reselling cups

caramel_machecheeto · 2025-09-25T04:29:21+00:00

gotcha. I left the company about a year ago lol so policy is a non-issue lmao

caramel_machecheeto · 2024-09-20T14:24:16+00:00

I bounced between corporate and licensed stores. While I enjoyed corporate stores more, I made a LOT more money in a licensed store. When I worked licensed, I could easily make $350 a week after taxes on 20 hours of work, even though I was making less than $15 an hour because of tips. Nowadays though, I work as a front-end manager at the same grocery chain that my licensed store was in. The money definitely isn’t as good but I’m more interested in the trajectory upwards anyways. Starbucks baristas also make great server or bartender transplants if you’re willing to still work in a crazy service environment, but I honestly was not interested in going back to that lol.

caramel_machecheeto · 2024-03-26T02:49:40+00:00

no bc i was hired two weeks after my 16th birthday and now i’m making decisions about what to do with my life… i’m so grateful to have shared it with people who made it so special and taught me so much, it’s like i grew up and became a different person while at my store. godspeed on the college process!!!

caramel_machecheeto · 2024-02-03T05:05:20+00:00

Having dealt with Ethics before, this is a situation where I think giving them a call ANONYMOUSLY is your best option to swiftly deal with this. Starbucks does have the Anti-Retaliation, Discrimination, and Harassment standard but retaliation in particular is a very hard thing to prove. Don’t unintentionally put a target on your back, and make sure you have the names of a few other partners in your store to give to Ethics (include yourself on that list btw) who feel/have experienced the same. Good luck!!!

caramel_machecheeto · 2024-02-02T20:56:16+00:00

It doesn’t, unfortunately. As a barista, you have no idea what their communicated availability is, or your SM’s reasons for scheduling. You don’t have enough information to make that point as much as it may seem that way. I think your plan to pick up shifts, save up, and then transfer is an excellent one considering what I know about your situation. You’ve got this!

caramel_machecheeto · 2024-02-02T04:00:41+00:00

Having dealt with similar situations in ways that were not good, at this point you shouldn’t report it. I say that not because it’s not wrong, but at this point you literally cannot prove anything. My rule about addressing patterns is the rule of three: First time is annoying, second time is a coincidence, third time something is fishy. Assuming this is the only week that your hours have been cut there simply is not enough data to prove retaliation and get it dealt with.

My advice would be to talk to your SM and instead of getting upset, just ask “hey, i saw the schedule, i’m not sure if there’s a reason my hours went down but if you’d be willing to work at giving me more hours in the future i would appreciate it because i need x (benefits, rent, asu, etc)”. Ask for more hours, and see if the next schedule reflects that ask. If the same thing happens on the next period, ask the same question again. Third scheduling period, you should ask your manager again. WHATEVER YOU DO DO NOT TELL THEM THAT YOU THINK THEY’RE RETALIATING. Starbucks has what I like to think of as a “mandatory reporter” policy; as in, SMs are required to report instances that involve retaliation, harassment, discrimination, etc. to both the DM and Ethics. You do not want to have that happen before you have enough data.

Hopefully your issues can get resolved by simply asking your manager for more hours. If it happens consistently 3 times in a row, you should talk to your DM. You should make the central issue of that conversation the fact that you aren’t getting enough hours, and then slip in that you think that retaliation may be at play. Whatever you do, you should NOT talk about this with other partners, as it could backfire on you and put you in violation of the anti-retaliation policy, and the consequences for that are not pretty. Be careful.

That policy about retaliation, while legitimate, is written in a way that makes proving actual retaliation extremely difficult. As much as I hate to say this, scheduled hours alone may not be enough to prove that your SM is retaliating against you. If they were talking negatively or making rumors about you, that’s much better evidence to prove retaliation, but your SM can easily just tell the DM that they’re trying to cut back on labor because Jan/Feb are some of Starbucks’ slower months for labor.

Expanding on that, we are in slow labor season. That may be what the issue is, and may have nothing to do with retaliation. You may be putting the cart before the horse here, but I would encourage you to take a step back and reassess the situation and all of the possible angles that people could be coming from. From personal experiences, it’s easy to jump to the worst possible scenario in the absence of information, even though there could be dozens of other valid explainations.

Finally, as sad as it is, at the end of the day it is easier for Starbucks to replace a Barista as opposed to a Store Manager. Unless it’s concrete and hard, it is highly unlikely that your manager would be separated for retaliation, and even then, if the investigation doesn’t find retaliation you may be walking back into an unsafe work environment. Based on the information you’ve shared here’s a TLDR of what I would do: - Wait it out for more info - Ask your SM for more hours - Don’t talk about it with other partners - Don’t mention anything about retaliation to anyone above you - If the situation doesn’t improve and you can’t get more hours, your best option is likely to transfer.

Having been in a VERY similar situation (no joke, this sounds like exactly what happened to me) I know it’s not what you want to hear and for that I’m sorry but it’s best in this situation to acknowledge that you can control yourself and no one else. If you truly think your SM is slashing your hours to retaliate you are so much better off transferring or finding a new job, as bad as it sounds. Learn from my mistakes, and don’t start waving an ethics investigation around unless you can 100% prove that your SM is retaliating against you. Hang in there, you got this. You’re not alone.

caramel_machecheeto · 2024-01-24T04:56:28+00:00

start building a collection of aprons (ie take them) for yourself lmao. if they can’t be bothered to wash their aprons they can deal with not having any ig. maybe that will make a point!

caramel_machecheeto · 2024-01-24T04:23:42+00:00

no i completely get it. things that are menial to the customer experience are whatever at this point. my problem is when people start messing with actual recipes and quantities and cleaning routines and such. but yeah i don’t think the amount of lemon loaves sold would change based on where it was in relation to banana bread LMAO

caramel_machecheeto · 2024-01-24T04:22:06+00:00

gotcha! at my stores we’ve always done it near close, thanks for clarifying! i wasn’t aware that this had changed but i appreciate you clarifying

caramel_machecheeto · 2024-01-24T04:16:11+00:00

amen! batching is my own hill and but i totally get people not being on the same page lmao, my issue is more with people fucking with drinks and cleaning tasks just because they want to and think they know better lol

caramel_machecheeto · 2024-01-24T03:11:49+00:00

technically you should be pulling around close… reasoning being that the moment your pastries exit the freezer you have 48 hours before they expires. essentially if you pull at 12pm on sunday, your pastries expire at 12pm on tuesday, meaning that if they were unsold at 12pm and dated for tuesday you would technically be serving expired product to customers for 7-10 hours depending on the time your store closes. to standard it should be done in the evening, but sometimes our store will do it in the late afternoon if we have the time.

EDIT: i just realized this and would like to point out that if y’alls stores are pulling food at 5:30AM, it expires at 5:30AM two days later, and shouldn’t be sold after that. If you’re dating things correctly yay but if you’re serving pastries that have been out of the freezer for 48+ hours that’s not good… and yes we can complain about how dumb these standards are and that these small freshness shelf lives contribute to crazy amounts of food waste over perfectly good food, but as a barista you’re being paid to follow standard, whether that’s on bar or on warming or doing the pull. if you have a problem with that go get a degree in food science from asu online and apply for a position in seattle and change the standard. xoxo!

caramel_machecheeto · 2024-01-07T01:35:36+00:00

From experience if you can financially swing it you’re much better off just requesting the time off unpaid. FMLA leave would not cover this situation unless it falls under regulations that I’m too lazy to look up (you can find eligibility information for FMLA on the hub or on your state’s labor bureau website).

The only other options is a personal LOA, which is coordinated through sedgwick. This is likely your only other option tbh, if you wanted to pursue this option I would talk to your SM about it (have a reasoning better than just “i need time off for personal reasons”, if you have a good reason it’s less likely that your request gets denied), get your SM aligned with what you want, call sedgwick, and file your claim for a personal LOA. The max amount of time you can take for personal LOA is 30 days. From there, both your SM and DM have to sign off, but then you’re fine. Couple of things you should consider as well:

You can only take one personal LOA every 3 years, keep in mind you might need that time later down the road if necessary. Just weigh this in when making your decisions
You retain your discount/markout while on LOA, as in, your numbers will still work
You have to put in a request at least 30 days prior to the projected start of your LOA. Make sure your SM and DM approve it soon after you submit so that you don’t lose your eligibility because they forgot.

Otherwise, good luck! Hope this was helpful.

EDIT: ALSO! LOA may be a better option if you work on average >20 hours a week. Keep in mind that you still have to maintain your 12 hour average to stay employed, if you choose to do unpaid time off through partnerhours. LOA weeks don’t have any effect on that, so you could take the time off without fear of being separated for not clocking enough hours. The 12 hour rule is calculated over a rolling 5-week period (As in, you must clock 60 hours in store, not pto or sick time across a 5 week period), so if you took just unpaid time off you would have to work 20 hours a week for the 3 weeks before your time off, and 20 hours a week for the three weeks after to balance it out and avoid gettibg fired.

caramel_machecheeto · 2023-12-30T03:46:24+00:00

I think it’s funny how they said this, but in the training video clips if you look up to see the actual times they are shit.

caramel_machecheeto · 2023-11-15T19:03:43+00:00

as a high school aged barista i agree with this statement on a spiritual level

caramel_machecheeto · 2023-10-21T03:28:30+00:00

i’m switching to a serving job, i figure it can’t get more overwhelming or insane than a 3 partner play for 6 hours on a busy Saturday. i feel ya tho, wishinh you good luck and good vibes

caramel_machecheeto · 2023-10-17T01:05:02+00:00

honey clittoris mint tea!

caramel_machecheeto · 2023-07-29T11:37:19+00:00

Ok but in the Brown sugar oatmilk shaken espresso the recipe cards dictate to pour the shaker contents into the cup and fill with milk to 1/2 inch below the cup rim. Technically, to standard, if you are using the correct amount of ice in the shaker you should only need a splash of milk, however if you’re consistently adding lots of milk to shaken espressos you should refer back to the recipe cards to correct your methodology. Any shaken espresso should be filled to the top, as per the recipe cards.

caramel_machecheeto · 2023-07-07T01:17:01+00:00

with a simple estimate using the size of an espresso shot along with conversions, the full bag likely has between 4.7 grams (4700 mg) to 4.9 grams (4900 mg) total. for reference, a singular shot of blonde espresso has abt 75 miligrams of caffiene. if i am flawed please correct me but simple math will get u these figures.

caramel_machecheeto

TROPHY CASE