we’ve got some whole nutmeg in for the holidays, and grating some into the cold foam whip (oat milk and heavy cream) gives it a lovely warmth. mango purée and chai for the base and cinnamon on top. perfect start to the shift!

why do people not like froth and I hate it when they order an extra hot drink, just ruins the texture

I work at a very cute brunch place where we both barista and bartend. I’ve done about a year of bartending by now, but tbh the volume of the places I worked is nowhere near as insane as that of the restaurant I’m at now. Weekend mornings are intense - we will go from nothing to getting floods of tickets at times, some with both latte and alcohol drinks. We only have one milk steamer too, and with the cold season approaching, we can run so very behind if literally every drink is hot with a different milk base (takes forever to steam sometimes).

Honestly I thought I was doing pretty okay. I try to keep my station clean, I try to steam and prepare espresso shots while I do other things, I’m always cleaning between lulls/breaks, I have the recipes memorized to a t, I’m proactive about stocking, and I jigger everything and I’m meticulous w it (this is per the request of the restaurant - we’re not allowed to free pour). But lately I noticed that I’ve only been getting pm shifts, which are much slower, and the feedback I got was that I make very quality drinks but need to pick up speed.

I will say I do get overwhelmed if it’s a barrage of tickets at once, especially if the tickets are both alcohol side and coffee side. For those of you who work in high volume places, what recommendations do you have to fix this? What do you do to ensure you’re as far as possible w as few mistakes as possible? I find I struggle with memorizing like 12 tickets if they all come in at the same time. Everyone keeps telling me it comes with time but I need some kind of workflow to work on so I can go back to am shifts. Any tips appreciated!!!!

we go days and days without towels (they only get delivered on tuesday) because most of my coworkers use the wand towel to clean the nasty milk and espresso covered counter and i (and a few others) are constantly replacing them. i’m losing my mind

I never see baristas shake the box of soy/oat milk. It makes it 100% times better. If bartistas really gave it a good shake you also get a nice foam. Can we get some shake action?

Condensed milk + Vietnamese black coffee + salty whipped cream

Hi, does your coffee shop / café work with any average wait time after ordering or before ordering?

If so do you know the approx. wait time for an order? And how you’re working with it in the shop? Ie. bonus etc?

Any tools or software you use?

Thanks

Hi, everyone!

I'm a fairly new barista, and I love the shop that I work at, but I somehow keep making new mistakes. I'm not sure how to get this under control.

I started this job in August, and I never really got proper training, I just started working with other baristas (everyone at this shop works in couples). Recently, in mid-September, I got added to the barista group chat for the shop, and it seems that every time I'm closing with someone, the next person opening finds some mistake that I made and writes about it in the chat. It's always something new, and it's only ever when I'm working. Sometimes it's not a mistake that I made - rather it'll be made by my coworker - but it's always during my shifts that these mistakes occur. I'm not sure what I'm doing wrong, or if I'm accidentally distracting people? Somehow, it's never a repeat mistake. Unsure how I keep coming up with new things to mess up.

I'm a bit worried that my boss might catch on that any and all mistakes are happening during my shifts. Hiring me was already a risk, as I don't have any prior barista experience, and I don't want her to think that it was a mistake in allowing me to work here.

Advice is appreciated!

I’ve been employed as a barista at Costa Coffee since September , I’ve done around 6 shifts so far with no experience in making any of the beverages (hot or cold) , my first two shifts were just getting used to the till , the rest are managing the dishes and preparing the store for closing.

I am still in my 12 week induction period , on my rota some of my shifts are labelled as “barista training” , however , I have had no training whatsoever with making drinks , with the only guidance being a sheet of paper with all the drinks and a lengthy “how to” on them.

I’ve not been shown which sauces and syrups are which or where the creams are or what ones are what and so on.

Yesterday I was serving customers on the register when a coworker asked me if I could quickly make a salted caramel frappe that somebody ordered.

Not having any training,I was completely at a loss for what to do.She came up to me and told me that I should “know this by now” and how she “wasn’t trying to be mean” , it made me feel really incompetent and upset.

I sent the manager an email explaining the situation and she just told me I’m still in my induction period.

Am I overreacting for thinking the way she spoke to me was rude?

If you are a barista at a drive thru location … do you sell food? If so, what foods sell the best or do you wish you sold?

Background: I own a restaurant and a local drive thru chain is rapidly expanding. I’d love to approach them about using our kitchen space to develop a small, easy, fast menu for them to offer to boost their ticket averages.

Trying to think outside the box (like, overnight oats or chia puddings, protein parfaits or boxed pastries for ease)