Guy

原帖由 Caffie 於 2008-4-2 07:07 發表

Yup... funny. We have 5 shuttles of coffee in the morning. I can imagine myself getting interrupted while trying to help a customer every 5 minutes or so just to brew coffee Ah, can't wait for Apr ...

if i can do it, so do you lah.
but there is a trick where you can cheat to keep things faster.. i m not sure if that works for you.

and if you cant really cant handle it.. slow down you beat

Caffie

So what's the trick? It's do-able in DTB, but definitely not in US. We're talking about mornings here. 5-10am

tcwg

but honestly it really depends who u are working with
some people ignore the timers.. let the coffee sit more than it should be

just like the decaf......... no one changes it... unless... keeners.. lol...

have u guys ever used "universial" coffee during the last hour of closing?
universial - meaning everything... haha
at our store... it is decaf... we leave one shuttle open .. when people need regular drip coffee we give the decaf... when people need decaf we give decaf..

lol.. we are lazy... well the closers are... but we really can't help it because the mornign people make a mess and expect us to clean and deal with the long lineups at night!

Caffie

原帖由 tcwg 於 2008-4-3 01:36 發表
at our store... it is decaf... we leave one shuttle open .. when people need regular drip coffee we give the decaf... when people need decaf we give decaf..

aiya... that's bad lol
why don't you just offer the customer an americano?
say, a store closes at 10:30pm. shut down the decaf at around 7:30pm, leave two shuttles of coffee (primary and secondary COW) until 9ish, then just down one more, remaining one shuttle. if customer asks for decaf coffee, serve em a decaf americano for the same price. then at 10:25pm or so you can kill the last one =P

tcwg

nope.. americano is for only seriously tired ppl that needs it for worl XD
we clean out the decaf espresso beans.
americano for drip price.. people will eventually take advantage of it.
like the regulars at my store... lol

Guy

all three coffees all the way until close...
just some times people come in odd time for decaf..
etc 1st customer of the day  is decaf... >.>

tcwg

hehe admire ur starbucks attitude!
however.. my store is short staff. managers only allow 30 mins to close everything
i am sure corporate allows you more time to close?
in the liscenced store.. i always have to rush rush rush...

Caffie

guy>> isn't washing three shuttles at the same time after closing too much work? how much time do you get between the time your store close and the end of your shift?
and yeah, I remember one time it was 4:52am and this guy ordered a decaf coffee. we also got a bunch of air canada ladies who drink decaf coming in at around 6am.

tcwg>> yay another licensed partner. which store are you from?

how does everyone rinse milk pitchers during a rush? it's the most annoying part of the job I find nowadays. I see some stores don't use the thermometer while steaming milk, and just use the rinsing thing (don't know what it's called) for blenders to rinse their pitchers so it's faster.

[ 本帖最後由 Caffie 於 2008-4-4 13:39 編輯 ]

Guy

I dont close anymore..but when i close in the old days.

washing three shuttles will take me about no more than 4 mins... after 3min of urnexing (yes urnex 1st b4 washing it..) and yeah you have to very sure how well you manage your time...
1> i dun "drain" coffee....i move two shuttle at a time and turn it upside down and pour them out  save me a lot of time.. again...move two back in together press the button ,and then, you start to look for you urnex packs. and pour them in....

2>when 3 min is up you take them out..and pour them into the third one (PS.  you should have realized you dun have enough hot water to start the 3rd one... wait to reheat need at least 2-3 min)
to clean it.. simply you rinse with cold water real quick and have running cold water  onto you arm to cold down the temp while cleaning it...

when you done cleaning it.. the thrid one is done too, do the same.. will only take you not long... if nothing unexpected  shows up.


thermometer steam milk is a must...however if you really good and really confident .. you can tell by the sound from the steamer( just like you know which gear was in when you driving a car).  PS. every 801 is different and feel differently.

i rinse every pitcher..and i dun resteam milk at all... i clean it with the BLENDER PITCHER FLUSHER a.k.a. FLUSHER (if you want to know what that is) ..when its done.. and i need to use it right away i will pour waterdrop onto the floor on the way back to the 801...
some times in good mood.. i will spin toss the pitcher into the air showing some stunts..

every store is the same...they are all short staff.. in a term..... not just becuz they dun have enough staff.. it's mainly becuz there is a formula that  "how much you make on that day last week  will relatively project the labour hours for the same day this week.

if you really under staff..which ....empty shifts hv  no one taking it....simply reflects the store is not a good working environment....too stress; high turn over rate, etc

and all starbucks is the same....if you have chance to look over your manager's work book.. you will understand....

corp starbucks also have 30 min to close...... that answers you question

[ 本帖最後由 Guy 於 2008-4-10 16:51 編輯 ]

yujie

Usually Tall Mocha with chocolate syrup on top in Grande cup.

But my fav is gotta be caramal frap or java chip frap~ good stuff!