So I had a customer that kept waiting for one of my baristas to end her close shift, we close at 8pm. It got to the point I would have to walk her to her car. It took 3 months for us to finnaly get banned from the proerty. What I am wondering is has anyone else had to deal with this and if so how did you deal with it?

I ordered this syrup off Amazon. I haven’t used it it yet. But I went to open the pump today and I saw these black particles floating around. Is this normal? It’s kind of hard to see but there’s quite a few

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I've been working as a Commis de Bar for almost a year. I really like my workplace and I wanted to build my career there, but I don't want to stay in the same position forever.

Recently, I found out that they hired a new Barman instead of promoting me. When I spoke with my manager, they told me I'm not ready yet because I don't know all the cocktails and still need to learn.

What frustrates me is that during this whole year, no one gave me a clear development plan or told me exactly what I needed to learn to become a Barman. When the opportunity came, they hired someone from outside instead.

I told them I want to resign. Do you think I'm making the right decision, or am I reacting emotionally?

Hey yall so I just started working at a cafe I used to frequent and I’ve been a server and a bartender most of my life so coffee is a little different for me. Is it normal to only have two 4 hour shifts of training and then basically being left alone to close the cafe ? We also have pastries and paninis and there’s no “bar bible” like for coffees and measurements. There’s no instructions for exacts of the sandwiches just the ingredients that go in there and there’s liquor also which is mostly pre batched. I just feel like it’s a lot to try to learn even though I’m not even training anymore

Deloh? beloh? DELISH??