Thank you Starbucks for making your "dry" cappuccinos hot milk with foam sitting on top so that this morning when a lady orders DRY and i give her extra foamy all the way thru instead of sitting on top she tells me "you don't know what dry means. Dry means this much foam" and i said "yes ma'am if you take a drink you'll see its going to be extra foamy all the way through the drink so you get to enjoy the foamy all the way to the bottom" she hands me a nickel and says i don't know what i'm doing.
Thank you starbucks for naming a vanilla latte with caramel on top a Macchiato. Instead of the traditional 2.5 oz hot drink. So now people come to me and order a 20 oz blended macchiato.
Thank you for over sweetening your drinks and getting the term "burnt" to describe drinks that aren't sugared up.
Thank you Starbucks for completely slapping espresso in the face.
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Brandi,
Did I miss-read something here. How do you describe the difference between a dry cap and a wet cap?
Sounds like you handed her a wet cap?
Joseph
this is awesome. do you mind if i quote you ??
Guys I like Starbucks bashing as much as the next, but let's not get too judgmental towards the employees. It's a job, that has benefits, and sometimes people need money. It's isn't the employees choice to serve the mislabeled/misleading drinks. It's the companies, and they are just doing there job.
no way jose. we make the best dry caps around! its foamy alllllllll the way thru. like sipping on a raincloud. if that raincloud was full of coffee.
Joseph Robertson said:Brandi,
Did I miss-read something here. How do you describe the difference between a dry cap and a wet cap?
Sounds like you handed her a wet cap?
Joseph
We all go through it at some point of our coffee career.
My shop won't be offering "dry" for caps. It's just a sad thing to do to the Milk and espresso. A waste.
If they have a problem with it kindly point them in a direction of a Starbucks. There is nothing wrong with that.
If you're clever you'll figure out a way to describe espresso drinks in a way that makes sense to the customer and will possibly change their mind.
Never underestimate the power of customer education.
If they want a "Carmel Macchiato" then simply explain to them what it really is.
Macchiato means "to mark" in Italian and we are simply marking the espresso with milk to help preserve crema and using the sweetness of steamed milk to alter the flavor slightly. I like to tell them it's for people that like to sip their espresso at a slower pace.
Something along those lines to any customer and you won't seem incompetent. Know why you do the things you do. Not only that, but make sure your staff of barista are with you on it. That way there is no confusing the customer and they won't complain that someone made it and another person won't.
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