I know this happens to all of us, or at least most of us.
Where we find we've worked at the job for XXXXXX amount of years or months and there was something we TOTALLY weren't aware of, or just forgot.
Like the other day, I realized I didn't know our hot chocolate got vanilla as well, I felt really horrible, but I didn't regret that a few **** got **** hot chocolates.
Things you went too long without knowing.
(64 posts) (32 voices)-
Posted 1 year ago #
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Today I found out that the salted caramel mocha doesn't get caramel at all. Oops ... should've known.
Posted 1 year ago # -
I felt like such a turd when I walked into work the other day and had to ask what SCHC meant (I've only been working at Starbucks since April).
But anyway. I used to think that a venti americano got 3 shots, but then someone was like uhmmm it's 4 shots. So I looked it up on the recipe cards, but I can't remember what it said. So I still don't know. Fxck it, see if I care.
Posted 1 year ago # -
The recipe for the smoothies wasn't in our book at my store... the person who taught me how to make them was pretty new herself, and was telling me during a huge rush... with a line of probably 20 drinks and a line of customers you couldn't see the end of. Anyway, she mixed up some of the portions for the drinks... shouting them from the register as she rang people up.
So for about 2-3 months I was making the smoothies the way she said... kind of like a frappuccino... strawberry to the first line, whole milk to the second, banana, grande scoop of ice, and 3 scoops of protein.
Posted 1 year ago # -
lol at smoothie:
OMS, SS:
1. using a smoothie measuring cup, pour juice to marked line.
CS, OMS, SS:
2. small amount of 2% milk or specified milk to next line
3. pour into blender
(CS: 3 pumps mocha)
4. add peeled banana
5. 2 scoops protein
6. smoothie scoop of ice, or alternatively a 3/4 full tall scoopPosted 1 year ago # -
I like that you added "peeled"... 'cause I was totally just chucking a whole banana in there! ;)
I did figure it out eventually. My lazy*ss shift finally pointed it out, and... not trusting his word, I confirmed it with another supervisor. Except the 2% part. I didn't know THAT until about a month ago lol.
Posted 1 year ago # -
At our store, we're still debating the number of pumps of mocha in a chocolate smoothie, and the number of shots in a doubleshot.
Posted 1 year ago # -
Chocolate smoothie is 3 hot bar pumps or 6 cold bar pumps of mocha.
Double shot: Tall = 2, Grande = 3, Venti = 5!
Don't let anyone convince you otherwise.
Posted 1 year ago # -
I also originally though that for a red eye, it went 1,2,3 shots. I was charging people wrong as well as making their drinks wrong. Whhoooooops.
And another big one for me was the double shot. I feel like I had a hand ful of different people tell me different things. At first, I obviously thought it was two shots. Then I thought it always came with white mocha.Then I don't know what I thought. At my store though we just do an americano + 1 shot.
I really really hate any drink that isn't on our menu/recipe cards/is nicknamed. I never know how to make them, people evolve them, and then I get really **** when a customer asks for it, and especially more so if they ask for it the way so and so makes it, and I'm well like. Mr **** so and so didn't really tell the world his secret for the watchamacallit frapp, so I'm gonna wing it, beotch. o_o
For a while I was only putting a week expiration on caramels.And another thing that has been going on in debate in my store is, for the americano. do the shots or water come first. I always thought water. Then someone told me shots, so I did that, then someone told me it'd be awesome if I got the water in the cup when I put it in the line for them (they had a TONE!!!!!!!!!!!!!!!!!!!!!!!!)
And for chocolate smoothies...I'd assume...4???? I mean that's how much you put in a grande o_o is it not?
ALSO, furthermore, has anyone had to change the cup markings for Iced Coffee??
Lately people keep writing ICM (iced coffee with milk) and I keep making **** iced caramel macchiatos.....not cause I think that the I means iced, but because I'm blind as a bat and my vision insurance hasn't kicked in and I straight up don't see the line that makes the I.Posted 1 year ago # -
Well an unsweetened iced coffee with soymilk has a specific set of markings that, at a glance, is distinguishable from a regular iced caramel macchiato. That's how I tell the difference between ICM and CM.
Posted 1 year ago # -
Speaking of the number of pumps...
Even though I figured this out pretty quick, my coworkers... pretty much all of them, to this day, cannot distinguish the difference between hot and cold bar pumps of syrup. We only have one bottle of anything... the caramel syrup, for instance, is on the cold bar only, and thus... anyone orders a grande caramel latte, they only get 4 pumps from the cbs pump. And anyone gets a grande CF with hazelnut or something, would get 3 pumps of syrup from the hot bar!
I tell them, but they don't listen! The cbs dispenses half the amount! Right???
Posted 1 year ago # -
eyeadapt, it's 2-3-4 for blended drinks, chocolate smoothies being a blended drink. I've checked the recipe cards numerous times because I hear different things all the time, and it is indeed 3.
Posted 1 year ago # -
chocolate smoothies get 6 pumps of mocha from the CBS.
the standard hot bar pumps of syrup for frappucinos is 1, 2, 2.... so a grande hazelnut coffee frappucino would get 2 hazelnut pumps.
they keep changing the standards all the time but if you don't believe me, go look at the recipe for the SCMF and see that the toffee nut pumps are 1, 2, 2!
unsweetened... technically because I'm pretty sure CBS pumps are HALF of the hot bar pumps... a grande caramel latte with caramel from the CBS station would get 8 pumps? I want to measure this out.
Posted 1 year ago # -
Haha, I feel like an idiot....I knew it was 2 3 4 for blendeds.....
my brain doesn't work anymore.
One thing my store does.
We only have white mocha on one side of the bar. The hot side.
I don't think any of use cold side rations for this. We use hot side pumps for anything blended with white chocolate.Posted 1 year ago # -
I won't get into the pumps because of the way our cold and hot bar pumps are set up. Kinda seems like my store is just odd at what we have in CBS pumps and not.
@ Eyeadapt: Iced coffee used to be IC and ICM for the longest time. It changed to BC and BCM for awhile, but it has now changed back, as usual with anything Starbucks. As far as Americanos go, I think it was a barista thing that we started putting the hot water in there for the person in bar. Just to make it easy for them. I guess it became noticed or something because now the recipe card asks that shots go in first. So next time you get attitude about the water not being in there, you can give attitude right back ;)
Posted 1 year ago # -
6 cold bar pumps for a CS sounds like an awful lot of mocha.
Posted 1 year ago # -
Oh, and things that I went too long without knowing:
The urns get urnexed at least once a day.
Cadence. (I was instructed to just brew coffee, not run out, and not to worry about cadence because it was too hard. If I don't do cadence I always run out of coffee because I forget to brew it.)
Before we changed frappuccino recipe last year that creme based frappuccinos were 2-3-4 espresso bar pumps and not 1-1-2.
That grande frappuccinos get 2 espresso bar pumps after we changed the recipe.Posted 1 year ago # -
Earl Grey Tea Latte gets vanilla...not classic.
Fail dot com moment.
Posted 1 year ago # -
Uhm, well this one happened today, almost 5 months in. My ASM put classic in a strawberry and creme. I was like "WTF?...Whoops!" I always add extra puree anywhos cause I like the smell which makes it sweet enough.
Also classic in iced coffee. Didn't know that for a while. Adding two tea bags to a venti hot tea. Green tea frap got classic, was like a couple months. That there was a kids button, always put short. Also, we charge 50 cents for cream cheese? I always gave them free with a bagel purchase.
Things I still don't know and to embarrassed to ask:
1. Do iced americanos get water added to them?
2. What is kids temp? Once a customer asked me, I said let me check..I pull the steamer (without any milk) and pretend to read it off the display..."around 110" I think it's 120 right? I know the - button makes it kids temp but never read what it is.
3. The pumps for iced drinks and number of shots still confuse me. Just guess or read off the register.
4. A few expiration dates. Like for matcha, java chips and vb powder. 2 weeks or a day..who knows?Posted 1 year ago # -
@:BananaWalnut
1) Yes.
2) 130 degrees
3) 3-4-6
4) I write a week for everything (it'll all be gone by tomorrow anyway). However, one of the scooped items on the CBS is 14 days. I saw it in the bev resource manual the other day and I was like: wait, seriously?Posted 1 year ago # -
1. We are told to do water to the second line, shots, ice for iced americanos.
2. 110? I think? Maybe?
3. pumps 3-4-6 and shots 1-2-3
4. uhhhhhhhh..... 2 weeks? maybe? sounds good to mePosted 1 year ago # -
I've always known that here in Canada the Chai latte's get some hot water in them. The person who trained me SUCKED and told me that the hot water should be equal parts to the pumps of chai syrup.
Today my shift corrected me and told me the water goes up to 'the siren's eye', and COULD NOT believe I've gone almost a year and NOBODY has corrected me :-/
...I felt dumb.
Posted 1 year ago # -
I feel really bad that reading this, I realized there is a **** ton of things I still wasn't aware of.
Didn't know about the vanilla in the earl grey (though it would make sense to put vanilla in all of them, I worked for coffee bean, all our tea lattes got vanilla)
We only urnex on Sunday....Posted 1 year ago # -
For the longest time everyone told me that the customer was always right. Then I joined this forum, and learned that, in fact, the disgustomer is always WRONG.
Posted 1 year ago # -
Since you brought up cup markings, I as wondering- do you write WC in the custom box even if the recipe states that the standard is to make the drink with whipped cream? I'm use to writing it only with the line through it if they don't want it and whenever i do it that way my co-workers always ask if there is whipped cream and then tell me I need to write it on the cup. Ditto classic syrup in iced coffees/teas.
Posted 1 year ago # -
Kids temperature is 130 degrees. It says so too, on the Mastrena when you press the minus button while steaming milk.
Posted 1 year ago # -
@sc
yes, because even if sweetened is our standard, 75% of the customers in my store want unsweetened. it's just quicker to confirm and have the expediter write it on the cup.
Posted 1 year ago # -
a couple months after I first started I realized
-iced chai's do NOT get water (oops)
-iced coffee was NOT hot coffee poured over ice (okay I found this out like 3 days after I started, whatever)Posted 1 year ago # -
I didn't know about the tea latte's getting any sort of syrup for the longest time. Turns out EGTL gets vanilla and the rest get classic. Welp.
As far as writing WC in the custom box goes, I only write it in there if it's a drink with nonfat or soy milk. Clearly someone getting one of these milks may not want whipped cream so I'm probably going to ask while ringing them up anyway.
If you just mark an ICM, it is assumed that this comes standard with classic syrup and 2% milk. If you either write Cl with a line through it or just a line through the syrup box, this should be sufficient to tell someone that this is unsweetened. It still comes standard with 2% though. If you write just IC in the drink box, it is assumed that this comes sweetened with classic, so you'll have to draw a line through the syrup box yet again if they want it unsweetened. When someone orders a black iced coffee I normally draw lines through the syrup, milk, and custom box to symbolize that they don't want it sweetened, they don't want milk in it, and they don't want room for cream (normally an R in the custom box).
I didn't know that there was a standard marking for DOUBLE BLENDED!!!!!!!!11111111 until about a month ago. It's 2bl in the custom box. I also didn't know until about a month into working here that hot chocolates got mocha drizzle. I actually learned that from a post on here.
Didn't know that urns were to be urnex'd every day. We do it once a week.
To answer BananaWalnut's questions...
1. Iced Americanos do get water. Helpful tip for making iced Americanos is to add your volumetric scoop of ice before pulling the shots into the cup, then adding water to the top and a little more ice if necessary but that's up to your discretion
2. 130 is kid's temp
3. Pumps are 3-4-6 and shots are 1-2-3 for iced drinks (this includes decaf shots for decaf frappuccinos)
4. Vanilla bean powder and frappuccino chips are dated for one week. Matcha and protein are two weeks. All the toppings like pumpkin, CD sprinkles, the sea salt topping, as well as the powders at condiment bar, are dated for 28 days. White mocha is dated for two weeks. Mocha is 24 hours. Frappuccino roast is 48 hours. Iced tea is 8 hours un-refrigerated. Iced coffee is 8 hours refrigerated. Chai is 24 hours un-refrigerated.Posted 1 year ago # -
@bananawalnut- they are all one week, with Matcha as the exception at 2 weeks.
Posted 1 year ago #
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