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March 28, 2012

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Thecoffice

True Story: the following exchange took place today, upon meeting my regular Starbucks' new manager:

Him: Nice to meet you Sam. So you're here a lot?
Me: Great meeting you too! I AM here a lot!
Him: Do you usually come in the morning or afternoon?
Me: Uh...yes?

~End Scene~

(P.S. The baristas here are terrific...)

stan

Yeah if you order the same thing every day i'm a great barista. switch it up, I'll never know what you get.

I <3 music

That was nice to read. I'm glad there are customers who get it. We also like customers like him.

Abe

I respectfully disagree with the poster. We don't want to have a "relationship" with the person who serves us coffee. We just want the person to listen, to smile, and to get the order right. In return, we'll be polite.

But don't guess at our name, garbling it or misremembering it.

And don't guess at our order. We may order what we ordered yesterday, or not. We may be ordering for a friend.

"Relationship marketing" is bunk. All the customers know that it's not a real relationship if you look at the credit card and say, "Hello, Ms. Smith" to "Judge Smith" or "Rev. Smith."

In the old days, when the shopkeepers and the shoppers all knew each other, yes, calling them by their names and getting them "the usual" made good sense. But those days are long past. To bumble through it, pretending that you're having a relationship with customers now, is as likely to offend as it is to please.

Really, we just want the coffee.

frapatte

Abe, don't be such a Sour Sally. I've had people coming in day after day for years, they stay around and keep the conversation going because they want to be jovial. There are plenty like that. Not everyone is so antisocial.

Florida SS

Abe, it's obvious your the type of customer that doesn't want to be bothered. That's fine by me. But don't criticize the relationships I have with my customers. I have strong relationships with a majority of my morning regulars and know a great deal about them, their families, and their lives. I have been personally invited to 6 weddings and have attended 3 funerals of customers that passed away. My whole store took a morning off to attend a funeral of one of our most beloved customers and my SM spoke at the services. I live in a highly seasonal town in Florida and after a 6 month hiatus I can still remember a "snowbirds" order, name, and what was going in in their life before they left to go up north.

I never look at a credit card for a persons name but rather introduce myself to a customer and have an actual meaningful conversation with them. 95% of the time in their next visit them remember my name and enthusiastically update me on whatever topic we were talking about last time they came into the store. I rarely talk about myself unless asked. I want to get to know my customers. I can tell when they are having a bad day and do what I can to make them smile and try and lift their mood.

So yea we serve coffee. Yea a vast amount of people just want to get in and get out. But the relationships I have made with my regulars is lasting and meaningful.

Barista

I do not want a "relationship" with my customers. I work my butt off in classes and at work and still make below the poverty line. I am a good barista: I smile, I joke, I'm friendly, and I'll get your order correct. But this is not a life job for me and I do not have the memory of a super-genius, so when it comes down to either remembering your name and drink order or the information I need for my final exam, the customer is losing in that battle. When I am clocked in at work the customer is the most important thing, but once I punch out my priority is getting into a good PhD program.

whatashame

What a shame Barista. You are not a great barista. You may do a sterile job, but that is not what being a partner is all about. You are only cheating yourself.

Emilio

Zoe, I'm new to your blog, so I don't have much context to this blog post. What is your cffeoe drinking background? How can you compare it to that of Europe? I assume you traveled there, or maybe studied abroad. Are you in SF or Seattle, I got confused. I would not say that I'm a cffeoe aficionado, maybe beer (probably not) but I have had my fair share of cffeoe and I have to agree, It's tough for me to drink it in the US after spending so much time in Australia, New Zealand, and Europe. Coffee usually has to have some sort of flavor in it for me to consume it. I'll have to get the address for the SB in Seattle for the next time i'm up there. -Whit

Kathy

Marie (Logan):Basic drinks are latte, ccniucappo & frappuccino .All the other ones are variances of them. Latte espresso, steamed milk & a little foam on topCappuccino espresso, 1/2 cup of steamed milk & 1/2 foam.Frappuccino coffee beverage base, flavor & ice blendedOnce you add mocha syrup, the latte turns into a mochaOnce you add Vanilla syrup, the ccniucappo turns into a vanilla ccniucappo(etc, etc)Any kind of latte can be cold and it is now an iced latte.There seems to be a huge list of things at places like Starbucks and can seem overwhelming. But, it all actually breaks down to those 3 main drinks. You just make them different by adding flavors.The only exceptions to these are the iced teas, hot teas, apple cider, etc. But, all espresso based drinks follow the main rule.

Aheed

if u'd been to cafe like starbucks or focfee bean, their focfee are usually served at very high temperatures. focfee bean for example, serves focfee up to 120 deg C. our tongue accepts temperature of usually 70 deg C. bt to most cafe, focfee of 80 deg C (which is HOTTT) is considered by them as cold focfee. so there isnt such thing as a no longer hot focfee considering that this takes up only a few mins. manual focfee art takes some time too if u have nv tried it before.

Shivraj

wow as a barista NO. do some rrsaeech. I agree this printer does take a long time. but a basic free pour latte art is quick. and EVERYONE knows you eat/drink with your eyes first:)

Svetlana

nicktk1:Awesome!Hey I just wanted to let you know I just tried the Komoto Dragon Bold at brstaucks. All I can say is wow!A bit of an overwhelming darkness. on First´╗┐ sniff i smelt burnt toast, thats all. When I went in for the second i smelled a earthy, dusty sort of smell.Slurp:Dark ..VERY dark. First slurp tastes like burnt toast. On second slurp very grassy/ herby taste.Finish:Quick, Does not linger. Not too much of an acidity to it. i would give it a 72/100 due to its strong taste-nick

Kevin

TamaraALJayyusi:this probably the reswdeit way i've got to know a youtube´╗┐ channel u followed me on twitter so i went to check your account clicked a random link and ended up here but i like it congratulations u have earned a follower and a subscriber and thanks..

2TallM

A good Barista engages the customer a great barista ups the ante and can read the customers body language as they approach and decide how intimate a relationship to have. If the person seems flustered and in a hurry the barista evolves to become a robot, quickly fulfilling the order and getting him moving thru as quickly as possible. On the other hand they are able to see a customer who doesn't know exactly what they want and so they halp them decide what they really want.

Renea

I recently became a new barista, but i have been a regular at the local starbucks for 2 years. The baristas that work there were always friendly and made all my stressful days easier to handle. They got to know me, they remembered the drink i ordered, and almost everyday i would go there just because the baristas made me feel like i was special. soon i got to know them better too and they helped me get job there! now i can say i'm apart of this amazing and friendly team. Being in the position of a regular customer for such a long time i get a sense of how i can treat my customers the same way i was treated and build a relationship with them. It makes working at starbucks so much better for me and the customers. One day i hope to become a great barista!

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