Starbucks will no longer run water continuously out of its taps

Starbucks is installing new water faucets in its U.S. stores that will allow the company to save about 150 gallons of water a day at each of its cafes after receiving criticism and as part of a green initiative. || Read "Starbucks to no longer keep water running"

Comments

[OldTimer]

When Howard talks about helping the planet remember he is also saving money, not just water!

[PioneeringPartner]

I work at a new store that has been using the "spoon in the pitcher" and "no dipper-well" setup since the get-go. I think the points that some people are missing are:

yes, we leave the spoon in the pitcher to steam. One spoon per pitcher: a spoon is never used in a pitcher other than the one that it "lives" in.

leaving the spoon in the pitcher after steaming and pouring is NOT gross
because guess what? we don't save milk after it's been steamed. we only steam the amount of milk we need at that time: 12, 16, 20 ounces. So the moment you pour the drink, you rinse the pitcher and spoon.

consequently, your drink gets made with a clean spoon and a clean pitcher and fresh milk every time --> better quality beverages. Who doesn't love that?

and before you harp on it, this new system honestly is not that difficult to get used to nor does it slow you down during a rush. Actually, I think most baristas end up being more efficient, cleaner, and make better-tasting drinks under this system.

[jetblue711]

Anyone from a store that has the rectangular dipper wells? I'm curious to see how the metered tap will fit on that because anything that protrudes above the counter level is something that you run into. Anyone know?

[Soren]

I like how Starbucks uses being green as a cover for being cheap. All of this is to just save money, but they get to save face by pretending they are doing it to help the environment. Pathetic.

[TORONTOWYLD]

What drives me crazy about this is our store's mop sink tap has been leaking for ages and when careless baristas flip over the mop bucket the wrong way at closing we end up with water all over the back room floor. Yet when the rubber seal finally gave out completely and the water was running on full it took about FOUR DAYS and countless service desk calls to get action to fix it (of course we had called when it was first leaking too and followed up regularly but with cost cutting measures such fixes get put off indefinitely), wasting probably about as much water as our dripwell would use in half a year, maybe longer *grumbles*

[starbuckscards]

This is one of those laughable situations where someone thinks they have a brilliant idea- and fail to realize that it can't be implemented, just because it's a good idea!

Dipper wells are required in specific situations BY LAW !
And, no matter how big STARBUCKS is (or thinks they are), they are not above the law!

Where Public Health regulations DEMAND the use of flowing water in a dipper well, let's see STARBUCKS get around these regulations.

Rest assured- this is one battle STARBUCKS will not win.

I'd be happy if someone would post some of their local Municipal/City State Public Health Regulations at some point.
(Part of the Canadian Health Standards- emphatically states- "23. The water supplied to the dipper well must be running continuously during the
food establishment’s operating hours and at a rate that will ensure adequate
rinsing of the scoop.")

This is not a joke- but a public health issue. And some people will never understand the wisdom of someone else looking out for their best interest- regardless of what they think is best for the environment.

[STARBUCKSCARDS]

There was a far more detailed look at this issue some time ago.
http://starbucksgossip.typepad.com/_/2008/10/starbucks-defen.html

At least some of the people who posted realized that this is clearly a public health 'food safety issue, and not a water conservation issue. Some State regulations/rules were posted in that thread. And those made it perfectly clear STARBUCKS is heading for a battle.

For those that still think stopping the waste/flow of water is a good idea in this situation- you really don't understand the issue.

To quote B&N Barista:
"For every person who is concerned about this issue - call your local health dept & ask them what they think of the dipper well in use at Starbucks & if there is a less environmentally impactful practice that could be instituted within their jurisdiction that they would *recommend*. The key word there is recommend. If there is then right on, power to the people, down with the Man. Tell the local Starbucks regional office you want them to change to the less harmful method. Until later, peace, love & lattes..."
Well said !!!

[MetalNick]

I am a service provider for Starbucks and the current dipper well procedure is against health code in Illinois. I suspect it is elsewhere too. On the other hand, I am making bank power rodding the drains because there is not enough water running to rinse the dairy down the drain. It just sits there and clogs up.