So over Shanksgiving I found myself in Seattle, frequenting a number of shops and having a generally splendid time geeking out.
However, while up there, some drinks were not so up to par. Really simple things, but things I felt like maybe I should point it out; after all, we're in an industry where we really can't fail to wow the customer, otherwise all this talk of being "specialty" goes down the shitter, and back to Starbucks (or Folgers) they fly.
The problem is this: who am I, the outta town lil motherfucker, to start makin' claims on the extraction of shots or the temperature/taste/consistency of milk? (As an aside, these were not one offs, but same issues on repeat visits from both same and different baristas.)
So the question stands thus: with the intention of helping business and quality of goods in mind, not being a smartass motherfucker, how do you approach a fellow barista/manager/person behind the bar or at the counter about issues of prep or method without being a complete and utter douche?
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