It's Friday, and Starbucks Gossip regulars know what that means....
It's time for another weekend OPEN THREAD, where anything Starbucks-related is open for discussion. (Posts that aren't civil will be deleted and those who write them face a possible ban.) || Jump to the third page of comments.
I was recently transferred to a new store because I am dating a barista and I am a shift. I was told that the shift is always transferred, not the barista. Is this true? It's funny because she wanted a transfer and I didn't...
Posted by: Bandontherun | July 31, 2009 at 01:12 PM
I prefer bottled frappuccino to blended frappuccino. Does anyone know what the difference is, foodwise? For example, if you drank the blended frappuccino base (before mixing it with ice), I am sure it would not be the same as the bottled frappuccino. Thank you!
Posted by: starbottle | July 31, 2009 at 01:33 PM
There is no such rule here in my district (Canada). If someone is really going to do something about it (which hardly happens) the partners are asked to decide who of them would liked to be transferred.
Of course no one encourages people dating, but it happens, and most of the time no one cares. At least as long as there is no favoritism on the floor.
Posted by: me myself and I | July 31, 2009 at 01:36 PM
Maybe your new store needed a supervisor more then it needed another barista.
Posted by: Bearded Barista | July 31, 2009 at 01:42 PM
I got my Duetto bill today. Inside were 3 coupons - one free Vivanno coupon and two 50% off Vivanno coupons.
I don't recall this ever happening before. Was this something that was announced on the Portal? Did you know this was coming?
Posted by: Sneaky | July 31, 2009 at 02:13 PM
My manager is consistently late putting the schedule up. Optimal Scheduling standards reinforced that the schedule should be put up at least two weeks in advance. He puts it up late about 50% of the time, usually only 5-7 days in advance. I know that since Starbucks cut the number of scheduled non-coverage hours, this has been a common problem for many stores, at least in my district. It seems that many managers don't understand the part of their job description or whatever that says they are expected to work AT LEAST 40 hours a week (however long it takes to get the job done), so if they need to stay late to finish the schedule, that is what they are supposed to do.
So anyway, I'm curious, are your schedules late? How often? By how long?
Posted by: Aa | July 31, 2009 at 02:32 PM
Hey, on twitter some baristas are organizing an event. It's called the 42 Day Coffee Challenge. We want to try all the coffees Starbucks has to offer in three methods of brewing.
1. Drip
2. French Press
3. Espresso
Today is Day One, and we're starting with Verona. If this sounds like fun, then join us! My GossipName links to my twitter account. and you can also find it through #42DayCoffeeChallenge
Posted by: CamSpi | July 31, 2009 at 02:34 PM
to reply to Aa...
yes, my manager is usually late... the new scheduling isn't taking effect in our store yet as we have too many staff leaving for university & new staff training, so we have to wait until a) everyone's new availabilities are resubmitted, and b) decisions are made as to who will work when.
to reply to: Sneaky
There was a portal message this week about coupons being distributed to certain markets & cities, obviously duetto holders are one of the groups! Enjoy!
Posted by: klbarista | July 31, 2009 at 04:22 PM
Dating or even just "having fun" with co-workers is a tenuous situation. Older, male, PT barista and younger, female ASM, especially when she makes the moves! The 'Bux promotes these girls, giving them the false impression that they are far more mature than they actually are. These relationships are destined to be trainwrecks from the beginning!!
Posted by: Vancity | July 31, 2009 at 04:25 PM
I work in a licensed store, and we don't get the schedule for the following week until two days before. It's really rough, because I can't really make plans in advance. I never know if I'm going to be working or not!
Posted by: Licensed Burrito | July 31, 2009 at 05:24 PM
We NEVER have more than 2 schedules on the board. I was told it was because the SM can't do the schedule until she finds out how many hours she is allotted for the week.
Posted by: spence | July 31, 2009 at 06:30 PM
I got a copy of the coupons in email today, 3 of them. One for a free Vivanno, and 2 for 1/2 off of a Vivanno, now I notice the fine print the bottom that says "Not Valid if Reproduced"
Posted by: Anthony | July 31, 2009 at 06:31 PM
Has anyone else noticed how many effective and experienced Store Managers have been separated these last few weeks? The reason given is almost always weak sales. Weak sales? Remember the recession?
My thoughts are running toward "let's loose the higher paid senior managers (who, incidentally, also know what our BS sounds like) and bring in outside hires or out of area transfers".
This way you don't have to listen to manpower gripes, you can use the energy (and ignorance) of the eager newbies and you can save some money.
I wonder, is this coming from a few insecure DMs and RDs, or is it coming from Seattle?
Anyone care to comment?
Posted by: oh no again | July 31, 2009 at 07:02 PM
What happened to Boston Starbucks Rebel? Was he/she banned?
How's the pouring single cup of coffee through the filter test method going for all the stores involved? I like it. It's quick, easy, and produces less waste then a half batch or even a quarter.
Posted by: Coffee Soldier | July 31, 2009 at 08:09 PM
Hi, so after having worked in 2 different regions, I'm still a little confused about whether we charge for extra caramel sauce (e.g. VBF with extra caramel topping), or for an ice coffee with caramel topping (not syrup). Some stores I worked in in the DC district had a policy of charging because I think it got out of hand (we were emptying like a 1/4 of a bottle per drink once!) but here in cali. it seems they give it for free...
Posted by: kevin | July 31, 2009 at 08:13 PM
Kevin
you are supposed to charge if it is not part of the original recipe. So if its a vanilla bean frappuccino with caramel sauce you charge. But if it is a caramel frappuccino with extra caramel sauce, you don't.
Regarding the schedules:
Yes the schedule should be posted about 14 days in advance, however, things are constantly changing. One week there's a district meeting, tour, etc the next there isn't. And often times these are found out about days in advance. Also, in some states, ASMs and SMs are only allowed to work 40 hrs a week, so if it doesn't get done in the 40 hrs, it doesn't get done.
Posted by: brown dot | July 31, 2009 at 08:19 PM
Anything interesting said at the open forum with Howard this week?
Posted by: Fred Frappuccino | July 31, 2009 at 08:37 PM
Yeah it isn't AT LEAST 40, it is 40. They are only really paid for 40. If they work over, it makes them look bad -- if they work over but don't pay themselves for it, it is illegal. Granted, who really cares as long as you aren't caught? That being said my manager makes a decent schedule, he does better than most, and he only ever has one-two weeks in advance at most.
Posted by: Barista Ben | July 31, 2009 at 08:39 PM
i manage in california and i try not to get ot but at times i end up staying later! TIME WORK = TIME PAID. Look up our Labor Law.. VERY CLEAR !
SM's should get their DM's calender with listed store visits & tours. ALS allows you to schedule 2 weeks out even 3 or 4 if you have to! It's really the SM...
Posted by: CALIFORNIA SM | July 31, 2009 at 10:04 PM
Hi there, I am looking for a good store in vancouver that closed all week end maybe in a condo or financial aera ...
Posted by: Pogi | July 31, 2009 at 10:09 PM
@ Coffee Soldier
Can you let us know more about this test? Are you testing K-cup? I'm really intrigued by whatever youre testing!
Posted by: Partner | July 31, 2009 at 10:17 PM
Actually, PRIOR to optimal scheduling, certain markets were pushing having a schedule 2 weeks out. (The current week, the following week, and the week after.)
With optimal scheduling (i'm reading the materials right now) it's one week out which means you get a schedule on MOnday that begins the following monday. Thus, the current week, and the entire next week.
Being 2 weeks ahead was always awful for the partners. It gave you much less flexibility with requests. But now, that's starting to become a big issue. We're being told to deny requests if they aren't using vacation time. Is this everywhere???
Posted by: me | July 31, 2009 at 10:29 PM
Oh no again---- Starbucks pays more (in general) for external management hires. This is a common practice for almost every company I have ever worked for. So if your theory is correct, they would be paying MORE by getting rid of "senior" people and bringing in external hires.
The reality of it all, is that over the past year or so we have truly changed the way we run our business. Some good things, some bad. Obviously the pressure to perform is the highest it has probably ever been. What is happening is that some managers just can not handle the new performance requirements. This isn't to say anything bad about them; but the fit between their abilities and what is required just isn't matching up anymore.
Unfortunately I believe our company made a TON of wrong decisions with promotions and moving people up during our big growth period. We are now in a position to keep the best (whether that be a "local" partner, or moving one from another region).
Sorry for the long post, its just that I am getting sick of seeing people post about managers being let go because they "make more than the newbies they can bring in." That is simply just not true. Believe it or not, there is a big process that goes into place before a SM can actually be fired. There is documentation required, and steps that must be taken. A DM can not fire a SM without approval from either partner resources and/or their RD.
I hope this provides some clarity to anyone curious about this stuff.
Posted by: Georgia Latte | July 31, 2009 at 10:48 PM
Optimal scheduling - 1 week out is the way it is. The thing is, once FULLY optimized, the schedule is the same every week. Once they know they will need time off, partners at my store begin trying to trade or get someone to work for them, weeks in advance. It works out rather well, except for when a few of them need the same time off.
Posted by: Georgia Latte | July 31, 2009 at 10:50 PM
i have a situation. if you know, or feel you know, that someone stole starbucks inventory (i.e. recovery coupons, or white mocha, or vanilla bean powder, or anything else, that isn't for sale) and is selling it on ebay, what would you do? talk to the person? go to management? or call the business conduct hotline?
Posted by: uncertain | July 31, 2009 at 11:04 PM
Has anyone heard anything about the tech's positions within the company?? I thought that the 'test' was over at the end of June.
Posted by: Murpheyslaw | July 31, 2009 at 11:08 PM
CALIFORNIA SM-- 1) Not all DMs hand out their calendars in a timely manner (we still don't have our DMs August Calendar) and 2) if your store is visited by out of towners, there is often only a week's notice, or less. If SMs all over the country are working 50+ hours per week to manage their stores and California SMs are doing it in 40, it isn't because California SMs are just super great. California SMs, because of the restriction of the 40 hour work week, do leave stuff undone that managers in other states have time to do. That is both a blessing and a curse.
Posted by: get off your high horse | July 31, 2009 at 11:27 PM
What has happened with Via? SBUX is running scared with slow sales of the instant in the Midwest.
Posted by: grande latte | August 01, 2009 at 01:37 AM
Have a lot of people quitting at my store. SM is the best I've ever worked with, the guy is more passionate about his job than anyone else I've ever worked with (no, I am not kissing arse, really). It's just a shame that the partners don't share that same level of passion. All they want is a job, but how can you do your job right when you're a lost cause? My SM does everything he can to encourage everyone, but it all falls flat on its face. I'll stick around because I still give a damn, but for how much longer, who knows.
Posted by: SBUCKS DRONE LOS ANGELES | August 01, 2009 at 01:45 AM
Not very happy about the Health insurance premium increases...
Posted by: Will | August 01, 2009 at 02:05 AM
That's life Will. Providing health insurance for partners is one of the company's largest expenses, and I would rather pay more in premiums then not have it at all.
Posted by: Bearded Barista | August 01, 2009 at 03:38 AM
Could someone please post details about the health insurance premium increases?
Posted by: Mochie | August 01, 2009 at 06:48 AM
@ uncertain
re: stolen goods for sale on ebay
a) talk to the person quietly & privately and tell them you know they are selling stock they shouldn't be, give them a chance to remove their posting
b) call the Business hotline & follow their instructions, its anonymous
c)tell your SM only if you have proof beyond the ebay posting (ie. you say it, unless they posted it under their name & the Business Hotline tells you to tell your SM
Sbux is aware of this issue, and apparently monitors it on ebay, so the stock missing from your store is your store's issue. I think if you speak to them quietly and in an attempt to let them gracefully get out of trouble, you at least are trying to keep it private first and internal within your store.
Good luck!!
Posted by: klbarista | August 01, 2009 at 07:02 AM
Just a customer here...any scuttlebutt on what Starbucks next thing is? I know they just upped the quality of the food, but any food additions? I'd really like it if they had fresh croissants. Like the type you can get from trader joe's that are all natural, like just butter, flour, etc, and you proof them overnight (let themrise) and bake in the morning. There is a world of difference between fresh baked like those and the croissants starbucks sells. Also, will they make all the drinks high fructose corn syrup and artificial flavor free any time soon?
Posted by: Marcus | August 01, 2009 at 08:37 AM
We have the new cup at a time brew thing at my store. Works really good, as we only sell like one or two cups of decaf or half caf the whole afternoon. Customers don't seem to mind waiting either as they see their cup brewed right in front of them. We just can't figure out what the O means on the measuring cup.
All of this optimal scheduling stuff has me confused..we don't do it in my district. We are still on a rotating schedule, and have no problems with time off requests.
Hey what was everyones QASA scores??/ We are still waiting to be evaluated,any tips would be great. We are aiming for a 95.
Posted by: Beantown Bearista | August 01, 2009 at 11:19 AM
I meant to say at least a 95
Posted by: Beantown Bearista | August 01, 2009 at 11:20 AM
has anyone that left the company been offered COBRA to extend your health insurance?
SBUX sent me a letter saying I didn't qualify for insurance anymore because I didn't work enough hours last quarter. But I worked way over the 250 I just figured they sent me the wrong form letter because I left the company.
Posted by: blarg | August 01, 2009 at 01:25 PM
Uncertain
Personally, I would go to the SM first. A partner stealing is not only costing the store money, but the company. I don't care if they are "great" baristas, make a great caramel macchiato and can have engaging conversations with customers, if they are stealing, then they need to be let go. Stealing just isn't right, no matter what you are taking and no matter what it is for.
Posted by: brown dot | August 01, 2009 at 03:26 PM
Two things...
1.)Howard had lunch with President Obama?
2.)Has anyone felt the rumblings of a new minimum hour availability requirement? 30 hours of availability?
Posted by: Just asking | August 01, 2009 at 05:49 PM
My wife is a part-timer at Starbucks. She's going on maternity leave soon (whole life will change)... and I am wondering if she's able to get her weekly markouts. Can anyone let us know?
Thanks!!!!
Posted by: babybux | August 01, 2009 at 05:54 PM
babybux
yes you still get all of the perks, markouts and discounts. However, you will have to directly pay your insurance premium as they don't take it out of your state disability.
Posted by: brown dot | August 01, 2009 at 05:56 PM
I became a Coffee Master today :) Yippee!
Posted by: StarbucksGirl | August 01, 2009 at 06:01 PM
Congrats StarbucksGirl! Wear that apron with pride!
Posted by: CamSpi | August 01, 2009 at 06:44 PM
starbucks does not believe in it's people anymore. the misconception that sm's are leaving the company because of "sales" or "performance" is untrue. this is the umbrella used to explain why all the tenured management partners are jumping ship to companies like t-mobile, apple, and wal-mart. this is a turnover situation of epidemic proportion that seattle is working on to course correct. the sm's are leaving because the culture is DEAD. partner, customer, business has strategically morphed into business, business, customer.
Posted by: Burned Bean | August 01, 2009 at 06:47 PM
California SM-
just fyi, you really shouldn't schedule more than two weeks out, youre ALS prevents accurate forecasting, it only accumalates a certain weeks back of sales information etc (I want to say like three weeks)...so if you start writing schedules farther out, it won't have that information in the system and it will produce less accurate schedules
Also, I know in CA atleast the law is you have to have your schedule posted the Wednesday before the week the sched starts by 5pm...
I'm a SM in CA too, and it is true...its tough because we aren't supposed to work more than 40 hours...so I schedule two of my non-cov hours on Sunday that way I can get a head start on some of the things I need to do...and that gives me all my non-cov on mondays for payroll process (which takes two seconds if you stay up to date with punches) and writing my sched (which takes maybe an hour if you go through your reports and prepare your forecasting and scheduling requests the day before on Sunday!!)
Just saying CA SMs, that is how I do it...2 hours Sunday, 2 hours Monday...4 hours for cleansweep and 2 hours for tips.
Posted by: BouncingBarista | August 01, 2009 at 08:48 PM
Re: doing tips the quickest.
We bring them to a bank that has a coin counter. Since it's not the Starbucks bank, we bring 4 drinks for the tellers. From the moment I print the sheet, make the drinks, sort the money, fill the envelopes and everything else: 45 MINUTES start to finish. It's probably against a rule since I give out 4 tall drinks but we save more than that on labor. If there's a long line at the bank, it can be stretched to an hour; but never more than an hour.
Posted by: saving labor | August 01, 2009 at 09:30 PM
Sorry for the OT topic post. I found this heartfelt piece written on why a customer is ending his or her relationship (not really clear to me totally who the writer is) with Starbucks. Many of the themes the writer talks about come up over and over again on MSI ... people wanting more in the Gold Card, inconsistent food issues, the smell of Starbucks being not so great ... I'm not saying I agree with everything written in it, but it sounds very real and worth at least skimming over ...
http://starbucksters.com/?p=424
@that_girl - As to menu boards with no prices. I've been dragging friend and the bf too to the new 15th C & T which has the "concept" Starbucks style menu board with no prices. The reactions from friends has been a mixed bag. But when all is said and done, I think I might be in the minority who think that 'no prices and a nice clean look' is the way to go.
Posted by: Melody | August 01, 2009 at 10:02 PM
Does anyone know what the health insurance premium is being raised to?
Thanks, Jenna
Posted by: JENNA | August 01, 2009 at 10:47 PM
I think a good example of what has become of sbux is what my DM wrote on our back board. When he said we need to push xxx he wrote underneath it "Sell, sell, sell!"
Back in the day we used to say "Connect, Discover, Respond". It was a different world which has died under the iron fist of a horrible DM. I think the culture is still there, somewhere, there is just more awful management and less good management. All the good partners are getting tired and leaving. I look around me and all I see is new people who don't care and it makes me sad..
Posted by: Barista Ben | August 01, 2009 at 11:21 PM
Just asking: @ least in our area stores are having to comply with a 30hour average per partner. what this means is that very part time partners, like less than 20-25 hours, will probably decrease or almost disappear because they bring the average down. either that or you have to have MORE 35-40 hour partners in order to balance them out. and most stores now only have about 14 partners, whereas a year ago those same stores had 18-20.
optimization works well as far as the SM finishing the schedule quickly, but we don't have request off calendars anymore. (the SM is supposed to have 3 schedules posted, with the 3rd one "subject to change" with the needs of the business. isn't usually affected a lot - we may work 6-2:30 instead of 6:30-3 or something.) we're expected to schedule personal appointments, family visiting, college schedules, etc around our "set schedule" at starbucks. if we want a day off we HAVE to use vacation time, and if we don't want vacation time, then we have to switch someone.
the hard thing is, with stores averaging 30+hours/partner and no OT being approved, finding someone to cover your shift is nearly impossible, because every store has every partner maxed out. this was supposed to help with work/life balance, and i DO like having the same schedule weekly for the most part, but i don't like that i can't just ask to be scheduled differently when my grandparents come to town or other personal needs happen (for instance doctors appointments don't always fit neatly around a set schedule). just because i'm off tue and wed doesn't mean that they can come those days. it feels like i'm being asked to revolve my life around my $8/hr job.
maybe it'll relax once the new fiscal year starts? we can hope. i'm afraid we'll lose more partners before it's over, and good partners, too, just because there's no flexibility anymore.
Posted by: chloe | August 02, 2009 at 12:27 AM