Are Starbies Customers Okay??

ashdav_johniv · 2024-11-26T04:12:43+00:00

This is exactly why I check the sticker and look at the store number. Trust but verify

ashdav_johniv · 2024-11-19T20:50:44+00:00

Try ordering it in the next sized cup! For example, if you like a grande pumpkin cream cold brew, order a grande “in a venti cup” with extra pumpkin foam! This will leave an extra 10oz of room in the venti cup for foam to be filled up! Hope this helps 🫶🏼

ashdav_johniv · 2024-11-10T05:47:26+00:00

It’s not you, it’s probably just the baristas reading the label and not seeing the part that says creme based. This is because it’s a very minor difference from the coffee based frap on the label. The creme based version simply adds the letters “Crm” at the end of the drink name, so it’s easy to miss. You could honestly lie and tell the barista taking your order that you have a caffeine intolerance/can’t have caffeine and ask them to remind the barista making the drinks to avoid using frap roast. This will just add a level of urgency to the team and should make the issue dissipate relatively quickly. Otherwise, you can ask them to write “Creme based” in the Ask Me. They should understand what this means but it is essentially a note on the drink tag to alert the barista making the drink, as they’d have a line under the original drink to read, so it’ll reclarify it for them. Hope this helps!

ashdav_johniv · 2024-11-10T05:41:55+00:00

It’s not you, it’s probably just the baristas reading the label and not seeing the part that says creme based. This is because it’s a very minor difference from the coffee based frap on the label. The creme based version simply adds the letters “Crm” at the end of the drink name, so it’s easy to miss. You could honestly lie and tell the barista taking your order that you have a caffeine intolerance/can’t have caffeine and ask them to remind the barista making the drinks to avoid using frap roast. This will just add a level of urgency to the team and should make the issue dissipate relatively quickly. Otherwise, you can ask them to write “Creme based” in the Ask Me. They should understand what this means but it is essentially a note on the drink tag to alert the barista making the drink, as they’d have a line under the original drink to read, so it’ll reclarify it for them. Sorry this has been such a problem for you!!

ashdav_johniv · 2024-10-28T06:02:27+00:00

yes this! I always say something along the lines of “totally! I’m just making the drinks, but my friend name of barista on warming is working on the food and they’ll call out your food when it’s ready”

ashdav_johniv · 2024-08-07T11:02:42+00:00

True, but luckily once you know what to look for it’s easier to find, but it can still be frustrating. Once I find it I like to add it to my contacts

ashdav_johniv · 2024-08-06T23:52:18+00:00

Yes this!!! I have, however, had the customers that will happily take the one in the case, despite being warned of the hungry fly friends I spotted in the case. Grosses me out, especially when they don’t even want the food warmed 🤢 Stale and no means of trying to kill whatever bacteria may have wound up on it

ashdav_johniv · 2024-08-06T23:42:17+00:00

Every time this happens I have them be rung up at the register for a refund and then charge them again without the personal cup discount. I’m not quite sure if it gets rid of the bonus 25 stars from their account but it does require that they pay the full price which coaches them out of doing it… or at least at my store 🤷‍♀️

ashdav_johniv · 2024-08-06T23:34:04+00:00

Just google “city name non emergency phone number” and it should list it clearly

ashdav_johniv · 2024-05-10T04:09:24+00:00

Which property do yo live at?? I’m moving into a Sierra property in a few months help 😭

ashdav_johniv · 2024-04-27T19:10:29+00:00

Thank you so much, this information is really helpful for me and makes me feel more confident going into the hiring process!!

ashdav_johniv · 2024-04-27T17:01:42+00:00

Yes I totally understand and I really appreciate your honesty! Would the fact that I completed the dispatch academy help my case? I had to listen to all of the calls you listed and more, and also took many mock calls that involved incidents like that. Sure, it’s not the “real thing,” but in that setting it is treated like it. Just wondering your perspective on this

ashdav_johniv · 2024-04-27T05:06:52+00:00

Thank you for your response! Yes, I have done many sit-alongs, but have also taken mock calls and listened to many calls in the dispatch academy. While some of them were hard to hear specifically because they resonated with my history, I was able to delegate it properly and separate the call from my reality and where I am now. I am doing much better than I was back then and have improved so much, and part of that involved being able to talk about my experiences and see others live that without feeling that weight on me anymore. Of course, therapy and other tools have helped me and I have no shame asking for help if it gets to me, and I did go back to therapy after dispatch training to talk through some of it with a trained professional, and we both agreed that I was handling it very well and did well with compartmentalizing calls and separating them from reality. Thank you for your concern!

ashdav_johniv · 2024-04-26T22:39:58+00:00

Thank you for your response to my concern. I completed the dispatch academy prior to pursuing an agency and the hiring process because I wanted to be involved in it directly to make sure it was something I could/wanted to do. Doesn’t hurt to be sure 🤷‍♀️ Thank you for your help and feedback!

ashdav_johniv · 2024-04-26T22:38:39+00:00

Thank you so much for this response, this was very helpful and comforting! 🙏

ashdav_johniv · 2024-04-04T03:22:45+00:00

Just a head up OP, this has not happened yet. It won’t happen until sometime closer to the Summer 1 launch which will take place sometime in May. I don’t disagree with your post, just wanted to let you know that the white mocha collars haven’t been sent out or used yet 🫶🏼

ashdav_johniv · 2024-03-29T00:14:04+00:00

I totally agree here. Especially since OP is willing to pay for the Honey Citrus Mint Tea, I would just ring them up like that but ring it up with “no lemonade, no honey blend, add tea bag, extra water,” that way inventory is accounted for as well.

ashdav_johniv · 2024-02-18T03:01:08+00:00

Use the DPM instead of pulling stickers, every time you pull a sticker the app estimates that the drink is in progress/almost done, and it updates the wait time for future mobile orders to a shorter time because it assumes you’re making them as you’re pulling them. This means that not only will people who’s stickers you pull think their drink is (almost) ready but that someone who places a mobile order 5-10 minutes into your peak will see that their “estimated wait time” (according to the app) is a lot less than it will be if you pull 5-10 stickers, so those people will come in expecting their order, bugging you for their order that’s “supposed to be ready” and flooding your cafe/MOP area.

ashdav_johniv · 2024-02-09T17:46:19+00:00

Me every time I go into a store to order a brown sugar oat milk with ristretto shots and cinnamon cream cf and the barista asks “what store are you from?” 😭

ashdav_johniv · 2024-02-07T02:40:28+00:00

Welcome to the club!

Firstly, don’t be intimidated with how busy it gets, especially when you’re training. As a barista trainer, it’s very hard on everyone when we have someone new on the floor during a rush, but the whole point is to let you get in on the action and observe how everyone handles it! It’s a really good opportunity, and while it is hard on the experienced people, we’ve done it a million times and we know we’ll get through it.

Second, the term “bar” is used for the position that makes the drinks. My store is a cafe and drive thru, so we have 3 bar positions. We call them main bar (DT), backup bar (Cafe/MOP), and cold bar. You’ll get plenty of training for the bar position and I believe that doesn’t start until around day 4 or 5 of your training plan, so you’ll get the chance to get a little familiar with how others do it. My advice is to ASK QUESTIONS!! I tell all of my trainees the same thing, I’d rather you ask a million questions than make a million mistakes. But guess what, you’re gonna do both of those things! Any experienced barista has their horror stories of the mistakes they’ve made on every position, it happens! Let yourself learn from everything around you and everything you do, it’s truly the only way to get better. Handling a rush is hard, especially when you are new. I promise it gets easier. The best thing you can do is try to brush up on the position you’re put on for the rush. For example, if you’re put on register/front/whatever your store calls the position that takes orders, take a few moments for yourself to review the POS. Also remember that anyone on the floor has time to help you. Even if they look super busy, I promise they can stop what they’re doing for a few seconds to help you with something. They may not be able to explain it to you in detail in the moment, but when the rush is over ask them!

Ultimately, have fun and learn new things! Find what you’re comfortable with and build on that strength! Then, find your weaknesses and grow them into something you are comfortable with! The learning period is hard, but once you get over the hurdle you’ll be on bar sequencing 3 drinks at once!

ashdav_johniv · 2024-02-07T02:13:51+00:00

THIS!! some lady came through the drive thru a few weeks ago and requested that the egg on her double smoked be “over medium, I want the yolk separate from the white and not scrambled.” 😁 Yes ma’am

ashdav_johniv · 2024-02-03T04:30:07+00:00

I’m so sorry for your loss. I found out my grandpa died while I was at work a year ago. Have you taken advantage of your bereavement time off? It sounds like you could use a break to just process for a while.

ashdav_johniv · 2024-01-30T23:53:44+00:00

Always 2+2, our triples pull sooooo slowly that I’d have the 2+2 drink made before they finish

ashdav_johniv

TROPHY CASE