The LiveJournal Barista's Community - March 17th, 2008 [entries|archive|friends|userinfo]
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March 17th, 2008

Are those.... baristas? [Mar. 17th, 2008|12:12 am]

baristas

[disorted]
Slightly off topic, but wtf?

http://laist.com/2008/03/15/anonymous_march15_protest_anti_war.php

Go to the last picture. Baristas against the organization of Scientology? Any LAer's want to confirm or deny?
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I knew I forgot something... [Mar. 17th, 2008|01:40 am]

baristas

[poppinghenny]
[Current Mood | curious]

Both my co-worker and I knew we forgot something as we exited out of the door as we were done closing.
We then figured out that we both forgot to clock off D:!
I was just wondering if not clocking off affects anything?

I also work the next day...the hours won't be screwed or anything right?...I worked for more than 8 hours too...so I may get blocked.
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Rant and Rave [Mar. 17th, 2008|02:38 am]

baristas

[deepnsorrow]
Thought not written by a Starbucks barista, a lot still applies and is quite amusing.

Found on Craigslist )
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Amusing Scow [Mar. 17th, 2008|09:48 am]

baristas

[giggles87]
[Tags|]
[Current Mood | amused]

 Thought I'd share a funny story that happened at my store.
Apparently some girl came through drive through and ordered a breakfast sandwich and the dto at the time asked her for a name for the sandwich and the girl goes "Why would I name a sandwich? Can I call it Oscar?"


For rizzeal.
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[Mar. 17th, 2008|11:56 am]

baristas

[lutraphile]
so.

What do you do when someone's tailgating you-- like right up your tailpipe-- and then you look in the mirror and realize it's one of your regulars?

srsly.
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[Mar. 17th, 2008|12:22 pm]

baristas

[crystalprincess]
[Tags|]

If you could create a syrup flavor, any flavor, what would you create?

Mine would have to be Cherry syrup. Mmm Cherry Mocha frappuccino. :DD
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calling in sick? [Mar. 17th, 2008|12:22 pm]

baristas

[stilettocandy]
[Current Music |NPR]

I never EVER call in unless I'm really sick. So, this week, my asthma got so bad when I went into work on Saturday they made me go home 30 minutes into my closing shift. I still felt like crap on Sunday, so I called in. Of course, the guy who answered the phone is the guy who always busts my chops and the person I talked to the first (and prior to this weekend, only) time I called in in October last year. I ended up going to the emergency room last night...Should I bring my discharge papers into work today to show the SM/ASM? I'm just so freaked out that they're gonna fire me over this...I'm probably overreacting... :/
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Starbucks syrup showdown! [Mar. 17th, 2008|12:45 pm]

baristas

[venus_orbiting]
Poll #1155621 What's your favorite Starbucks syrup?
Open to: All, detailed results viewable to: All

Which of the currently existing syrups is your favorite?

View Answers

Vanilla
25 (11.4%)

Cinnamon dolce
34 (15.5%)

Hazelnut
15 (6.8%)

Caramel
6 (2.7%)

Mocha
11 (5.0%)

White mocha
28 (12.8%)

Toffee nut
39 (17.8%)

Chai
14 (6.4%)

Peppermint
12 (5.5%)

Juicy raspberry
13 (5.9%)

Honey
4 (1.8%)

Gingerbread
3 (1.4%)

Melon
4 (1.8%)

Pumpkin spice
10 (4.6%)

Classic
1 (0.5%)



Let's see which one wins! I left out the sugar-free syrups because there wasn't room, so if your favorite is SFV, just pick vanilla and specify in the comments. And I left out the old syrups (such as almond, dulce de leche, etc.) because again, there wasn't room. I just went with the ones we currently have.

My vote goes to toffee nut, personally. :)
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[Mar. 17th, 2008|02:32 pm]

baristas

[birthdaycake]
as a barista, how would you tell a (very self-righteous) shift that charging 80 cents for a cup of ice water is wrong?

no, seriously, what button is she hitting? petite vanilla bean scone?
because "Cup O Water" is ZERO dollars and ZERO cents.
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closing vs. opening [Mar. 17th, 2008|07:21 pm]

baristas

[aznina]
I never close at my store, so even though I transferred 6 months ago, I've never really been clear on how the responsibilities are broken down for closers. (I used to close at my old store all the time, but it was way smaller and less busy at night so closing usually went pretty smoothly.)

About a week ago I found out that closers at my store leave at the exact time they're scheduled to be off, even if they haven't finished their tasks. This came as a big surprise because at the store where I was trained, we tried to leave everything spotless for the openers, even if it meant clocking out late.

Lately our store has been really busy at night because we're near the university and it's finals week, so we've had a succession of really rough opens. Today, for example, nothing was stocked, the floors behind the counter weren't swept, none of the pars were done, there were no whipped creams, the ice bins were empty, etc. (That isn't so bad, but this has been a consistent trend. Like last week we had a few days when the counters still had stuff spilled on them from the night before.)

I have mixed feelings about this procedure. On the one hand, I can't blame the partners who closed because it's not like they had the option to stay late and deep clean everything. But at the same time, it really sucks to open a store that's regularly left unprepared.

So I'm curious: how do you guys handle closing tasks at your stores? Do you stay and make sure everything is perfect before you leave? Or do you clock out when your shift is over and leave work for the openers?
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[Mar. 17th, 2008|09:05 pm]

baristas

[little_thingsxx]
ok so ive always read about the rude comments customers say about tips ( like heres a dollar, not go get a GED; etc) but ive never HEARD a customer say something, until today of course.

this old couple comes in, and the guy is really nice, his wife is looking around. he wanted a grande drip, and i told him i just put it on to brew, and it would be on us today. he thanked me, and purchased a box choc milk as well. his wife in fumbling thru her purse for change, and he gives her a dollar, and she hands $2 to me. i gave her the change, thanked them, told them id have the coffee right up, and i turned my head to do something. i over hear the husband tell his wife to put the change in the jar. THEN i hear the wife reply "what is this for? charity?" i was shocked. its not as bad as the things ive read on here but it really irritated me.


as for good news.
next monday i start my book training to become a shift!!!! im super excitedddddddddddddd


and its kinda corny. i may have even found it on here, but check out buxballers on myspace. haha they have a ringtone they made, they changed the words to crank that and its about starbucks, it cracked me up to hear. its free, and now anyone i work with has that set as their ringtone.

http://www.myspace.com/buxballers ;
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[Mar. 17th, 2008|09:12 pm]

baristas

[hotbassline]
[Tags|]

Today for St. Patty's Day, my SM went and got green food coloring and we made green whipped cream! it was amusing seeing some of the customer's reactions, especially to seeing green whip on a STCF.

anybody else do something fun at their store in the spirit of St. Patty's Day??
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Was it good for you? [Mar. 17th, 2008|09:25 pm]

baristas

[elegancewaves]
 

Its funny how my manager has this weird gift to turn a potentially good thing, in to a shitty thing.

Ok.
So.

Lately, myself, my SM, and my DM have been discussing me becoming a shift. We don't have "partner development plans" because our store is a licensed stand-alone (as I've stated multiple times) and in fact, my DM had never heard of a PDP until I brought it up at our last staff meeting. ANYWAY. I come in to work today (half an hour late I might add, I read the schedule wrong, my bad) and she says "Just the man I wanted to see". And y'know, me being late, I automatically assumed I was going to be delivered some horrible lecture or something. But she instead tells me "There's no shift on the floor from 2:30 to 3:30 and I'm going home right now ((she never said why)) and so this is your test! Your trial! We'll see how you do as a shift."

Ok. So when she said that I was thinking "How on earth is me running the floor for an hour much of a challenge to determine if I'm worthy of a dollar more an hour." Mostly because I already tell other people what to do and where to be without being a shift, so really its not any different.

And then she said "And our order is coming in at some point today, and I need you to put it away. That'll be part of the trial"

Yeah, ok. Putting an order away. SO HARD. Like I haven't done it before.

Anyway, I spoke too soon. BECAUSE after the manager left, and I got on the floor, I realise. Shit. One of my employees is off. Ok great. So now there's three people on the floor (three being me and two others) of a DT store. Great. We can handle it. My bar person is strong. She can do both bars.

And then we get a rush. So poor Whitney, who HATES doing both bars, but still does and soldiers on (yes, its unfair that someone should HAVE to do both bars but thats the reality at my store. All the time) is running her little ass off to make the drinks for B1 and DT. And not only that, but she was supposed to have her break an hour before I even got there. Great. Well, she has to wait because for the whole hour, I only have three people. So she's angry, and rightfully upset, because the last shift didn't think to give her the break

It sucked. It really really did. My first hour as a quasi-shift was probably the worst hour I'll have at Starbucks in a very long time. ALTHOUGH I feel proud, because we got out of it alive, and nobody cried, and somehow the place was really really clean by the time the next shift came in.

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biscotti boxes are hilarious [Mar. 17th, 2008|11:15 pm]

baristas

[driverseat]
i just noticed tonight that the tops of our biscotti shipping boxes say "BROKEN COOKIES = BROKEN DREAMS" with little broken hearts. lol

SO EMO. i love it. hilarious. i cut off a piece and i'm sticking it to the backroom wall! lol
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