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1. VentiSanitizerLatte
   

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   Internets:23

    

   1. Not allowed to make our own drinks on bar before we go on our break, then take off apron and go around to the till to get rung up.

   2. Not allowed to clean up directly outside store - I was told by a Shift Supervisor it's not my duty.

   3. Not allowed to punch in/out on back office computer - must be on the till out front.

   4. A thermometer must be present in each milk pitcher at all times clean or in use - I can't find any public health regulations saying this is required and couldn't find anything saying so in the Beverage Resource Manual.

   Can you guys shed some light on these :D

   Posted 4 years ago #

2. gaucho
   

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   Internets:38

    

   1. Supposedly because they want you to get the full customer experience.
   2. That probably applies to just your store. I'm guessing your store is on the lower level of a larger building, and directly outside is a sidewalk that the building is supposed to take care of. That's the way it's supposed to be at my store, but the building management decided to fire their maintenence/janitor, and break the lease, and have us clean the sidewalks, and Starbucks caved rather than spend money on court costs.
   3. That might be something just at your store too. I've never heard that. It may just be that your manager doesn't want people closing whatever they are working on without saving just to punch in.
   4. Not sure on this one.

   Posted 4 years ago #

3. jbjava
   

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   Internets:129

    

   I may be able to shed a little light on these rules.

   1. The reason you shouldn't make your own drink is because if a customer sees you making your own drink and they are still waiting to get theirs then that is not 5 star service. Customers like the fact that you have to wait in line just like they do regardless of how long it takes you. I personally didn't care for this rule as long as they could do it so it didn't come across bad to customers...having a partner wait in line for there drink turns a 10 into a 20 and can jack up a whole day especially how partners drinks seem to be more complex than regular customers.

   2. This must be store specific because front of store cleanliness was a must at our store and was done on every lobby slide.

   3. The reason you shouldn't clock in on the MWS is because you should have your apron on and ready to work when you clock in on the floor. Too many people run in late for work without their coat off, hair up and street clothes on etc. If they clock in on the MWS in the back then they are back there doing things that they should have been to work on time to do. They are on company time in the back when they should be on the floor and ready to work.

   4. The standard is that every pitcher has a thermometer present at all times. This way you can check the temperature of your milk before you pour it.

   Hope this helps a little.

   Posted 4 years ago #

4. FarFlung
   

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   Internets:527

    

   We have the opposite problem - it isn't possible to clock in anywhere but the back office computer. So if you want to be on the floor ready to start your shift on time you have to clock in a minute or two early. At which point you get yelled at by your SM about labour costs!

   Posted 4 years ago #
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5. yarn
   

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   Internets:49

    

   4. A thermometer must be present in each milk pitcher at all times clean or in use - I can't find any public health regulations saying this is required and couldn't find anything saying so in the Beverage Resource Manual.

   - What if a customer wants extra hot? "I just steamed it on auto then manual for 3 seconds" just doesn't cut it.
   - What if it's below 150?
   Ideal breeding grounds for bacteria would be something rich in protein(milk in this case) and temperatures between 41F(5 celsius) - 149F(65 celsius)
   The book doesn't say that, but just because the book doesn't say that, doesn't mean you can't avoid giving people stomach aches :D

   Posted 4 years ago #
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6. VentiSanitizerLatte
   

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   Internets:23

    

   Thanks guys :)

   Posted 4 years ago #
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7. Canouver
   

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   Internets:1

    

   1. We're not allowed to do that either because customers will think it's unprofessional if you make your own drink, then just take off and walk to the back room or into the cafe and sit down or something.

   2. Never heard of that one...

   3. We clock in/out on the back computer most of the time. Mainly because it is very busy at our store and both tills are in usage a lot. And if they're not and you walk up to the till to clock in, a customer will think that you are taking their order and you will have to explain again that you're clocking in, then have to assign a till etc.

   4. Not too sure...I always put the thermometer in when I steam and when I have some leftover steamed milk enough for another drink, but not when the pitchers are clean.

   Posted 4 years ago #
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8. fivestarservice
   

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   Internets:116

    

   Do not try to overthink BUX rules and regs. They are made by people in Seattle with advanced degrees in health and safety, industrial management, time and motion studies, business management and the ilk--most probably never stood in your shoes and most probably could not deal with the average off-the-street customer. What you learn in college and what you know from experience and the street are two different animals. Grin and bear it--they will never change--they are too big.

   Posted 4 years ago #

9. SCSHC
   

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   Internets:665

    

   haha wow

   we all make our own drinks
   we're supposed to clean up outside of our store
   ive always mainly clocked in on the back computer

   Posted 4 years ago #

10. sbuxpartnerb
    

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    Internets:33

     

    really?

    Everyone makes their own drinks depending on how many customers are there of course.
    We clean everything.
    Thermometers should be in pitchers at all times. It's just stupid if they're not.
    We clock in in the front because we don't whine about it, we just do it.

    Posted 4 years ago #

11. vitalic
    

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    Internets:54

     

    Yeah, me and most others make their own drinks here, usually if it's dead or not super busy, or if it's a certain drink that won't clog up the line up. I need to customize my ideal drink :P
    We don't get **** too. When I'm making my own drink if I go on break, I usually just get something quick and cold - shaken iced passion tea lemonade. Takes like a minute to make and someone has to be on bar, since I'd technically bus the tables, then make my drink, and then start break right after.

    Posted 4 years ago #

12. blacksheepbarista
    

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    Internets:314

     

    We get peeved at my store at "partners" who don't make their own drinks (because we're allowed to). :D

    Posted 4 years ago #

13. vitalic
    

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    Internets:54

     

    I think it's a good way to practice different combinations and drinks in general, knowing you don't have to hurry (unless someone needs the bar) and if you screw up, no one's gonna **** their pants about it, haha :P

    Posted 4 years ago #

14. doubleshot
    

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    Internets:14

     

    At my store, everybody makes their own drinks. If it's busy, I work mine around the customer's drinks (most of the time). I'll help the barista until there's a window I can steam my milk or pull my own shots. It does bother me when people come over to make their own drinks when it's busy and that's all they do- they don't help you or do anything but get in your way. I'll usually ask them to steam some milk or keep saying "excuse me!" until they get the hint that they are messing with my mojo.
    I don't have that problem too often, though. Thank goodness.

    Posted 4 years ago #

15. coffeemonkey
    

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    Internets:82

     

    1. We all make our own drinks. i simply dont trust anyone else to make it "right".
    2. Probably varies from store to store.
    3. Punching in on the office computer is so much quicker than on the tills...
    4. Erm... the auto button steams the milk to starbucks' temperature standart. i only use a thermometer if people want it extra hot. having one in an empty pitcher is nonsense. check the fridge temperature regulary and if thats sound you can be sure the milk is going to be just fine as well.

    Posted 4 years ago #

16. IloveSBUX
    

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    Internets:450

     

    @coffeemonkey....if you don't trust the partners in your store to make your drink right, why should any customer expect what they ordered??

    As for the thermometers, that is simply health code and ecosure standards. Don't think about it, just do it. We all know the milk is fine and that the auto button steams to the standard temp, but not having the thermometer is simply asking for trouble.

    Posted 4 years ago #

17. yarn
    

    Member
    

    Internets:49

     

    @coffeemonkey
    those steam wands aren't magical, they have been notorious for the huge variances that need to be calibrated every some months by the technicians. i've seen them steam as low as 140 to as high as 185 (which we had to call in because it kept burning the milk if we weren't alert to stop it).

    ---

    so how come thermometers bug everyone? ( you too ilovesbux, you don't seem to be pointing out the positive aspects of thermometers ;) )
    i myself have ordered 10 thermometers last month to ensure every single pitcher gets one of these babies. maybe it's the way you guys rinse it? i use the high pressure cold water tap and it rinses everything in a second. the thermometer doesn't get in my way once.

    also, i love thermometers because it helps me micromanage my milk. during a rush, i'll need to know which milk is the hottest , fifo! (also, i can take the pitcher from the back for XH orders). so i'll have 4 pitchers of 2% and 4 pitchers of non fat all steamed up during the rush. we burn through the milk extremely fast, but occasionally we get more non fat than 2% orders, and the 4th pitcher of 2% drops below 150, it'll tell me immediately that the milk isn't good enough to build a $5 drink with it :D

    thermometers!
    - enables me to hand off XH lattes within 20 seconds of the order (since the espresso will generally take 17 to pull)
    - lets me know not to serve warm lattes

    hoo hah! thermometers rule.

    Posted 4 years ago #

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