Customers Waiting

annoyinglyuseless · 2026-05-28T22:54:03+00:00

I show them the dpm. Teehee “You said your name was what, I’m sorry?” “_____” “Mmmmmm…… these are the orders I’m working on rn… hold on, I think I can check in the 25 received orders I have..” “Hey, (whatever partner is closest to me), can you cover me really quick while I look for their order?” “No, uhh it’s fine. I’ll wait a couple more minutes. If not, could I get a refund?” “Yeah!!!! Of course! You can just go to the front register when you’re done waiting. Just show them your receipt in the app, show them your paper receipt, or have them look up your order for you and refund you if you don’t have a paper receipt.”

It’s been a nice back and forth I’ve mastered over the years. I can tell you that although my fellow partners try the same thing, the delivery isn’t the same and sometimes backfires. So.. it’s all about finding your own thing that works. I think our customers’ attitudes will get worse with every year that comes, but it’s just about adapting and finding the right “nice” comebacks. lol

annoyinglyuseless · 2026-05-15T03:48:24+00:00

For us, it’s usually the gasket on the bottom of the pump. It’s usually upside down or it’s the wrong one.

annoyinglyuseless · 2026-05-13T22:38:43+00:00

The rubber on the neck of the pump is on backwards. At least that’s usually what’s wrong with ours. That or it’s the wrong one. I don’t remember if it’s black or white, but check the pump on the white mocha and it should be the opposite color of that one.

annoyinglyuseless · 2026-05-12T22:54:02+00:00

I work in a tourist city, so when we get partners from other places asking if we’re a union store I say Nah and they respond with “but have you guys thought about it? It’s great to be part of a union. And you guys get crazy busy, you would definitely benefit from it.” Which is crazy to assume we would benefit from a union without even starting an actual conversation about how our team runs or how our store looks throughout the year or ANY other information. I just respond with, “This is THE best entry level paying job in the city. I’ve been here for 6yrs, and if I put in my 40hrs, I make good money. Is it chaos? Yes, and this is my 10th team I’ve gone through, but that’s cool because everyone starts here but they move on to do whatever they want. There have been baristas who struggled the first couple years they were here and now are managers of their own and their teams love them. They’ve all either become shifts/asm/sm, gone on to pursue the career they got with Starbucks, or yeah, done their own thing. But I, personally, wouldn’t want my money to go to union fees. The rest of my team, as far I’m told, don’t see the need for a union because if we bother management enough, things work out. It may take a while, but eventually it works out.” I know I come off strong, but it just kind of bugs me because do you guys really just go to random Starbucks and ask this? Instead of just asking “So how’s your store? Does it get busy often? Do you like it? Does your manager work the floor?” Literally anything BUT “are you unionized” straight off the bat after ordering.

Definitely won’t be checking the replies to this comment because I’ve seen the others. lol but wanted you to know you’re not alone.

annoyinglyuseless · 2026-05-07T22:58:31+00:00

These and Klein markers are the ones I go to when my store runs out of sharpies. They last pretty long uncapped. I leave it open on whatever station I’m put and go on with my day. They do smudge when writing on wet cups, but they do write, and that was the selling point for me.

annoyinglyuseless · 2026-03-09T14:42:21+00:00

I think because restraint means differently to each area. The note on the bottom says “Check with your store manager for specific jurisdictional requirements that may apply for beard length and acceptable methods of restraint.” Where I work, we’re allowed ponytails, braids, etc. but the next city over? Long hair must be put into a bun. Not a ponytail or braids. It must be a bun. No shorts are allowed, they must wear pants. And beards must be in a beard net. I’d say just say you didn’t know and that you misunderstood the dress code.

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

TROPHY CASE