r/barista

Same coffee shop every morning. She'd ask what I was working on. I'd explain in plain language because she wasn't in business and jargon meant nothing.

Explaining my business problems to someone outside the industry forced clarity I never got from talking to other founders. Founders speak in frameworks and assumptions. She'd just ask "but why?" until the actual problem surfaced.

"We're optimizing our funnel." Why? "To get more leads." Why do you need more leads? "Because revenue is flat." Why is revenue flat? "Because... actually because our existing customers aren't buying the new thing." So the problem isn't leads. "...no. I guess it isn't."

Thirty-second conversation. Saved me from spending $3K on ads solving the wrong problem.

She doesn't know she was consulting for me. I tip extremely well.

 

Hey ya’ll just wanted to know how often other shops around the world are cafiza’ing their grouphead screens? Came back from vacation and found out we are no longer doing it weekly and now it will be monthly. The screens get pretty vile after a week and that’s with most of us backflushing quite regularly. this just doesn’t seem like good practice to me but maybe there’s merit to it that I’m not aware of? Im not sure if using cafiza on the screens every week damages them faster over time or something. But typically I don’t soak them for very long, just enough to get the week’s worth of debris loosened so it’s easier to scrub off. But again I’m open to change if it makes sense to me and is beneficial to the customers, the people I’m most concerned about. I know I personally wouldn’t want to drink espresso from somewhere that cleans their machine once a month. And I taste the espresso at least every hour to ensure quality throughout the shift. Kind of grosses me out if I know there’s a month’s worth of buildup in the groupheads lol, but I also have OCD so maybe I’m overreacting. would love to hear other opinions!

Hey, REALLY long rant. Some context: I worked at SB for two years, took another two year break, then came back to the cafe industry but on a local level.

First, I LOVED the location, the people, the pay, the hours, this seemed like such an upgrade from my previous job. The regulars were eager to learn my name and get to know me, and I also got to meet with random customers that I got along with really well. Bonded over dried fruits, weather, food, clothes, discounts, literally almost everything.

Now the absolute shitshow of it all:

First, the entire place was ran by THREE people (the owner and two managers), seven days a week, from dawn to dusk. I thought, "okay, well clearly they need the help" so I was looking forward to training, learning the loops, where I eventually would help the team out in a substantial way. Nope. They barely trained me. They only trusted me with the POS system, and even that was a mess.

Damn near everything I did was unprofessional to them:

• asking customers to repeat their order if I didn't hear them right
• asking clarifying questions
• not asking the CORRECT questions at the RIGHT time
• forgetting to remind customers about certain ingredients
• having improper form when tamping the espresso grinds
  • (if I did, then I didn't do it with enough pressure, which then was ALSO not fit for standards. I don't have a problem with doing the correct form or being told I need to do more pressure, it's more so the fact that they barely let me practice)
• and even how I phrased things (instead of saying, "we cannot make that drink in that size", I HAD to say "we can only serve that drink in __ size" because the former sounded "rude").

Look, I get that there are standards and I was even open to their advice, and maybe I didn't execute their advice perfectly, but I took it into account. Some of these are valid, like informing the customers about the ingredients of certain drinks. Totally get that, I'll admit I forgot sometimes, but me asking the customer to repeat or clarify their order? A cardinal sin. Damn me for wanting to make sure the customer gets the drink they want.

For the record, I don't think I had any customers complain about getting the wrong drink with any wrong ingredients.

Also, notice how all the things they nitpicked me about were about the POS mainly? It's because I rarely ever had the chance to be on bar, even during slow hours. Zero practice, zilch, nada. I couldn't even properly explain drink items to customers because I've NEVER made a drink nor tasted it myself. I was just repeating scripts they used. I feel like for a hands-on job like being a barista, repetition is the best way to learn, but it felt like they wanted me to get it right after three tries. EIGHT SHIFTS mind you. I doubt they became coffee masters within eight shifts at the beginning of their career.

The owner and managers had gave me different expectations. After getting used to the POS system, my manager told me that I should pull shots while taking people's orders. Then, the owner said I need to focus on taking people's orders only. If I wasn't doing that, I was restocking straws, cups, lids, putting stickers on cups, and chatting with customers (the only ones who made it all worth it, tbh). At some point, I would only touch the espresso machine whenever they told me because clearly being initiative wasn't professional.

That isn't even mentioning how passive aggressive they were to me. For one instance, instead of telling me directly, they would say things like "do those cups look stocked to you?" as if saying it like that would trigger a special synapse in my brain that wouldn't have triggered had they said it nicer. I don't fucking know. That's just one example, if I had to put each interaction down, this would be a whole novel.

It also didn't help that they all spoke another language together. I mean, I get it if you are talking about confidential stuff, but I just felt even more isolated :/ Couldn't help it though.

Today was the owner's last straw I guess? They had several rushes with the owner and one of the managers doing kitchen and bar and me doing POS. Typically if the other manager was there, there would be three people working on drinks, but because I wasn't trained on how to make drinks or even something as stupid as warm up food items, I was stuck up front, putting stickers on cups while two of them ran back and forth. It looked really unfortunate but hey, if I touched the espresso machine I'd probably get yelled at.

I'm glad I'm free, woo, but I really will miss the customers and regulars that I met within a short amount of time :( I was genuinely so eager to learn new things and contribute to a team but this team was just absolutely rotten, lacked accountability, and robbed of any compassion. I do plan on visiting the local businesses that frequented the cafe because the shop owners nearby seem like genuine people and I did promise them I would support their businesses whenever I can. So far I promised to get a tattoo, get jewelry, a haircut, food, and visit an upcoming bookstore in the area LOL and I do intend on going through with it.

One day I did end up crying because I was late, spilled lid stoppers, and was asking too many clarifying questions to customers in front of my owner all within thirty minutes. But when one of the managers approached me, they said "we don't know if you'll be able to handle the other things that come with this job" and even when I insisted I was just having a bad start, they had to frame it as this sign of weakness, an inability to work in the hard, rough, dirty dirty work of being a barista. Bitch please. Being a barista is tough and maybe I don't even know half of it but let's be honest; is a customer really gonna throw a fit if I asked if they want their drink hot or iced? And is any customer going to think "wow, how unprofessional :/" if I say, "unfortunately we don't have that drink at the moment." ? This was the type of workplace where any form of expressing needs was seen as being a baby. Sorry I have needs?

If they see this, then whoops. I'm a crybaby. Wah Wah Wah. I just wanted to rant in a space that would understand me and assure me that not every local coffee shop is like this :( I've applied to a few other coffee shops so crossing my fingers they have a better team and better training protocols. It also sucks because I was starting to get into drinking espresso and willing to perfect the craft once I learned it.

tldr: worked eight shifts doing POS only with little bar/kitchen training then got fired.

I’m a 30 year-old barista who recently came back to coffee and being laid off from a second corporate job in three years. Worked at Biggby a decade ago in college, Starbucks for six months starting in Spring 2025, and now Blue Bottle on the East Coast in one of the top five locations in the region by demand for the last nine months. I now have the opportunity to move to Intelligentsia and enter as a shift lead and am trying to make my decision.

As someone who cares about the art (in terms of flavor, complexity, and culinary qualities) and experience of coffee more than anything else, as well wants to eventually move into roasting and coffee development, I think Intelligentsia would fit me better.

BB has been great for learning pace and skills but I just don’t think the coffee measures up. Intelli seems to be doing more complex work in terms of sourcing and roasting and, in my mind, puts out a superior.

Has anyone here worked for both companies and feel like giving their opinion?

I'm helping to design and build an EPOS and I would like to hear about your current EPOS. (Electronic point of sale)

What do you like about it?

What changes would you make if you could?

What features should I avoid?

Many thanks xx

What shoes do you guys wear for long shifts? My main complaint is that my coffee shop gets HOT during warmer months and my feet feel like 1000 degrees after being on my feet and running around. It drives me crazy and I will literally be on bar daydreaming about putting my feet in an ice cold stream. I also have high arches & nerve pain in my heel so I need very supportive shoes. I just am desperate for shoes that don’t make my feet hurt & overheat!!!

Quick question for baristas, when you’re using powders like matcha, cacao, chai, maca etc. do you tend to pour them into your own tins/jars, or just work straight out of the bag they come in?

We’re a small brand figuring out packaging, and trying to decide whether to supply branded tins/jars or just keep it simple with bulk bags. Keen to hear what works best in a real café setup. Cheers

I’m just wondering if anyone has anything funny/irrational that they get angry about! But you know you can’t tell anyone about it because you KNOW it’s dumb? 😆

When you work as a one person band as a barista , you are a barista, cashier,customer service rep, translator, lost prevention officer, server, prep cook, janitor, therapist, counselor mediator, dishwasher and a parking attendant.. wait almost forgot information desk attendant… Tell me I’m lying IYKYK

any tips ?? it is for barista position. i know a lot of people say they are situational questions. i get MAJOORR interview anxiety but i have prior barista experience and a lot of customer service experience 😭

How do you all deal with complaints over perfectly fresh unhomogenised milk in your Iced drinks?

Just had a complaint and tried to explain it to them while remaking it and same thing happened obviously so ended up refunding.

I'm thinking maybe we could stretch the milk to mix the fat in but that'll end up with people complaining about hot Iced drinks. Clearly I need better words to explain what fat looks like help me out.

I worked 9 months at a brand new coffee shop. I was basically running the place and got so stressed and quit after my boss was yelling at me one day.

I knew how to do everything at that place because I basically ran it. I was the most experienced barista there and the oldest even though I was only 22.

About 3 years ago I worked at a different coffee shop. A drive through with coffee and food. It was my first time working as a barista and I enjoyed it but my coworkers were all… well kinda just basic girls who didn’t seem to like me much because I wasnt basic (edit because this phrase makes people upset: I am not extroverted and would mostly be cleaning while they would be talking. its hard to explain all what they were like and it would take a while to explain how they acted and treated me). I had to quit because my epilepsy started getting worse and I was unable to drive.

after I quit my most recent job I was struggling to find a job and reached out to the boss at the drive through shop. He hired me and I start working more this week. Im anxious about starting there again. About learning the system again and trying to be friendly with my coworkers.

theres no reason for me to be that worried about learning the system but for some reason Im so anxious…

My cafe is pretty high volume and currently we make matcha by adding milk and powder to a blender to mix (wrong to not whisk, i know 😭). I’m looking for tips/ratios/etc on how you batch matcha at your shops? Any (kind) advice is welcome💕

edit for clarification** we make matcha per order in a blender, we do not batch matcha now.

Hello.

I went from starbucks to a smaller locally owned coffee shop that has been around for 10.5 years. I’m really enjoying it for the most part, and I’m glad I made the switch. I was able to catch onto things pretty easily here. I mostly close so I’ve quickly learned that routine.

I will say the customers are better. it is sometimes sucky having a job where we have to clean restrooms and constantly sweep/mop. Although this has been something I’ve had to do at all jobs besides a department store, I feel like I don’t want to do this forever. This place is a “smaller” business but also a very popular shop in my area. I’ve thought about going to an even smaller shop eventually. How do you cope with being somewhat burnt out from working jobs with these tasks/stress of closing?