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.
Tags:
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Nice Shot. I wish I could do it to myself. So to speak. I said what I said because I know how many Baristas out there suffer with a boss from hell that does not have a clue as to what is being discussed here. I empathize. I have had my share of those bosses. I hope one day to be the boss I always wish I had.
What I forgot to mention is as a shop owner and one who hires, I will be requiring the reading of these threads on BX. In fact membership to BX is not an option here at my store. Oh God what am I saying am I starting to sound like a BX Nazi? ;^)
Many don't have the money up front for Matt's ABC school but this site is here for all of us to learn from.
Brandi, thanks for this topic before it gets too morphed out there.
Cheers,
Joseph
Andy Atkinson said:- Matthew the customer asked for a 20oz 6 pump vanilla caramel dry capp please make it for them and charge accordingly. - How many times do you have to be told, we are in the people business. This whole coffee thing is just a byproduct of our true goal of bending over and dropping our pants for $3.65. You should also begin serving hot dogs, cause that's what they asked for.
PS Sorry Joseph for hijacking your line, it was to good to pass up.
Matthew Gasaway said:I wouldn't say the customer is always right.
20oz 6 pump vanilla carmel dry capp
If someone told me that I wouldn't serve it.
But thats where a smile and some customer education comes in.
It comes down to how you present it.
There are some things I'll compromise and somethings I'll stand pretty firm on.
Joseph, I was completely agreeing with you, just taking the point to a ridiculous sarcastic extreme for humor's sake. I think we have all been there at some point, and felt like that was what we "had to do" because of pressure from the boss.
Joseph Robertson said:Any,
Nice Shot. I wish I could do it to myself. So to speak. I said what I said because I know how many Baristas out there suffer with a boss from hell that does not have a clue as to what is being discussed here. I empathize. I have had my share of those bosses. I hope one day to be the boss I always wish I had.
What I forgot to mention is as a shop owner and one who hires, I will be requiring the reading of these threads on BX. In fact membership to BX is not an option here at my store. Oh God what am I saying am I starting to sound like a BX Nazi? ;^)
Many don't have the money up front for Matt's ABC school but this site is here for all of us to learn from.
Brandi, thanks for this topic before it gets too morphed out there.
Cheers,
Joseph
Andy Atkinson said:- Matthew the customer asked for a 20oz 6 pump vanilla caramel dry capp please make it for them and charge accordingly. - How many times do you have to be told, we are in the people business. This whole coffee thing is just a byproduct of our true goal of bending over and dropping our pants for $3.65. You should also begin serving hot dogs, cause that's what they asked for.
PS Sorry Joseph for hijacking your line, it was to good to pass up.
Matthew Gasaway said:I wouldn't say the customer is always right.
20oz 6 pump vanilla carmel dry capp
If someone told me that I wouldn't serve it.
But thats where a smile and some customer education comes in.
It comes down to how you present it.
There are some things I'll compromise and somethings I'll stand pretty firm on.
This is when you take your Boss, grab him by the shirt collar and say "Listen up you. Stop being a douche. I will not stand for this. I will NOT abide" then you slap him for what it's worth.
Right?
Fortunately, my boss is only a slight douche.
I was referring to something Ryan started on.
Besides, I (and really all of us) have heard where these topics can lead to.
I just thought I would remind myself out loud, to hate the company. Not the people.
Same could be said about the customers. Education is key, if we don't always have the
patience to educate, then we can't blame them for going to SB.
At caffe mela we all know why we do what we do and we're all extensively trained in the art of espresso.
its a really tough thing to try to explain to people without making them feel stupid or defensive about true espresso Matthew Gasaway said:Never underestimate the power of customer education.
If they want a "Carmel Macchiato" then simply explain to them what it really is..
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