Let's get the weekend OPEN THREAD going!

Treat us to your Starbucks-related observations, or throw out a question for the many Starbucks experts on this site. Anything SBUX-related is up for discussion on the OPEN THREAD. || Jump to the third page of comments.

Comments

[Bearded Barista]

Anyone know when we are getting Nutritional Info on the new frappuccinos?

[emmr]

Yesterday a shift told me that we're not allowed to take home the leftover iced tea at the end of the day after we close. Is this really true? I can sort of understand the rule about not taking marked out sandwiches (though I may not agree with it), but tea?? Wouldn't that be considered a partner bev anyway?

[me myself and I]

At my store my SM will allow you to take home a drink at the end of the day, IF you remember to ring it up before the registers get closed down. I think this is a pretty fair deal. Otherwise the closer will be out one partner bev. Same is valid for opening. As long as you ring it up, you can have it. My SM even actively offers a drink in the morning (and sometimes even makes it)

[I.Heart.Spirit]

The frappuccino nutritional information has been on the portal since Wednesday.

[shift misto]

re: tea

you can have a partner bev up to 30 minutes after your shift anyway so an iced tea shouldn't be a big deal.

however, if you are taking home left over of all the teas /iced coffees every night, it could be a little excessive.

i suppose it depends on the store. at ours, we make sure to offer tea to anyone on shift before its dumped :)

------------------
Black Aprons:

as I have mentioned before, my store recently acquired a barista from a 'licensed store'. Yesterday she asked me why i wear the black apron, and if i didn't like the green ones. I explained to her that i had to earn my black apron and im proud of it, so i usually wear those ones instead. She looked confused when i said i earned it and i asked her why. she said, oh they just gave us some at the ther store, but no one really knew why they were different so no one wanted to wear them.
...
wow. ignore the horse's astral groans, but really?!! so at a licensed store the black apron is treated like the via, or {RED} apron?? the "barista" ie target employee might not know coffee beans from cocoa pebbles, but they just get tossed a black apron for funsies??? starbucks. you continue to fail your partners. gg.

[Rob]

I have an aggregation site that includes this site with proper linkbacks. Anyone interested in sbux and coffee might like it: http://sipsbux.tumblr.com/

[javagirl666]

Im sure the licensed black aprons dont have "Coffee Master" embroidered on them..

[me myself and I]

I think they have black aprons as the promo aprons when warming is introduced. Might have been another promo. They don't say coffee master on the front though. So maybe it was just a little confusion going on? I remember seeing a black promo apron recently and was a bit surprised Starbucks would water down their black apron profile with that. But then again, Starbucks doesn't seem to care about the black apron program anymore. I wouldn't be surprised if they tell us one day we are not supposed to wear the black coffee master apron on shift any more.

[BaristatoSMtoBarista]

This month marks 8 years with Starbucks. I started as a barista and worked up to SM. I was a high performing SM all my metrics ie: QASA MPQ P&L customer voice cash audit etc were well above average. I was a Classroom Facilitator and I was work my way towards MCM when I got pregnant. I went on mat. leave then came back part time as a barista working nights because I couldn't afford the daycare costs if I work 40 daytime hours as a SM. My SM talked me into moving up to SS so I have been a SS for just over 6 months and back at Starbucks for 1 year since my mat leave. Its been 2 years since I've been a SM. I would like to move up to ASM in my store now as my daycare situation has changed, and my SM would like me to keep working my 3 closes a week. but my DM wants me to go for interviews and go through all the ASM training. seems like a waste of time money and training to me. What do you all think?

[Joshua]

I bought my black coffee master apron from EBAY! =)

[@usorthem3]

@Joshua I was thinking about doing exactly that, LOL
New Frappuccinos , sure they aren't what they used to be, but then there is a whole lot about the company that will never again be what it used to be. I just don't agree with the new steps that say I must put down the pitcher I just poured it out of, finish the drink, then return to clean up the mess. It goes against EVERYTHING I was taught in food-service over the last 30yrs, Clean as you go. I would really love to talk to the "L.E.A.N." guy about his viewpoints that have been made into policy. Summer's here so crank up those blenders, we just got an oven and it would be nice not to only have two people on the floor all day. If frappuccinos help then sure.

[javagirl666]

You shouldnt have to go through all of that if you have already been an SM..they're just jerking you around.

[Greg]

A thing on Black Aprons.
A.) Don't be hatin' on the Licensed store baristaS. I'm an LS partner and I work my ass off making things to standard! Most kiosks don't have the Coffee Master option, so maybe this person just had a black apron for something else.

Also, anyone can go online and buy a starbucks apron.

I hate LS hate.

[shift misto]

i didn't know licensed stores knew that word, "standard".

you obviously read my post probably as well as you've read all other sbx communications. "this person" is an employee that i know quite well since i close with her every night. It's not the point that OMG GASP! someone is wearing a black apron. its the fact that Starbucks is GIVING them to licensed stores for no reason. its bad enough that we put a siren logo on them, now were promoting their [lack of] coffee knowledge, too?

im sorry, thats right. you work your ass off to get the drinks right. im so proud you are overcoming the difficult ingredients challenge. somehow still, i wont be surprised if i have to explain the ingredients in a doppio to you, or have you remake my drink because an iced venti latte gets 3 shots, not 4. every licensed store i have been to (and sadly, its quite a few because i travel) has made my drinks wrong. and the last one, i had to get pushy for him to remake it the right way. his excuse was that he needed to use four shots to make half caff.
do you know how many customers i get that want a cookies and cream frap because 'the other starbucks' makes it for them. or a skinny mocha because the other starbucks makes it for them?

if SB corporate wants to feed the pig (oh there's a fun pun) and open up an LS in every cheesy stripmall, they should hold those stores to the same standards that the REAL stores push for every day. instead they are a constant corporate-backed pollutant of what we are trying NOT to be.

so yes, im a little pissed that the apron i worked so hard for is handed out to the same people that make my job harder every day, and don't give two shits about the values that my store is striving to uphold. why would you afterall, you work for target. don't argue. just look at your nametag.

[bayareabux]

usorthem, I really fail to see the point you're raising so long as you clean up before starting your next beverage or task. Whether you hand the bev out first or clean your workspace first, both have to get done, and the customer may as well come first.

shift misto, exactly which values are you trying to uphold, again? Fail.

[Dallas CHL]

This site, and the moderator in particular, have gone full retard.

Liberalism is a mental disorder.

[gc]

This site, and the moderator in particular, have gone full retard.

Liberalism is a mental disorder.

Posted by: Dallas CHL | April 09, 2010 at 08:11 PM

So, question: Are you required to say non-sequitur, idiotic things because it's your day to keep up the Texas stereotype or are you just generally a moron?

[coffee in exile]

@shift misto: when the ladies I work with do the Friday break sbux run, they always always always go to a licensed store in a grocery store because when they went through the closest full store they always got the wrong drink. Funny how that works, isn't it? Especially when several people explained that black apron doesn't always signify coffee master anymore.

[slaw275]

two things happened today that kind of got under my skin.
first, as i was perusing the call center comments for my store I noticed a customer complaint that they have to ask for a sleeve every time they come through the DT. In the past, complaints about policy have included documentation that the call center explained the policy to the customer, yet on this comment there was none. I'm not assuming that the sbux partner who took the call did not inform the caller that current policy is to automatically sleeve ventis and/or water based beverages. I just wish I knew for sure. I feel like the customer probably expects a sleeve on every drink because they think we are supposed to always give a sleeve. I try to mention, when asked for one, what the policy is so that customers know that it doesn't automatically get a sleeve. That way, we don't have customers who think we are withholding something from them for no reason. I have actually been cussed out and physically threatened about sbux sleeve policy, btw.
Anyway, #2:
A customer came in today with a stack of recovery coupons. when the register partner asked what had happened to warrant so many coupons, the customer told us that she bought them from a friend. now, I'm not stupid, i know this is not an isolated incident. But it really bothers me. we honored the coupons, of course, but we did explain to her that the situation was "less than ideal." here's the part i really don't get, though... what kind of "friend" charges people money for stolen property?
sorry for rambling. it's been a long day (preceded by many others).

[@usorthem3]

@bayareabux I was in SF last month, we could have sat down and shared a french press, rain check, next time. I know the reason that I'm supposed do both. I find it a waste of motion( & that is what LEAN strives to avoid) to put down something to have to pick it up again. I guess w/ the deletion of the Bar2/CB person from the schedule for our store, it just tends to leave the Bar1 hanging by them selves a lot because they have to do it all. We work all but 1 1/2 hours of the day with 2 on the floor and it's embarrassing because there can be 15+ ppl in line. I don't think that affords enough staffing. Anywho, I'd love to share a pot of java someday.

[@usorthem3]

@Greg Just wanted U to know I was at a Barnes & Noble just yesterday, the barista was nice and the red velvet cupcake there beat the pants off of any served in the corporate stores this year,no dry as a popcorn fart cupcake at this location, it was delicious. Just thought U need some love. It's the people, not the place, and what we are given as tools to accomplish our jobs.

[shift misto]

@coffee in exile

or they are used to getting the wrong drink there, and don't understand when its made the correct way. there's really no way to tell.

and let me edit this and all prior posts then to say BLACK APRON WHENEVER I HAVE STATED IT MEANS COFFEE MASTER BLACK APRON.
better now?
and honestly, it only reinforces my point to HAVE nonCM black aprons.

@bayareabux
last time i checked, the green apron guide has nothing about love thy licensed neighbor. my customers are damned happy. my store is spotless, my baristas (as far as i can tell) are happy to work with me. i am involved in my community and with my customers interests. i do my best to make every drink recipe perfect. and i take pride in my coffee knowledge and love to share what ive learned. thats as legendary as i could ever be. but you can also be sure that whenever i have the subtle opportunity, i always inform my customers "oh, yeah those are different. its not really starbucks, they are just allowed to sell our products. its like buying TGIFridays frozen meals from the grocery store: All comes from the same place, but it never tastes quite as good [insert big genuine smile here]."

[formermanager]

@shift misto. You are direct kin to the licensed stores, and you know what? They are a lot cheaper to operate than a corporate store, less overhead, and all bottom line. That being said, they are here to stay, and will continue to pop up everywhere. I hated them too, but learned to accept them. If there was a problem reported about them, I called the manager of that store. They are really Starbucks, so help 'em out.

[slaw275]

a customer came in yesterday to tell us that a new nearby licensed store was sampling a new flavor... raspberry. not sure if she just heard them wrong or if they were given incorrect information and really think it is new.

[Coffee drinker]

When sbux stopped serving bold in after noon I found the licensed happily selling it all the time ;)

[Doppio Conkarma]

Starbucks never stopped selling bold after noon, just stopped brewing and dumping and brewing and dumping. we all (should anyway) are more than happy to brew a batch of bold, or now a custom cup with the pour over station.
Licensed stores are just frustrating when I have to tell them how many shots should go in my americano.
Don't make me look bad! I do a good enough job of that on my own!

[youhavegottobekiddingme]

wow shift misto, you just lost a lot of respect. Having a black apron does not in fact make you a better person, or give you a reason to look down your nose at others.
Many licensed stores are up to par-mine sure as heck is. Most in our cafe could out do our coporate counterparts, and DO as far as sales. We get 100% on our snapshots as well. So,maybe, pull your ass out of your head and set that black apron aside for a year or three, b/c, just being a coffee master does not make you superior to other baristas. You've just proven that.

[youhavegottobekiddingme]

@slaw people sell recovery coupons on ebay all the time

[Melody (Reply to @Doppio Conkarma)]

@Doppio Conkarma - There was a time when some Starbucks stopped selling bold in the afternoon. They told customers a flat out "no" or they really did an amazing job of non-verbally communicating to customers that they were put out by having brew a batch of bold in the afternoon. I experienced it, I saw it, I read it about it. It certainly wasn't all stores, because I saw plenty of stores that would brew on demand, but there was a split in thinking about afternoon bold at the store-level and you (from the customer perspective) never knew which one you were walking into.

Though at least now, you're right, problem solved. Thank goodness, but it's a non-issue now: The Pour Over has been a great thing for Starbucks. It put afternoon bold back on the map, and it's not been a hassle to wait 2 minutes for your own fresh cup, and so far, I've yet to see any barista make a big deal about preparing a pour over. Hopefully Starbucks can maintain the good energy in the stores around the pour over.

[Corvex Corvidae]

Pour over = meh. They're no faster than the brewers (to be honest, it's actually more time at my store) and require someone to actually babysit it for any size that's not a tall. Most assuredly it saves waste, but usually kills our speed of service.

[shift misto]

@youhave.
what makes you assume that i liked licensed stores before i had a black apron? i disliked them even before i worked for starbucks. of course then it was because they didn't make their own whipped cream and were inconsistent in which sugar free syrups they carried.

@covex
i agree. in our area customers generally dislike pike and want the bold. i usually end the 'pour over' station early and brew bold, with pike on demand. its just simpler, and faster for customers. maybe it works better in drive cafe-only stores, but pour-over is a huge time killer in drive thru.

[SeattleViaColorado]

I can understand (even though its stupid) why some customers don't like the pour over method but has anyone here (from clover stores) had customers flat out refuse to accept a cup of clover over the regular brew? It flat out confuses the heck out of me. Besides even though i hate the policy, why aren't regulars aware that we don't constantly brew bold and decaf in the afternoons? I mean there was a big hubub about it when it started and I am sure they've been told a hundred times. Are they just not registering or are have they figured out that 9 times out of 10 that well just give it to them for free for having to wait? On a side note just out of curiosity anyone here at a store getting clover this year? I hear LA just got one and NYC too, what other markets are we hitting?

[getoveryourself]

You can't put licenced stores in a box anymore than you can put corporate-some kick corporates ass hard core. What a snob!

[shift misto]

@SVColorado

i think the biggest confusion is that pre-pike, it was bold bold bold at night. so customers were accustomed to that, then we ripped the rug out from under them and wonder why they get so pissed that we don't have bold anymore. There are probably some stores that have a high pike demand, but alot of them still have a high bold demand too. if you are doing the pour over for two or more coffees in a half hour, just keep brewing quarters. Its especially easy on weeks like this week when we have an easy going bold like verona because alot of pike fans will be verona fans too. on another note, it would hard to keep the orders and demand just right, but i would LOVE to brew a different medium/mild in the AM some days. shade grown doesn't get nearly the love it should. and its a CI coffee.i wish pike didn't monopolize the non-bold spotlight so much.

[SBUX Customer]

Is there a charge for whipped cream for beverages with no whipped cream?

Has anyone ever ordered brewed coffee with whipped cream and caramel drizzled on top? I do it at home but wasn't sure if there were others that do the same.

[MeHatePike]

@SeattleViaColorado

I've asked for a bold in the afternoon and been offered an alternate (Clover, Americano, French press) only to get charged for the alternate.

Perhaps your customers have experienced the same thing and are turning down, not the drink, but the higher price.

[Coffee Drinker]

@doppio con: some stores did indeed stop brewing bold in the afternoon. No alternatives were offered; only " we only brew it until noon. " I stopped going to those and found licensed stores or Seattle 's Best ( owned by sbux ). Surely you know not every store got the memo re just say yes and brew on demand.

The slow sbux I go to now in another state brews bold all day. Ymmv.

[Grande Latte]

Not all company stores stopped brewing bold in the afternoon. We never did. We have always brewed it from open to close. And since Pike came along we have had Pike and bold from open to close. Our customers have insisted upon it and we sell enough drip that we hardly throw any away.

[Christinschu]

@sbux customer: you can order whipped cream for free on coffee. Caramel sauce will be a charge of 40 or 50 cents techincally, but some people will give it to you for free on occassion.

[SBUX Customer]

The Starbucks I visit now does the pour over method. Tried it last week and I was expecting a weaker coffee but it wasn't as weak as I thought. It was just the right strenght. Not too weak not too strong. Just right.

[MCSM]

@BaristatoSMtoBarista....

I think that the idea of them putting you through the entire process again is a waste of money. But to put you through a couple months of training is not a bad idea. So much has changed for store managers in the last two years, that the role is no longer the same. Its more hands on, more multitasking, etc. I would recommend going to your DM and actually figure out what kind of training you would need. I have a girl in my district that was hired fresh to be an ASM and because of her work history, she is being fast tracked to SM.

I was externally hired as well and was fast tracked also. The retraining would be a good idea for someone moving back into the role after all the changes the company has gone through.

[shift misto]

@ MeHatePike
you should not be charged for an upsell because the barista is trying to cut corners. AND for hmmm at least a year now, we do offer ANY coffee you want, in a french press, same price as brewed.

[frenchnotthesame]

french press has a specific price to it-it's not the same as brewed. You should be charging for a whole press.

[baristamclane]

I've completed my Coffee Master modules (twice) over the past three years, and trying to get a DM to sit down with me and certify me has become a lost cause.

[Melody (Reply to @frenchnotthesame )]

[quote]french press has a specific price to it-it's not the same as brewed. You should be charging for a whole press.[/quote]

@frenchnotthesame - Back in the day when there were huge "brew on demand" issues, I was always told that if I was getting just a tall French press of coffee, then that's what the barista was to charge - not the whole French price. In fact, I didn't notice too much confusion around that particular point. In Seattle, during the time of B.O.D. if you ordered the bold pick as a French press, you only paid for the size you took with you, even if it was just a "short" size.

@baristamclane - I'm sorry to hear that. Can you transfer to a district with a more coffee-enthusiastic DM? Don't give up please!

[Darth Sidamo]

A great solution would to do something like give a different name to licensed stores. That way people know they are different and expect it. I do not walk in to the Target Taco Bell and expect the same product and standards. I know it will taste like a poor quality version of goat meat.

Yes in general corporate starbucks and better than licensed stores as the standards and expectations are not the same. I have trained many baristas from licensed stores and have found I would rather have a partner with a blank slate than one with bad habits from a licensed store. This isnt to say that the best Licensed store could never be better than the worst corporate store. This is to say a mechanic with a college degree and a garage with correct tools and a lift is more likely to do a better job fixing a car than your next door neighbor with a simple tool box.

@youhavegot I dont think shiftmisto is being snobby as much as the black apron shows your commitment if the training is done properly and yes it DOES mean that you are more knowledgeable in theory.

[Bilbo Baggins]

Anyone know anything about the future of the coffee master training program? In my district we are being pushed to develop coffee masters in our stores, but the training books haven't been updated and features coffees that are no longer available for tastings and of course a whole section on retail brewing equipment that stores no longer carry.

[javagirl666]

You DO NOT charge for the whole french press if you are doing it as customer recovery..you only charge them for the size drip that they ordered.

[youhavegottobekiddingme]

if shift had said something along those lines, then heck yes. But, he way crossed the lines in his comments.

But Never mind, b/c the snotty attitude on here of all who work at corporate is not going to allow that that is the case.

No, you are not always better. And no, licensed are not always not up to standard. That is a bunch of bull and one day you will eat it.

[Darth Sidamo]

"This isnt to say that the best Licensed store could never be better than the worst corporate store."

The manager at Target "probably" does not care about ecosure, drink standards, and many other things quite as much as say.....a manager specifically designated to manage a starbucks with a line of managers in direct contact above them.

My old DM actually had gotten moved into being the director of licensed stores in my immediate region. Her job went from managing 12 stores to overseeing half of the state to make sure nothing too radical was going on at a licensed store.

The looser standards and management structure along with partners that have a loyalty towards Target/Walmart instead of of Sbux is the reason why MOST of the time a corporate store>>>>>licensed store. If you need any proof just go to your local airport.