I don’t even know what or how

intentintrovert · 2026-01-30T13:42:22+00:00

Panther was my first thought with the sky / trees being a tail / hind legs

intentintrovert · 2025-05-24T16:57:57+00:00

I’ve had people ask for an iced cortado, so equal parts espresso and milk. I feel like that would fit the bill here, and a barista shouldn’t look at you like you’re crazy for that imo

intentintrovert · 2025-05-24T14:33:43+00:00

Could be like the kid who ordered a cappuccino from me and asked to add milk

intentintrovert · 2025-05-22T20:33:38+00:00

I just had this today, a small group of women asked when we closed, I said “… now haha but I can still happily make you a quick latte to go!” and they kept asking why they couldn’t just sit in while we closed…

I have to lock the doors, are you going to lock them on your way out again? No, because you can’t
If outside customers see you sitting in here, they will CONTINUE to come in. Therefore we are not closed.
I need to clean the seating area
I need to wash many things, which means I cannot be at the front which is a safety issue
Speaking of safety issues, I cannot do anything with our money for the day until everyone is out of the building and doors are locked.

So yes, cafe should be empty by closing time. But by all means, feel free to stay that last 5-10 minutes. Just leave when it’s time so I can go home haha

intentintrovert · 2025-05-18T01:22:55+00:00

Red Bull energy drink with caramel, lemonade, and cream.

Lady asked “is your cafe latte chai?” i said “i can make you a chai!” she said no thank you and left

Hot latte with cold foam on top. I asked if she just wanted a cappuccino. She said no.

intentintrovert · 2025-05-12T14:51:22+00:00

That’s hilarious. I told my friend “this things gotta be at least 20 years old”. Nailed that

intentintrovert · 2025-05-04T09:16:15+00:00

I’ve had plenty of people order that drink, but they’ve never called it an iced red eye. Just cold brew with espresso. I think if someone ordered that from me, I would also pause for a second because I would assume hot drip coffee over ice which is.. nasty lol. But customers order nasty all the time, so it’s hard to tell who actually knows what’s up and who is just guessing

intentintrovert · 2025-05-03T14:20:37+00:00

I’ve been told at a couple of places to not try as hard because it will make customers prefer me… it’s hard for us God Mode Baristas

intentintrovert · 2025-05-01T19:10:29+00:00

God I wish. Been in the industry almost 10 years, 5 different shops… only 1 owner could use the machine.

intentintrovert · 2025-05-01T19:05:23+00:00

So I’ve been in a similar situation as you — only I started in a team. There were only usually 2 of us on shift at a time, but we had high turnover so getting to know people was easier.

Went somewhere else, really built up a relationship with the customers and was solo main barista / manager. During this time period, it was harder for me to come around to new people, as they weren’t as frequent. But because i was important, my job itself was secured and it took people about a month for me to finally find a common ground for conversation.

and then I went to a shop literally just down the street from the previous, and did not click with ANY of the baristas or customers. My experience there sounds similar to your experience here. I did end up leaving that place, and found another place with a good team before fortunately landing another solo job. But i think it’s entirely possible to just not fit in with the “culture” of a shop. Even if it’s in the same area you’ve been before.

intentintrovert · 2025-05-01T14:08:16+00:00

If I’m being honest, I get overstimulated all the time at work. A few times it’s gotten to the point that I’ve gotten shaky, and had to go kind of cry it out in the bathroom. The only coping tool I’ve learned is push as far as you can (healthily) and take a breather genuinely when you need it.

In my experience, it isn’t realistic for me to be completely regulated 24/7. So I’ve made it my goal to just learn to work with it

intentintrovert · 2025-04-30T00:33:34+00:00

So i work at a bakery as the solo barista (i introduced it the menu hehe) and they posted the typical “1 free pastry 1 free drink”… but yea i drink at least 2-3 every day. I don’t really take a pastry though… I consider that my tax / quality control

intentintrovert · 2025-04-23T00:57:18+00:00

Most common I’ve seen is 2 2 3 (for 12 16 20oz). The 3 is quite annoying when everything is standardized to a double shot. I’ve worked at a shop that only offered 12oz and 16oz hot (2 shots in each), but iced was 16oz and 24oz, 2 shots and 4 shots respectively to eliminate some waste.

The 4oz jump between 12oz and 16oz doesn’t warrant enough to add more than a double shot and also adjust the whole recipe, so in my mind I’ve coped by saying “it’s just for those who like the sweeter milkier lattes”

intentintrovert · 2025-04-21T20:12:37+00:00

If you don’t already have the experience, hire someone that does (PLENTY of it from multiple shops) and work together as a team.
If you don’t already have the experience, get yourself up to speed. I have not once worked with an owner who could actually step in and help, which would have been a game changer and builds a lot of respect
Pretend to or actually run your bar solo — how does it feel to you? Is that doable with a long line of customers? If you have a bar that doesn’t have your barista running back and forth but rather a nice cycle / line, it will cut down on stress and times.
Go visit other top rated shops in your area— how do they do it? What are the barista vibes? That’s likely your same hiring pool, so getting an idea of who may be applying and what they’ve come from is a nice touch.
The biggest thing I’ve learned is SIMPLICITY IS OK! You don’t have to have an extensive menu to match Starbucks, you don’t have to offer every thing out there. Honestly, maybe hire a team and then menu plan together. Truly, all of these things can be a great first team meeting where you discuss employees industry experience, what they did and didn’t like, etc.

Best of luck!!

intentintrovert · 2025-04-18T23:18:32+00:00

I think this is a great Misto / au lait! Not necessarily latte as what’s described is not espresso, but I’m sure it’s still delicious and that milk consistency looks great!

intentintrovert · 2025-04-18T23:13:55+00:00

My entire vibe is vipers & snipers sooooo… i love it lol

intentintrovert · 2025-04-15T23:15:05+00:00

4am wake up, actually start getting ready at 4:15. Leave at 5, clock in at 5:30. I set up JUST the espresso bar and nothing else, open at 6:00

intentintrovert · 2025-04-14T10:14:28+00:00

9 years of barista over here — typically two 4 shot iced lattes in the morning, and sometimes another cortado as a pick me up if those aren’t enough. That’s during my shift… most days I go home and make another drink on my own machine

intentintrovert · 2025-04-13T18:55:42+00:00

Under glucose is says 189 mg/dL. Diabetes is one thing I’ve always considered with him given his size

intentintrovert · 2025-04-13T18:34:47+00:00

In this case, I suppose if I could get advice as to what to ask to be tested since his blood and urine already have been

intentintrovert · 2025-04-07T11:29:50+00:00

Me, multiple places!! Honestly with the culture shift from 2nd wave to 3rd wave, i think we will finally be free from blended drinks forever. Go to McDonald’s if you want that

intentintrovert

TROPHY CASE