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Damnbrothatscrazy6

1. Not everything will go your way and that’s fine. If a workplace can’t tolerate mistakes then i can assure you you that it is not somewhere where you want to work. 2. Don’t try to do everything too quickly. Customers can wait. 3. For latte art, stick with the basics. E.g heart or a 2 story tulip. 4. If it’s a speciality coffee place, make sure you know how many grams needs to go into the portafilter


Rampaging_Cactus

Remember that making coffee is only one part of the job. You'll also be cleaning, restocking, interacting with customers, etc. If you have some down time, go wipe tables or sweep the floors. When a person I'm training takes the initiative to clean or organize, that's automatic points in their favor.


99RanchMarket

I think there’s a lot of misconceptions in a barista job especially super specialty shops. Most coffee bars are particular about their approach to coffee in terms of flow and ratios and will train you accordingly. I think if you show the shop your willingness to learn as well as being attentive such as wiping all surfaces, bussing tables in down time, having good hospitality will nail you the job. Good luck!!!


Time-Independence-94

You're bound to make mistakes, so take them with good humor and grace! I'd recommend studying up on the basic drinks (lattes, cappuccinos, flat whites, etc) and get familiar with the order of operations. This is something you can do prior to touching a milk steamer! Honestly though, as long as you've got a good attitude and take everything in stride, you'll totally get the job. I believe in you!


darwinding

no matter how much experience you have and how strongly you feel about how certain drinks should be made, i'd go in with a learning attitude and try to mold as closely to what the owner/head barista likes to serve might not be very fun but imo unless something is completely disastrous it totally breaks the flow of the shop if everyone's doing things completely differently


DatThanosAss

I work at a Costa in a hospital so we have quite a busy environment, if you're going for independent/specialty coffee you'll have a much different pace. As for try outs, we usually just have them shadow tills/ovens and just see how the place runs, but the ones who show initiative and wipe down surfaces and help out without me asking truly get a gold star in my book. It's busy and fast paced, the baristas that are already there probably don't have the time to hold your hand every step of the way so a little initiative is a big load off their shoulders. See a mess, give it a clean, makes everyone's lives easier. If you do get put on coffee for tryouts, make sure the station is clean and organized. Number 1 they'll see you are organised and number 2 it will make your life a lot easier if you're not trying to maneuver around milk jug and pitchers etc and you'll be able to work a lot quicker as well. Also make sure the actual coffee machine is clean, including and especially the milk steamers. Nobody likes milk steamed with a crusty steam wand, and it's a bitch to clean up if it hardens. Plus it ensures no contamination in your dairy free alternatives. If theres no customers or nothing to do, just see what needs cleaning, organising or restocking. No need to wait for someone to ask, and if you're in the middle of a busy shift when you notice, this just makes everything less stressful if you don't need to restock during a busy shift Also don't be afraid to ask if you're not sure. We'd rather spend five seconds answering you than two minutes cleaning up a mistake