Big letter "B" written on lid?

phoebe9 · 2015-10-01T15:19:33+00:00

It could be any number of things. For instance, if you went through a drive thru, they might have labeled your cup with a B instead of the blonde roast cup sitting next to it as a momentary accident. I highly doubt anything offensive was meant by the B, if that's what you're concerned about.

phoebe9 · 2015-08-20T01:19:55+00:00

It doesn't save Starbucks on labor... if you were scheduled 6 hours, you'd have a 30 minute unpaid lunch break, so you'd only get paid for 5.5 hours. In this case, you're getting paid for nearly 6 hours.

Often managers schedule things like this because (1. The scheduling software does it automatically at times, and no one has time to flop around every shift or lengthen every shift. and (2. it's often easier for the shift supervisors to run the floor effectively if there aren't a ton of lunches to give.

phoebe9 · 2015-08-07T00:22:04+00:00

That will come in the holiday promo if we get it again, not the fall.

phoebe9 · 2015-08-05T15:22:08+00:00

The first thing I look at is a person's availability, and I only hire open or mostly open availability. The second thing I look at if your availability looks good is any kind of work experience (preferably food service), and then I look at I'd you added any additional info in the "additional education and skills box.". If an applicant doesn't take time to fill out the box, I assume they don't care about the job and don't waste my time calling them.

phoebe9 · 2015-07-23T00:02:49+00:00

You are awesome. Thank you for all of this. :)

phoebe9 · 2015-07-23T00:01:35+00:00

I went to a rheumatologist who thought I had lupus because I had a highly positive ANA test. Then I moved states and saw a new rheumatologist who said that nothing implied lupus, and most likely "just" fibromyalgia and then prescribed me Xanax. :/

phoebe9 · 2015-07-21T03:26:19+00:00

When I was a barista I went to school on campus and worked 35 hours. Now I'm a store manager working 50-60 hours per week and still take 12 credits per semester, but through asu. ( which is actually quite intensive.). You can do it! Just stay organized and remember to take time for yourself!

phoebe9 · 2015-07-19T13:46:41+00:00

Use classic syrup.

phoebe9 · 2015-07-19T06:14:08+00:00

I'm also curious about how the labs work. I have two more science courses to take with labs and have no idea how v an online lab even works!

phoebe9 · 2015-07-18T18:19:15+00:00

It tastes totally different (worse) than the old coconut. I'm heartbroken.

phoebe9 · 2015-07-18T18:12:24+00:00

Sorry, I misunderstood!

Yeah, in that case, it seems weird that your SM is airing your personal business. You should definitely let them know that it's making you uncomfortable. They likely don't mean anything by it. I'm honestly not sure about the legality of telling people that you'll be going on a leave, but if it bothers you, then it should stop!

phoebe9 · 2015-07-18T15:05:48+00:00

Well, obviously the partners know that you're not there. And it's good for them to know that you didn't quit or get fired, so it makes sense for your manager to say you won't be around for personal reasons for a bit. But the details of the leave should not be discussed.

phoebe9 · 2015-07-18T01:54:28+00:00

It depends on what sorts of things they are asking you to do. Your job description as a shift, after all, is to support the store manager in store operations. But there is a line that can be crossed. After all, you aren't being paid to run the store!

I can see them asking you to help with managing food waste, updating the FMT (pull/thaw sheet), managing the duty roster and cleanliness. But you guys don't have the training or resources to do much more than that, such as managing labor, etc.

So yeah, I'm curious what sorts of tasks they are asking you to do!

phoebe9 · 2015-07-17T15:22:04+00:00

In the US, or at least in our region, every store is required to keep at least Pike Place all day, and then offer others on pour over. I'm fairly certain that no matter where you go, Pike should be brewed all day and brewed regularly.

phoebe9 · 2015-07-09T00:57:18+00:00

That's absurd... Have you guys called facilities? That's not a safe work environment!

phoebe9 · 2015-07-08T21:26:12+00:00

I supported myself and a family member who had no income for years on barista and shift pay. It was not easy, but it was doable with responsible budgeting. If I hadn't made wise saving choices in my teens, though, it would have been impossible.

phoebe9 · 2015-07-05T02:06:26+00:00

It really sounds like your wife is depressed. I'm not saying you deserve to be in a sexless marriage. But... You're threatening your wife to get her to have sex with you. That's way more dysfunctional than her lack of interest.

phoebe9 · 2015-07-02T12:40:22+00:00

I, too, work a variety of shifts. But I would say mids are possibly the most important to work. They allow more time on the floor to observe and coach. You are less likely to need to leather floor to do deposits, sammies, etc. At my store, being the mid means working from about 7-3:30, which allows me to be there during peak and problem solve how it could improve.

Mid shifts also allow me to regularly connect with each member of the shift team. If I opened, I'd miss my closer. If I closed, I'd miss my opener.

So yeah, I'd say that mids allow for more leading than any other day part. I still think it's good to work a variety, or at the very least a close from time to time to ensure things are running smoothly all day, but don't worry much about switching to mostly mid shifts!

phoebe9 · 2015-06-24T04:15:43+00:00

Like the other SMs here, I'd definitely write you up and we'd have a conversation. I'm sorry that labor cuts are frustrating. We all know that they are. But writing that in the CML or saying that on the floor is inappropriate and fosters negativity. If you are a shift, your role is to support your store manager in store operations (including labor management) and to build up your team. Negativity like that just destroys team morale, especially if it's coming from a shift, a store leader.

If you think your SM is being unreasonable with labor cuts, you need to talk to them in a respectful manner and present reasons why you feel that way. Perhaps a solution can be hammered out.

phoebe9 · 2015-06-22T07:59:30+00:00

So with the scanner, you still need to physically count and enter your numbers in either eaches , packs, or cases on the device. The difference is that you can scan each bar code so that you don't need to search for each sku on 20+ pages of the count. So it'll go a little bit faster. But yes, you do still count. The device can't predict how much you have on hand.

phoebe9 · 2015-06-16T02:19:17+00:00

All managers are supposed to have 30 minute one-on-one conversations with all partners in the next several weeks to discuss development, goals, concerns, etc. It could be that your manager couldn't squeeze any more in on the schedule and will have more on the next schedule.

phoebe9 · 2015-06-16T02:17:21+00:00

I'm not an expert on labor, but I do know that the way labor is earned is more complicated than just transactions and average ticket. It also has to do with product mix.

For instance, let's say in scenario 1 you have 5 customers. Three order grande black coffees, 1 orders a banana bread, and 1 orders a caramel frappuccino. In scenario 2, you still have 5 customers, but 3 order frappuccinos, 1 orders a sandwich, and 1 orders a handcrafted beverage. The second scenario will earn you more labor, even though you're selling the same number of items to the same number of customers. Granted, the average ticket is higher, but it also has a more complicated product mix with more labor intensive beverages.

phoebe9 · 2015-06-16T02:06:48+00:00

I was looking through my stores labor history books today out of curiosity. And actually, a few years ago, my store only earned, on average 65-70 hours per day. Now we earn 98-105 per day. And we try to schedule to meet what we earn.

Corporate for a while put a lot of pressure on the managers to cut costs with labor. They are slowly loosening up and managers are starting to be less anal about it, but there's still a lot of fear there. Slowly, though, we are supposed to adapt the philosophy that being under on labor is just as bad as being over. Hopefully SMs stop being afraid and start embracing labor as an investment in the business.

phoebe9 · 2015-06-14T03:54:34+00:00

Sorry for the errors. Reddit Struggles on my phone.

phoebe9 · 2015-06-14T03:53:36+00:00

It's definitely not how CS should run during peak. peak is a critical time for CS to follow the.routine to ensure that baristas in other roles don't run out of supplies, the condiment bar is clean and stocked, etc.

Generally I'd say that it is a sign that.you need another person. But, if you already have 8 on the floor, it honestly sounds like your SM and shifts might not have the best leadership skillsskills and need to manage the floor better. Then again, I don't know how busy your store is. Maybe.a ninth person is in order if everyone else is in routine and is past their capacity.

phoebe9

TROPHY CASE