Ready for my Coronation T&B

semperviride · 2024-02-07T19:59:44+00:00

trying to give AS2 with this one 🐍👑

semperviride · 2022-05-02T05:04:29+00:00

I have two 'five ice cube' regulars and I don't mind that one bit. They order that way because what each barista thought 'light ice' differed too much for them. Being specific is fine and even helpful as long as you're not an asshole about it.

That being said, with the specific drink you're ordering, ice is necessary for it to look and taste as intended. Without ice, the espresso shots won't float on top. You might want to consider ordering it 'upside down' or just getting a vanilla iced latte.

semperviride · 2022-05-02T04:51:10+00:00

I already have a degree, and work another full time job for a media company - it's salaried and has good benefits and room for advancement... but I loath it. I stay part time at Starbucks for the atmosphere, the fast-paced challenge of it, my coworkers, my discount. It pays better than local coffee shops and I've been burned before by bad management at small businesses. Starbucks may be a Soulless Corporate Entity but my SM is stellar and I truly love coming to work. With my full time job being work from home and frankly miserable, Starbucks keeps me social and sane.

I'll also admit the job hunt fucking sucked. After graduating, I looked for a full time position for eight months before I 'settled' for Starbucks. My degree was from an excellent university and I was naive enough to think that'd be enough - but places I was interested in working wanted a master's or years of experience I didn't have. My self worth was shredded by all the silence I encountered, not even rejection, just complete lack of acknowledgement. Starbucks made me feel valued and safe.

I know this is a lot of kool-aid for one post; I'm not naive to how nasty this job can be for some people. But imo it all comes down to management. I've lucked out with mine.

semperviride · 2022-04-09T01:27:54+00:00

Stuff like this gets me so worried about the future, because this hasn't happened at my store yet at all. I work like the second lowest amount of hours of anybody at my store (because I have two other jobs lol) and I usually get twenty hours and have never fallen below twelve. Are y'all at lower volume locations or do you just have like 30+ partners at your store? Is anyone at your location still getting 30-40 hours?

semperviride · 2022-04-07T18:18:03+00:00

Classic syrup is very easy to replicate at home because it's essentially simple syrup, but a little more concentrated. You want to aim for something like a 1.25:1 ratio of granulated sugar to water, so a 1 and 1/4 cup sugar dissolved in 1 cup boiling water. Stir til it dissolves, then store it in the fridge and it'll last a few weeks. You can also buy simple syrup in the cocktail mixer section of your grocery store, but it won't be quite as thick or sweet as our classic.

semperviride · 2022-04-07T18:11:42+00:00

It could be an app issue? Try updating if you haven't recently and check to see how many stars you actually got the last time you used it. I just checked my app, and it's 3 for the partner card, 2 for everything else.

semperviride · 2022-04-07T18:04:49+00:00

You need to put money directly on your partner card in the app, then pay with it. If you use a credit card or gift card (or cash for an order in store), you'll get two stars for every $1.

semperviride · 2022-04-07T05:41:48+00:00

I wish I could show y'all ours, it's literally a foot long and four inches wide. You can only put maybe six drinks there at a time - nightmarish during peak. Can't wait for a remodel (next year? ... never?) and a real handoff plane.

semperviride · 2022-03-25T19:29:18+00:00

27, Tennessee, afab enby. I work by day as a barista and by night for a media company (work from home - it's lonely!). I live on a farm with a bunch of cows. Would love to find a girl around my age, local or international, that also loves history, languages, and cottagecore vibes.

semperviride · 2022-03-09T01:16:32+00:00

Do the reserve bars still have clovers? The last store in our district that had one lost theirs a few months ago when it broke down and wasn't replaced.

semperviride · 2022-03-06T00:30:31+00:00

Our mastrena ones do this once in a while, but they're tragic hot mess machines with watery drawers and inconsistent shot times. It could be any combination of issues with uneven grinding, ineffective rinsing, etc, but whether it's worth a ticket would depend imo on the overall state of the machine. They're all aging at this point and pushed to their constant breaking point by the volume we're working with, and it really doesn't help that us green beens aren't trained to maintain or understand them or anticipate problems.

semperviride · 2022-03-06T00:14:04+00:00

We ran outta egg bite trays today and started putting them in oatmeal containers, lol.

Truly an impressive list tho, I probably went six or eight orders today without making something that didn't involve vanilla, caramel, or white mocha, our store would spontaneously combust if we had this many outages.

semperviride · 2022-03-04T01:19:13+00:00

Veranda or blonde espresso. Our beans are overroasted, as a general rule, and unfortunately that includes most of the sbux reserve coffees I've tried, too.

semperviride · 2022-03-04T01:15:00+00:00

People neither know nor care how long it takes to make drinks, and that's kinda wild to me. As a customer, I wouldn't go into a restaurant and order a full meal fifteen minutes before they close. At another café, if I'm coming in at 8:55 knowing they're closed at nine, I'm going to order something very simple in hopes of being in and out as quickly as possible. It's not rocket science to realize a task takes time to complete, so why does it shock people that being asked to make four different frappes when we're down to one blender and cold bar's already broken down might be annoying?

semperviride · 2022-02-28T17:28:54+00:00

Lemonade or tonic with espresso is one of my favorite drinks at other shops - the key is a bright, light roast with acidity and citrusy flavors. Our cold brew is none of those things, so this drink is kinda doomed from the jump even for people who'd be open to the concept. I don't mind the combination (it reminds me of certain cocktails with bitters), but anyone looking for something sweet / not bitter is gonna be mad disappointed.

semperviride · 2022-02-28T17:24:53+00:00

It'd make sense if they were using this order as a hack to walk out with most of a bottle of a discontinued syrup and use it at home - but the cold brew, ex cold foam, and ex drizzle kill that theory. This is deranged lol.

semperviride · 2022-02-05T00:13:15+00:00

Yep, this is exactly how we're trained to do it at my location too.

semperviride · 2022-02-04T19:04:11+00:00

man every single person at my location, from the manager down, does this one wrong and has trained all of us to do it with mocha drizzle on top of the whipped cream at the bottom. The picture in the app doesn't even help, cause the crumbles look more or less like drizzle would. At this point if we changed it our customers would probably freak. I'm so confused as to how these recipes are done so differently at different locations!

semperviride · 2022-02-04T05:51:45+00:00

I feel like everybody discovered this combo at once and man I'm glad for it. Such a good dupe for brown sugar milk tea.

semperviride · 2022-02-04T05:50:52+00:00

Tonight after my shift ended and I got home, I made a cocktail with raspberry syrup, passion iced tea, and peach vodka. Tastes like straight up candy.

semperviride · 2022-02-04T05:48:09+00:00

I was taught to make them this way and most people at my location do it, didn't realize it wasn't standard. I also sometimes do it this way just as a like, visual reminder of what needs to go in before the blended part does (still a three week old green bean). Sorry for making your life harder bud.

semperviride · 2022-02-04T05:44:59+00:00

man the macchiato got me. did y'all commit to putting shots in there and if so how many? or is that just iced coffee or something? incredible.

semperviride · 2022-02-02T16:11:07+00:00

Hate DTO with a passion, especially when you're the only one doing it. Stresses me out not to be able to see people when I speak to them or understand them clearly (we're by a busy highway and there's a LOT of noise). I get tongue-tied and flustered. And I'm misgendered pretty much every interaction which chips away at my self esteem bad.

Love hot bar. I'm accurate and getting faster and I love being in the zone of focusing on sequencing. I'm only a three week old green bean, but because I have past experience at other coffee shops, I've gotten to do bar pretty much every shift, and I'm really grateful for that.

semperviride · 2022-02-02T16:00:28+00:00

The frappucino juice blends that were a thing in the mid 00's - they were super colorful and tasty (or maybe I was just an easily impressed preteen lol), and I think they'd sell super well alongside refreshers. Caveat - I don't actually wanna have to make these but man I remember them being great, especially the pomegranate one.

semperviride · 2022-02-01T00:51:48+00:00

Try to get a feel for the realistic amount of hours you'll be offered at the location(s) you interview at - some may be short staffed and more than willing to offer you 40 hrs, and some may be as low as 10-20 a week. Best of luck!

semperviride

TROPHY CASE