OPEN THREAD conversation-starter: Do you think this barista finished his shift without knowing the Celtics game results?

I doubt it. (Click on the image to read the sign.) People probably shouted the score at him/her, because that's the way they are.  Discuss this sign -- corporate would probably frown on it, but you have to admit it's cute -- or anything else Starbucks-related in the open thread. (Check out "An Extra Bold Request")

Comments

[Posted By:]

Pike Place NOT Pike's Place.
Pike Place NOT Pikes Place.
Pike Place NOT Pike's Peak.

[emily]

okay so... is it wrong to give customers a 10 minute warning before closing?
or should we say we are shutting down the bar, can i get any drinks for you?
personally, i prefer the 10 minute warning, but is there somewhere it says otherwise?

[Me]

To: Posted by_____On Pike Whatever - Not very memorable coffee (is it coffee?) if nobody can remember the name.

[Melody]

@StaleLatte:
Smith Tower is a very small Starbucks with only 6 employees. I named that store because it is a convenient location for me, but I'd definitely go to many many different Starbucks to meet people.
Having said that, I heard from the manager of the Smith Tower Starbucks that they were adding a guy next week (only PT) from a north seattle Starbucks. Stalelatte, are you a north Seattle barista?

@StLouiedrip: Oh thank you for the wonderful post! And when comes to Starbucks essentially eliminating a bold coffee option in the afternoon, and their absurd granting of licenses to grocery stores, I am annoyed with the company!

[affogoto]

Melody,

Even if you are a paid employee (which I know you're not), your posts make me smile. If I didn't live in Vancouver, I'd love to have coffee with you any time! Keep looking positively at everything and have a great Monday!

[The male version of Gloria Estefan]

At our store the customers get whatever they choose and how they want it. We dont think about someones race or ethnicity and have a pre-conceived notion of what he or she is going to get. So to Alex, sociology/anthropology, and anyone else who made comments including their observations of certain ethnicities...the comments come off as being racist. How about we not have any pre-conceived notions about any customers race and drinks. By the way, how do you guys know whether or not a customer is mexican or vietnamese, or korean, etc? If I were to walk into a store would you assume I was mexican because of my skintone? By the way I am nicely browned/tanned...natural by the way...not by the sun, a tanning oil, coloring, or a tanning bed. And I am Cuban. So it just goes to show the judgements people have of others based upon the ethnicity. And my drink of choice varies...iced chai, iced tea, hot tea, caffe misto, its what I feel like having at that moment. Sorry but im not into the eatra caramel caramel frappuccino thing. And if i was it wouldnt make many any less of a person. Mexican, cuban, honduran, ecuadoran, colombian, venezuelan, guatemalan, african-american, irish, kiwi, etc. Treat all of our customers with respect.

[StLouieDrip]

Melody, I must confess; you love sbux sooo much, whenever you do get annoyed that also makes me LOL. Sorry, I do try not to laugh at you, but I always giggle a little when you're annoyed, and I think to myself, "wow, it must really be bad if Melody got angry about it." If only those baristas knew how easily you can be charmed, ahh.

By the way, I'm personally boycotting sbux. (I know, it's not much, but it'll have to do.;-)). I'm a die-hard bold-in-the-afternoon customer, and I refuse to reward sbux for leaving me out in the cold. The bold coffees call to me just like that siren, honestly. And PPR just doesn't even come close. Just as ME mentioned PPR is quite forgettable, and no siren calls. And I'm very suspicious about the PPR nonsense from 4/08, and I also don't believe any of the hype that's coming out of Howard's mouth these days. Some things just aren't adding up IMO.

Okay, I just read that email again, and it's STILL funny. And now tears are rolling down my cheeks from laughing so hard. Geez, I'll just reread that whenever I'm feeling low. What a hoot. LOL.

[Steve]

PLEASE HELP ME I just had a 24hr deive through barista tell me she didnt know anything about the new drinks coming out on tuesday, I dont know if I should even say this, but she was clueless about the chocolate whipped cream and the new shaken espresso beverage. PLEASE PUT MY MIND AT EASE I am about to open tuesday morning and serve these drinks. Someone tell me they trained their staff before tomorrow, or you are a barista with a decent manager and you were trained at least a couple days ago. UNCLE HOWIE HELP US!!!! (I am a liscensned venue manager and feel my staff far exceeds the expectations I find in most Company operated stores. I am not from barnes and nobles!!! I am the same as any stand alone, I just happen to be inside the grocery store!)

[Sedg]

"okay so... is it wrong to give customers a 10 minute warning before closing?
or should we say we are shutting down the bar, can i get any drinks for you?
personally, i prefer the 10 minute warning, but is there somewhere it says otherwise?"

That's what the ten minute rule is there for (open ten minutes early, close ten minutes late). Generally if there are still customers in the store a few minutes after the posted close time, I'll go around and mention that we're starting to close up very shortly, if they'd like to finish their drinks and/or get anything to go.

[the other Me]

I know the new drinks because I read the infos around my store. Unfortunately I'm within a minority doing so. We didn't get trained at the drinks at all. At least so far. And since the promo starts tomorrow thats just sad (or better said: bad management!) Learning trees never get followed through in my store. Sometimes people aren't even scheduled together. So if A is supposed to train B but they have no shift together in three weeks, how is this supposed to work out??????
I really used to be excited about this company... :-(

[Me]

Something else:
Someone mentioned above people ordering their caramel macchiato as a 3p vanilla latte macchiato style with caramel drizzle. Well this makes sense if you have a registered starbucks card. You should still be charged for the drizzle (as it is not part of the latte standard recipe) but with your registered card they take off the charge for the vanilla. Until they discount the CM automatically with the card I will go on ordering it the complicated way. And if they insist in ringing this drink up as an CM without benefits, then I leave with a tap water (which is still free) and nothing else!

BTW At my store 8 out of 10 Barista make an espresso macchiato as a short bone dry cappuccino. If I ask for a demi tasse they tell me I wouldn't get enough foam that way................

[COFFEEISLIFE]

Just an observation about this whole card benefits debate...
The whole purpose of the program is because Starbucks wants more of its customers using these cards and registering them online... they're not just giving stuff away for the heck of it, obviously, they think it benefits them to have people register their cards...
That being said, if your a regular, educated Starbucks consumer, yes, you obviously have your card registered, which means you know about the benefit, which means if they didn't ask, then grow up, act like an adult, and open your mouth... I don't know how anyone gets anywhere in this world if they're afraid to tell someone behind the counter in a coffee shop that they're owed a free syrup!
HOWEVER (and this is a big however), to the baristas, by not asking every customer who presents you with a card whether that card is registered, you are totally undermining what the marketing department intended when they launched the program... because by not asking, you are reducing the possibility of having this exact conversation:

you: is your card registered?
customer: registered? what do you mean?
you: well if you go on our website... blah blah blah... free discounts.. blah blah blah...
customer: oh that sounds great, I'll have to do that when I go home!

And really, if no one new finds out about registering the cards, what's the point of the whole thing?

[STALElatte]

Melody,

Nope, not a North Seattle barista, more like South Seattle. I just have someone from my store covering a shift up at Smith Tower sometime this week. If I were you I would definitely steer clear of the Smith Tower Sbux during this time. lol.

Also, I have to say that nobody at my store has been trained or even been mentioned to that we have new drinks coming out. There are just a few things posted around the store that tell you how to make them. I cant wait for all the blank stares from baristas at customers when they order a new drink. Poor management.

[LEGENDARY OR BUST]

Tomorrow's promo drinks are easy:

1. Energy packets. They should have arrived at your store by now. Just ring up "add energy" on the POS and add the packet to a drink. Simple!.

2. Mint Chocolate Frappuccino. Just follow the job aide! Easy! Rule: 2,3,4 of mint choc. syrup and 2,3,4 pumps of mocha. I would also make at least 1 (or better yet 2) bottles of chocolate whip when you open tomorrow.

3. Shaken Double Shot on ice! Easy! Read an action item on the portal from last week about how to make this without shot glassed for the milk (disregard the promo book for this). It's really simple: Shots of espresso, ice, shake, pour, add milk, lid, straw, serve.

4. New blended teas. Easy! You should have the new lemonade by now. Add it to Tazos and blend. I would use the non-dairy blender pitcher if you haven't thrown those away or maybe you received a new one. Anyway, you should have the job aides posted where your other communication is posted (I am assuming on a wall or in a folder). You SM should have done this by now as has ours.

[LEGENDARY OR BUST]

A clarification on Double Shot on Ice (r)

I forgot to mention that you need to add Classic (syrup) to the concoction. Ask your customer if they want it sweetened though, at least, I would, just like we do with our Iced Teas (I know, we are supposed to add Classic to Iced Teas by default but about 90% of people want their Iced Teas unsweetened or sweetened with artificial sweeteners instead).

[a non]

Regarding the Card Benefit:
Posted by: COFFEEISLIFE | May 12, 2008 9:12:26 AM is SO right!

As for the Double Shot on Ice:
Isn't this just an iced latte shaken with classic syrup? Why call it something else?

[Northern Latte]

The lemonade drink doesn't start until June 24....So we should not have the supplies by now.

[forreal]

"it seems at least 65-70% of my mexican customers loooooooooooove Caramel Frappuccinos."

Maybe because you won't get off your high horse to try and connect with someone who is not like you and get them to try something new.
Because you "don't speak mexican", maybe?

I'm sick of seeing spanish speaking customers ignored because it is assumed they don't understand or will have a heavy accent.
MAKE the connection.
BE legendary.

And stop ASSUMING, pendeja.

[hola caramel]

I've always heard that Hispanic customers love caramel frappuccinos(r). The more the better. You could omit everything BUT the caramel in the drink and they'd love you all the more.

That's what I've heard from my friendly baristas. They've always seemed to assume that if you were Hispanic, you'd be all up on the caramel in no time flat.

Venti extra caramel with extra whip caramel frappuccino(r), hold the frappuccino(r) and whip and substitute with caramel sauce.

[Sho Nuff]

You're not supposed to ask if they want the Double Shot sweetened...at least from what I understand. B/c they are supposed to be the same as the ones in the little cans, which are already sweetened....

Also, do you think it's just as bad to assume that a group of teenagers who come in are going to order Vanilla Bean and Double Chocolate(y) Chip Frappuccinos? B/c we definitely do that...

[bbaarriissttaa]

I love how up in arms everyone gets as soon as you mention race. I'm sorry, but certain trends follow racial patterns. African Americans GENERALLY like Extra Caramel on WHATEVER they get, Indian people GENERALLY want whatever their drink is as hot as we can possibly make it, Teenagers GENERALLY want...oh hell, we all know what they usualy order. Why is it OK to generalize about an age group but not a race? No one ever seems to think twice about saying "After highschool lets out all those teenagers come in wanting their frappuccinos..." but if you were to say it was about a certain ethnic group, its not racist?!

[a]

i can beat any ghetto latte drink now!
i own a coffee shop and this lady came in, got one shot of espresso(smallest cups we have are 12oz, now i know better), put cream in it, complained that it was as cold as ice. had one of my baristas put it into the microwave.

yeah!

i love people!

(we have food items and so have a microwave in plain view)

[Kevin Tate]

This is just another sample of how Starbucks reminds its customers that baristas are people. I would totally respect the wishes of this employee. It's nice to know we're not being served by robots.

[almondlatte]

This is just another sample of how Starbucks reminds its customers that baristas are people. I would totally respect the wishes of this employee. It's nice to know we're not being served by robots.

Posted by: Kevin Tate | May 12, 2008 5:41:13 PM

An unprofessional, rude and completely uncalled for example.

That sign should have been removed immediately and the employee reprimanded.

[LilBarista]

The new Double Shot shaken drink is different than a latte because there is only a shot glass of milk added, and also Classic syrup. It is more similar to an iced americano without water. Also, it is shaken in a shaker just like the teas..all of this results in a stronger, yet slightly sweet, drink. We tried it today and it is really good, however, next time I would get mine shaken with half and half.

[dmanagerLA]

ok, whats up with the lying customers, who say their cards are registered, and then I look on the back, and their code isn't even scratched off???

thanks to whoever suggested the inside out filters for 1/4 batches... that is working very well!

[Mrs. Tillinghamshackles]

Um, for the mint mocha chip frappuccino the pumps are 1,1,2 for each, not 2,3,4.... its 2,3,4 for the chips.

[kare]

wish i could put a sign up like that at my store. wayy jealous that he got to show his team pride in the view of customers. when i even write a sign in support of the lakers in the backroom it gets erased by the next shift =[

[ILeany]

To sbuxnewbie:

I forgot to post this, but I, too, received a free pound of coffee. The note in the box was an apology for the inconvenience caused by the Duetto fiasco a few weeks ago (when the Starbucks side was frozen).

I was bemused because 1) I wouldn't even have known about it, but for the e-mail that I received from Chase and the posts here, and 2) I don't have a coffee grinder, don't drink drip coffee, and ultimately ended up giving it to my parents.

In any event, I was pleased to see Starbucks do this. It's like last year when I received a free cd in the mail. Little unexpected perks make me happy.

[MusicGal]

Mrs. Tillinghamshackles: first off, excellent name. Secondly, and I'm not completely sure about this since I haven't seen the recipie card yet, but I think the syrups in CBB frappuccinos go 2,3,4, as well as chips/matcha/vanilla powder. (In coffee-based, it goes 1,1,2.) But of course, I could be wrong. I'll have to look today when I go to work.

[Melody]

>>>>Nope, not a North Seattle barista, more like South Seattle. I just have someone from my store covering a shift up at Smith Tower sometime this week. If I were you I would definitely steer clear of the Smith Tower Sbux during this time. lol.<<<<

@ stalelatte:

I met her! I was just at the Smith Tower and met the barista covering a shift. Her name begins with L but I'm not sure I remember her name. She made me a mocha mint frap - I decided to try it since it was new, but not really my thing.

[stalelatte]

melody,

Yeah, her name begins with an L...usually pretty poor at making drinks. But pretty nice...

[sfbuxmgr]

WooHoo!
They just announced the Leadership Conference this year will be in New Orleans! Yeah!

[overwhelemedSM]

I am SOOOO siked to be headed to New Orleans. I could just hear the excitement in Howard's voice. NOLA here he come!

[howie]

I atoumaticly do card benifit registered or not