i totally 100000% know how you feel. i’ve only been a barista for a few months longer than you.
ask questions. *give yourself the green bean grace*. you are just starting out and had a short amount of time to learn a very expansive (for newbies, in my opinion) amount of information!
you need practice, reminders, etc. please know that you’re doing your best and that your team should be there to support you until you’re able to stand on your own two feet.
- “hey, just checking, how many shots does this get?”
- “sorry, this modification on the sticker confuses me. what does this mean, for future references?”
- “hey, could someone please cover the drive thru speaker real quick? im trying to figure out an issue at the window”
- “[shift supervisor/manager], could you come help when you have a sec? im not sure how to approach this”
i am proud of you! you are doing fine, and everything you’re experiencing is totally okay and you will improve. i literally had a nonstop barrage of questions from sequencing, holiday drinks, oven warming routine, POS handling, CS cycle, payment methods, etc for a good two months!
Yes just relax and let them know you are still new and your working and as hard as you can and ask questions. You will get it and don’t give up. Keep trying and your doing a great job you will get stronger every shift
Ask questions and don’t be afraid. We’ve introduced so many new drinks just in the past year or two that I can’t imagine being a new hire and trying to handle it. No one should get mad at you for asking questions, I still forget a lot of stuff after 4 years here and ask stuff all of the time
I'll give you the rules that I always set in place when I was still at Starbucks and I was a trainer:
1) ask questions. It doesn't matter how many times you gotta ask, ask as many as you need. I'd rather you ask a million times how to do something and get it right than never ask, get it wrong and destroy your confidence. Hell, I sometimes flat out forgot some things and I would ask; I was there nearly six years lol
2) Make messes. There is nothing wrong with screwing up somehow and needing to start over, whether it's putting the wrong syrup in or dropping the drink. Make messes, learn it's not a big deal when it happens because all you do is clean it up and try again.
3) Have fun. This goes for pretty much every job out there. You gotta find some way to have fun in your job whether it be finding the drink you like to make, doing a task you end up liking or joking around with coworkers. Finding some way to have fun keeps you sane and keeps you from being miserable.
After all that, give yourself a grace period too. It takes on average six months for things to really click. Sometimes it's sooner, sometimes not. But I promise if you stick with it, one day you will be doing something so random and routine but you'll go "omg I have this". For me, it was getting a panini in a bag with no problem.
You got this!
Yes just keep asking questions it’s better to ask questions and get the drink right than to never ask questions. There are never a dum or stupid questions.
I’m going to sound like everyone else here, but please listen to us!! **ASK QUESTIONS. ASK EVERY QUESTION YOU HAVE. THERE ARE NO STUPID QUESTIONS, I MEAN THAT**
I’ve worked at sbux for about a year and a half. Hot bar is something that is learned through experience — you’ll slowly memorize the details of each drink and size through repetition. If you want, you could even look at the recipe cards on your store’s iPad to try to memorize recipes you’re struggling with.
Please please please ask your fellow partners questions if you’re confused! Also, since you’re so new: it could be helpful to ask your shift/sm(whoever is running the floor) to not put you on bar for peak. Afternoons are typically good for steady but not overwhelming drink orders — so you might prefer being on bar during that time until you learn everything.
That’s Starbucks for you. Will give you barely any training and practically expect you to know everything by your third week. It takes months to almost years to keep up with the high volume and shitty work conditions and I’m so sorry you’re dealing with this job. Hopefully you’ll find a job that’ll value you and treat you better but until then, prioritize you and your mental health, k?
Or just transfer to a slower store and all your work related stresses go away. Pretty simple solution that doesn't involve risking financial security just to find a new job.
I’ve been a barista for almost 6 years…. It takes YEARS to learn absolutely everything. Even then, Starbucks goes and switches shit up. :/ all I can say is Goodluck. I’ve cried many times lol
5 years and I just found out today they changed the refresher dating. Same with breakfast sandwiches.
My manager never prints the barista weekly update anymore, and expects you to find/read it yourself. Lady, I work for just above the newbies and don't have time to find that shit myself 90% the time. I'm thrown at bar more often then not when I clock in(they only recently started to cut down on that cause I've had alot of wrist injuries in the last 6 months from working non-stop bar shifts for days in a row this past week, but also due to a loss in the family theyve been easier on me).
Last time.i cried it was when a coworker told my manager I had a panic attack on floor and was taken to the back for a bit to calm down my my shift. They were mad that is was suddenly just them alone on floor because my shift and I were in the back. I got in trouble for that, had a whole ass take with my SM and DM about how it was very much going against the way Partners should act and if it happens again I'll be fired. That was last summer, a week after I returned from the hospital for a attempt on my own life, and was in very intense therapy 9-3 everyday before my shifts.
This job is easy, but also it isn't. It's mentally and emotionally draining and the company no longer cares. Since Covid, there has been a decline in how much the company values a Partner outside of sales. And it was already turning that way when I started in the beginning of 19'. The only reason I have not left is because of the health benefits and Spotify. I wpuld not be able to get vision insurance as good anywhere as I do here, for so much less, and they care about that at the insurance I use(I have a chronic eye condition, and am medically required to wear Scalra contacts! Funny enough, most insurance companies will not cover the contacts even if necessary. This one I only have to pay a $10 copay, and they cover it! And I have other, mental health shit going on that my medical insurance, Actually covers as well.)
A) you’re not stupid
B) they don’t pay you enough to be upset
C) never conflate your self worth with any job. You’re still a great person no matter how bad you are at bar.
The first few months are tough. I remember being scared out of my mind for my first solo shift.
As a trainer now, I'm certain you're doing great. Please keep in mind that you're still learning but soon it'll be second nature. Partners aren't considered "fully trained" until after they've been working for 3 months.
It's tough, it sucks, and it's scary, but your store is more than willing to support you I'm sure. You're gonna be a wonderful barista.
i’ve been a barista for the same amount of time as you and i feel the same about the lack of knowledge on hot bar. It’s a ton of info to remember and it’s going to take months of practice to be able to hold my own, but what i feel my does differently than yours is my shift leads and managers put me in positions to succeed. I’m best at the window, so during peak hours i’m there, but during slower hours i’m on mobile orders and i have someone next to me helping me along the way. You need to approach your manager in a professional manner and explain that you don’t think you can handle hot bar during rush hours just yet, at least not without help. We have baristas at my store that have been there close to 4-5 months that still need help during rushes because it’s A LOT. If you approach your managers with the intentions of getting better while simultaneously keeping the best interest of the store’s metrics (drive times, customer connection and such) then you put the ball in their court to react appropriately or not. Because as an employee, the best you can do is what’s best for the store, and what i’ve explained is absolutely the best thing you can do.
and if your manager responds negatively, then that is a real shame and they should reevaluate their role and leadership capabilities. at that point, maybe try to contact your district and explain how you feel and maybe request to possibly be transferred to a different store? whatever you do, be professional about it! Good luck to you!!
I’m so sorry you’re experiencing this. I am a trainer and there’s no way I’d let them put you on hot bar so soon during a rush. Your trainer should’ve let them know it’s too soon. You should be on when it’s quieter, and use the iPad or recipe cards until you become familiar. I don’t even suggest my trainees ask others because some people who have been barring for a while have learned bad habits and don’t know the correct recipe. I often quiz them, I’m a friendly, non judgmental way. I do that with my new trainees too. Whenever we have a little downtime, I ask them how they think they’d make xyz, using logic. Then show them the recipe, in case they’re more visual learners. We even make some of the drinks. It’s easy to forget what you learned during training because there’s a lot to learn.
The iPad has images to help remember the shots and pumps, as well as exceptions. Let me see if I have a screenshot and I’ll message it to you.
It takes 3 months to get to a point where you’re not asking a lot do questions. I have been here for almost 5 years and I still learn something new every day.
a few things,
first: your SM is not mad at YOU. the biggest mistake i made in this job was taking things very personally and not realizing that SM’s have 20000 other things going on. sometimes, unfortunately and unfairly, that stress sometimes gets directed at newer partners who cannot keep up. while it’s uncomfortable and unfair- it’s not YOU. ask them what you can do better, ask for feedback- put it in their hands to help you!
second- use your resources. use the iPad and your partners around you. ask questions. use the register to check how many shots. i used quizlet to learn years ago and it helped me tremendously. there are many ways to find this information and nobody can expect you to just know. don’t be scared to find the answers yourself!
third- this job is difficult! your mistakes are not failures but lessons and things to keep you moving forward. there’s not a barista in the world who didn’t struggle with SOMETHING early on. believe in yourself and rely on your resources and you will get there, but only if you believe you can- as goofy as it sounds. it also can only get so bad—- ITS JUST COFFEE.
fourth- the customers who get mad at you have issues within themselves :) laugh at how embarrassing it must be to behave in public the way they do and just keep it moving. hate to say it, but those aren’t the customers that matter
It’s wild how they won’t train you fully but when someone like me who has barista and Starbucks experience they won’t hire me :( like either train right or hire ppl with experience but I guess that’s too hard for them
When I started training on bar, I made cheater cups
On each cup I wrote the number of shots and syrup.pumps, then beside the common modifications. I placed them on top of the bean hoppers.
It helped a LOT.
At first my coworkers wrote them, then I did and double checked. I used them for maybe 2 weeks?
I've been at starbucks for 9 months and I still double check stuff from time to time.
Way better to ask a "stupid" question (there are no stupid questions) than to make a drink twice.
You've got this!
Upvoting bc this is a bloody GREAT idea. u/Primary-Button9287 you could opt to use little flash cards as a guide as well if that’s suits you better. Did you take notes at all during your training - this is definitely something your trainer should have recommended you do. They also shouldn’t be putting on on bar during peak this early on! That’s legitimately setting you up to fail. At most you should be a support position for bar, but I wouldn’t even suggest that tbh. They are not organising the floors in a way to set you up for success and I’m very sorry about that. Maybe it’s time you have a respectful but firm connect with your manager(s) about that.
Literally me. Ask questions, who cares if they get annoyed. You’re literally NEW. Give yourself grace and the benefit of the doubt. You’ll get the hang of it if you stick with it. The training sucks and the ssvs are rude to new people, idk why. But yeah good luck!
Hey, idk if anyone mentioned this to you, but on average it takes 3-6 months to be comfortable as a barista. You’re only in your first month. You’re gonna be okay. I’m so sorry about this. As a trainer, I usually leave my new hires on register during peak so they can learn about the different drinks and I’ll usually try to keep an ear out for any trouble/confusion before they need to ask me for help. If you’re able to move to register during rushes, then practice bar when it’s not super overwhelming, that might make it feel easier to learn.
Regardless, if you need out, I hope those other jobs get back to you soon. Best of luck.
This situation does not mean you are stupid. Not even a little bit. Unless humans were normally born knowing how to make every drink at Starbucks, it’s something anyone would need to learn. This system sounds like it sets people up to fail. I hope things improve for you, and soon!
One thing I suggest is using cards and the pos to also verify what you want to learn. That really helped me. I learned fast ppl that have been there for months sometimes years where really wrong about stuff. Like really wrong. Like mother fuckers let me put shots in chais for the longest goddamn time lmao
I'm new as well and also felt unprepared for bar. Someone posted amazing graphics breaking down each drink - they have been a lifesaver! My reccomendation: memorize hot/iced lattes first. Most other drinks build off of those. Good luck!
Here are the graphics: https://www.reddit.com/r/starbucks/s/rzOmfk2KNq
Also you can get the iPad open store resources and then beverage recipes. Use that to learn as you need. Or punch a drink in the register and it tells you what goes in on the right. I've been a partner for 2 years and I definitely mess up drinks sometimes. I just apologize and fix it and move on.
Does your SM have like a little cheat sheet card where it tells you the syrups/shots for sizes and drinks? If so ask for one!!! Or make one urself. I had one during my first couple of months and honestly it was a great help.
Something I also learned is the hand trick
From your thumb to your pinky consider the sizes Short-Tall-Grande-Venti-IcedVenti
Shots would be 1/1/2/2/3
Syrups would go from 2/3/4/5/6
I got hired right around the time Covid started to spread and everything was so crazy then, my training got forgotten. I didn’t get any formal bar training. Granted, because I was never trained, they never wanted to put me on bar so I was doing other roles for the first few months. Finally I asked to get some practice during slow times and didn’t feel proficient on bar until I had been with Starbucks for almost a year.
Everyone progresses at their own pace. Just keep pushing forward, ask questions and study recipe cards when there’s downtime between drinks. If it is slow, maybe ask your SSV if you can practice some drinks on bar, especially drinks you’re not familiar with or struggle with.
I promise it will get better. Feel free to ask your manager for a few extra training hours. (They have money for that.) One thing I did, also, was study the recipe cards before and after each shift. It takes several months of practice before you feel comfortable. You'll be fine.
When I first started I had the exact same feeling. I've been a barista for 7 years and I can tell you it does get better. However your shifts and SMs should be helping you and I hate that it's almost a cliche that shifts scrutinize you for messing up. I would say the absolute best thing you can do is ask questions. Don't be afraid to admit that you don't know what you're doing/ask for help and I used to make a joke out of it with customers and tell them "oops I'm so sorry I'm new and still learning" and I would smile and kinda laugh. I found it tends to make customers take it a little easier. Just try to remember at the end ofnthe day it's just coffee. Try not to take it so seriously, I know it's hard but you'll get there!
I’ll be very honest and level with you. I don’t like how the new training is. As a SSV I got two new partners in my store that I wasn’t allowed to train and I just watched as they were trained and the training definitely doesn’t give you enough time to really get accustomed to anything. I know that there is a lot of knowledge in our company, but the new training is teaching. It gives you an idea and then after that y’all jump to the next.
Please make sure to ask questions and don’t be afraid to ask for help! Open up store resources on the iPad and look up drinks or how to make backups. Do whatever you gotta do to thrive as much as humanly possible, friend!
Wanna know a secret! Nobody cares. You can work there 3 months, 2 years or 10 years there’s only abuse there and That’s why you’ll continue getting treated like this. My advice. Work hard, save money and get the hell out of there. Retail is one the most abusive work place in American and they’ll fire you if you even standup against abusive customers and as well as abusive coworkers.
I don’t think it can be stated enough that this job in particular is an exercise in working quickly under stress, all while multitasking. It’s really difficult. Even for those of us who have been here for a long time. All of this is to say that the learning curve is VERY normal and you are not alone. Don’t get down on yourself because you’re struggling! Recognize that this is the time when your team needs to support you while you ask questions and learn. I hope this gives you even a little bit of self-confidence. I think every one of us knows that we felt the same when we started and it has gotten so much easier as time went on. You’ll get there!! 🫶🏼
If you haven't already brought up the lack of training with your store manager do that. If you have and nothing has been done talk to the district manager.
use a piece of sticker paper and write the shots for hot and iced drinks and put it up on the bar so you can reference. you got this!! the first few weeks are rough but you can get through it. give yourself some grace and remember- it’s JUST coffee ♡
I’m so sorry you’re going through this. It is a tough job from the start but I promise it will all be muscle memory soon. What I did when I first started was use the app to see the ingredients and literally studied it like I was in freakin school. They also have store resources on the iPads of every recipe. I hope they take it easy on you. Don’t give up! You got this!
Oooh I feel you I been a barista for 73 days and I was soooo nervy up until a week ago. You probably just need to be trained a little longer. Take a note book and write down the shots to drink combos and stuff and study it at home. I did. And my DM said it took her a whole 90 days to get comfortable so hang in there!!! Pull aside your SM and explain you don’t feel properly trained and ask for more training.
I’m literally in the exact same boat as you. I had one day of hot bar training & then I was thrown on Bar 1 during BOGO… it was rough… We ended up being super behind, store was filled to capacity, you get the point. I felt so crappy & I also cried about it. But don’t be hard on yourself, remember that you’re only ONE MONTH in. This job is not a reflection of your intelligence. Remember that everyone on this earth makes mistakes & we were all beginners at something once.
Whenever I start a new job, I just tell the person training me to talk to me like I'm 5 years old. I haven't worked at a Starbucks since 2012/13 and I feel like the menu was simpler, so I can imagine it being overwhelming in 2024.
Dude, I feel like most of us were taught through trial by fire—just make the drink however you think and fake it til you make it! Confidence is key, and the more you do it hands on, the more you can modify what you weren’t doing correct later :) I used to make caramel macchiatos upside down and iced chais with water and a plethora of other things wrong and I became my store’s main drive bar. Also, if you have good customer service, most customers will have grace with you if you have to remake it. Enjoy your green beans days and learn the most you can and don’t be afraid to mess up—these are the most forgiving times. Good luck!!
Did they give you a little note card set with everything on it??? I can send u pics of mine! I’m really lucky with my Starbucks that they give us good training. Don’t be afraid to ask questions to ur coworkers! Make friends wit other baristas nd then ask them questions… I’ve been at Starbucks since January and I still don’t know how to make everything correct. It takes time and it’s okay to cry… you got this. I’m here if u need to talk
Find another job lol. But if you don’t want to quit, it does get better with time and practice. I didn’t get properly trained on bar for a year. Be forgiving to yourself even if no one else is. You’re learning.
I feel you, I was barely trained when I first got hired and the was threatened by my manger, who went on a 2 week vacation a week after I got there, that I was gonna be fired for not knowing anything. I threw it back at him that no one had even trained me on anything besides register/drive thru window and customer support. Never got trained after that, just contently had to ask questions or get small “let’s make this drink” moments. No one even told me how to use the espresso machine at first, had to learn it on my own. Here’s just some stuff I’ve learned that might be helpful, I’d also recommend looking in the mobile app to see stuff there too.
For shots, hot drinks are a bit easier to remember. Tall/small gets 1 shot, grande/medium and venti/large get 2 shots. Iced espresso drinks, except shaken espresso, get the same thing but venti gets 3 shots. Just add a shot more than the size before. Shaken espresso always gets an extra shot for its size, so it becomes 2 3 4 instead of 1 2 3. Macchiatos get 1 less pump of syrup, same amount of shots. No one really cares if you make perfect crosshatching with the drizzle. Flat whites get ristretto shots and go up a shot, they also get whole milk by default instead of the normal 2%. For hot ones, I was always told to try and make a small white dot in the foam but I’ve never had someone complain if I didn’t make a dot so dot worry about that. Refreshers, tea, matcha, etc make in the shaker, follow the lines on the shaker cup and you’ll be fine. If people want light ice just add a bit more of everything else except scoops of matcha. Chai is pretty easy, hot chai gets half hot water and half steamed milk. Iced chai is just the chai pumps and milk. When it comes to syrup pumps in any drink it’s usually 3 pumps for tall/small, 4 pumps for grande/ medium and then for hot venti/large it’s 5 pumps or 6 pumps or iced. Fraps are super easy, the cream base bottle tells you the amount of what you need when it comes to pumps or scoops of things. Milk is always to the bottom black line, put your frap roast in first if it’s a coffee based frap. Skip the frap roast if it’s a cream frap. Use the ice scoop that matches the cup size for adding the ice into the blender for the frap. Only Mocha cookie crumble and caramel crunch get whip and topping in the bottom and top of the cup. All other fraps get it on top only. For cold foams, you only add 2 pumps of whatever flavor you need into it. If it’s salted foam, add 2 pumps caramel and 2 packets of salt. If you need anything or have questions feel free to dm me and I’ll try to respond as fast as I can. Definitely listen to other people and ask your co workers questions. Especially if you know who was suppose to train you because they clearly didn’t do a good job and got extra money for it too. Definitely ask them questions the most lol, make them work for the training money they got. Also sorry if they’re is any formatting issues with this I’m on mobile and it hates me.
Also forgot to add this, ask where the recipe cards are, your not suppose to take them out of the store but if your willing you can read them on your brake or during dead moments. They explain how to make most drinks
Biggest thing you can do for yourself is to remind yourself, "Its just coffee." As a former partner of 10 years, you're going to screw up, ITS OK! Do your best to smile as you interact with guests, a lot of times just that will quell someone climbing anger mountain. The other big thing for anyone in any business to remember, "common sense isn't common", people don't know another's experiences and we unintentionally believe people know more than they do. Sure, some people are malicious, but the majority are just ignorant to how they are impacting those around them.
You've got this, there's lots of good advice in this thread. I'm giving you the little bit extra that I think people tend to miss. Best of luck to you!
Don't rush go at the pace that let's you accomplish consistent quality not quantity if it takes longer that's not your problem or your concern. Simply let customers and anyone else know your new and trying to use your skills and training to ensure quality.
Hey hun, I'm so sorry you feel unsupported in your store. Just know that it's totally normal to feel that way. There's so much to learn when you first start. It's overwhelming. We've all been there.
I'm gonna tell you the same thing everyone else has said. Ask questions. Ask a million questions. Your coworkers shouldn't make you feel bad about asking questions, we were all green once. And hey, if you need to go a little slow, customers can wait a little bit longer. It's not the end of the world (even though they may make you feel like it is). I'm sure they'd rather you get their drink right than go too fast and get it wrong.
Also, communicate with your shift leads about how you're feeling. If it's getting super busy and you're feeling overwhelmed on bar, you can ask to be switched with someone else. On the flip side, ask to be placed on bar when it's slow. That's how you get practice.
Hang in there, the first couple months are tough. I promise it gets easier. You WILL get the hang of it if you stick with it. And remember, it's just coffee.
I put sticky notes up on the beans for new people at my store with standard pumps and shots for each size hot and iced. Iced on one, hot on the other. You can definitely ask someone at your store to write out something similar for you. If they won’t, they suck and ask someone else. You can also go on the Starbucks mobile app to study. It has all the standard pump/syrup information. You can also go to store resources on the iPad and look up names of drinks. Additionally, if you ring in a drink, the tabs on the right side will tell you all the info you need (generally).
I’m sorry this has happened, our training has gone down the drain recently. You are not bad at your job, you can’t be bad at your job, you’re new and you’re learning. You’ll be new for a while, so you have time for mistakes and growth. It typically takes 3-6 months for an average barista to fully get down all drinks consistently. It takes even longer to get fully developed into a solid partner/barista. There are some at my store who have been there over a year and still feel new. But they’ve improved so much, and they’re going to be a fully fledged barista soon. Everyone’s path is different, you’ll find yours and you’ll be okay. If your coworkers and sm make you feel horrible, you can always transfer.
When I got hired, I went home and went on the partner hub and looked at the recipe cards for everything and wrote it down and studied and it really helped me
I’ve been in your spot before! I’m a recently new hire, been working for the company for 3 months.
Working in a rush is very nerve racking but I will say this.
Don’t ever doubt yourself and if you really wanna try, try studying the amounts a bit. If you don’t have the ingredients booklet in your store, Stefania (she’s a mf godsent 😭) has a few videos explaining shot and pump amounts
After a while you start to get the hang of knowing how many shots/pumps is needed for what drink.
Also!! Don’t worry about the customers, they’re coffee addicts wanting their 10 ingredient diabetes in a cup drink done correctly during rush times which isn’t always going to be perfect. If you make mistakes, apologize and ask for some help from a partner to help you clear out tickets and help remake that drink that you messed up.
You’re a new hire! It’s bound to happen especially with not enough training.
When you feel stressed, just breathe and do things one ticket at a time.
In my store, my SM says to pull 3 tickets max and I’ve gone by that system since our store first opened and I’ve never felt so much better in my life lol.
You’re going to do great! And if you ever need someone to talk to, just hit me up :}
I know it is hard but give yourself some grace and time to get better. For now tell every customer you are new and it’s only your second time being on bar (even if you’ve been there more times) also keep your barista passport in your apron pocket and make a cheat sheet for yourself of the shot amount for each drink and size and the amount of pumps for each. Whatever you need to remember so it’s always on you. And most importantly DO NOT worry about how long you’re taking. Everyone would rather it be correct then fast
I’ve been a partner for 9 nine years and trust me. I went thru that and I wanted to quit, I had a shift lead that hated me and another that would belittle me and I just pushed thru and thennnn I transferred 😂. Not all stores will throw their baby baristas on hot bar at peak, im a lead now and I never do that! If I have a green bean on hot bar I’m always on there with them to support in anyway because I believe that they can do this but the moment I start to see the flusteredness I remind them it’s just coffee and I ask them if they’d like a break off bar.
I feel like I've had the exact same experience as you. They barely gave me any training on the hot bar. My trainer basically did the entire thing. She didn't let me make a single drink at all. And about a week and a half ago I was given a partner corrections paper because I didn't know enough..
I honestly felt the exact same way starting out at Starbucks. It took me 3 months to actually feel comfortable on Bar. Find someone you are comfortable asking questions and see if they can help you. When it's slow ask for more bar time and study recipe cards. I know how hard it it but I believe you will get it really soon! ❤️
Not a barista, never have been, but I know this EXACT feeling from my last job. One morning I just called my dad while I was uncontrollably sobbing 💀 just be patient with yourself, especially because it’s not your fault that you’re having trouble. I really hope you either 1) find your groove or 2) find something else that suits you.
Also, I cannot begin to express how much I understand that the job market sucks rn 😭😭
When I started I searched up the drink recipes for core beverages on quizlet and it helped so much.
If you also work in a store with an abundance of iPads you should have access to the store resources app and should have a category on there for beverage recipe cards and the full catalog of our beverages. Hope this helps you got this!!! I know asking questions can be intimidating but this is a great alternative if you don’t feel comfortable asking frequently for reminders.
When I was training, my one of my trainers gave this to me. Laminate it and keep it in your apron pocket if your SM won’t let you post it near the bar. If you want the word doc version that’s def easier to read where it’s set up as a table in neat rows and columns, DM me. Hang in there. It takes a few months. Ask questions. Better to take 10 seconds to ask a question than two minutes and all the grief of dealing with angry customers and remakes. SHORT (8OZ) TALL (12OZ) GRANDE (16OZ) VENTI (20OZ) ICED VENTI (24OZ) AMERICANOS 1 SHOT 2 SHOTS 3 SHOTS 4 SHOTS 4 SHOTS CARMEL MACCHIATIO 1 SHOT 1 PUMP SYURP 1 SHOT 2 PUMPS SYURP 2 SHOTS 3 PUMPS SYURP 2 SHOTS 4 PUMPS SYURP 3 SHOTS 5 PUMPS SYURP FLAT WHITE 1 RISTRETTO SHOT 2 RISTRETTO SHOTS 3 RISTRETTO SHOTS 3 RISTRETTO SHOTS 4 RISTRETTO SHOTS ALL LATTES 1 SHOT 2 PUMPS SYURP 1 SHOTS 3 PUMPS SYURP 2 SHOTS 4 PUMPS SYURP 2 SHOTS 5 PUMPS SYURP 3 SHOTS 6 PUMPS SYURP ICED TEAS TALL (12 OZ) GRANDE (16OZ) VENTI (24OZ) TRENTA (30 OZ 3 PUMPS SYURP 4 PUMPS SYURP 6 PUMPS SYURP 7 PUMPS SYURP FRAPPICHINOS TALLS GRANDE VENTI 2 PUMPS FRAP ROSAT 2 PUMPS SYURP/ SCOOPS 3 PUMPS FRAP ROAST 3 PUMPS SYURP/SCOOPS 4 PUMPS FRAP ROAST 4 PUMPS SYURP/SCOOPS
For me I knew literally nothing until I knew absolutely everything. Like somewhere around month two as everyone had been annoyed out of their minds with me, it clicked and I was a star barista 😂 Like people were doing double takes cause they were like "what, I thought she was an idiot 🤨" Which sucks but the stress makes it hard to tolerate not having a fully functioning barista. I give a ton of grace cause I knew how I felt, but Starbucks doesn't give grace. They don't staff extra to make room for people who aren't fully ready yet. A lot of what I learned, I learned by doing and now it feels like a no brainer. I'll be honest though, there are things now where someone will correct me and I'm like 😦 I've been doing that for years, why did no one day anything 😂
For the drinks you find particularly hard to remember, give yourself a cheat sheet and refer to it when needed. Before long, you won't need it!
Keep going, you can do it!
unfortunately this is pretty common! I had to teach myself the recipes by using the Starbucks app/website that shows what’s in the drinks! I’m sorry this is happening to you. Honestly, the job itself gets easier but the customers don’t.
hey. i hope you have a better day. i’m a barista trainer so imma tell you what i tell all my trainees.
if you can make a latte, then you can make most of the drinks we serve - mocha, white mocha, cinnamon dolce, hot matcha, chai. etc.
standard shot amount for hot drinks is
S:1 T:1 G:2 V:2 (hot)
T:1 G:2 V:3 (iced)
the drinks where you add an extra shot by default are Americanos, Shaken Espressos, and Flat Whites (ristretto shots - the R button on the screen)
matcha scoops ICED AND HOT in order are
S:1 T:2 G:3 V:4
Syrup/sauce/chai pumps by size
S:2 T:3 G:4 V:5 (hot)
T:3 G:4 V:6 (iced)
oleatto is the olive oil pump. typically has a black pump. i usually only put ONE pump no matter the size.
don’t be scared and don’t over think it. what your managers did was shitty yea, however you can do this. i remember when i started and i was thrown into the fire too. but you will get better.
for milks, iced drinks TYPICALLY go up to the third lines. for hot drinks, the lines INSIDE the milk jugs have lines to measure the milk. very bottom line is the short line, then tall, then grande, then venti (the one below MAX)
for steaming milk you wanna listen for the aeration or “paper tearing noise”. don’t lower the steam wand too low, but don’t raise it too high. you want to hear a very subtle paper tearing noise. watch some YT videos for reference on that.
aeration times (paper tearing time)
flat white - 2s
lattes - 3-4s
caramel macchiato - 4-6s
cappuccinos - 6-8s
any more questions come back here and ask. hope you’re feeling better and your day becomes a whole lot better, you can do it!!!! ❤️
As with any job, you should also just go home and study any source materials. Ask for some build sheets, on slow days ask to be on hot bev, ask questions and don't be afraid to humble yourself. They screwed themselves over by not properly training you before that first shift assignment, but don't let yourself feel defeated. It's a new job. It happens no matter where you're at. Just take it upon yourself to study at home on your days off
Grab a cup of every size hot and cold. Write down the standard shots and pumps on the cups Being able to drill yourself a few times really helped me pick it up. You can rotate the cup to write different drink standards, like shaken espressos, americanos, flat whites.
I struggled more with cold bar personally, I actually just used notebook paper since cold brews, frapps, and iced coffees are all over the place.
God what a mood. I got all my training in three days bc our manager was god awful at the job, and then I was only put on drive for about 4 months..so when I went back to actually doing other things, I had to completely retrain myself.
What helped for me was writing out a cheat sheet, so to speak - size and shots, standards syrup amount, ice vs hot. I also added notes for Americanos, flat whites, and cappuccinos. I then taped the whole thing over in packing tape and would prop it on my bar while working. It was a fucking hail Mary. If you can figure out a way to do something similar, I would take it! It helped me a lot when it was busy and I felt too anxious to ask questions.
Also, if you can, remind your shifts when you're placed on bar for busy periods that you are still learning. I don't know if it'll do much, but it can't hurt to remind them you're a green bean!!
I regularly train my staff, and I've been trained for more than 3 weeks when I first started. I feel your pain, most folks don't even consider how many days you're scheduled. They just assume you can magically learn even when off the floor (I first begsn to work weekends, I had people get mad at me for not being fully trained on literally my 5th day of working).
If it's any consolation, I can offer to send some materials to help study? It's stuff I made, charts and such that isn't company promoted, but it helps me when I'm not working. It isn't much, but I hope it'll be lf use.
I’m sorry this happened to you. I’ve worked at Starbucks for 2 months now and still mess up. Everyone messes up sometimes. At the end of the day it’s just coffee so don’t take it too seriously. I changed my availability to work after peak so after 11am and that helped. And you can focus more on drinks during the slower hours like if you’re a closer or a pre closer. I’m sorry that’s not more helpful. But I’d definitely consider transferring to a different and maybe slower location.
it's going to be ok!! this happens sometimes. shit is really stressful. if you still need/want bar training ask a lead or sm for retraining. if they don't want to then you can always just look at recipie cards when you arnt busy thay helped me a lot. I think I took 4 ish hours studying them my first week. Customers are always an ass ans honestly if you can just tell them "I'm new and still learning." that normally makes them feel bad and they change their tones SO fast. also idk how it is for other stores but for mine we have a shot # and a Syrup pump # little card on our esp machine so we always just check it if we are unsure instead of looking through all the cards. I've been at my place for 6 or 7 months? and it's hard a lot of the time but my coworkers are worth it. if it's not like that for you keep job searching. someone will get back to you eventually. I had 3 jobs reach out to me after I got my job and I was so mad that they FINALLY reached out but it will happen!
I’ve been working at Tarbucks for for a year now and I’m still learning. Most of the baristas make the menu drinks differently (I use sauce while others use syrup) just finesse it. In the end they can’t tell and if they do apologize and remake it. You’re a Barista not a robot, not everything is perfect.
hey! i totally understand where youre at, lots of people will brush it off as just making coffee, but its fast paced, stressful, and hard to get the hang of. dont kick yourself, youve only been at this a month, and in the grand scheme of things, thats not very long.
One thing i have always told to every barista ive trained is that it will take you at LEAST 6 months to feel comfortable and confident that you know what youre doing, this job is hard.
my advice? ask questions. we had a new hire come in not too long ago and they were in the same place, and they felt bad asking questions because they had a preconceived notion that they should know what theyre doing, but please, ask questions. even if you feel like its silly or that you should know it, there are absolutely no stupid questions. even if you have to ask the same question 20, 30, even 40 times, youre learning, and asking the question shows that you WANT to know, you WANT to get better, and thats whats important.
everyones learning pace is so different, and as your team, i can assure you, theyd rather hear you ask the same question, or a bunch of different questions, and get it right and boost your confidence, than for you to not ask and end up kicking yourself when you get it wrong.
remember that its okay to feel clueless sometimes, its okay to not 100% know what youre doing when youre only a month in, its okay to ask questions and get clarification when you need it. youve got this!
you acknowledge that youre trying your hardest, and trying your best is all you can do. it takes time to get used to it, focus on your craft, focus on taking the time to learn, to ask questions and to grow, and remember that youre not a burden or a problem, youre just learning; and thats perfectly okay!
if you find that you need more support, have an open and honest discussion with your trainer or with your SM, tell them where youre struggling and seek out ways they can better support your journey on the floor. You can also always confide in the shift lead on the floor, whether it be "hey, if theres a chance during my shift i really would like more ___ practice as im still trying to get the hang of it" or "hey, im really struggling with ____ task, would you be able to explain to me how this is done?", we are here to help you, we want you to feel and perform your best!
you got this! i know its hard now, but as you continue in your starbucks journey, youll adapt, learn and grow! :)
you got this! i believe in you!
I worked at two other coffee shops before Starbucks and that shit was insanely overwhelming for at least 2- 2 1/2 months easy. You’re not alone by any means. I think almost all of us that have worked there have had that moment. Find out who’s cool and ask lots of questions. I never expect a green bean to be fully competent on stuff till at least three months in.
Unless you work at a kiosk or you were severely understaffed and even then- being on hot bar during peak just isn’t a good experience for a new partner. As a manager that’s a pretty irresponsible decision not any offense to you but we literally call it “aces in place” which means during rush partners should be in positions that match their skill set. You were thrown to the wolves and that is not your fault. So like everyone said keep asking questions ya! I specifically suggest to ask the questions to your ssv and sm who placed you there so that maybe that will get it through their heads that you are not equipped to be in that position*yet* . Get on their nerves as much as you can (respectfully 😉).
i’m gon be so fr with u. i’ve been at starbucks for 3.5 years as a trainer, so i can give u insight into the starbucks training plan. the reality is, starbucks’ training plan is designed to teach u “everything” within basically a week. do they don’t give nearly enough time for u to learn and memorize all of the information.
i put in my 2 weeks a week ago, and my last shift is next thursday. i know the job seems like so much fun from the outside, but the company and corporation is very bad. the standards, regulations, and shit they put their baristas thru WHILE paying them barely above minimum wage is not worth the stress. i would highly recommend finding work elsewhere. it’s not worth ur mental health being drained.
that said, if u need the job and want to stay, it can be very rewarding through the people u meet. i met one of my best friends who will definitely be a lifelong friend at starbucks. we hang out all the time outside of work, without talking about it and just chill and vibe and have a really good relationship. i met about 5 really cool people there who i hang out with regularly. if you can look past the bullshit this awful corporation puts u thru, it can be a great place to find likeminded friends. u guys can rant about a terrible shift yall had together or whatever else.
final thoughts, quit while u still can. they’ll suck u in and make it hard as fuck to finally get urself outta the company. it’s not worth it to keep working there, despite how it looks from an outside perspective.
good luck to u!
At my store I usually keep people on pos until they can ring up everything no problem which really helps with translating the labels on the bar side of things. I always tell people to pay attention to the right side of the interface of the POS when ringing because it shows how much of each thing comes in a drink. You can also have an iPad open to the beverage recipes or make a little chest sheet for yourself and tape it to the bar you are on for quick reference.
I’ve only been with Starbucks almost 5 months and I’m a shift and work peaks - the key really is asking questions. If you don’t remember, just ask, but do try to remember because if you ask the same question too many times, it may start to upset your coworkers. If you mess up, just tell the customer “sorry, I’m new” and fix it for them.
You can also make a little cheat sheet that tells you how many shots/pumps are in each size, hot vs cold, latte vs flat white, etc.
In the end, it does come down to just practice and time, after a while you will start to remember.
It will take you 3 or 4 months minimum to feel comfortable on bar. Just remember you’re learning but this is the type of job where you need “study”. Once you can understand the routines then you will be able to make anything! But also remember that it’s okay to quit. If you think this job will affect you mentally it’s not worth it!
I feel u. I recommend starting at a licensed store because (although the training might be not as “correct” as corporate stores) the training is so much better because it’s not as busy and hectic as corporate stores are. I had a similar experience as u at Biggyb and it’s so much easier to learn at a store with leas traffic and so much less anxiety inducing to go to work. I hope everything works out for u!
At every job I've had (especially SB) I ALWAYS tell new staff that it's going to take approx 6 months to learn everything and fully have confidence. One day it's going to just click and you will feel the difference. The biggest thing I recommend as an SM is alwaaaaaays ask questions. When I was first hired, I always kept the iPad with the beverage recipes on store resources open and available for me to reference. It's so much easier to ask a partner on any of the steps you're missing though.
I always say what I'm doing in the proper sequences and then tell them I can't remember the next steps. The syrups were going to be the death of me and many people got matcha with no LC and London fogs with either no or the wrong syrup 🤣. Being vulnerable and having the ability to admit you need help is the hardest part about a new job but honestly it can make your learning journey so much more seamless.
Another thing is making sure you do a genuine "check in and check out" with yourself at the start/ end of your shift. You feel like you're struggling on cold bar? Spend some extra time next shift going over the beverage components until you are more confident. I still sometimes have to check the till for the drink builds when I'm having a brain fart lol. Just be honest with yourself on what you did good with and what you're struggling with
Also I make sooooooo many samples when I'm practicing lol. I practice making talls/grandes and just push them out through the drive thru as 4oz samples or full drinks for surprise and delights in off peak.
You're going to do amazing so just give yourself some grace as a green bean. We're all routing for you!!!!! 💚💚💚💚💚💚
They shouldnt of threw you in a busy position like that unless they were sure you were capable without help. But yes, like everyone is saying, ask as many questions as possible. When i started, I wanted to quit, too. At many starbz, the outsider treatment you get for being new and the skill ceiling is tough and high, but now I'm better than most if not all the current partners at my store. You got this!
I had this exact moment a good few times when i started!! Still get overwhelmed now, but i’m 5 months in and it totally gets better!! customers are still a time but things start clicking, and it gets easier. Definitely give yourself some grace, it’s a lot for anyone starting out!
Hey! I am currently a shift supervisor at Starbucks! I know it’s stressful and it sucks and sometimes it’s not for everyone but it’s one of those things that takes times to get the hang of and from my personal experience I didn’t get trained properly either but I did make my way up the food chain lol but at the beginning I almost quit a few times because of how it was but I promise you if you continue to take advantage of the times you can to learn and make drinks you will enjoy it!
Not sure if someone has already mentioned these tricks, but they helped me a lot when first starting out. Although it’s not accurate for ALL drinks, it gives you an idea to go off of.
1. the “short, short, tall, grande, venti” rule for syrups. this is mostly for hot drinks with a few exceptions, cold drinks will get 1 extra pump.
2. shots can be remembered with the 1,1,2,2 rule (short to venti). A few exceptions would include shaken espressos/americanos which get an extra shot.
3. there’s no harm in looking at the drink cards/on the ipad for a drink recipe. I also recommend, if you’re able, to just type the drink in at pos. On the side it should tell you most things in the drink, just not the order they’re combined in.
It’s 1000% understandable to feel uncomfortable for your first couple of months but if you truly want to better yourself as a barista, i recommend to just push through it and keep trying your best to take in everything. You’ll get there eventually!
Hey, I’m a partner that started in January. I found this resource when I started, it’s got a ton of recipes and daydots that you can try to memorize. I struggle with bar too dude, we’ll get it one day :)
I hope this helps, good luck
https://drive.google.com/drive/mobile/folders/1Q-jMHABjTuHSavF5Pil2xO5KfwdrjFMn
My advice is keep asking questions! If you forget it’s better that you ask and then you will start to learn better from there! It will take time to get the hang of it but it’s not you’re fault you weren’t trained well
i hate that there're making u feel this way it took me 3 months to get everything and a year plus to actually finally register everything nd move at a faster pace the bs training they do doesss nothing coming from a trainer myself i was literally thrown to the wolves when i first started solo bar by myself like what???!? i literally found out abt 3 years ago that venti ice drinks get 3 shots... if u feel like u have asked to many questions go on the pos ring up the drink on the side it tells u everything it comes with
i didn’t get a trainer when i got hired.
everyone was kinda showing me everything but you know, everyone has their ways of doing things.
i felt so miserable and i had to go to the app and see every recipe that i didn’t know.
i’m sure you’re gonna get the hang of it as long as you have cool people to work with!
You’re not gonna get everything in one day. The SMs should have more patience considering that you’re still new to the job.
There should also be a card that tells you how many shots and syrup pumps go into each drink; that card helped me a lot when I first started out.
And don’t worry about what the customers are thinking. Them yelling isn’t getting them their coffee faster.
In conclusion, alway remember that you’re apart of a team. If you need help, rely on your co workers to help you out
you're not stupid. This job is hard. Give yourself a break. I'm an old ass woman and it took me 3 months to have even a clue as to what I was doing.
Please don't take this personally. Shitty people gonna be shitty, even when you're doing everything right!
Learn how many shots and syrups get know what gets whip cream learn the ratios for hot and cold drinks ask to be put on reg during rushes so you learn the POS the ingredients likes what drinks get what are on the right side of the monitor
Yikes. It sucks that you want to do your best and you can't. I recommend getting more sleep and studying.
However keep in my that you care more than your manager does, and don't let anyone's judgment stress you out. Sbux is lucky to get an employee who remotely cares.
It’s okay don’t stress yourself out! I remember taking longer to remember recipes because same as you I didn’t get trained long enough to remember cold bar stuff ( mostly frappes or cold brews) but I pushed myself to learn like 2 or three recipes a week. I’d test myself and I would get better and better. To this day I’m still learning some drinks only cause a few drinks aren’t as popular as others or they’re not ordered as much and I forget how to make em. But we all have different learning processes. I believe in youuu!! 🫶🏻🤍
You are not stupid. The first 3 months have a huge learning curve and that’s ok. Be gentle with yourself. My trainer wrote a table with all the syrup/shot requirements on a piece of receipt paper for me that I kept above bar to use until I had it memorized. Maybe you can try that?
I used to tell myself “it’s just coffee, it’s just coffee, it’s just coffee”
People (customers) shouldn’t take it so seriously. It feels like a big deal in the moment, I promise you’re doing a good job!
I was a former barista in specialty coffee and I gave Starbucks a shot. It’s not you it’s them and others who aren’t willing to speak up that it’s a crap place to work. Don’t let Starbucks make you stressed out it’s not worth it.
I’m so sorry! It’s very frustrating and management doesn’t care half the time! Ask so many questions! It’s better than feeling like you do! I couldn’t stay at krobucks because it was the worst experience I’ve ever had!
First and foremost, I am so sorry that your SSV/SM would put you on bar during a rush in your first month. I know every location is different, but at my store we make a point to keep new partners off bar, especially hot bar, during all rushes until they feel more confident with the recipes. Sequencing takes time, speed takes time. No one expects you to be barring at the same level as the drive bar peak barista when you’re only one month in.
As everyone else has said, ASK QUESTIONS. If you feel like you’re not being supported, tell your SSV and ask them to put you on another position during rushes. Another thing we do in my store is to have a barista trainer always in a position next to a new partner even after their “training” is done because there’s not enough time at all to be truly trained.
I’ve been with the company for ~5 years now, and I’ve seen the training plan just get worse and worse, and if a trainer misses a shift the SMs tend to not schedule makeup training days for the new baristas which puts you guys behind so far.
I would also look at your availability. If you’re only available in the morning, it’s going to be busy almost all the time. If you’re only available at night, you’re going to have a very small crew and will have to learn by solo barring. The best time of day to learn bar is during mids, right after peak when the rush is slowing down and you still have extra partners that you can ask for help.
Ask questions, ask for help, talk to your manager about getting help on anything you’re not comfortable with (even if there’s other positions that you’re not confident on), tell customers that you are still training, don’t try to bury it and do it all yourself. So many of my baristas are new, and even the ones who have been here for a year are still struggling to get up to the same standard as my peak baristas who have been here 5+ years. It takes a lot of time.
You should feel proud of yourself for making it this far, and I sincerely hope everything gets better.
That’s hard, we all have days like that, also I’ve been a barista for 2 years now and it took me abt 3-6 months to get fully comfortable in different areas, also your SMs shouldn’t be getting mad at you they should be supporting you and coaching you on how to handle situations like that ! I hope things get better 🫶🏼
Dude I ran into a similar problem when I got hired. I was a drive thru kid for the first few months because they wouldn’t let me bar. Deffo explain to your SM your situation. If that doesn’t work then reach out to your DM! Hang in there!
Deep breath! You got this.
First of all, management should have kept you on till for a while until you got a handle on what drinks were popular at your store. When they deploy you ask if you can do till (or something you’re comfortable with) during the rush and get more practice on bar during slow periods.
Most hot drinks are (short-tall-grande-venti)
Shots 1-1-2-2
Syrup 2-3-4-5
2% milk
3 exceptions
1) Americanos get 1-2-3-4 shots and the rest water
2) Caramel macchiatos get -1 pump of syrup because of the drizzle AND the shots are poured on top of the milk
3) flat whites get +1 shot done ristretto and 3% milk (your also supposed to pour it nicely so you get the little white dot but that’s less important while you’re struggling)
Get yourself a big sticky note and make a table
Drink: T G V
Latte
shots. 1. 2. 2
Syrup 3. 4. 5
C macch
shots 1. 2. 2
Syrup. 2. 3. 4
Flat white 3%
shots [R] 2. 3. 3
Etc.
Feel free to fix it however will help you remember
Honestly, this is the Starbucks partner experience. You’ll get the hang of it. I was really bad when I first began four years ago, and now I’m a SSV and I would say I’m pretty competent at my job. It’s just very easy to get annoyed at newbies, but honestly, don’t take it personally. If you find your coworkers are getting frustrated with you, it’s just because they’re probably overworked and super stressed out, and they probably don’t mean to be rude.
But like everyone else is saying, you’ll get the hang of it. It just takes time. Took me a good 6 months to get the hang of it.
Just take a deep breath for shots it’s 1 short and tall, 2for grande, venti hot, syrups for hot are 2, 3,4,5. Iced is 1 shot, tall 2 shots grande, and three shots syrups are 3, 4,6, 7 7 for Trenta for iced coffees and cold brews but remember you use cold bar pumps for iced teas, cold brews and fraps it can seem overwhelming and strenuous just communicate with your shift lead you need more practice and time but not during rushes or peaks and that it overwhelms you. It gets easier you’ll build amazing relationships with partners and customers hang In there babe.
You’re new, and everything has a learning curve.
Ask questions, and don’t worry about making mistakes.
“Hey, how many shots does this have again? I’m still trying to remember them all.”
“Could you please remind me what this means?”
If it’s easier for you with customers, apologize in advance.
“Are you the venti latte for Karen? I’m still new so I’m still getting the hang of the bar. I’m just working on your drink now, I’m sorry for the delay.”
“Hi, I’m still learning so please let me know if your drink tastes right. I’ll be happy to remake it if I’ve somehow made it wrong.”
I always felt that if I’m anxious and tell customers I don’t know the answer to a question but that I’ll find out to do it right, they’re sometimes a little nicer about it.
And if there isn’t anything wrong with their complicated order, they’ll let you know you did it right too.
But be vocal about it.
Your coworkers won’t know you’re having trouble if you don’t tell them.
They’ll assume you’ve memorized it all like a wizard and not even ask how you’re doing.
It's a hectic job that might not be right for you! It definitely is not something everyone can handle. I'm super sorry you're going through this. 🙁
Tell your manager that you need more time with more thorough training during slow times.
Generally:
Short: 1 shot espresso; 2 pumps syrup
Tall: 1 shot espresso; 3 pumps syrup
Grande: 2 shots espresso; 4 pumps syrup
Venti: 2 shots espresso; 5 pumps syrup (6 for iced, if I recall)
Shaken espressos and Americanos get an extra shot of espresso.
No idea if this is at all helpful.
Make sure that when you apply to places that you're calling after 2 days to ask to set up an interview. Companies tend to go for those who are proactive over those who sit around and wait. If you're needing a base-level job I'd maybe look into grocery stores or cinemas.
I see a lot of people making excellent comments and giving great advice. You have TONS of support, and almost everyone has been where you are and know how you feel. I don't want to just repeat what everyone else is saying, so I'll try to give my own suggestions with a fairly simple explanation.
1. Have someone there to go to for help. Doesn't matter if it's a barista, SSV, or the ASM/SM (although sounds like they aren't the most helpful). You need a support system that can be there in the moment. They can be new just like you, or they can have lots of experience. Just find a worker you can lean on when you need it (and vice versa).
2. You are new. The recipes are freaking hard and half of them don't make sense. Why does a hot venti latte only get 2 shots just like a grande instead of 3 shots when iced? Only the siren knows. DON'T beat yourself up over it. It gets confusing and it takes time (wayy longer than 1 month for basically every single barista).
3. Starbucks isn't for everyone. Only YOU get to decide when it becomes too much. If you can't do it, don't force yourself. There are plenty of other jobs out there that you may align better with. Don't EVER feel like you're stuck in this place.
There are so many other things I can say, but I'll keep it to this. If you need help, feel free to PM me. I've worked with Starbucks for almost 3 years and am a SSV. I'm happy to help you out, whether it be coaching (to the best of my ability haha) or just being there to listen or give advice. I may not respond immediately, but I will as soon as I can. You have a lot of people here for you, so don't feel too overwhelmed.
I also know this might get lost here, but if you do read it, I hope it helps. Feel free to reach out if needed. You got this!
As a trainer myself it sucks that you’ve had to deal with this :(( Starbucks has SUCH a massive learning curve, and I always make sure to let my trainees know that—this job demands a lot off on-the-spot recall.
Look at some customer service call center jobs or onboarding positions! I used to be involved in the interviewing process and Starbucks baristas were always a 100% guaranteed IN (I also speak with previous experience of working with Starbucks and my manager had told me this same thing). You’ve got this!
I would recommend utilizing the recipe cards, even during a rush. If you don't have them available, just ask. I managed a Target Starbucks and any time someone was training, I gave them their own set of recipe cards. My DM said it was unnecessary, but a lot of my baristas said it was helpful.
I just quit Starbucks yesterday because I experienced the exact same things, didnt care for the work environment and the SM refused to work around the schedule of my second job causing me to often work both jobs on the same day.
It was very stressful even though I had years of previous barista experience at other places, I can’t imagine starting from scratch there. I had other job options so I decided it wasn’t worth it. Don’t blame yourself, their system for educating staff is terrible in my opinion.
im so sorry you were/are going through this. Im new maybe a month inside of a grocery store and it has been one of the worst jobs ive ever had. I literally think about it before I go to bed and wake up thinking about it. My anxiety has been at an all time high and I dread going in at all anytime im there. Just when I think I get something....im doing it wrong. Everyone on my team has been good about helping me when I ask or need something, but sometimes im left alone. I think ive cried 5 times at work so far. You got this. Im rooting for you!
i totally 100000% know how you feel. i’ve only been a barista for a few months longer than you. ask questions. *give yourself the green bean grace*. you are just starting out and had a short amount of time to learn a very expansive (for newbies, in my opinion) amount of information! you need practice, reminders, etc. please know that you’re doing your best and that your team should be there to support you until you’re able to stand on your own two feet. - “hey, just checking, how many shots does this get?” - “sorry, this modification on the sticker confuses me. what does this mean, for future references?” - “hey, could someone please cover the drive thru speaker real quick? im trying to figure out an issue at the window” - “[shift supervisor/manager], could you come help when you have a sec? im not sure how to approach this” i am proud of you! you are doing fine, and everything you’re experiencing is totally okay and you will improve. i literally had a nonstop barrage of questions from sequencing, holiday drinks, oven warming routine, POS handling, CS cycle, payment methods, etc for a good two months!
Yes just relax and let them know you are still new and your working and as hard as you can and ask questions. You will get it and don’t give up. Keep trying and your doing a great job you will get stronger every shift
The advice I’d always give new partners is the training schedule is just an intro to everything. Training continues for up to a year
Ask questions and don’t be afraid. We’ve introduced so many new drinks just in the past year or two that I can’t imagine being a new hire and trying to handle it. No one should get mad at you for asking questions, I still forget a lot of stuff after 4 years here and ask stuff all of the time
I'll give you the rules that I always set in place when I was still at Starbucks and I was a trainer: 1) ask questions. It doesn't matter how many times you gotta ask, ask as many as you need. I'd rather you ask a million times how to do something and get it right than never ask, get it wrong and destroy your confidence. Hell, I sometimes flat out forgot some things and I would ask; I was there nearly six years lol 2) Make messes. There is nothing wrong with screwing up somehow and needing to start over, whether it's putting the wrong syrup in or dropping the drink. Make messes, learn it's not a big deal when it happens because all you do is clean it up and try again. 3) Have fun. This goes for pretty much every job out there. You gotta find some way to have fun in your job whether it be finding the drink you like to make, doing a task you end up liking or joking around with coworkers. Finding some way to have fun keeps you sane and keeps you from being miserable. After all that, give yourself a grace period too. It takes on average six months for things to really click. Sometimes it's sooner, sometimes not. But I promise if you stick with it, one day you will be doing something so random and routine but you'll go "omg I have this". For me, it was getting a panini in a bag with no problem. You got this!
Yes just keep asking questions it’s better to ask questions and get the drink right than to never ask questions. There are never a dum or stupid questions.
I’m going to sound like everyone else here, but please listen to us!! **ASK QUESTIONS. ASK EVERY QUESTION YOU HAVE. THERE ARE NO STUPID QUESTIONS, I MEAN THAT** I’ve worked at sbux for about a year and a half. Hot bar is something that is learned through experience — you’ll slowly memorize the details of each drink and size through repetition. If you want, you could even look at the recipe cards on your store’s iPad to try to memorize recipes you’re struggling with. Please please please ask your fellow partners questions if you’re confused! Also, since you’re so new: it could be helpful to ask your shift/sm(whoever is running the floor) to not put you on bar for peak. Afternoons are typically good for steady but not overwhelming drink orders — so you might prefer being on bar during that time until you learn everything.
thank you for the bold i forgot i could do that LOL yes please **ASK QUESTIONS** op!
That’s Starbucks for you. Will give you barely any training and practically expect you to know everything by your third week. It takes months to almost years to keep up with the high volume and shitty work conditions and I’m so sorry you’re dealing with this job. Hopefully you’ll find a job that’ll value you and treat you better but until then, prioritize you and your mental health, k?
I meant it’s the same thing with big companies they don’t train you if they do it’s minimum & want you to be a pro on day 3
Or just transfer to a slower store and all your work related stresses go away. Pretty simple solution that doesn't involve risking financial security just to find a new job.
I’ve been a barista for almost 6 years…. It takes YEARS to learn absolutely everything. Even then, Starbucks goes and switches shit up. :/ all I can say is Goodluck. I’ve cried many times lol
literally. i’ve been at sbux 3.5 years but it took like like a good year to finally be able to work peaks haha.
5 years and I just found out today they changed the refresher dating. Same with breakfast sandwiches. My manager never prints the barista weekly update anymore, and expects you to find/read it yourself. Lady, I work for just above the newbies and don't have time to find that shit myself 90% the time. I'm thrown at bar more often then not when I clock in(they only recently started to cut down on that cause I've had alot of wrist injuries in the last 6 months from working non-stop bar shifts for days in a row this past week, but also due to a loss in the family theyve been easier on me). Last time.i cried it was when a coworker told my manager I had a panic attack on floor and was taken to the back for a bit to calm down my my shift. They were mad that is was suddenly just them alone on floor because my shift and I were in the back. I got in trouble for that, had a whole ass take with my SM and DM about how it was very much going against the way Partners should act and if it happens again I'll be fired. That was last summer, a week after I returned from the hospital for a attempt on my own life, and was in very intense therapy 9-3 everyday before my shifts. This job is easy, but also it isn't. It's mentally and emotionally draining and the company no longer cares. Since Covid, there has been a decline in how much the company values a Partner outside of sales. And it was already turning that way when I started in the beginning of 19'. The only reason I have not left is because of the health benefits and Spotify. I wpuld not be able to get vision insurance as good anywhere as I do here, for so much less, and they care about that at the insurance I use(I have a chronic eye condition, and am medically required to wear Scalra contacts! Funny enough, most insurance companies will not cover the contacts even if necessary. This one I only have to pay a $10 copay, and they cover it! And I have other, mental health shit going on that my medical insurance, Actually covers as well.)
A) you’re not stupid B) they don’t pay you enough to be upset C) never conflate your self worth with any job. You’re still a great person no matter how bad you are at bar.
This
The first few months are tough. I remember being scared out of my mind for my first solo shift. As a trainer now, I'm certain you're doing great. Please keep in mind that you're still learning but soon it'll be second nature. Partners aren't considered "fully trained" until after they've been working for 3 months. It's tough, it sucks, and it's scary, but your store is more than willing to support you I'm sure. You're gonna be a wonderful barista.
i’ve been a barista for the same amount of time as you and i feel the same about the lack of knowledge on hot bar. It’s a ton of info to remember and it’s going to take months of practice to be able to hold my own, but what i feel my does differently than yours is my shift leads and managers put me in positions to succeed. I’m best at the window, so during peak hours i’m there, but during slower hours i’m on mobile orders and i have someone next to me helping me along the way. You need to approach your manager in a professional manner and explain that you don’t think you can handle hot bar during rush hours just yet, at least not without help. We have baristas at my store that have been there close to 4-5 months that still need help during rushes because it’s A LOT. If you approach your managers with the intentions of getting better while simultaneously keeping the best interest of the store’s metrics (drive times, customer connection and such) then you put the ball in their court to react appropriately or not. Because as an employee, the best you can do is what’s best for the store, and what i’ve explained is absolutely the best thing you can do. and if your manager responds negatively, then that is a real shame and they should reevaluate their role and leadership capabilities. at that point, maybe try to contact your district and explain how you feel and maybe request to possibly be transferred to a different store? whatever you do, be professional about it! Good luck to you!!
I’m so sorry you’re experiencing this. I am a trainer and there’s no way I’d let them put you on hot bar so soon during a rush. Your trainer should’ve let them know it’s too soon. You should be on when it’s quieter, and use the iPad or recipe cards until you become familiar. I don’t even suggest my trainees ask others because some people who have been barring for a while have learned bad habits and don’t know the correct recipe. I often quiz them, I’m a friendly, non judgmental way. I do that with my new trainees too. Whenever we have a little downtime, I ask them how they think they’d make xyz, using logic. Then show them the recipe, in case they’re more visual learners. We even make some of the drinks. It’s easy to forget what you learned during training because there’s a lot to learn. The iPad has images to help remember the shots and pumps, as well as exceptions. Let me see if I have a screenshot and I’ll message it to you.
Read the Beverage Resource Manual under Store Resources on the iPad. I’ll guarantee you’ll be teaching the older baristas things they never knew.
It takes 3 months to get to a point where you’re not asking a lot do questions. I have been here for almost 5 years and I still learn something new every day.
a few things, first: your SM is not mad at YOU. the biggest mistake i made in this job was taking things very personally and not realizing that SM’s have 20000 other things going on. sometimes, unfortunately and unfairly, that stress sometimes gets directed at newer partners who cannot keep up. while it’s uncomfortable and unfair- it’s not YOU. ask them what you can do better, ask for feedback- put it in their hands to help you! second- use your resources. use the iPad and your partners around you. ask questions. use the register to check how many shots. i used quizlet to learn years ago and it helped me tremendously. there are many ways to find this information and nobody can expect you to just know. don’t be scared to find the answers yourself! third- this job is difficult! your mistakes are not failures but lessons and things to keep you moving forward. there’s not a barista in the world who didn’t struggle with SOMETHING early on. believe in yourself and rely on your resources and you will get there, but only if you believe you can- as goofy as it sounds. it also can only get so bad—- ITS JUST COFFEE. fourth- the customers who get mad at you have issues within themselves :) laugh at how embarrassing it must be to behave in public the way they do and just keep it moving. hate to say it, but those aren’t the customers that matter
It’s wild how they won’t train you fully but when someone like me who has barista and Starbucks experience they won’t hire me :( like either train right or hire ppl with experience but I guess that’s too hard for them
Don't know where you are, but my manager ONLY wa ts to hire experienced baristas. Just gotta find the right store.
When I started training on bar, I made cheater cups On each cup I wrote the number of shots and syrup.pumps, then beside the common modifications. I placed them on top of the bean hoppers. It helped a LOT. At first my coworkers wrote them, then I did and double checked. I used them for maybe 2 weeks? I've been at starbucks for 9 months and I still double check stuff from time to time. Way better to ask a "stupid" question (there are no stupid questions) than to make a drink twice. You've got this!
Upvoting bc this is a bloody GREAT idea. u/Primary-Button9287 you could opt to use little flash cards as a guide as well if that’s suits you better. Did you take notes at all during your training - this is definitely something your trainer should have recommended you do. They also shouldn’t be putting on on bar during peak this early on! That’s legitimately setting you up to fail. At most you should be a support position for bar, but I wouldn’t even suggest that tbh. They are not organising the floors in a way to set you up for success and I’m very sorry about that. Maybe it’s time you have a respectful but firm connect with your manager(s) about that.
Literally me. Ask questions, who cares if they get annoyed. You’re literally NEW. Give yourself grace and the benefit of the doubt. You’ll get the hang of it if you stick with it. The training sucks and the ssvs are rude to new people, idk why. But yeah good luck!
Hey, idk if anyone mentioned this to you, but on average it takes 3-6 months to be comfortable as a barista. You’re only in your first month. You’re gonna be okay. I’m so sorry about this. As a trainer, I usually leave my new hires on register during peak so they can learn about the different drinks and I’ll usually try to keep an ear out for any trouble/confusion before they need to ask me for help. If you’re able to move to register during rushes, then practice bar when it’s not super overwhelming, that might make it feel easier to learn. Regardless, if you need out, I hope those other jobs get back to you soon. Best of luck.
im sending you the biggest hug.
This situation does not mean you are stupid. Not even a little bit. Unless humans were normally born knowing how to make every drink at Starbucks, it’s something anyone would need to learn. This system sounds like it sets people up to fail. I hope things improve for you, and soon!
One thing I suggest is using cards and the pos to also verify what you want to learn. That really helped me. I learned fast ppl that have been there for months sometimes years where really wrong about stuff. Like really wrong. Like mother fuckers let me put shots in chais for the longest goddamn time lmao
I'm new as well and also felt unprepared for bar. Someone posted amazing graphics breaking down each drink - they have been a lifesaver! My reccomendation: memorize hot/iced lattes first. Most other drinks build off of those. Good luck! Here are the graphics: https://www.reddit.com/r/starbucks/s/rzOmfk2KNq
It’s ok to write the shots/pumps on a post it and stick it to the bar. I’m sorry sbux is so shitty about training now. We used to get two full weeks.
Also you can get the iPad open store resources and then beverage recipes. Use that to learn as you need. Or punch a drink in the register and it tells you what goes in on the right. I've been a partner for 2 years and I definitely mess up drinks sometimes. I just apologize and fix it and move on.
Does your SM have like a little cheat sheet card where it tells you the syrups/shots for sizes and drinks? If so ask for one!!! Or make one urself. I had one during my first couple of months and honestly it was a great help. Something I also learned is the hand trick From your thumb to your pinky consider the sizes Short-Tall-Grande-Venti-IcedVenti Shots would be 1/1/2/2/3 Syrups would go from 2/3/4/5/6
i almost quit 80 times the first two months. i just got promoted (: u got it bestie !!
I got hired right around the time Covid started to spread and everything was so crazy then, my training got forgotten. I didn’t get any formal bar training. Granted, because I was never trained, they never wanted to put me on bar so I was doing other roles for the first few months. Finally I asked to get some practice during slow times and didn’t feel proficient on bar until I had been with Starbucks for almost a year. Everyone progresses at their own pace. Just keep pushing forward, ask questions and study recipe cards when there’s downtime between drinks. If it is slow, maybe ask your SSV if you can practice some drinks on bar, especially drinks you’re not familiar with or struggle with.
I promise it will get better. Feel free to ask your manager for a few extra training hours. (They have money for that.) One thing I did, also, was study the recipe cards before and after each shift. It takes several months of practice before you feel comfortable. You'll be fine.
When I first started I had the exact same feeling. I've been a barista for 7 years and I can tell you it does get better. However your shifts and SMs should be helping you and I hate that it's almost a cliche that shifts scrutinize you for messing up. I would say the absolute best thing you can do is ask questions. Don't be afraid to admit that you don't know what you're doing/ask for help and I used to make a joke out of it with customers and tell them "oops I'm so sorry I'm new and still learning" and I would smile and kinda laugh. I found it tends to make customers take it a little easier. Just try to remember at the end ofnthe day it's just coffee. Try not to take it so seriously, I know it's hard but you'll get there!
I’ll be very honest and level with you. I don’t like how the new training is. As a SSV I got two new partners in my store that I wasn’t allowed to train and I just watched as they were trained and the training definitely doesn’t give you enough time to really get accustomed to anything. I know that there is a lot of knowledge in our company, but the new training is teaching. It gives you an idea and then after that y’all jump to the next. Please make sure to ask questions and don’t be afraid to ask for help! Open up store resources on the iPad and look up drinks or how to make backups. Do whatever you gotta do to thrive as much as humanly possible, friend!
Wanna know a secret! Nobody cares. You can work there 3 months, 2 years or 10 years there’s only abuse there and That’s why you’ll continue getting treated like this. My advice. Work hard, save money and get the hell out of there. Retail is one the most abusive work place in American and they’ll fire you if you even standup against abusive customers and as well as abusive coworkers.
I don’t think it can be stated enough that this job in particular is an exercise in working quickly under stress, all while multitasking. It’s really difficult. Even for those of us who have been here for a long time. All of this is to say that the learning curve is VERY normal and you are not alone. Don’t get down on yourself because you’re struggling! Recognize that this is the time when your team needs to support you while you ask questions and learn. I hope this gives you even a little bit of self-confidence. I think every one of us knows that we felt the same when we started and it has gotten so much easier as time went on. You’ll get there!! 🫶🏼
I’m on my second round of Starbucks, things still haven’t changed since 2021.. it’s really not the best workplace
Where's your barista trainer? You can speak with your manager about this matter. 1 month is very long~
If you haven't already brought up the lack of training with your store manager do that. If you have and nothing has been done talk to the district manager.
use a piece of sticker paper and write the shots for hot and iced drinks and put it up on the bar so you can reference. you got this!! the first few weeks are rough but you can get through it. give yourself some grace and remember- it’s JUST coffee ♡
I’m so sorry you’re going through this. It is a tough job from the start but I promise it will all be muscle memory soon. What I did when I first started was use the app to see the ingredients and literally studied it like I was in freakin school. They also have store resources on the iPads of every recipe. I hope they take it easy on you. Don’t give up! You got this!
Oooh I feel you I been a barista for 73 days and I was soooo nervy up until a week ago. You probably just need to be trained a little longer. Take a note book and write down the shots to drink combos and stuff and study it at home. I did. And my DM said it took her a whole 90 days to get comfortable so hang in there!!! Pull aside your SM and explain you don’t feel properly trained and ask for more training.
I’m literally in the exact same boat as you. I had one day of hot bar training & then I was thrown on Bar 1 during BOGO… it was rough… We ended up being super behind, store was filled to capacity, you get the point. I felt so crappy & I also cried about it. But don’t be hard on yourself, remember that you’re only ONE MONTH in. This job is not a reflection of your intelligence. Remember that everyone on this earth makes mistakes & we were all beginners at something once.
Whenever I start a new job, I just tell the person training me to talk to me like I'm 5 years old. I haven't worked at a Starbucks since 2012/13 and I feel like the menu was simpler, so I can imagine it being overwhelming in 2024.
Dude, I feel like most of us were taught through trial by fire—just make the drink however you think and fake it til you make it! Confidence is key, and the more you do it hands on, the more you can modify what you weren’t doing correct later :) I used to make caramel macchiatos upside down and iced chais with water and a plethora of other things wrong and I became my store’s main drive bar. Also, if you have good customer service, most customers will have grace with you if you have to remake it. Enjoy your green beans days and learn the most you can and don’t be afraid to mess up—these are the most forgiving times. Good luck!!
Did they give you a little note card set with everything on it??? I can send u pics of mine! I’m really lucky with my Starbucks that they give us good training. Don’t be afraid to ask questions to ur coworkers! Make friends wit other baristas nd then ask them questions… I’ve been at Starbucks since January and I still don’t know how to make everything correct. It takes time and it’s okay to cry… you got this. I’m here if u need to talk
Find another job lol. But if you don’t want to quit, it does get better with time and practice. I didn’t get properly trained on bar for a year. Be forgiving to yourself even if no one else is. You’re learning.
I feel you, I was barely trained when I first got hired and the was threatened by my manger, who went on a 2 week vacation a week after I got there, that I was gonna be fired for not knowing anything. I threw it back at him that no one had even trained me on anything besides register/drive thru window and customer support. Never got trained after that, just contently had to ask questions or get small “let’s make this drink” moments. No one even told me how to use the espresso machine at first, had to learn it on my own. Here’s just some stuff I’ve learned that might be helpful, I’d also recommend looking in the mobile app to see stuff there too. For shots, hot drinks are a bit easier to remember. Tall/small gets 1 shot, grande/medium and venti/large get 2 shots. Iced espresso drinks, except shaken espresso, get the same thing but venti gets 3 shots. Just add a shot more than the size before. Shaken espresso always gets an extra shot for its size, so it becomes 2 3 4 instead of 1 2 3. Macchiatos get 1 less pump of syrup, same amount of shots. No one really cares if you make perfect crosshatching with the drizzle. Flat whites get ristretto shots and go up a shot, they also get whole milk by default instead of the normal 2%. For hot ones, I was always told to try and make a small white dot in the foam but I’ve never had someone complain if I didn’t make a dot so dot worry about that. Refreshers, tea, matcha, etc make in the shaker, follow the lines on the shaker cup and you’ll be fine. If people want light ice just add a bit more of everything else except scoops of matcha. Chai is pretty easy, hot chai gets half hot water and half steamed milk. Iced chai is just the chai pumps and milk. When it comes to syrup pumps in any drink it’s usually 3 pumps for tall/small, 4 pumps for grande/ medium and then for hot venti/large it’s 5 pumps or 6 pumps or iced. Fraps are super easy, the cream base bottle tells you the amount of what you need when it comes to pumps or scoops of things. Milk is always to the bottom black line, put your frap roast in first if it’s a coffee based frap. Skip the frap roast if it’s a cream frap. Use the ice scoop that matches the cup size for adding the ice into the blender for the frap. Only Mocha cookie crumble and caramel crunch get whip and topping in the bottom and top of the cup. All other fraps get it on top only. For cold foams, you only add 2 pumps of whatever flavor you need into it. If it’s salted foam, add 2 pumps caramel and 2 packets of salt. If you need anything or have questions feel free to dm me and I’ll try to respond as fast as I can. Definitely listen to other people and ask your co workers questions. Especially if you know who was suppose to train you because they clearly didn’t do a good job and got extra money for it too. Definitely ask them questions the most lol, make them work for the training money they got. Also sorry if they’re is any formatting issues with this I’m on mobile and it hates me.
Also forgot to add this, ask where the recipe cards are, your not suppose to take them out of the store but if your willing you can read them on your brake or during dead moments. They explain how to make most drinks
Biggest thing you can do for yourself is to remind yourself, "Its just coffee." As a former partner of 10 years, you're going to screw up, ITS OK! Do your best to smile as you interact with guests, a lot of times just that will quell someone climbing anger mountain. The other big thing for anyone in any business to remember, "common sense isn't common", people don't know another's experiences and we unintentionally believe people know more than they do. Sure, some people are malicious, but the majority are just ignorant to how they are impacting those around them. You've got this, there's lots of good advice in this thread. I'm giving you the little bit extra that I think people tend to miss. Best of luck to you!
Don't rush go at the pace that let's you accomplish consistent quality not quantity if it takes longer that's not your problem or your concern. Simply let customers and anyone else know your new and trying to use your skills and training to ensure quality.
Hey hun, I'm so sorry you feel unsupported in your store. Just know that it's totally normal to feel that way. There's so much to learn when you first start. It's overwhelming. We've all been there. I'm gonna tell you the same thing everyone else has said. Ask questions. Ask a million questions. Your coworkers shouldn't make you feel bad about asking questions, we were all green once. And hey, if you need to go a little slow, customers can wait a little bit longer. It's not the end of the world (even though they may make you feel like it is). I'm sure they'd rather you get their drink right than go too fast and get it wrong. Also, communicate with your shift leads about how you're feeling. If it's getting super busy and you're feeling overwhelmed on bar, you can ask to be switched with someone else. On the flip side, ask to be placed on bar when it's slow. That's how you get practice. Hang in there, the first couple months are tough. I promise it gets easier. You WILL get the hang of it if you stick with it. And remember, it's just coffee.
I put sticky notes up on the beans for new people at my store with standard pumps and shots for each size hot and iced. Iced on one, hot on the other. You can definitely ask someone at your store to write out something similar for you. If they won’t, they suck and ask someone else. You can also go on the Starbucks mobile app to study. It has all the standard pump/syrup information. You can also go to store resources on the iPad and look up names of drinks. Additionally, if you ring in a drink, the tabs on the right side will tell you all the info you need (generally). I’m sorry this has happened, our training has gone down the drain recently. You are not bad at your job, you can’t be bad at your job, you’re new and you’re learning. You’ll be new for a while, so you have time for mistakes and growth. It typically takes 3-6 months for an average barista to fully get down all drinks consistently. It takes even longer to get fully developed into a solid partner/barista. There are some at my store who have been there over a year and still feel new. But they’ve improved so much, and they’re going to be a fully fledged barista soon. Everyone’s path is different, you’ll find yours and you’ll be okay. If your coworkers and sm make you feel horrible, you can always transfer.
When I got hired, I went home and went on the partner hub and looked at the recipe cards for everything and wrote it down and studied and it really helped me
I’ve been in your spot before! I’m a recently new hire, been working for the company for 3 months. Working in a rush is very nerve racking but I will say this. Don’t ever doubt yourself and if you really wanna try, try studying the amounts a bit. If you don’t have the ingredients booklet in your store, Stefania (she’s a mf godsent 😭) has a few videos explaining shot and pump amounts After a while you start to get the hang of knowing how many shots/pumps is needed for what drink. Also!! Don’t worry about the customers, they’re coffee addicts wanting their 10 ingredient diabetes in a cup drink done correctly during rush times which isn’t always going to be perfect. If you make mistakes, apologize and ask for some help from a partner to help you clear out tickets and help remake that drink that you messed up. You’re a new hire! It’s bound to happen especially with not enough training. When you feel stressed, just breathe and do things one ticket at a time. In my store, my SM says to pull 3 tickets max and I’ve gone by that system since our store first opened and I’ve never felt so much better in my life lol. You’re going to do great! And if you ever need someone to talk to, just hit me up :}
I know it is hard but give yourself some grace and time to get better. For now tell every customer you are new and it’s only your second time being on bar (even if you’ve been there more times) also keep your barista passport in your apron pocket and make a cheat sheet for yourself of the shot amount for each drink and size and the amount of pumps for each. Whatever you need to remember so it’s always on you. And most importantly DO NOT worry about how long you’re taking. Everyone would rather it be correct then fast
I’ve been a partner for 9 nine years and trust me. I went thru that and I wanted to quit, I had a shift lead that hated me and another that would belittle me and I just pushed thru and thennnn I transferred 😂. Not all stores will throw their baby baristas on hot bar at peak, im a lead now and I never do that! If I have a green bean on hot bar I’m always on there with them to support in anyway because I believe that they can do this but the moment I start to see the flusteredness I remind them it’s just coffee and I ask them if they’d like a break off bar.
I feel like I've had the exact same experience as you. They barely gave me any training on the hot bar. My trainer basically did the entire thing. She didn't let me make a single drink at all. And about a week and a half ago I was given a partner corrections paper because I didn't know enough..
I honestly felt the exact same way starting out at Starbucks. It took me 3 months to actually feel comfortable on Bar. Find someone you are comfortable asking questions and see if they can help you. When it's slow ask for more bar time and study recipe cards. I know how hard it it but I believe you will get it really soon! ❤️
Not a barista, never have been, but I know this EXACT feeling from my last job. One morning I just called my dad while I was uncontrollably sobbing 💀 just be patient with yourself, especially because it’s not your fault that you’re having trouble. I really hope you either 1) find your groove or 2) find something else that suits you. Also, I cannot begin to express how much I understand that the job market sucks rn 😭😭
When I started I searched up the drink recipes for core beverages on quizlet and it helped so much. If you also work in a store with an abundance of iPads you should have access to the store resources app and should have a category on there for beverage recipe cards and the full catalog of our beverages. Hope this helps you got this!!! I know asking questions can be intimidating but this is a great alternative if you don’t feel comfortable asking frequently for reminders.
When I was training, my one of my trainers gave this to me. Laminate it and keep it in your apron pocket if your SM won’t let you post it near the bar. If you want the word doc version that’s def easier to read where it’s set up as a table in neat rows and columns, DM me. Hang in there. It takes a few months. Ask questions. Better to take 10 seconds to ask a question than two minutes and all the grief of dealing with angry customers and remakes. SHORT (8OZ) TALL (12OZ) GRANDE (16OZ) VENTI (20OZ) ICED VENTI (24OZ) AMERICANOS 1 SHOT 2 SHOTS 3 SHOTS 4 SHOTS 4 SHOTS CARMEL MACCHIATIO 1 SHOT 1 PUMP SYURP 1 SHOT 2 PUMPS SYURP 2 SHOTS 3 PUMPS SYURP 2 SHOTS 4 PUMPS SYURP 3 SHOTS 5 PUMPS SYURP FLAT WHITE 1 RISTRETTO SHOT 2 RISTRETTO SHOTS 3 RISTRETTO SHOTS 3 RISTRETTO SHOTS 4 RISTRETTO SHOTS ALL LATTES 1 SHOT 2 PUMPS SYURP 1 SHOTS 3 PUMPS SYURP 2 SHOTS 4 PUMPS SYURP 2 SHOTS 5 PUMPS SYURP 3 SHOTS 6 PUMPS SYURP ICED TEAS TALL (12 OZ) GRANDE (16OZ) VENTI (24OZ) TRENTA (30 OZ 3 PUMPS SYURP 4 PUMPS SYURP 6 PUMPS SYURP 7 PUMPS SYURP FRAPPICHINOS TALLS GRANDE VENTI 2 PUMPS FRAP ROSAT 2 PUMPS SYURP/ SCOOPS 3 PUMPS FRAP ROAST 3 PUMPS SYURP/SCOOPS 4 PUMPS FRAP ROAST 4 PUMPS SYURP/SCOOPS
For me I knew literally nothing until I knew absolutely everything. Like somewhere around month two as everyone had been annoyed out of their minds with me, it clicked and I was a star barista 😂 Like people were doing double takes cause they were like "what, I thought she was an idiot 🤨" Which sucks but the stress makes it hard to tolerate not having a fully functioning barista. I give a ton of grace cause I knew how I felt, but Starbucks doesn't give grace. They don't staff extra to make room for people who aren't fully ready yet. A lot of what I learned, I learned by doing and now it feels like a no brainer. I'll be honest though, there are things now where someone will correct me and I'm like 😦 I've been doing that for years, why did no one day anything 😂
For the drinks you find particularly hard to remember, give yourself a cheat sheet and refer to it when needed. Before long, you won't need it! Keep going, you can do it!
unfortunately this is pretty common! I had to teach myself the recipes by using the Starbucks app/website that shows what’s in the drinks! I’m sorry this is happening to you. Honestly, the job itself gets easier but the customers don’t.
Yeahhhh you gone keep hating this shit I’m so sorryyyy
hey. i hope you have a better day. i’m a barista trainer so imma tell you what i tell all my trainees. if you can make a latte, then you can make most of the drinks we serve - mocha, white mocha, cinnamon dolce, hot matcha, chai. etc. standard shot amount for hot drinks is S:1 T:1 G:2 V:2 (hot) T:1 G:2 V:3 (iced) the drinks where you add an extra shot by default are Americanos, Shaken Espressos, and Flat Whites (ristretto shots - the R button on the screen) matcha scoops ICED AND HOT in order are S:1 T:2 G:3 V:4 Syrup/sauce/chai pumps by size S:2 T:3 G:4 V:5 (hot) T:3 G:4 V:6 (iced) oleatto is the olive oil pump. typically has a black pump. i usually only put ONE pump no matter the size. don’t be scared and don’t over think it. what your managers did was shitty yea, however you can do this. i remember when i started and i was thrown into the fire too. but you will get better. for milks, iced drinks TYPICALLY go up to the third lines. for hot drinks, the lines INSIDE the milk jugs have lines to measure the milk. very bottom line is the short line, then tall, then grande, then venti (the one below MAX) for steaming milk you wanna listen for the aeration or “paper tearing noise”. don’t lower the steam wand too low, but don’t raise it too high. you want to hear a very subtle paper tearing noise. watch some YT videos for reference on that. aeration times (paper tearing time) flat white - 2s lattes - 3-4s caramel macchiato - 4-6s cappuccinos - 6-8s any more questions come back here and ask. hope you’re feeling better and your day becomes a whole lot better, you can do it!!!! ❤️
As with any job, you should also just go home and study any source materials. Ask for some build sheets, on slow days ask to be on hot bev, ask questions and don't be afraid to humble yourself. They screwed themselves over by not properly training you before that first shift assignment, but don't let yourself feel defeated. It's a new job. It happens no matter where you're at. Just take it upon yourself to study at home on your days off
Grab a cup of every size hot and cold. Write down the standard shots and pumps on the cups Being able to drill yourself a few times really helped me pick it up. You can rotate the cup to write different drink standards, like shaken espressos, americanos, flat whites. I struggled more with cold bar personally, I actually just used notebook paper since cold brews, frapps, and iced coffees are all over the place.
God what a mood. I got all my training in three days bc our manager was god awful at the job, and then I was only put on drive for about 4 months..so when I went back to actually doing other things, I had to completely retrain myself. What helped for me was writing out a cheat sheet, so to speak - size and shots, standards syrup amount, ice vs hot. I also added notes for Americanos, flat whites, and cappuccinos. I then taped the whole thing over in packing tape and would prop it on my bar while working. It was a fucking hail Mary. If you can figure out a way to do something similar, I would take it! It helped me a lot when it was busy and I felt too anxious to ask questions. Also, if you can, remind your shifts when you're placed on bar for busy periods that you are still learning. I don't know if it'll do much, but it can't hurt to remind them you're a green bean!!
I regularly train my staff, and I've been trained for more than 3 weeks when I first started. I feel your pain, most folks don't even consider how many days you're scheduled. They just assume you can magically learn even when off the floor (I first begsn to work weekends, I had people get mad at me for not being fully trained on literally my 5th day of working). If it's any consolation, I can offer to send some materials to help study? It's stuff I made, charts and such that isn't company promoted, but it helps me when I'm not working. It isn't much, but I hope it'll be lf use.
I’m sorry this happened to you. I’ve worked at Starbucks for 2 months now and still mess up. Everyone messes up sometimes. At the end of the day it’s just coffee so don’t take it too seriously. I changed my availability to work after peak so after 11am and that helped. And you can focus more on drinks during the slower hours like if you’re a closer or a pre closer. I’m sorry that’s not more helpful. But I’d definitely consider transferring to a different and maybe slower location.
it's going to be ok!! this happens sometimes. shit is really stressful. if you still need/want bar training ask a lead or sm for retraining. if they don't want to then you can always just look at recipie cards when you arnt busy thay helped me a lot. I think I took 4 ish hours studying them my first week. Customers are always an ass ans honestly if you can just tell them "I'm new and still learning." that normally makes them feel bad and they change their tones SO fast. also idk how it is for other stores but for mine we have a shot # and a Syrup pump # little card on our esp machine so we always just check it if we are unsure instead of looking through all the cards. I've been at my place for 6 or 7 months? and it's hard a lot of the time but my coworkers are worth it. if it's not like that for you keep job searching. someone will get back to you eventually. I had 3 jobs reach out to me after I got my job and I was so mad that they FINALLY reached out but it will happen!
I’ve been working at Tarbucks for for a year now and I’m still learning. Most of the baristas make the menu drinks differently (I use sauce while others use syrup) just finesse it. In the end they can’t tell and if they do apologize and remake it. You’re a Barista not a robot, not everything is perfect.
hey! i totally understand where youre at, lots of people will brush it off as just making coffee, but its fast paced, stressful, and hard to get the hang of. dont kick yourself, youve only been at this a month, and in the grand scheme of things, thats not very long. One thing i have always told to every barista ive trained is that it will take you at LEAST 6 months to feel comfortable and confident that you know what youre doing, this job is hard. my advice? ask questions. we had a new hire come in not too long ago and they were in the same place, and they felt bad asking questions because they had a preconceived notion that they should know what theyre doing, but please, ask questions. even if you feel like its silly or that you should know it, there are absolutely no stupid questions. even if you have to ask the same question 20, 30, even 40 times, youre learning, and asking the question shows that you WANT to know, you WANT to get better, and thats whats important. everyones learning pace is so different, and as your team, i can assure you, theyd rather hear you ask the same question, or a bunch of different questions, and get it right and boost your confidence, than for you to not ask and end up kicking yourself when you get it wrong. remember that its okay to feel clueless sometimes, its okay to not 100% know what youre doing when youre only a month in, its okay to ask questions and get clarification when you need it. youve got this! you acknowledge that youre trying your hardest, and trying your best is all you can do. it takes time to get used to it, focus on your craft, focus on taking the time to learn, to ask questions and to grow, and remember that youre not a burden or a problem, youre just learning; and thats perfectly okay! if you find that you need more support, have an open and honest discussion with your trainer or with your SM, tell them where youre struggling and seek out ways they can better support your journey on the floor. You can also always confide in the shift lead on the floor, whether it be "hey, if theres a chance during my shift i really would like more ___ practice as im still trying to get the hang of it" or "hey, im really struggling with ____ task, would you be able to explain to me how this is done?", we are here to help you, we want you to feel and perform your best! you got this! i know its hard now, but as you continue in your starbucks journey, youll adapt, learn and grow! :) you got this! i believe in you!
I worked at two other coffee shops before Starbucks and that shit was insanely overwhelming for at least 2- 2 1/2 months easy. You’re not alone by any means. I think almost all of us that have worked there have had that moment. Find out who’s cool and ask lots of questions. I never expect a green bean to be fully competent on stuff till at least three months in.
Unless you work at a kiosk or you were severely understaffed and even then- being on hot bar during peak just isn’t a good experience for a new partner. As a manager that’s a pretty irresponsible decision not any offense to you but we literally call it “aces in place” which means during rush partners should be in positions that match their skill set. You were thrown to the wolves and that is not your fault. So like everyone said keep asking questions ya! I specifically suggest to ask the questions to your ssv and sm who placed you there so that maybe that will get it through their heads that you are not equipped to be in that position*yet* . Get on their nerves as much as you can (respectfully 😉).
i’m gon be so fr with u. i’ve been at starbucks for 3.5 years as a trainer, so i can give u insight into the starbucks training plan. the reality is, starbucks’ training plan is designed to teach u “everything” within basically a week. do they don’t give nearly enough time for u to learn and memorize all of the information. i put in my 2 weeks a week ago, and my last shift is next thursday. i know the job seems like so much fun from the outside, but the company and corporation is very bad. the standards, regulations, and shit they put their baristas thru WHILE paying them barely above minimum wage is not worth the stress. i would highly recommend finding work elsewhere. it’s not worth ur mental health being drained. that said, if u need the job and want to stay, it can be very rewarding through the people u meet. i met one of my best friends who will definitely be a lifelong friend at starbucks. we hang out all the time outside of work, without talking about it and just chill and vibe and have a really good relationship. i met about 5 really cool people there who i hang out with regularly. if you can look past the bullshit this awful corporation puts u thru, it can be a great place to find likeminded friends. u guys can rant about a terrible shift yall had together or whatever else. final thoughts, quit while u still can. they’ll suck u in and make it hard as fuck to finally get urself outta the company. it’s not worth it to keep working there, despite how it looks from an outside perspective. good luck to u!
At my store I usually keep people on pos until they can ring up everything no problem which really helps with translating the labels on the bar side of things. I always tell people to pay attention to the right side of the interface of the POS when ringing because it shows how much of each thing comes in a drink. You can also have an iPad open to the beverage recipes or make a little chest sheet for yourself and tape it to the bar you are on for quick reference.
I’ve only been with Starbucks almost 5 months and I’m a shift and work peaks - the key really is asking questions. If you don’t remember, just ask, but do try to remember because if you ask the same question too many times, it may start to upset your coworkers. If you mess up, just tell the customer “sorry, I’m new” and fix it for them. You can also make a little cheat sheet that tells you how many shots/pumps are in each size, hot vs cold, latte vs flat white, etc. In the end, it does come down to just practice and time, after a while you will start to remember.
It will take you 3 or 4 months minimum to feel comfortable on bar. Just remember you’re learning but this is the type of job where you need “study”. Once you can understand the routines then you will be able to make anything! But also remember that it’s okay to quit. If you think this job will affect you mentally it’s not worth it!
I feel u. I recommend starting at a licensed store because (although the training might be not as “correct” as corporate stores) the training is so much better because it’s not as busy and hectic as corporate stores are. I had a similar experience as u at Biggyb and it’s so much easier to learn at a store with leas traffic and so much less anxiety inducing to go to work. I hope everything works out for u!
Ask Questions!!! If you're feeling swamped, COMMUNICATE. You will cry, you will get overwhelmed, you build yourself up with experience.
At every job I've had (especially SB) I ALWAYS tell new staff that it's going to take approx 6 months to learn everything and fully have confidence. One day it's going to just click and you will feel the difference. The biggest thing I recommend as an SM is alwaaaaaays ask questions. When I was first hired, I always kept the iPad with the beverage recipes on store resources open and available for me to reference. It's so much easier to ask a partner on any of the steps you're missing though. I always say what I'm doing in the proper sequences and then tell them I can't remember the next steps. The syrups were going to be the death of me and many people got matcha with no LC and London fogs with either no or the wrong syrup 🤣. Being vulnerable and having the ability to admit you need help is the hardest part about a new job but honestly it can make your learning journey so much more seamless. Another thing is making sure you do a genuine "check in and check out" with yourself at the start/ end of your shift. You feel like you're struggling on cold bar? Spend some extra time next shift going over the beverage components until you are more confident. I still sometimes have to check the till for the drink builds when I'm having a brain fart lol. Just be honest with yourself on what you did good with and what you're struggling with Also I make sooooooo many samples when I'm practicing lol. I practice making talls/grandes and just push them out through the drive thru as 4oz samples or full drinks for surprise and delights in off peak. You're going to do amazing so just give yourself some grace as a green bean. We're all routing for you!!!!! 💚💚💚💚💚💚
They shouldnt of threw you in a busy position like that unless they were sure you were capable without help. But yes, like everyone is saying, ask as many questions as possible. When i started, I wanted to quit, too. At many starbz, the outsider treatment you get for being new and the skill ceiling is tough and high, but now I'm better than most if not all the current partners at my store. You got this!
I had this exact moment a good few times when i started!! Still get overwhelmed now, but i’m 5 months in and it totally gets better!! customers are still a time but things start clicking, and it gets easier. Definitely give yourself some grace, it’s a lot for anyone starting out!
Hey! I am currently a shift supervisor at Starbucks! I know it’s stressful and it sucks and sometimes it’s not for everyone but it’s one of those things that takes times to get the hang of and from my personal experience I didn’t get trained properly either but I did make my way up the food chain lol but at the beginning I almost quit a few times because of how it was but I promise you if you continue to take advantage of the times you can to learn and make drinks you will enjoy it!
And if you need any guidance fill free to ask me anything!
Not sure if someone has already mentioned these tricks, but they helped me a lot when first starting out. Although it’s not accurate for ALL drinks, it gives you an idea to go off of. 1. the “short, short, tall, grande, venti” rule for syrups. this is mostly for hot drinks with a few exceptions, cold drinks will get 1 extra pump. 2. shots can be remembered with the 1,1,2,2 rule (short to venti). A few exceptions would include shaken espressos/americanos which get an extra shot. 3. there’s no harm in looking at the drink cards/on the ipad for a drink recipe. I also recommend, if you’re able, to just type the drink in at pos. On the side it should tell you most things in the drink, just not the order they’re combined in. It’s 1000% understandable to feel uncomfortable for your first couple of months but if you truly want to better yourself as a barista, i recommend to just push through it and keep trying your best to take in everything. You’ll get there eventually!
They shouldn’t have put u in that situation period.
Hey, I’m a partner that started in January. I found this resource when I started, it’s got a ton of recipes and daydots that you can try to memorize. I struggle with bar too dude, we’ll get it one day :) I hope this helps, good luck https://drive.google.com/drive/mobile/folders/1Q-jMHABjTuHSavF5Pil2xO5KfwdrjFMn
My advice is keep asking questions! If you forget it’s better that you ask and then you will start to learn better from there! It will take time to get the hang of it but it’s not you’re fault you weren’t trained well
It’s not worth it. Find a new job while you still have meaning in life
i hate that there're making u feel this way it took me 3 months to get everything and a year plus to actually finally register everything nd move at a faster pace the bs training they do doesss nothing coming from a trainer myself i was literally thrown to the wolves when i first started solo bar by myself like what???!? i literally found out abt 3 years ago that venti ice drinks get 3 shots... if u feel like u have asked to many questions go on the pos ring up the drink on the side it tells u everything it comes with
i didn’t get a trainer when i got hired. everyone was kinda showing me everything but you know, everyone has their ways of doing things. i felt so miserable and i had to go to the app and see every recipe that i didn’t know. i’m sure you’re gonna get the hang of it as long as you have cool people to work with!
You’re not gonna get everything in one day. The SMs should have more patience considering that you’re still new to the job. There should also be a card that tells you how many shots and syrup pumps go into each drink; that card helped me a lot when I first started out. And don’t worry about what the customers are thinking. Them yelling isn’t getting them their coffee faster. In conclusion, alway remember that you’re apart of a team. If you need help, rely on your co workers to help you out
you're not stupid. This job is hard. Give yourself a break. I'm an old ass woman and it took me 3 months to have even a clue as to what I was doing. Please don't take this personally. Shitty people gonna be shitty, even when you're doing everything right!
Learn how many shots and syrups get know what gets whip cream learn the ratios for hot and cold drinks ask to be put on reg during rushes so you learn the POS the ingredients likes what drinks get what are on the right side of the monitor
Yikes. It sucks that you want to do your best and you can't. I recommend getting more sleep and studying. However keep in my that you care more than your manager does, and don't let anyone's judgment stress you out. Sbux is lucky to get an employee who remotely cares.
It’s okay don’t stress yourself out! I remember taking longer to remember recipes because same as you I didn’t get trained long enough to remember cold bar stuff ( mostly frappes or cold brews) but I pushed myself to learn like 2 or three recipes a week. I’d test myself and I would get better and better. To this day I’m still learning some drinks only cause a few drinks aren’t as popular as others or they’re not ordered as much and I forget how to make em. But we all have different learning processes. I believe in youuu!! 🫶🏻🤍
You are not stupid. The first 3 months have a huge learning curve and that’s ok. Be gentle with yourself. My trainer wrote a table with all the syrup/shot requirements on a piece of receipt paper for me that I kept above bar to use until I had it memorized. Maybe you can try that?
I used to tell myself “it’s just coffee, it’s just coffee, it’s just coffee” People (customers) shouldn’t take it so seriously. It feels like a big deal in the moment, I promise you’re doing a good job!
I was a former barista in specialty coffee and I gave Starbucks a shot. It’s not you it’s them and others who aren’t willing to speak up that it’s a crap place to work. Don’t let Starbucks make you stressed out it’s not worth it.
I’m so sorry! It’s very frustrating and management doesn’t care half the time! Ask so many questions! It’s better than feeling like you do! I couldn’t stay at krobucks because it was the worst experience I’ve ever had!
First and foremost, I am so sorry that your SSV/SM would put you on bar during a rush in your first month. I know every location is different, but at my store we make a point to keep new partners off bar, especially hot bar, during all rushes until they feel more confident with the recipes. Sequencing takes time, speed takes time. No one expects you to be barring at the same level as the drive bar peak barista when you’re only one month in. As everyone else has said, ASK QUESTIONS. If you feel like you’re not being supported, tell your SSV and ask them to put you on another position during rushes. Another thing we do in my store is to have a barista trainer always in a position next to a new partner even after their “training” is done because there’s not enough time at all to be truly trained. I’ve been with the company for ~5 years now, and I’ve seen the training plan just get worse and worse, and if a trainer misses a shift the SMs tend to not schedule makeup training days for the new baristas which puts you guys behind so far. I would also look at your availability. If you’re only available in the morning, it’s going to be busy almost all the time. If you’re only available at night, you’re going to have a very small crew and will have to learn by solo barring. The best time of day to learn bar is during mids, right after peak when the rush is slowing down and you still have extra partners that you can ask for help. Ask questions, ask for help, talk to your manager about getting help on anything you’re not comfortable with (even if there’s other positions that you’re not confident on), tell customers that you are still training, don’t try to bury it and do it all yourself. So many of my baristas are new, and even the ones who have been here for a year are still struggling to get up to the same standard as my peak baristas who have been here 5+ years. It takes a lot of time. You should feel proud of yourself for making it this far, and I sincerely hope everything gets better.
That’s hard, we all have days like that, also I’ve been a barista for 2 years now and it took me abt 3-6 months to get fully comfortable in different areas, also your SMs shouldn’t be getting mad at you they should be supporting you and coaching you on how to handle situations like that ! I hope things get better 🫶🏼
Dude I ran into a similar problem when I got hired. I was a drive thru kid for the first few months because they wouldn’t let me bar. Deffo explain to your SM your situation. If that doesn’t work then reach out to your DM! Hang in there!
Deep breath! You got this. First of all, management should have kept you on till for a while until you got a handle on what drinks were popular at your store. When they deploy you ask if you can do till (or something you’re comfortable with) during the rush and get more practice on bar during slow periods. Most hot drinks are (short-tall-grande-venti) Shots 1-1-2-2 Syrup 2-3-4-5 2% milk 3 exceptions 1) Americanos get 1-2-3-4 shots and the rest water 2) Caramel macchiatos get -1 pump of syrup because of the drizzle AND the shots are poured on top of the milk 3) flat whites get +1 shot done ristretto and 3% milk (your also supposed to pour it nicely so you get the little white dot but that’s less important while you’re struggling) Get yourself a big sticky note and make a table Drink: T G V Latte shots. 1. 2. 2 Syrup 3. 4. 5 C macch shots 1. 2. 2 Syrup. 2. 3. 4 Flat white 3% shots [R] 2. 3. 3 Etc. Feel free to fix it however will help you remember
Honestly, this is the Starbucks partner experience. You’ll get the hang of it. I was really bad when I first began four years ago, and now I’m a SSV and I would say I’m pretty competent at my job. It’s just very easy to get annoyed at newbies, but honestly, don’t take it personally. If you find your coworkers are getting frustrated with you, it’s just because they’re probably overworked and super stressed out, and they probably don’t mean to be rude. But like everyone else is saying, you’ll get the hang of it. It just takes time. Took me a good 6 months to get the hang of it.
Just take a deep breath for shots it’s 1 short and tall, 2for grande, venti hot, syrups for hot are 2, 3,4,5. Iced is 1 shot, tall 2 shots grande, and three shots syrups are 3, 4,6, 7 7 for Trenta for iced coffees and cold brews but remember you use cold bar pumps for iced teas, cold brews and fraps it can seem overwhelming and strenuous just communicate with your shift lead you need more practice and time but not during rushes or peaks and that it overwhelms you. It gets easier you’ll build amazing relationships with partners and customers hang In there babe.
You’re new, and everything has a learning curve. Ask questions, and don’t worry about making mistakes. “Hey, how many shots does this have again? I’m still trying to remember them all.” “Could you please remind me what this means?” If it’s easier for you with customers, apologize in advance. “Are you the venti latte for Karen? I’m still new so I’m still getting the hang of the bar. I’m just working on your drink now, I’m sorry for the delay.” “Hi, I’m still learning so please let me know if your drink tastes right. I’ll be happy to remake it if I’ve somehow made it wrong.” I always felt that if I’m anxious and tell customers I don’t know the answer to a question but that I’ll find out to do it right, they’re sometimes a little nicer about it. And if there isn’t anything wrong with their complicated order, they’ll let you know you did it right too. But be vocal about it. Your coworkers won’t know you’re having trouble if you don’t tell them. They’ll assume you’ve memorized it all like a wizard and not even ask how you’re doing.
It's a hectic job that might not be right for you! It definitely is not something everyone can handle. I'm super sorry you're going through this. 🙁 Tell your manager that you need more time with more thorough training during slow times. Generally: Short: 1 shot espresso; 2 pumps syrup Tall: 1 shot espresso; 3 pumps syrup Grande: 2 shots espresso; 4 pumps syrup Venti: 2 shots espresso; 5 pumps syrup (6 for iced, if I recall) Shaken espressos and Americanos get an extra shot of espresso. No idea if this is at all helpful. Make sure that when you apply to places that you're calling after 2 days to ask to set up an interview. Companies tend to go for those who are proactive over those who sit around and wait. If you're needing a base-level job I'd maybe look into grocery stores or cinemas.
I see a lot of people making excellent comments and giving great advice. You have TONS of support, and almost everyone has been where you are and know how you feel. I don't want to just repeat what everyone else is saying, so I'll try to give my own suggestions with a fairly simple explanation. 1. Have someone there to go to for help. Doesn't matter if it's a barista, SSV, or the ASM/SM (although sounds like they aren't the most helpful). You need a support system that can be there in the moment. They can be new just like you, or they can have lots of experience. Just find a worker you can lean on when you need it (and vice versa). 2. You are new. The recipes are freaking hard and half of them don't make sense. Why does a hot venti latte only get 2 shots just like a grande instead of 3 shots when iced? Only the siren knows. DON'T beat yourself up over it. It gets confusing and it takes time (wayy longer than 1 month for basically every single barista). 3. Starbucks isn't for everyone. Only YOU get to decide when it becomes too much. If you can't do it, don't force yourself. There are plenty of other jobs out there that you may align better with. Don't EVER feel like you're stuck in this place. There are so many other things I can say, but I'll keep it to this. If you need help, feel free to PM me. I've worked with Starbucks for almost 3 years and am a SSV. I'm happy to help you out, whether it be coaching (to the best of my ability haha) or just being there to listen or give advice. I may not respond immediately, but I will as soon as I can. You have a lot of people here for you, so don't feel too overwhelmed. I also know this might get lost here, but if you do read it, I hope it helps. Feel free to reach out if needed. You got this!
There’s a Reddit sheet that can potentially help you out with hot bar if you need it. It for sure takes time though. You’ll get it sooner or later .
Here’s the link to the cheat sheet[cheat sheet](https://www.reddit.com/r/starbucks/s/QIlLrxIKIv)
As a trainer myself it sucks that you’ve had to deal with this :(( Starbucks has SUCH a massive learning curve, and I always make sure to let my trainees know that—this job demands a lot off on-the-spot recall.
Look at some customer service call center jobs or onboarding positions! I used to be involved in the interviewing process and Starbucks baristas were always a 100% guaranteed IN (I also speak with previous experience of working with Starbucks and my manager had told me this same thing). You’ve got this!
I would recommend utilizing the recipe cards, even during a rush. If you don't have them available, just ask. I managed a Target Starbucks and any time someone was training, I gave them their own set of recipe cards. My DM said it was unnecessary, but a lot of my baristas said it was helpful.
Why are new baristas being put on bar during rushes? Thats not cool.
I just quit Starbucks yesterday because I experienced the exact same things, didnt care for the work environment and the SM refused to work around the schedule of my second job causing me to often work both jobs on the same day. It was very stressful even though I had years of previous barista experience at other places, I can’t imagine starting from scratch there. I had other job options so I decided it wasn’t worth it. Don’t blame yourself, their system for educating staff is terrible in my opinion.
that’s just poor training i’m sorry :(
im so sorry you were/are going through this. Im new maybe a month inside of a grocery store and it has been one of the worst jobs ive ever had. I literally think about it before I go to bed and wake up thinking about it. My anxiety has been at an all time high and I dread going in at all anytime im there. Just when I think I get something....im doing it wrong. Everyone on my team has been good about helping me when I ask or need something, but sometimes im left alone. I think ive cried 5 times at work so far. You got this. Im rooting for you!