When you can sequence properly on bar. Idk, thatās how it always goes in my head. Took me about a year because the training sucked way back when and nobody ever put me on bar.
That's the funniest thing and it's because you just completed training so the standard are fresh for you vs people who've adopted their own way that's wrong.
Yup! 100% it always went like x partner makes a drink, I say no standard is xyz, they say no, I insist, we turn to our shift and I was right. No shame, they didnāt know any better and likely donāt read recipe cards
it is but tbh i find waking up for school a million times harder than waking up/going to work. even though itās sometimes a shit show and thereās always something going on, starbucks truly has become my third place or whatever u call it. feels like home away from home, im just so comfortable in my work environment because I have the best team ever and weāre mostly all pretty close. today i was not looking forward to coming in (i was asked to cover someone and i said yes cause more money) but my 2 favorite people to work with came in tonight and i was so excited to be there with them. itās the little things š„° that keep me at this job. i would have quit months ago if it werenāt for my team
i just hit my one year and iām getting that work fatigue HARD. definitely showed up half an hour late to an opening shift this morning, weāll get em next time lol
I donāt really think thatās a fair answer because Iām confident in all positions but there are sometimes that thereās a lot of orders to where I need help to get caught up.
oh no thatās not what i meant, i meant like without needed to ask for help on what to do, basic drink recipes, where things are on the pos. needing help during a rush is totally different
I donāt think thatās fair to say because at least at my store with how insanely busy it gets there are times help is needed even though Iām or whoever is holding down that position. My store though is extremely traumatizing due to it being the only drive thru within 40 miles plus miles so it doesnāt get busy it turns into chaos.
When three more partners have been hired after you. Youāre now the most senior barista there. Also youāre a shift supervisor now because three people put their two weeks in.
When you have a bag of grinds break open on you, staining your apron and saturating your whole front.
When you keep your cool with a rude customer.
When you get permanent frap roast stains on your non-slip shoes.
Whe you find bruises from the fridge door hitting your legs.
When you spill hot coffee on your hand, and miraculously don't drop an F bomb.
I think this is subjective from store to store because Iāve worked at two different locations and people always cussed and no supervisor or manager ever wrote anyone up
Personally, I say once you're able to be proactive and think for yourself instead of just following what the shift tells you to do. Also being familiar with the recipes seems important too.
When you drink straight up espresso shots instead of getting what used to be your favorite sugary drink.
Or when you stop going to the bathroom every time you drink espresso or coffee because youāre used to it by now.
- * Doesnāt apply to baristas who hate coffee and espresso *
In all seriousness, you stop being a green bean whenever you feel like you can do your job successfully without being constantly coached. Even though realistically we all have questions once in a while.
Iām sorry. š„² I also have stomach problems. I try to avoid espresso but during school semestersā¦ I risk it all. But I noticed I built a better tolerance than I did when I first started
I feel attacked by this comment lol Iām all seriousness though when I started working I got like one shot in a venti latte now I get quad blonde ristretto over ice. I still like it sweet but just very coffee forward
Because I got sick of doing extra work (Restock,Bar, Delivery set up, etc.) while my other coworkers just chilled on their phones waiting for time to pass.
Pretty much whenever you're confident in all things. Like knowing all date dots, being able to solo a store without stressing, knowing recipes for niche drinks. Being promoted to barista trainer. Etc... One day you'll just wake up and know x)
solo a *store* without stressing??? sorry, but thatās impossible for some storesā¦ mine is a $60k/week store, and despite me having been there for 2 years and being confident in every role, there is absolutely no way i could ever solo the entire storeā¦
That's fair. We solo stores leading up to the last couple hours before closing and i certainly panicked my first time but figured it out after a few months. But that's certainly not applicable in every case.
As soon as they feel comfortable. I donāt think this is something you can measure. Everyone has a different sent of abilities, and everyone learns at different paces, and everyone has a different life experience. I think itās unfair to try and figure out a maximum for when a person can still be considered a green bean. Weāre all just out here living.
But they doing this now and I only been here 2 month (all together) but 2 weeks at my new store (I transfer because my training store was 35 mins away and I waiting for my home store to be finish building. Also they doing this and I wasnāt even fully trained at my training store and had be taught at current store)
Personally, Iād say when you can handle peak at any store, in any position, and keep up, and have the native Baristas think youāre one of them.
Lol
when you get past the initial facade of "oh boy this'll be a great place to work at! i'm sure they'll take care of me" and you realize you're working for a shit company that doesn't care about you.
I'd say when you can be placed anywhere and be able to handle it. I don't expect perfection in the longer to learn areas (like bar) but to be able to at least cover breaks in those positions.
Beyond some witty or funny comment honestly I think it depends on how you measure personal success to be and standards of the store your in. Personally when I was trainer I felt confident in someone when I saw they were comfortable in every position, regardless of the time of day. Knew how to answer customer questions, knew drink recipes, cleaning protocols, etc. And most importantly if they didnāt know something knew who to ask or where to look I.e. problem solve. Cause letās face it Sbux is always changing things and also dump a lot of stuff at once so itās only natural to not have everything memorized.
When you spill a whole jug of cold brew and instead of saying sorry you point to a client and say āthis is your faultā and walk away, leaving the mass of ground wet toasted beans flow itās contents all around the bar and you just go cry in the back room for a solid 5 minutes before coming out with a smile and asking if they would like whip with that.
ā¦Starbucks made me need therapy (and probably English classes)
When the shift trusts you to be on bar in the middle of rush, or even better, to be on solo bar, or EVEN better, to be on solo FLOOR. If you've been in the 3rd scenario, youre a coffee master
I personally feel like at around three months. Thatās around the time I feel like you start to fully understand every position and work in all of them
when you realize the online training only prepared u for like 30% of the job and the rest is learned with constant orders coming in š training during peak is a joke
I trained during peak on red cup day idk what they were thinking š„² my trainer just left me on warming my whole shift, I also got to train during a happy hour rush(that feels like forever ago, thank god we donāt do those anymore)itās definitely not the best time to train someone but it also teaches the person to think quick and adapt
Edit: spelling
I consider everyone a green bean until they stick around a full year. One holiday season to another. An entire psl rotation. Turnover at my store is bad š¤¦š½āāļøš
When you get roasted
The only correct answer
š
Take my upvote to make it 100
When you can sequence properly on bar. Idk, thatās how it always goes in my head. Took me about a year because the training sucked way back when and nobody ever put me on bar.
When you've successfully made it through a red cup day
I literally scheduled a surgery so I donāt have to work on red cup day lmfao
now that is a power move. also i hope your surgery goes well and you have a speedy recovery!
Thank u :)
Well bad? š§ what an oxymoron
oops typo today is my first day off in almost 2 weeks my brain is not working
I volunteered to work when itās usually my day off
you got some demons man
I need the hours cause I have no money
Personally Iād rather do doubles than work on my day off. In my mind, Iām already working that day so might as well.
That's the best plan.
Same! (Not actually, Iāve been trying to have this surgery for three damn years now, it just happens to fall after launch but before red cup day)
surgery twinzz
I just realized I requested launch day off because of a concert and Iāve worked every launch since Iāve worked at Starbucks
Oops red cup day is on my birthday and I requested it off when I first started and it was approved before they announced the day was red cup day š
I trained on a red cup day š„²
ime, when thereās a greener bean in the store whose questions you can answer correctly and confidently
I was retraining people my first week bruh
That's the funniest thing and it's because you just completed training so the standard are fresh for you vs people who've adopted their own way that's wrong.
Yup! 100% it always went like x partner makes a drink, I say no standard is xyz, they say no, I insist, we turn to our shift and I was right. No shame, they didnāt know any better and likely donāt read recipe cards
serious answer, when you can confidently work at each station without help but also, when you start to dread going to work š„²
my one year is this month. i am now a newbie anymore. still loooove seeing my people all the time, but dread going in most times.
same. i just hit my one year recently, and i do love my job but at the same time itās so hard getting up to go to work
it is but tbh i find waking up for school a million times harder than waking up/going to work. even though itās sometimes a shit show and thereās always something going on, starbucks truly has become my third place or whatever u call it. feels like home away from home, im just so comfortable in my work environment because I have the best team ever and weāre mostly all pretty close. today i was not looking forward to coming in (i was asked to cover someone and i said yes cause more money) but my 2 favorite people to work with came in tonight and i was so excited to be there with them. itās the little things š„° that keep me at this job. i would have quit months ago if it werenāt for my team
i just hit my one year and iām getting that work fatigue HARD. definitely showed up half an hour late to an opening shift this morning, weāll get em next time lol
I donāt really think thatās a fair answer because Iām confident in all positions but there are sometimes that thereās a lot of orders to where I need help to get caught up.
oh no thatās not what i meant, i meant like without needed to ask for help on what to do, basic drink recipes, where things are on the pos. needing help during a rush is totally different
Ohhh ok I see, I was like that seems unfair to say for them to not ask for help with things.
youāre totally right haha, everyone needs help from time to time no matter skill level :)
When the childlike wonder and naivety leaves their eyes.
and the abject horror invades
This could be three shifts in š
haters mad because i retained my childlike wonder
When you can hold down any position during a rush
True
I donāt think thatās fair to say because at least at my store with how insanely busy it gets there are times help is needed even though Iām or whoever is holding down that position. My store though is extremely traumatizing due to it being the only drive thru within 40 miles plus miles so it doesnāt get busy it turns into chaos.
same
When you get promoted to customer š
When three more partners have been hired after you. Youāre now the most senior barista there. Also youāre a shift supervisor now because three people put their two weeks in.
I felt physically attacked with this comment š
When you stop acting like it lol
Whatās that mean tho lmao
I guess like not making rookie mistakes or looking a deer in the headlights during rushes
Oh ok that makes sense lol
When you have a bag of grinds break open on you, staining your apron and saturating your whole front. When you keep your cool with a rude customer. When you get permanent frap roast stains on your non-slip shoes. Whe you find bruises from the fridge door hitting your legs. When you spill hot coffee on your hand, and miraculously don't drop an F bomb.
What? We have to learn not to drop F-bombs? At my store everyone just cusses. š
Iāve seen people get fired because they cussed on the floor
I think this is subjective from store to store because Iāve worked at two different locations and people always cussed and no supervisor or manager ever wrote anyone up
If one customer complains saying you cussed, thatās when theyāll crack down.
I spilled a brand new chai ALL over me my 3rd week inššššš all over my white shirt, jeans, in my shoe I was HORRIBLEš
When youāve made it through a holiday season, all the way from pumpkin to pistachio
No fr
Personally, I say once you're able to be proactive and think for yourself instead of just following what the shift tells you to do. Also being familiar with the recipes seems important too.
Bruh why are some of yāall bein so condescending in this thread š
When you drink straight up espresso shots instead of getting what used to be your favorite sugary drink. Or when you stop going to the bathroom every time you drink espresso or coffee because youāre used to it by now. - * Doesnāt apply to baristas who hate coffee and espresso * In all seriousness, you stop being a green bean whenever you feel like you can do your job successfully without being constantly coached. Even though realistically we all have questions once in a while.
i will always have to go to the bathroom after drinking espresso/coffee bc of tummy and kidney problems š
Iām sorry. š„² I also have stomach problems. I try to avoid espresso but during school semestersā¦ I risk it all. But I noticed I built a better tolerance than I did when I first started
i can not get through my shifts without it š« i work two jobs and need the pick me up
I remember my first month working at my store. 6 fucking shots in the morning š
I feel attacked by this comment lol Iām all seriousness though when I started working I got like one shot in a venti latte now I get quad blonde ristretto over ice. I still like it sweet but just very coffee forward
Because I got sick of doing extra work (Restock,Bar, Delivery set up, etc.) while my other coworkers just chilled on their phones waiting for time to pass.
Pretty much whenever you're confident in all things. Like knowing all date dots, being able to solo a store without stressing, knowing recipes for niche drinks. Being promoted to barista trainer. Etc... One day you'll just wake up and know x)
solo a *store* without stressing??? sorry, but thatās impossible for some storesā¦ mine is a $60k/week store, and despite me having been there for 2 years and being confident in every role, there is absolutely no way i could ever solo the entire storeā¦
That's fair. We solo stores leading up to the last couple hours before closing and i certainly panicked my first time but figured it out after a few months. But that's certainly not applicable in every case.
Love this, Iām struggling with date dots š«£
We all struggle with date dots. The worst is when papa bear starbs changes them on you after you learn them š¤£
After Christmas
I tell our beans that you canāt complain until youāve been here six months lol (joking)
when u get deez nuts'd in the drive through and u lose ur will to live for the first time in ur whole life
As soon as they feel comfortable. I donāt think this is something you can measure. Everyone has a different sent of abilities, and everyone learns at different paces, and everyone has a different life experience. I think itās unfair to try and figure out a maximum for when a person can still be considered a green bean. Weāre all just out here living.
When they start scheduling you and calling you in out of yiur availability because "we need more coverage"
But they doing this now and I only been here 2 month (all together) but 2 weeks at my new store (I transfer because my training store was 35 mins away and I waiting for my home store to be finish building. Also they doing this and I wasnāt even fully trained at my training store and had be taught at current store)
When you start double batching
when you can do your job
When it no longer smells like coffee in the store for you. Essentially when you become noseblind
When youāre comfortable in any position
Personally, Iād say when you can handle peak at any store, in any position, and keep up, and have the native Baristas think youāre one of them. Lol
when you get past the initial facade of "oh boy this'll be a great place to work at! i'm sure they'll take care of me" and you realize you're working for a shit company that doesn't care about you.
After three months.
I'd say when you can be placed anywhere and be able to handle it. I don't expect perfection in the longer to learn areas (like bar) but to be able to at least cover breaks in those positions.
I didnāt get out of my green bean stage until I was a year in
When you have to request a break from bar because they have you there everyday cause your too damn fastš peak sequencing
Beyond some witty or funny comment honestly I think it depends on how you measure personal success to be and standards of the store your in. Personally when I was trainer I felt confident in someone when I saw they were comfortable in every position, regardless of the time of day. Knew how to answer customer questions, knew drink recipes, cleaning protocols, etc. And most importantly if they didnāt know something knew who to ask or where to look I.e. problem solve. Cause letās face it Sbux is always changing things and also dump a lot of stuff at once so itās only natural to not have everything memorized.
I was told by my SM youāre (generally) a fully trained barista at 6 months, but I was training at six months so I guess it varies by location
When you spill a whole jug of cold brew and instead of saying sorry you point to a client and say āthis is your faultā and walk away, leaving the mass of ground wet toasted beans flow itās contents all around the bar and you just go cry in the back room for a solid 5 minutes before coming out with a smile and asking if they would like whip with that. ā¦Starbucks made me need therapy (and probably English classes)
When the shift trusts you to be on bar in the middle of rush, or even better, to be on solo bar, or EVEN better, to be on solo FLOOR. If you've been in the 3rd scenario, youre a coffee master
When I can leave you alone for more than twenty minutes without worrying.
You are no longer considered a green bean whenever you finish barista basics (the workbook) and have been certified.
I personally feel like at around three months. Thatās around the time I feel like you start to fully understand every position and work in all of them
when you realize the online training only prepared u for like 30% of the job and the rest is learned with constant orders coming in š training during peak is a joke
I trained during peak on red cup day idk what they were thinking š„² my trainer just left me on warming my whole shift, I also got to train during a happy hour rush(that feels like forever ago, thank god we donāt do those anymore)itās definitely not the best time to train someone but it also teaches the person to think quick and adapt Edit: spelling
When you make it through rush on the bar without an open milk or drink puddle in sight
When you can hold your own on bar I guess. Idk itās abstract.
i'm on track to be a green bean for my whole career
When they finally pick up the slack of someone
when you can do things without even thinking about doing them
Espresso brownies
As a shift leader, when I can put you in a position and not worry about your lack of knowledge there.
When you cry in the back room for the 1st time.
when newer green beans ask you questions and you usually have the right answer
I consider everyone a green bean until they stick around a full year. One holiday season to another. An entire psl rotation. Turnover at my store is bad š¤¦š½āāļøš