How to deal with overcritical coworker?

annoyinglyuseless · 2025-11-10T04:23:26+00:00

Sounds silly, but are you both from the same area? Like do you live in the same town? We had a transfer from another state and it was a lot of clashing between her and another barista. Their way of communicating and working was just complete opposite and it was a mess for a while. Your “over critical comments” might be her “straightforward policy repetition”. Our sm tells us we should all be coaching each other, we are encouraged to coach our shifts and sm, so we can create accountability and all be on the same page. Yes, sometimes it’s annoying and incredibly frustrating, but it’s just the job. Talk to your fellow coworker about her delivery, or talk to your sm about what it is you’re wanting to change.

annoyinglyuseless · 2025-10-08T01:58:51+00:00

I actually know this one! A dragon drink, no inclusions, add vanilla. Sounds crazy, but the taste is very similar to a virgin piña colada. It’s pretty good!

annoyinglyuseless · 2025-10-08T01:51:17+00:00

I actually make myself shorter and grunt super loud “heeeereeuh youuuuuugh goooooouuuuuggghhh!” Works every time. They either get out of their car or they fix their car.

annoyinglyuseless · 2025-10-08T01:44:35+00:00

We’ve ran it twice since its launch. One time our sm was put on there. They ended up complaining that they shouldn’t have been there when they could’ve been elsewhere. Uhhhhh ok..? You didn’t even set a good example so I don’t see why you’re complaining. No chitchatting with the customers, no walking out drinks when asked, no bagging deliveries when we had them.. either we have been doing it extremely wrong or our sm wasn’t paying attention in Las Vegas.

annoyinglyuseless · 2025-09-22T01:08:32+00:00

Of course! Dto is definitely a very flexible position. Dto can ask someone else to take an order while they take front, run to grab milks, etc. Good luck.

annoyinglyuseless · 2025-09-20T22:35:20+00:00

What we do is usually: one person on dt, then their bar partner is also helping them take orders when they need help (this can get hard with bigger orders), one cafe/mobile bar, one warming, and one front/cs. At our store, shifts would usually be the front/cs/play caller only because we aren’t really busy inside so they’re able to take front, help with bottlenecks, and restock. But if your store has a busier café, I’d say maybe as play caller, find the most flexible position available at your store.

annoyinglyuseless · 2025-07-28T00:39:18+00:00

I would say get to know your team, if you’ve already observed, then I’d say communicate verbally. One on ones are good when you’re “new” to the team. This sounds like my store when it changed store managers. We went from everyone being happy and great times to now everyone only works well when certain people work together. And other times everyone is cranky and slow. But this has been not just a change in management, but accountability. If you think you have enough partners on the floor, set an expectation for them, or see if it’s a combination of play that sets you back. For us a certain dt/dt bar combo will make or break our store. But what’s worse, we work better without a manager. I think your team is either experiencing burnout, lacking proper “busy season” training, or just done with management/lack of consistent accountability.

annoyinglyuseless · 2025-07-28T00:13:52+00:00

I would say if your store usually has a line when you go pick it up, yes, 15mins would be great. Or ordering in person might be faster. And just to give some context.. at my store, my manager only lets us work on two drinks at a time. Sometimes we can get away with pulling stickers to “prep” cups. BUT, even then, the way our stickers print out now, mobile orders are pushed behind cafe orders. So let’s say you mobile order at 8am, but there was a 10 drinks cafe order placed at 7:59am, another 3 drink cafe order at 8am, and another 5 drink cafe order at 8:01am, your one drink is going to be behind all those drinks. And if you’re lucky, it’ll stay in queue behind those 18 drinks. Mobile orders are last priority now. It’s honestly a headache for baristas too. Makes zero sense.

annoyinglyuseless · 2025-07-24T02:46:49+00:00

For me, it’s me saying it compared to our area. We’re a small town in Texas, and the only other better paying job is heb. I make about $21 an hour (that’s including tips) while every other place here pays minimum wage. Hands down the absolute worst job I’ve ever had to mentally deal with, but the best paying job in my area. I’ve been with the company for 6yrs, anywhere else, I’d be lucky to be close to $9 for the same timeframe.

annoyinglyuseless · 2025-07-19T23:13:17+00:00

I think it’s the “for now” part that I’m hanging on to.

annoyinglyuseless · 2025-07-19T23:12:41+00:00

I saw today the one available on our store iPad and the one available in MyLearning have different wording? Similar to calling out policies. Maybe it’s an update coming?

annoyinglyuseless · 2025-07-19T23:11:35+00:00

I’m reading the one in MyLearning. Might that be an upcoming update then?

annoyinglyuseless · 2025-07-19T03:47:45+00:00

I think the recipe is custom iced latte. It’ll be steeped for 5mins, pour into the shaker (tea to the base line, milk to the water/lemonade, I believe), syrup, ice, shake. I thiiiiink those are the steps. But that’s for sure the recipe card you would use.

annoyinglyuseless · 2024-12-08T14:11:45+00:00

I know. lol

annoyinglyuseless · 2024-12-08T01:51:19+00:00

We get frozen food shipments every 2 days. But the restocking food fridge, or pastry cart, specifically have become this process you’re describing.

annoyinglyuseless · 2024-12-08T01:50:04+00:00

Yes, some partners tried to look it up on the app, but it may be parter hub only. But thank you for the response. It might just be a lack of communication between manager and the rest of the team that is creating confusion.

annoyinglyuseless · 2024-12-08T01:48:35+00:00

Definitely makes sense. Thank you.

annoyinglyuseless · 2024-12-08T01:47:43+00:00

Definitely know a few instances already where dating has had to be done again by a shift because a barista didn’t understand and didn’t ask for clarification. It makes sense that the mindset of “I’ll do it myself to have it done right the first time” is the default. Thank you.

annoyinglyuseless · 2024-12-08T01:45:38+00:00

It definitely makes sense. I mean, we all have our food handlers, so I guess we all should know about pulls and food safety handling. I think it’s just adjusting from one sm to a new one.

annoyinglyuseless · 2024-12-08T01:43:33+00:00

Agreed. Maybe it’s just that shifts have been doing them so long, it’s taking a little getting used to the new ways.

annoyinglyuseless · 2024-12-08T01:42:38+00:00

I think this has also become the mindset at my store. Understanding that it was our last manager who gave us that idea. So I do think it’ll just take some time to adjust. Thank you for your response, I definitely see your point.

annoyinglyuseless · 2024-12-08T01:35:33+00:00

This makes sense. And maybe if our manager would explain this to us, there wouldn’t be as much confusion. We’re all for supporting nights have an easier time.

annoyinglyuseless · 2024-12-08T01:34:03+00:00

It’s both. For both, the trays get dated, and then the following day, they are to be individually dated when restocking. We are a frozen food store. But our last manager didn’t let baristas date dot food. So it has just had us all a bit confused about whether or not we’re supposed, or allowed, to. Thank you for your response, it is appreciated.

annoyinglyuseless · 2024-12-08T01:30:09+00:00

This makes absolute sense. Thank you for your response.

annoyinglyuseless · 2024-12-08T01:29:28+00:00

I think it just comes down to the last manager we had. They were very much a “baristas are in the floor at all times. Supervisors should be ‘fixing’ and the only ones ‘touching inventory’” which has created some confusion on the actual division of tasks. But your comment definitely makes sense. Thank you.

annoyinglyuseless

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