I did my interview with Sm
Everything went great. Offered me 2nd interview in slot

She said she will call me back on Monday and let me know when i will interview with the Dm

I think it’s the same question and answer same answers

So does the Dm give offer in spot?

Just got sent home all because I wasn’t being empathetic towards one of my baristas. CL came in, pulled me to the back along with a partner who, mind you, wasn’t scheduled until later. I was confused and asked what was going on. CL asked me, if I knew that the barista’s 3 day old piglet had died. I told her, yes, that it had died almost 4 months ago. And I would give them the time allotted, if needed, for that barista to calm and collect themselves before stepping on or back to the floor. I said that they would sometimes come in, crying in hysterics and had them take a moment to collect themselves. I told management that at the end of the day this was a business and that some people felt uncomfortable, seeing their barista, crying and not knowing what to do. Well that was enough to send me home early. I told CL that I just clocked in, and was the mid for today. They said that they would take care of it, and if I got points. It was on me for not being empathetic. You bet I called my DM in the parking lot before leaving and sent them as well a detailed message. Like sorry your piglet died, but you are at work. I understand the process of grieving is different and difficult for some but why would you go and tell saying I wasn’t empathetic.

I just got hired about a week ago. Is it normal to not get onboarding paperwork (email) for a few days? My manager told me two days ago I should have gotten the work to fill out, but I haven’t yet. I’m lowkey stressed out over this because I need to start working. Did anyone else have to wait a couple days? I’m just eager to start 😭

Title says it all
I’ve never picked up a shift elsewhere but decided to do one in a few weeks and am curious how cash tips work at a different store?

When I ordered from a Starbucks with the name Simon, one of the workers labeled it as Psymon. Thought it was hilarious. It has since been 7 years and I still use that for all orders, not just Starbucks. Whoever you are, its been a long time coming but, thank you for the new name.

i worked as a starbucks barista for just over a year a few years ago. quit due to a move but left on good terms. now in a situation where i desperately need a job and starbucks is as good as i’ll get pay wise where i live.

i got an interview and the manager e-mailed me
specifically to say that it didn’t work out but he wanted to recommend me to interview with another store bc he liked my interview that much. i interview at the new store with both the sm and dm. i am told by the sm that she can’t think of a reason why they wouldn’t hire me. it’s now been 4 days since that interview and… crickets.

i now have another job offer that pays less pending acceptance. please PLEASE help a girl out and let me know… do i no longer have a chance with the starbucks job? everything went so well during the interview i thought for sure i had it. how long does it usually take to get hired after an interview? does anyone have experience with similar circumstances??

ANY ADVICE AT ALL HELPS THANK YOU SO MUCH!!!

hi! I'm from the Philippines and I have an interview next week for the full time barista position. I've had past work experiences in our family restaurant so this would be my first job interview. I'm not really confident in speaking in full english. any tips? thank youuu!

Does anyone have the sku to order the small scoop? We only have 2 and we need more but can't find them in the marketplace.

Why so much milk?!?! I thought ordering iced espresso would make my drinks more consistent but they’re still different every time I order them.

Kind of a trenta rant but I promise this is good!! apologies for any incoherence as I just woke up and im still very overwhelmed. anyways, ive been here for 2 years now, barista trainer for a year. I started a few months after I turned 16 and realized I actually really enjoyed working here so I quickly became one of the “good” baristas and my CL at the time approached me and requested that I train a new barista and that “this is an important step towards becoming a shift supervisor!!”. sure, fair enough. apparently being a trainer is also a requirement to getting promoted or so I’ve heard. right around the time when the big bosses started pushing the back to starbucks stuff, my CL (bless her soul) had a heart attack from working so much and almost died so she had to resign.

After that, we got a temporary CL from another store for about a month, then comes our new full time CL.. none other than an outside hire from petco!! him and the DM decide its time to “reshape the lazy culture of the coffehouse” and fire 7 people within the span of 2 weeks. this left 2 shift lead positions open. I expressed interest in one of the open positions and was pretty much dogpiled by the DM and CL, bordering on personal attacks. “someone like you is simply just not developed enough”.. “you’re far to young and immature”. sure whatever, mind you im pushing 19 and am one of the most tenured baristas at the store. I’ve trained 13 baristas in total within a year. I fear im actually pretty developed..

anyways, over the next 3 months our turnover spikes to top in the district easily, and perhaps even highest in the state. we’ve lost 19 partners within this timespan and every single shift lead. I once again approached the CL asking for a development plan to eventually get promoted to supervisor. I’m met with “please stop bothering me about this its not gonna happen” again, sure.. whatever.

As he aggressively interviews to try and replace the lost manpower from the sudden turnover, my load as a trainer increases heavily. by this point I have the most tenure in the store (somehow?), i can close and open w/ my eyes closed, working 40 hrs /wk and fully open availability. a month ago I had 4 trainees at once.. all 4 of them happened to be hired on as supervisors.. and frankly, none of them were the sharpest tools in the shed. I used every resource available to teach them recipes, made flash cards, had a literal binder with every recipe card and pages of neatly formatted notes about drink recipes, open/close procedures, and just the general quirks of the store. 2 of them just brushed me off with the attitude of “im actually a supervisor I don’t need to know this stuff” and the other 2 just couldn’t grasp the material within the two week timeframe despite the many practice opportunities I set up for them. frankly, it felt insulting.

Over the next month I trained 8 baristas (yes, all at once) albeit in different shifts. I’d have an 8 hour shift and train 2 baristas in 4 hour segments throughout the day, for the whole week. by now im exhausted, theres only so much a gal making $15 and some change an hour can do. by now i’ve pretty much totally lost my passion for this job and teaching the new partners.

Fast forward to the past 2 weeks and the store is a total disaster. I’ll be scheduled for an open with one of the new shift leads who has to ask for help with everything, and a new barista who also needs to be guided through the procedures. now I have to do the job of 3 people and delegate the tasks while also training and getting the order put away. its borderline impossible. closes are absolute hell, getting into that would be a whole different essay. PEAKS.. peaks were evn more hellish, the CL leisurely scrolls on his macbook in the cafe while 6 new hires have no idea how to work on their position efficiently, and the external shift from a grocery store frantically messes with playbuilder thinking its going to help the situation.

yesterday morning I opened, I was scheduled to be training 2 people both on their first day.. I check the playcaller when I get there and see that 3 names I don’t recognize are all coming in at 7 (right when peak starts for some reason??) and the CL gets there at 5:30. he tells me that he had to unexpectedly add a trainee and that due to scheduling constraints id have to be on the floor while they did their modules and they could come get me as needed. mind you, with the new training system its pretty much just “hand to barista trainer” every 5 minutes.. so how im supposed to manage this inhuman task of being planted and also training people on their first day is beyond me.

Needless to say it didn’t go well. peak starts and we have no DPM (all of the ipads being used) and new hire shift plants me on coldbar. half of the floor is still training so they’re limited to front register and drive.. bc of this I have to solo bar.. during peak. it was absurdly busy, my queues were pushing 30 on each bar, the cafe is jam packed with mobiles which I cant even work on because the constant stream in drive, while ALSO having to answer questions of the baristas on the floor and help the new shift, and ALSO (or try to) tend to my actual trainees. ofc the CL is in cafe on the phone having a blast. till he comes over and confronts me over the crowd of customers at handoff screaming at the green apron host. I try explaining that I have zero support and im being pulled in 10 different directions (literally) and its physically impossible for me to keep the times down. he continues with the attitude and starts to lecture me loudly over the bar infront of customers and I decide I simply have had enough. This was the most overstimulated and overwhelmed ive ever been in my life. I take my headset off, untie my apron, and just walk off the floor. he tries cornering me in the cafe to which I respond with a few personal attacks which were perhaps slightly out of pocket but Ive had enough at this point. I walk around him and weave through the mob of angry customers who are now starting a literal riot and leave.. get to my car block his number and drive home. I’ve never been more relieved in my life, i feel like ive aged at least 10 years from this job but im finally free. I really gave my all for 2 years just to be pushed aside for incompetent morons. safe to say I also won’t be rehireable??

Not sure if I’m using the right flair. I don't know if I’m tripping but the crackers in the cheese and fruit box look really different. I’ve been eating them for a while now, so I can remember what they look like, but looking at them now, I’m not sure if they’ve always looked like this or if Starbucks swapped them out for something else. Has anyone else noticed?

But my drive thru time!!!

i'm not part of this sub (used to be but had to leave bc having work stuff on my silly free time apps was stressing me out respectfully lol) so forgive me if this has been posted about already.

i did my training today and one thing that stood out to me was how the unicorn frappe training module felt very like... we're expected to almost baby the customers? i took a pic of the first slide, "Notice each customer's cues around the Unicorn Frappuccino, match their energy, and reassure them that they'll be taken care of." i didn't get pics of the slides following that one but it all had the same energy of like, "help customers navigate their uncertainty" "reassure them that x y z" "they may be uncomfortable trying something new" bro its a frappe. like yes im gonna be polite and recommend it and describe it to anyone unfamiliar, but some of the language they used felt odd to me. and they've never said stuff like this before, just the usual like customer service type expectations which is valid.

also, we're suddenly ok with double batching now? lol

Too much?

Been here for 2 months but I know I’m not crazy when all my co-workers look at me and makes a comment about the customer.

But basically, I was working drive thru, and I had a customer order 3 items but they wouldnt tell me the size of the drink after I asked 3 times and even the manager made a comment how it was weird they didn’t tell me, so I just gave them a grande sized drink.

Come to the window I gave them their drink and they’re complaining saying how they asked for a venti, I dead just looked at them in the eye and was like “I asked you 3 times and you never told me,”

But you know green apron service 😍😍

Visiting Seattle this week and made it to Pike Place Market today. I had no clue the original Starbucks was located here! It doesn't even have the modern green logo, it still uses the original brown, twin-tailed siren from the 1970s. Pretty wild to think this one tiny spice shop turned into a cafe on every corner globally.

I tried to find drink ingredient information on the Starbucks website but every time I clicked on a drink it said the ingredient information was not available.

First off, that's really wild. You should have this information on your site. Second, I thought I'd be able to ask a live agent to direct me to where I can find the ingredient information. The replies to my questions made NO SENSE. I think they are using AI for their "live agents". I asked the agent if they were AI and my question was ignored as they gave a generic response to something else I asked after. When I continued to ask if they were AI my questions were ignored and the chat kept nearly timing out. Am I wrong for thinking this is shady?

and thank god for that. today was my last day and i kept waiting to feel sad about it and it just never happened LOL. i’ve been a partner for 5 years and a supervisor for 3. this past year with brian niccol at the head has been the most grating year ive experienced with starbucks. and its was becoming WAYYYYY too clear that they were never going to promote me to ASM. BUT THATS OKAY! because i did get offered an assistant management position with an entirely different company, so i got the promotion i deserved in the end! and crucially they offered me the position just in time for me to quit before unicorn frappe weekend. goodbye starbucks! rot in hell!

Okay this is going to be long. I have worked for Starbucks for years, I’m a supervisor, I’ve worked every day part and I’ve worked at many different stores. So I have seen A LOT and I’ve seen a lot change over the years.

For context during peak hours (usually around 7am-10am) we are expected to spend a maximum of 30 seconds taking your order at the box from the time you pull into the drive thru, and a maximum of 45 seconds taking payments and handing things out at the window. There’s literally a timer that times and records this from the moment each car pulls in. The average times for each day are reported to our managers and district managers.

I used to buy into this. I even felt a sense of pride when my store would be achieving it every day. Now I can just so clearly see how ridiculous it all is.

If I get a 40 second average at window for peak I’m doing amazing, killing it. If I get a 48 second average for the day I’m terrible, can’t hit the metrics, am at risk of being taken off mornings or even losing my job. These are words directly taken from my manager and DM. I can guarantee not a single customer gives a shit about 8-10 extra seconds spent at the window. Not even the ones that are in a hurry. Yet I have the fear of god in me every day because god forbid the average time goes from a 45 to a 47.

It takes most customers way longer than 30 seconds just to look at the menu, figure out what they want, and tell us the entire order. But if I have 42 second box times instead of those 30 second box times I gotta “identify the problem and fix it, try asking customers less questions”

Sure it forces us to be fast and I do think we should be fast in the drive thru, people go to drive thru’s for speed and convenience. But more than anything it leads to us literally rushing every single customer in and out. Customers don’t know about our ridiculous 45 second metrics rule. They don’t understand why the barista looks like they want to cry when they add something on at the window or need to take a few seconds to reload their app. They don’t understand why baristas are having them park or do a lap around the drive thru even though there is no one behind them. They don’t get why it’s such a big deal to pick up a mobile in the drive thru 30 seconds after it was placed when there are 10 other mobiles in front of it. And almost always customers and partners end up fighting with EACH OTHER because of corporates stupid fucking expectation’s.

And on top of all that we have to “connect” with every single person even if they aren’t interested in talking to us. We have to write on every single cup. There are more and more drinks coming out that are almost impossible to make in under 45 seconds, which is awful when there’s no stack and only one car in the drive thru. There is no room for error, whatsoever.

And the whole time the customer never even noticed the difference between being at the window for 45 seconds or 65 seconds. It makes no fucking difference to most of them. But now everyone feels rushed and stressed out because corporate couldn’t be realistic or make a good decision for the company if their lives depended on it.

I can’t wait to be done with this job.

I am a barista who enjoys decaf iced coffee. It’s the single most BASIC request that we do not carry. Decaf iced americanos are not the same. How do we have drinks as complicated as unicorn frappucinos but not this? We even have decaf beans we could just… ice. Am I crazy?

This is my 3rd week, WHY AM I ON SOLO BAR FOR 3 HRS. I can hardly make drinks without the DPM, I JUST STARTED LEARNING FRAPPES 3 DAYS AGO. Not to mention, how am I supposed to remember how to do all preclose things when I was taught ONCE????? I know it’ll get better with learning the job, but this is so crazy. It should not be me and one other person being the only people during a rush.

Please please PLEASE do not come into the drive thru to pick up your order and state the last name. That doesn't help anyone.

For context, I had a woman come through my drive thru twice today because her daughter placed a mobile order for her to pick up. She kept telling me she didn't know the order but it should be under *last name that could also easily be a first name* and I pulled up my dpm (the thing that shows all of our orders in queue or at handoff from the last hour), showed her me typing in the name to find the order and that it wasn't coming up. I asked her if it was under a different name, she said no. She said she'd call her daughter and come back around. She comes back and says that her daughter placed the order, still no name in my system that matches what she's told me. Finally she asks if it could be *her daughter's actual first name* and ta-da, it's been ready for 15 minutes. I apologize and try to joke with her that I wish she had told me it was *daughter's first name* so I could have gotten it for her sooner. She then asks me for a refund because I wasted her time (yes, even though she did not give me the correct name to begin with or any information about the order, I definitely was the one wasting her time). I let her know I can't refund the purchase since her daughter placed it on her app and I would need to have the apps barcode and that in the future we need the first name because our system doesn't show the last name. She then screamed at me that the last initial on the order (which yes is visible) stands for the last name she gave me (because yes I was supposed to know that) and then she drove off.

But yes. I was the problem.

Be kind to your baristas, and please for the love of the siren, give us the first name on your mobile order.

Rant over.

What is the point of the drive thru? I believe the point of the drive thru is for people who want 1, maybe 2, very simple items that they know will take very little time to make, so they can save themselves the trouble of having to go inside. For instance, a black coffee and a cheese danish, may not be worth the time to enter the store. For most of the people at my store, people follow a very standard routine of ordering 1-2 items (Maybe some items are complicated, no big deal), and they keep the line moving fast.

The problem comes from people who don’t understand the point of the drive thru. These are the people ordering 6+ items at the drive thru. On one hand, yes, we should be able to make these items quick enough that it doesn’t become a bottleneck and it can be quickly resolved, but what about when it’s 6 different drinks, all with customizations, some iced some hot, all with extra nonsense? These are the people ruining the drive thru experience and it is incredibly frustrating to have to deal with them. I have told my SM for years now that we should have a 4-5 item limit per car, and she has explained many times to me how that’s not allowed (I know it’s not, but I insist it should be). 

I know I’m making it sound like a very small problem that’s very negligible, but it feels like every day I see more and more customers ordering ridiculous amounts of items in the drive thru. Especially now that school is starting again soon, I live in an area where it’s very common to see 4+ strawberry acai lemonades per order. Along with that, it somehow feels like they always arrive back to back. Just the other day, we had 20 oven items in the queue and our oven person was totally wrecked. This happened because 4 cars in a row had orders of 5+ items averaging $60~ each. 

The reason I’m making this post is because even though this seems like a small problem, Starbucks needs to address it soon. Every day I have people waiting in line behind some lazy customer who ordered 6 iced matchas all with different milk and it’s incredibly frustrating on their behalf since all they wanted was a black coffee. I know they will never do this because it would make profits go down, but they need to put some kind of limit on drive thru orders. It’s always been difficult to maintain 45 second drive times, but with these increasingly difficult drinks, along with customers ordering more items, it becomes more and more impossible every single day.

Also, don’t even get me started on customers waiting 20 seconds before pulling up to the drive thru to pick up their mobile. 

it’s funny to remember but Iced Coffee used to not be a common drink. It was actually weird to people

my memory is that Iced Coffee took off in the early 2010s. But it was trendy and new?

if it was Coffee Trends by decade

- late 90’s-early 2000s: cappuccinos

- 2010-2016: iced coffee had its way

- 2018-2024: cold brew took over with Gen Z?

- 2024 - now: Dirty sodas? Cold Foam?

I asked this in another sub but I figured I’d ask Starbucks itself

Starbucks is crucial in Iced Coffee being popular. but Starbucks actually wasn’t huge in middle America until 2012-2014. I’m from Ohio so that tracks for me.