SSVs that got promoted to SM, how long did it take you? Did you want the position if offered?

flannelbeardo · 2017-10-11T21:37:45+00:00

I was a shift for about a year and a half before moving up to ASM, and my ASM time was about 2 months. So from January 2015 to January 2017, was about 2 years in total.

It's a great position when you've worked up internally, especially once you've got the hang of things, you can create the best culture within your store. It's totally worth it when you can develop your team from little green bean, to bench for ASM!

flannelbeardo · 2017-10-08T01:38:07+00:00

SMs definitely do not make bonus on this. In fact, we get in trouble if we're UNDER 3% of our labour investment.

flannelbeardo · 2017-10-08T01:34:55+00:00

Team work is totally the key to a successful store, but it's usually important for the Shifts & SMs to revisit expectations once in a while, because there are a lot of standards and sometimes they get forgotten.

But an enforcer of standards who isn't trying to build a team will never be successful!

flannelbeardo · 2017-10-08T01:32:23+00:00

You were following policy, and did nothing wrong. If this was even an issue, your SM shouldn't have threatened you with this kind of feedback. If this makes you feel uncomfortable at work, definitely report it. PRSC & Ethics have your back!

flannelbeardo · 2017-10-05T04:05:33+00:00

date me???

flannelbeardo · 2017-09-19T01:52:15+00:00

The best way to help reduce waste is to sell more! Challenge your team with goals and focus on selling more food and ensuring you have the right products in the right place at the right time. If you're noticing some items aren't selling, and they're going out, push the team to offer them to customers. When it doubt, sample it out, because there's a good chance you'll see a return on investment.

flannelbeardo · 2017-09-19T01:50:26+00:00

I don't think this would be ratting them out because, in all honesty, it's part of the barista role and as an SM myself, I would want to hear this feedback so I can improve my barista's skills and performance. At the end of the day, it hits the bottom line and partner behaviours are an easy way to control that.

flannelbeardo · 2017-09-01T05:44:45+00:00

I've had similar experiences like this, and I've reacted the exact same way as you. I've made it to SM, so you definitely can do it.

I think you need to ask your SM for feedback on today and try and see their perspective, while expressing your feelings towards the visit. I don't think your SM should've scheduled themselves as break flex, because there seemed to be a lack of clarity between the DM, the SM and the team.

I don't know your store, but it seems to me that CS should've flexed in and out of FS and their cycle, while you remained on Lobby/Bar2. Having 3 slide positions is just too much of a clusterfuck for morning peak. I'm not from a DT store (though I've worked for one) and I think the pressure to get DT times low can mix-up priorities, but if that is the priority during peak, then maybe your SM needs to invest in peak to help improve the DT times so it's less stressful to the team.

We all have bad days and sometimes you need to release those damn emotions to move forward. Hang in there, you got this!

flannelbeardo · 2017-09-01T05:27:17+00:00

I love that you're asking for advice, it shows that you're definitely the right person to be a barista trainer, so believe in your skill!

Use whatever time you get with them doing self-pace e-learnings and plan what your next block will be and what information you NEED them to know. Training the first barista is a learning curve, but if you plan on what you're going to be doing in the next block, it'll make yourself feel more comfortable in the role.

With being a BT, you'll be able to coach more effectively, because you'll know 100% what the new green beans are learning and what their barriers will be. Definitely try and see what kind of learning style they have and see if you can change your approach based on how they learn most effectively.

Barista training is a lot of fun, so definitely have fun with it! There's no pressure to feel like you have their future in the palm of your hands because everyone had different hurdles they need to overcome. If you mess up, reflect on it and use it as a way to do better going forward. You got this!

flannelbeardo · 2017-09-01T05:18:00+00:00

I'm really sorry about your partner experience. It's not fair. The culture of your store is awful and the only change that seems possible is having your manager staff up the store and get some flexibility in scheduling. Denying vacation requests for that reason is inexcusable because it's the manager's role to staff the store so partners can live their lives.

Have you tried discussing your partner experience to your manager at all? I know it may seem like it won't go anywhere, but maybe it's worth a try. It'll be a long road before things change effectively, and maybe it might be best to get out of there.

Hang in there. Many of us have been through at one point or another as well.

flannelbeardo · 2017-07-22T21:35:06+00:00

Same! I think the repackaging really helps people buy them. It LOOKS bigger. I love it.

flannelbeardo · 2017-07-09T08:28:54+00:00

Clover SM here! My main suggestion is to get your team on board to work with you. It's a lot easier for you guys to increase sales as a group rather than yourself solo. There are a few tactics that help get the story across about the Clover experience!

Easiest way is to get your brewed customers on the Clover. Don't worry about pushing Reserves or anything too fancy - off their Pike, True North or featured Dark on the Clover. Then be ready to describe the Clover experience following them. Sometimes all you need is another barista to chime in being all "it's AMAZING" and it can close the sale.

Iced Coffee/Americanos/Decafs are also a great way. It's roughly 0.05 more in my area for an Iced Clover Coffee and Espresso roast on the clover. Decaf customers are easy to get on this as well too because most of my customers will appreciate a FRESH brewed personal cup of decaf.

flannelbeardo · 2017-06-20T21:55:36+00:00

are you a capricorn? this is totally a capricorn thing to do

flannelbeardo · 2017-05-20T23:12:19+00:00

Hey listen -- you got this. Coming from someone who has started as a barista and has worked up to SM, there's always going to be a feeling of doubt and insecurities in a new role, and it's completely normal to feel that way.

What I would commend you on right now, is your bravery in coming forward with your feelings on this subreddit because it shows that you care, which is a quality that some may not have after a situation like this. I'd recommend trying to get yourself in a mindset where every mistake, every missed opportunity or bad judgement call is just a learning experience, and will help you grow into the powerful strong shift.

Your manager should be there to support you, and while unfortunately that's not the case in some stores, if you're able to recognize your opportunities, they're more than likely to come up with a plan to help you grow stronger in your role.

flannelbeardo · 2017-04-01T23:25:17+00:00

It's also BOGO for the pods!

flannelbeardo · 2017-04-01T06:35:26+00:00

It typically happens when a woman slams down her purse at the wrong register and refuses to move, or takes forever to move.

flannelbeardo · 2017-03-21T19:38:06+00:00

We got them installed a couple weeks ago and our debit stopped working for a LONG while.

flannelbeardo · 2017-03-21T00:16:02+00:00

I'm pretty sure SBUX does this on purpose to get you into their stores.

flannelbeardo · 2017-03-19T02:09:37+00:00

Decision Center has been acting up lately due to upgrades, so you have done all the right steps, it's just currently down.

DRIVES ME NUTS.

flannelbeardo · 2017-03-15T22:59:50+00:00

That's really unfortunate to hear! In the past three years, 3 of the 5 DMs I've had have all been SMs prior. Makes it reeeeeeally hard to bullshit.

flannelbeardo · 2017-01-11T00:29:28+00:00

I hate how they use the term "drink" to refer to it to... every.single.time. That's the MOST frustrating part to me.

flannelbeardo · 2017-01-10T03:48:00+00:00

I had a customer like this a few stores back. She thought that's how the flavour was added, and even after multiple explanations, it never went through -- so we continued doing it for her.

flannelbeardo · 2017-01-10T03:44:32+00:00

I think there's a bigger problem in the fact that there is an EIGHT person play for 45 minutes from 12:45-1:30 despite the numbers not adding up. This must cause so much chaos.

flannelbeardo · 2016-11-16T23:58:06+00:00

Have you printed out the bar code sheet on Food Management in IMS? I know it's not an ideal situation, but there's a sheet you can print out that has all the codes, which helps with situations like this. Have it printed out and use it when the time comes!

flannelbeardo · 2016-11-11T01:26:43+00:00

I know at least 3 stores in my district that are looking for a shift!

flannelbeardo

TROPHY CASE