How should Howard Schultz decorate his new Fifth Avenue apartment in New York City? Just one discussion idea for the OPEN THREAD.

The New York Post reported this week that Starbucks chairman Howard Schultz ,is buying a sprawling Fifth Avenue apartment "with gorgeous views of Central Park." The sale price is estimated at between $25 million and $30 million. Feel free to discuss that -- or anything else Starbucks-related -- in this weekend's OPEN THREAD.

Comments

[Pat Nerr]

I'm surprised that rumor didn't make it's way around the SSC over and over again...

[chi-town's best/angriest barista]

why should i care how he decorates his apartment when his company doesn't pay me enough to furnish my apartment that i share with 2 other roommates?

[jabanga]

pat a bunch of posts disappeared but it was someone else who suggested that because you made a reference to the appropriateness of the name "coffee mistress" that howard had someone new in nyc. i was just debunking that. now are you suggesting he's retiring or do you know anything? you seem to be hinting you know something. i've been wondering if they've been prepping starbucks for sale for a while now. when better for a conglomerate to buy it when the stock is low. i mean, the morale is low already too, so a lot of partners who would otherwise freak-out might hardly care.

[Pat Nerr]

well... either way... I'm going to try and inspire you with a video tomorrow.

Stay tuned.

[jabanga]

i finally just visited your blog pat.

What is all this stuff about the NYC market being under scrutiny?
I am in NYC. I have no idea what you are talking about, in a bigger context. Like, what bad stuff is going on in NYC that needs fixing?
(I could point to 100 things that need fixing, but nobody is asking me.)
Details, please!

[STARBUCKS GEISHA BOI]

I want to be Uncle Howie's consort! ME! ME! ME!

[JustMe]

Shortbread Latte is not only a test in one of our CA regions, but also in part of CT. Both coasts are going to be counted in this new drink survey.

I'm glad Howard is going to be in NYC more often. I believe he is missing his roots and hope that he'll follow through with getting us out of this "fast food" spiral we've gone into with drive-thrus and breakfast sandwiches. That's why the customer treat us so poorly; they think we are no longer "gourmet" - but rather just like the McDs down the block. Nice.

[customer]

Keep the Core said:
"There is a Shortbread Latte in test in the northern portion of Los Angeles. It is a very mildly flavored latte, topped with whipped cream and crunchy bits of shortbread cookie. "

That's sounds good. I'd like to try it at home. What kind of syrup is used for the flavoring?

[seventysix [76]]

Customer,

Shortbread.

seventysix [76]

[seventysix [76]]

Just kidding. Haha.

I believe shortbread is a very subtle sugar syrup, probably with some vanilla in it. That's just from deductive reasoning, as I'm nowhere near a test market.

[mary]

I work on the UES and last month we were told that Howard bought an apartment on 83rd and Park.

[Coffee Mistress]

Thans for the compliment, Pat. And, NO! for the rest of you...I am not anyone's mistress (happily married, thank you). I am the only Coffee Master in my store and am a slave to the stuff. I can't live without my caffinated bean juice from the gods! Hence my alias...

[auntie nickie]

Harmaa, what would be in a Festivus Latte?? I am very interested and would support this new product and enjoy it very much (depending on the taste) as I sat adjacent to my Festivus Pole and Aired my Grievances.

[auntie nickie]

Sorry, that wasn't Harmaa at all but anonymous that posted about Festivus!

Maybe insure more than 40.9% of your workers before you buy a New York mansion?

Participate in the Starbucks Workers Union e-mail action to the Co-Op Board: http://www.starbucksunion.org/node/1903

[Sarah]

the shortbread latte is good! The shortbread syrup smells funny but it tastes good. My store is one of the test stores. I think the drink is doing pretty well. Especially when we tell people that they can't find it many other places, they are more inclined to try it. The best part is the shortbread cookie topping. MmMMmMM

[Sarah]

the shortbread latte is good! The shortbread syrup smells funny but it tastes good. My store is one of the test stores. I think the drink is doing pretty well. Especially when we tell people that they can't find it many other places, they are more inclined to try it. The best part is the shortbread cookie topping. MmMMmMM

[Northern Latte]

40.9% insured is pretty damn good considering you only have to work 20 hours to get benefits. I have 4 partners in my store who work over the 20 hours but don't opt into the insurance package due to having spouses that insure them.

[bearista]

Is is true that corporate-wide we can ONLY use the one-liter pitchers. That's what we have been told and our manager has thrown out the 2-liters. Since our sink is halfway accross the counter away from us, the wait time for customers has now increased and we are getting exHAUSTed running from bar to sink every few minutes, bumping into other partners as we sprint to rinse pitchers every 120 seconds or so during rush. Is anybody else experiencing this??? Also, our condo bar got moved to bar out front door. The customers are having a fit. One of them even screamed at the manager. Is this also a corporate dictum as she is making it seem. Our regulars are telling us they have written and emailed Seattle. To be honest, we have a rather serene and friendly bunch of folks at our store, all of the sudden they're ferocious. They want their condo bar back where they're used to it.

[bearista]

I didn't mean "bar out front door" LOL I meant our condo bar got moved to BY OUR FRONT DOOR. - Sorry

[Modern Classic]

I heard the reason he's sold the Sonics was because he needs to cash out for his upcoming divorce settlement. Oops. He probably has to pay thousands a night for hotel stay (Plaza?) whenever he's in NY, might as well have his own place up the street (Fifth Avenue). Besides, it's a great investment. He can always sell for a huge profit later. It wouldn't surprise me that like others in the Elite of the Elite, he'll have homes in California, Colorado, Italy, Spain, London, etc. etc.

[Hirayuki]

I enjoyed a creme brulee latte at a Starbucks in Tokyo this past week. It was very nicely, mildly flavored with a generous sprinkle of (caramel-flavored?) sugar on top that still kind of crunched in your mouth. The next best thing to a real creme brulee, if you're into those. I'd have another one or three if they ever made it to the States.

Then again, the tiramisu latte at the Tully's over there was even better: tiramisu, only drinkable.

[Brandon]

just because you moved the condiment bar, customers are freaking out?
We rearrange the store during holiday promo.
Regularly, the store is set up with the main cafe, then a small nook with a chaise lounge and 2 arm chairs and a rug.

During holiday, we move the rug, arm chairs, and lounge to the main cafe area. All the tables and wooden chairs go into the nook.

[exlatte]

I packed it in at a Starbucks in Toronto when my manager seemed more interested in to-the-second speed than in the putative Starbucks experience of friendly, 'real' just-say-yes positivity with customers. How, tell me, does one affect a comfortable good-to-see-ya attitude when some asshole is standing behind you with a stopwatch - I kid you not.

[refusnik]

Bearista-

From what I understand, yes, the big pitchers are being dumped nationwide.

I don't see why people are making such a big deal about it. In my district, we've never had them and do just fine. And, as hard as it is to get some people to properly aerate and steam the milk in the small pitchers I can only only imagine what the big ones would be like.

A few tips.

1. Relax, stay calm, find your groove. I know that seems a trite thing to say but in my observation, it makes the biggest difference. Keeping a limber mind helps you adapting to the changing demands quite easily.

2. Have enough of the right pitchers to begin with. Learn to anticipate the types of milk you'll need.

3. Communicate with your floater. Make sure your floater communicates with you. If your floater is marking/labeling/prepping cups, make sure they communicate things that you need to know- "you'll need some % for a venti cappuccino," etc.

4. Stay planted on the bar. Make your floater rinse your pitchers. If you work in a drive thru store and it's a walk to the DT window, make your DTO or if need be, DTR, get the drinks. If you need something, ask your floater. If you have a really good floater, they'll take care of the obvious and ask you about the less obvious.

This isn't meant to be a condescending tell you things you all ready know type of post, BTW, so please don't take it that way.

[Henry Evil]

Wow, Exlatte, which Toronto Starbucks was that? And I apologise that you had to attend such a shitty one, all the T.O. buckses I've been to have been great.

anyone know where you can find a list of starbucks stores "Coming soon" heard a rumor one in southern nh was coming and want some info on it.

[BaristaB]

"I enjoyed a creme brulee latte at a Starbucks in Tokyo this past week. It was very nicely, mildly flavored with a generous sprinkle of (caramel-flavored?) sugar on top that still kind of crunched in your mouth. The next best thing to a real creme brulee, if you're into those. I'd have another one or three if they ever made it to the States."

Creme Brulee= extremely easy to make minus the sprinkles you are talking about. Next time your at a store try a caramel white chocolate mocha--I have never actually made one so you may need to experiment with the # of pumps needed--especially since you said it was "mildly flavored". Maybe a grande with 2P CR and 2P WC? play with it.

to split hairs...

you can't pump CR... you can pump C, which is the symbol for Caramel... just a a pet peeve of mine. Also WC is the symbol for Whipped Cream.

he moved in order to repair relationships on wall street. geez. no wonder you dorks pour coffee for a living.

SOuthern NH just got Manchester....you can go on the portal and type in any state you want...the stores listed with no phone # aren't open yet.

I know I'm late on the open forum. I've been reading this for about a month now and have a question. I'm a newer Barista and lately I'm not liking working nights so much. We are the busiest store in our region and recently I closed with myself, another partner and the shift. We also had 4!! trainees there until 8:30ish, all in different stages of their training. Needless to say it wasn't a great close since the shift was preoccupied for most of the night. Is this normal? To have 4 trainees at once? Those of us who closed were being run ragged. What's up with that??

[BaristaB]

anon- oops my fault I got distracted during my post-- I obviously meant WM not WC and C not CR. my mistake--do not worry--stupid mistake and a good thing to have a pet peeve about! :)

anon- we frequently have trainees closing though usually not THAT many. I remember when I was still pretty new one evening when we had 3 trainees on floor and one SS. We were on our own while she was doing cash drawers and such. I think generally they try to have at least one experienced partner and then the SS besides trainees--thats just my take.

Thanks BaristaB. It just seems to me that we USED TO have more closers when I first started and it wasn't Holiday season then either. We are just so much busier, and we get out late and things don't get done. I know it's not my problem, but I like to be part of a SUCCESSFUL close.

[customer]

LOL, sorry, seventysix, I guess that was a dumb question. I didn't realize there was actually a shortbread flavored syrup. I might try making it with vanilla syrup. Or maybe vanilla with a touch of caramel. It's really just something to hold up the whipped cream & cookies anyway, right? :P

CR, denoting Caramel sauce should be written in the custom box! Yeay Factoids!

[Cranky Barista]

A comment included in our recent customer survey results that made me LOL; "My grande cappuccino was half foam. Maybe a grande should be put into a venti cup to take into account the foam"

Thanks for the helpful suggestion. Maybe you should make sure you know what you're ordering.

[workerbee]

Good maybe his presence on the East Coast will shape up this half of the company that is further removed from the mothership!

are you kidding? this half of the country is what's keeping the company afloat!!

are you kidding? this half of the country is what's keeping the company afloat!!

Workerbee, please get over yourself, we're all in this together.

[Bearista]

I suddenly realized why maybe it's such an issue for us. We don't HAVE a floater. Our morning shift supervisor does NOT mark cups nor does she work the bar. She is an elderly woman who has been with the company for 14 years and won't do that stuff any more. We usually work the morning shift with her on the register only.

The person on the bar makes bar drinks, fraps, and warm sandwiches while the shift sup does register, plain coffees and pastries. We also lift the urns for her and usually check the condo bar. Now, having the big pitchers switched for the little pitchers and adding the extra running to the sinks adds an immense struggle on top of this. (P.S. All this after adding the oven on the complete other side of the back counter... you should see us running to do the sandwiches!)

About 3.5-4.5 hours after opening, the next person comes in. Of late it has been a new trainee who might not even be able to mark cups but maybe do the fraps and warm sandwiches and if we're lucky keep up with the condo bar.

A couple hours after that, another person comes in, usually a little more experienced and then the morning shift leaves the floor to do the deposit. As I am a shift too, she has lately pulled me off the floor because she can't figure out the new way of doing the deposit but she doesn't want to give up this responsibility in the mornings.

It has been this way through three different managers.

So, when you tell me about floaters and people marking cups and washing pitchers... I realize that you're talking about some kind of stores I'm not familiar with. I once saw something called a deployment chart. I don't even know what that is.

Also, none of the new shifts in our store have even had a class. One of them, maybe two, never even had a barista class.

[Refusnik]

Bearista,

Ouch. Just plain ouch.

Any reason given why nothing is done about her?

[Equal Among Equals]

Refusnik,

Think about it - can starbucks really fire her? If she's elderly to the point that she can't lift an urn, firing a 14 yr partner because she camps out on till would be a HUGE discrimination lawsuit. I'm sure corporate is way more concerned about that that they are about efficiency during morning rush at one store. I'm guessing she has almost a perfect discipline record, and for the first half of her time at starbucks was an excellent employee.

[fuwalda]

If somebody isn't doing her job, and you have documented write ups proving this, you can fire her. Discrimination is if you fire somebody for being old, not for firing somebody who's incompetent, and unwilling to do her job.

On the other hand, and this is not a knock against Bearista but against Starbucks in general, one area of opportunity for improvement is how most employees are willing to let poor performances slide because it's easier. Coaching is hard. Telling a woman she has to mark cups is hard. Correcting poor behavior is hard.

But it's also a part of our jobs as Starbucks employees. We all need to do this more often. When people aren't doing their jobs, say something. When somebody is standing around reading the paper, give them something to do. When a woman refuses to mark cups, tell her it's her job to do so.

Fuwalda,

My point is that for some of the tasks mentioned she may make a (somewhat) legitimate argument that her age is preventing her from completing the task, in which case it is the responsibility of the employer to provide reasonable accommodation. This may include allowing her to spend her shifts at till. In which case it would be improper termination even if it is documented.

[refusnik]

Keep in mind that Bearista said this woman is a shift, often the opening shift. Also that she's been like this under three managers. I take that to mean that the managers condone her behavior.

I never said she needs to be fired. But it also sounds like she shouldn't be a shift. In the instances given, having someone else lift the urns for her is a reasonable accomodation for her. Allowing her to not do other things she should be doing as a shift, marking cups, floating, etc, is not a reasonable accomodation. I don't think she needs to be fired but it seems like she shouldn't be a shift.

I can only imagine what the woman's reaction, especially as the shift, would be to Bearista asking her to help out a little more. I imagine it has even been tried.

In fact, what does she say?

[No Name]

Fuwalda:

"...one area of opportunity for improvement is how most employees are willing to let poor performances slide because it's easier. Coaching is hard. Telling a woman she has to mark cups is hard. Correcting poor behavior is hard.But it's also a part of our jobs as Starbucks employees. We all need to do this more often. When people aren't doing their jobs, say something."

WELL SAID!!! BRAVO to you!!!
Yes, it's hard sometimes, towing the line, maybe having baristas upset at you because you choose to be a "standard bearer". It can be difficult sometimes to take the high ground and do your job right, to be honest and direct, while still being respectful. Not dealing with problems and not taking coaching seriously is taking the easy way out which is lazy and selfish. Popularity and Leadership are not the same thing. ( ok, rant done )
Thank you Fuwalda.

[borg22]

MPLS Barista you mentioned that tired old anti christmas leave me out theme. We are in america. Christmas has become ( sadly) a commercial tradition. I practice my own religion and lifestyle regardless. It is just decor. Would you have Starbucks ( and all businesses and goverment offices) put in Hindu, Buddist, Jewish, et al decor. I would not. Silly

[redcup]

what does everybody think about howard's soulful voicemail? it seems very sincere and spoken from the heart, unlike those ones that were obviously read from a text.

i think it's very brave for him to acknowledge the challenges we are facing, while being highly optimistic about the future.

[Pat Nerr]

What would you expect him to do Redcup? Act like he did at the latest SSC Open Forum?? I think he had some damage control to do...

Happy Holidays to you and yours...