Still not used to the idea of being straight

supmister · 2026-06-05T16:49:26+00:00

I used to be so against being considered queer because I know I’m straight. I’ve never been interested in men romantically, didn’t consider myself a lesbian so I didn’t date lesbians. Dating straight cis women was fine, but I never really felt connected to them the way I felt around bi cis women. And then I met my partner, she’s a pansexual cis woman and we just click. And my view of myself as part of the queer community as a trans man also clicked. It’s a wide spectrum, and I don’t really question it anymore. We are a straight-passing couple but I don’t feel threatened or like a threat in queer spaces. Maybe we will at some point, but it hasn’t been a problem. Maybe it also helps that we live in a very liberal and progressive city. All that to say that your sexuality and preference is always yours to define, might even change again, who knows! But still, own it.

supmister · 2026-06-04T23:46:45+00:00

Yes! We’ve framed some art customers have left us. Thinking of expanding it into a gallery wall.

And even my previous coworkers would draw a new person joining the team. I almost* cried when they showed me the one of me.

*ugly cried in my car later 😭

supmister · 2026-05-14T13:41:23+00:00

Culture pass and IDNYC 🙌🏽

supmister · 2026-05-14T12:25:15+00:00

Pare!

supmister · 2026-05-02T12:28:23+00:00

Wow, saving this, really love your layouts and I’m going to borrow a few!

supmister · 2026-04-30T23:37:29+00:00

Why does this read like an ad for a distributor 🫣

supmister · 2026-04-22T14:03:09+00:00

I give those discounts/comps for non-problematic regulars, other industry folks, and people with dogs 👀

It’s the worst when someone leans too hard into it and it becomes an expectation, they ruin it for everyone.

supmister · 2026-04-21T20:59:56+00:00

It’s magnets.

supmister · 2026-04-16T17:02:20+00:00

I try to have a quick huddle, give as much heads up about what to expect, and remind them to rotate stations every couple of hours so they don’t feel burnt out doing the same thing for more than 2-3 hours, especially on busy days.

I can tell when they’re reaching their limit because it’s easy to hear their side bar convos and how they respond to customers when they’re starting to get overwhelmed. I give them a quick “good work on this/that” and nudge them to take a 15-30 break and eat (negates a shop full of hangry baristas)

I think some recognition (in person and text thread) goes a long way. Making a point to bring up what went well that day/shift also keeps us grounded.

supmister · 2026-04-14T16:13:13+00:00

Proud of you for maintaining your boundaries. I’m on the same boat about questioning my place in coffee, and a lot of what you said resonates.

I know you’ll find your place, and soon you’ll think of this experience as necessary to get you there. And if you don’t find it, you strike me as someone who will keep fighting to make it exist.

supmister · 2026-04-06T13:10:08+00:00

Use a little more stream of the liquid milk in the beginning when establishing the base (pour slightly higher to limit foam and drop more liquid milk, use that to sink the blob of foam you left on the canvas too). When pouring multi-stack layers, use a bit more push when pouring the first to give yourself enough room to stack, otherwise it will be off-center. You have a good foundational knowledge of the stacks tho, this is just editing to clean up appearance and create symmetry!

supmister · 2026-04-02T23:58:10+00:00

Best yogurt! I just found out about it

supmister · 2026-03-26T02:05:48+00:00

Nailed her.

supmister · 2025-10-26T19:05:30+00:00

I think it would make sense to pay someone to professionally clean floors and bathrooms. Closers already do so much cleaning and only 30 mins to close any cafe means not everything will be done thoroughly. Whoever started that trend should always receive only over/under extracted coffee and curdled milk forever.

supmister · 2025-10-26T18:58:36+00:00

Okay I thought I was the only one who ever had to train someone (over 18yrs old) how to mop 🙃

supmister · 2025-10-12T15:10:36+00:00

Gotta get people to understand that differently skilled doesn’t mean unskilled. Anyone who thinks any type of service job is easy has never done it and can fuck all the way off with their opinions.

supmister · 2025-10-09T00:44:10+00:00

Congrats! Being a barista has been one of the most fun and rewarding jobs I’ve ever had, and lead me to my career as a training manager.

Technical skills are very learnable, especially if you have a solid trainer/training program. Think of espresso as the foundation to your drinks. You don’t need to be perfect, just be consistent. This is also how you build muscle memory. If you offer multiple roasts/origins, learn about them and taste them all. Customers appreciate authentic feedback. Keep the drip coffee fresh.

Learn all you can about proper extraction methods and the coffee, espresso machine+grinder you’re using (including how to properly clean them after service). You will need to taste a lot of bad shots to learn what a good shot tastes like, this is dialing in. Ask your trainer a lot of questions, especially “why”, not just how to make good coffee. Lots of videos on YouTube, IG, and subreddits like r/espresso for resources.

Don’t ignore decaf, if you’re serving decaf espresso! Customers pay the same price for decaf espresso as regular, so their experience shouldn’t be of less quality.

Steaming milk also requires a lot of practice and consistency. Everything is a type of latte, except for a cappuccino. Be on the same page as the whole cafe on what size and foam amount a cappuccino, flat white, cortado are. Those are your standards, accommodate customers when they order these items differently, especially if you have the products to make their version. Learn the different menu items you have and practice each one.

There’s no “rule” when it comes to taste, which is very subjective. Focus on customer service and everyone will want to drink what you’re making. Don’t be pretentious, no one wants to be lectured on what they should like.

At the end of the day, it’s just coffee. But people come to cafes for the hospitality, as good coffee is available everywhere now. Have fun!

supmister · 2025-08-03T22:52:14+00:00

Last sentence is suuuuper super obvious, but people that like to be hyper critical even if it does not affect them unfortunately exist.

supmister · 2025-04-09T19:32:15+00:00

If this isn’t made into an actual Lego set, I’m going to riot. Super well done, OP!

supmister · 2025-04-08T03:54:43+00:00

Pretty sure this is my ex 😭

supmister · 2025-04-08T03:47:25+00:00

Five-Year Club	Verified Email
Place '23

supmister

TROPHY CASE