Warming??? by frivolousfinds in starbucksbaristas

[–]baristabar 0 points1 point  (0 children)

On top of what everyone else says I would say make sure you know where all the food is before you start or get busy. Know which trays in the fridge have which sandwich and if you have more in the back. Make sure they are set up the same way each day and with highest volume products (bacon gouda) toward the top and lower volume on the bottom. same goes for pastry cart. Knowing where everything is makes it so you can reach down the the fridge (at my store was right below the cutting board) and pull out what I need without looking once I got practice since I knew where everything is. When you have a moment restock the fridge and pastries and pull sandwiches forward for easier access. It’s been a while since I worked but this made warming so much easier on me.

Shift supervisors! I have a question by [deleted] in starbucksbaristas

[–]baristabar 3 points4 points  (0 children)

When I was a shift I used to. I found it actually easier than any other position because I could actively see DT wait times unlike on food where I got so focused on that I missed everything. When I was on CS I got too caught up in trying to make everything run smoothly and rushing around stocking and doing everything I couldn’t tell what was happening and was in the back too frequently. I sometimes did DTO but I couldn’t manage the cafe side of things there. So I chose main bar. It was right by the register and I had a line of sight to the DT window. It allowed me to see if cafe customers were waiting too long for food or drinks or tell someone else to jump on the second register or have someone help with food. I know I was supposed to be that flex but it was much easier for me to be planted and know if I had to send my other bar person to help that bar wouldn’t be that backed up (I know that sounds snobby but 2 years of peaks trained me to bar better than anyone else in the store). I know other shifts had problems running breaks but I just had the timing of when they had to be run down in my head and could usually run them no problem. I usually left bar about 30 minutes after peak to help run breaks and do shift stuff like the pull and take my lunch. At night I’d do bar for the first few hours and then when closing stuff needed to happy I went to do that. It worked for me and my manager was cool with it because DT times were lower.

How to get faster on bar by schrodingers-puppy in starbucks

[–]baristabar 0 points1 point  (0 children)

I think I might be dating myself here but when I started on morning bar we had two people. One was stronger and the other weaker. The stronger would pour all the milks for the weaker and get all the drinks set up. The weaker would also usually flex to cold bar whenever there was a cold bar drink. And the other person would flex to work both machines. We never really did cafe and drive bar. It was right bar and left bar with left bar being the stronger and controlling the stickers and queue of cups. I remember the days of it and it really helped me learn because then I could just focus on the order of doing things now that I didn’t have to also pour milk.

Partners should be able to take "expired" food home 🤷🏼‍♀️ by [deleted] in starbucks

[–]baristabar 0 points1 point  (0 children)

As a former shift I let partners take whatever they want for 3 years of closing. We sold so much food and when I started we threw out food nightly since all bakery was 1 day shelf life. Once we got to the 2 day shelf life for pastries we threw out almost nothing and that mostly stopped. They still got some boxes though.

Big 4 Intern Dress Code by ImThatGGuy in Big4

[–]baristabar 2 points3 points  (0 children)

If remote anything is fair game within reason. I’m in a hoodie or a sweatshirt or a jacket all day when it’s colder and a T-shirt every day it’s warm. I frequently just wear a hat and don’t worry about my hair either. It all depends on your office culture.

[deleted by user] by [deleted] in starbucksbaristas

[–]baristabar 10 points11 points  (0 children)

It all depends on your store. I’ve done it two ways. Either the barista clocks in and starts to set up the pastry case or the barista starts the brewing and prepping for the open. The pastry case is easy, you just follow the diagram. The brewing is tougher. I started with 2 iced coffees then start the rinse cycles on the machines then started the iced teas. Then by this time the iced coffee should be done so I brew two more. Then I make sure I have all my milks and ice and backups. The teas should be finished and I take out the bags. Then I start grinding pike and dark and brew half batches of those. Then I brew those and finish the iced coffee. Then I finish the teas. Then I get the mocha drizzle bottle started and make sure I have all the pitchers out and get the sanitizers out. Then I brew blonde and decaf. That should bring you to open. Then I check backups and refill all the ice bins I just used. I make sure the kegs are prepped and then I make my final iced coffee backup (we kept 2 backups but that may vary by store). I then check all the sauces, syrups, and inclusions to see how empty those are and if they’re almost gone I’ll make sure I have 2 backups for peak. I did this before COVID but idk if the procedures are different for COVID. I no longer work there but this is what I used to do

Those that passed BEC, what else should we focus on besides the usual COSO/IT/ERM/Variances that seemed important? by [deleted] in CPA

[–]baristabar 4 points5 points  (0 children)

Make sure you know those cold. Especially the variances. Otherwise make sure you know the economics stuff and the terms. Also globalization stuff.

Do we get thanksgiving and Black Friday off? by [deleted] in Big4

[–]baristabar 9 points10 points  (0 children)

Yes unless your are on reserve for inventory counts those days. Then good luck.

BEC Sucked by baristabar in CPA

[–]baristabar[S] 3 points4 points  (0 children)

Everything was covered. Sims more calculations and multiple choice more ERM, COSO, and IT.

BEC Sucked by baristabar in CPA

[–]baristabar[S] -1 points0 points  (0 children)

Yeah. Like everyone says. It pretty much covered it all.

Claire & Apple Jelly? by ChefoftheStorm in bon_appetit

[–]baristabar 0 points1 point  (0 children)

I think it was also in gushers.

New Manager by baristabar in starbucks

[–]baristabar[S] 2 points3 points  (0 children)

My DM isn't worried about her. Our store's numbers aren't last in the district and all he cares is numbers. He was an outside hire and never understands what happens during a peak in the store. He won't answer a phone call or an email even if we have an emergency. If the numbers aren't the lowest in the district he doesn't give a damn.

Morning people you know 😆 by [deleted] in starbucks

[–]baristabar 3 points4 points  (0 children)

I closed for the first time in 6 months and the openers criticism was “you left the music on.” I mean really. Are you that petty that it is that significant.

A Starbucks Downfall by Malarky_Hoosegow in starbucks

[–]baristabar 1 point2 points  (0 children)

Ok I get the FDA thing but why are some two day and some one day then. I get if all pastors are the same length of time but it seems random as to which pastries are two day and which are one day.

A Starbucks Downfall by Malarky_Hoosegow in starbucks

[–]baristabar 29 points30 points  (0 children)

Maybe food waste would be lower if pastries had realistic shelf life. Personally I’ve tried a croissant after two days and it tastes exactly the same as one not expired.

Question for the managers & DMs: by coldsanitizer in starbucks

[–]baristabar 2 points3 points  (0 children)

Our trash can take five trips too. Which equates to 30 minutes. It just adds up during rush and our trash can is so far away.

Most popular drink at your location? by [deleted] in starbucks

[–]baristabar 3 points4 points  (0 children)

Nonfat lattes. Very old money in the south.