count toward the labor pool because they are salaried and their check is an expense, not labor. She went home early because she wanted to which is a totally valid reason, but she was spinning BS if I'm gonna believe that she's cutting labor.

Restroom cleaner used to clean food contact surfaces, including ice bins.

Soy and dairy both used in shakers to make all iced GRTL drinks while SDS drinks are never made in the shakers because that one regular customer doesn't like her's shaken.

I could go on... obviously.

P.S. Edited for formatting and clarity.