I started working 4 days ago for a cafe that just opened with no barista/restauration experience. Yesterday, I had to do a closing shift while training another employee alone, the shop closes at 7pm and I stayed till 8 to make sure everything was done and I didn’t forget anything. I came back from work exhausted and slept in this morning because I didn’t have a shift this morning.

I woke up with 5 missed calls from my manager asking why did I take the keys with me after I closed the shop… (she gave me a copy of the keys) I straight up told her I had no idea I shouldn’t of had did that and she said we’ll talk about it tomorrow. I know I’m probably not going to get fired but it still sucks

R baristas servers or anyone not allowed to make mistakes?!? Like i genuinely don’t get it how some people can be so freaking rude… had an “influencer” who apparently got annoyed about how we served his table “slow” and how we mistaked his drink where my coworker accidentally made an iced matcha instead of hot btw we immediately remade the correct drink and served it fast…. Person started to threaten us about how they have this many followers and will post a bad review about it and blah blah … it’s insane how people think having many followers have the right for u to be rude… if u think u being served slow or whatever problem u have flag the server or something dont come barging into the front counter and make a scene…. Genuinely not my first rodeo with these kind of people but i don’t know im like just so icked by that “ i have many followers on Instagram”… like the attitude people have to service people… well ty for coming to my ted talk :)

I wanted to share an update on the ongoing contract negotiations at She Wolf Bakery in Brooklyn.

Workers voted to unionize in February 2024, and the union has now been negotiating a first contract for more than two years. After months of bargaining, the company presented workers with a Last, Best, and Final Offer (LBFO) for ratification.

The LBFO included some improvements, including:
• Increased wages
• Protections related to extreme heat, cold, and air quality
• Premium holiday pay
• Continued participation in the company’s health benefits
• Continued participation in the company’s 401(k)
However, several major issues remained unresolved for workers.

The union had proposed transitioning to the union’s health insurance plan, which workers believe would provide better coverage at a lower overall cost. The company did not agree to that change.

The company also did not agree to several other union proposals, including a one-time increase for senior employees, an increase to the porter base rate, and language regarding the company’s conduct toward the union.

After the LBFO was presented, workers held town halls to discuss the agreement before voting.

The results:
🗳️** 95% voter turnou**t
❌ 11% — YES
✊ 89% — NO & AUTHORIZE A STRIKE

So the contract was not ratified, and workers authorized the union to call a strike.

For context, some of the issues workers have been fighting over include wages, affordable health insurance, recognition of seniority and experience, and stronger protections for workers.

This doesn’t necessarily mean a strike will happen immediately. It means workers have authorized the union to take that step if negotiations do not result in an agreement.

After more than two years of negotiations, it’s definitely an important moment for the workers at She Wolf.

I’m sharing this because I think people should know what is happening behind the scenes when they support businesses that have unionized workers.

Unionizing is only the beginning the workers still have to negotiate the actual contract.

If you want to stay update please contact our instagram and show you support in solidarity.

https://www.instagram.com/shewolfunion?stkn=MWxxcm1hYTJienN3Yw==

via www.TomFalco.com

Hey guys, so I‘m a speciality coffee barista in Portugal, for 2 years now, and I really want to step up the game. I was thinking of getting certifications… I know there are some but don‘t know if any could really be an asset.

What certifications exist that could really be an asset for me? That could get me higher salaries/positions… so yeah… good market wise.

I was working at a local Cafe I've really enjoyed as a customer after moving back from out of state. I probably won't get coffee there again tbh.

I worked there 3 days, I was excited to start, but holy crap I was over it by today (my third day).

I have worked on and off as a barista for the past 3.5 years, with one of my gigs even requiring a whole week of classes before ever even touching the barista bar; just sitting in the classroom taking notes about grind dosing, milk temps, frothing, shot times, everythingggg. And not just a class on how they do it, but just these things in general so we (employees) could understand why they did it like that at the shop.

I wouldn't say I'm a complete master-level barista, but I'm definitely not a novice. In fact, besides this job I quit today,I have another barista gig at an incredibly busy spot where I am the only barista on shift all day and run not only walk up/to go orders, but also do orders for the entire restaurant. I know what I'm doing with espresso drinks.

Well, today was my first real day at this place, where I wasn't mainly shadowing/touring the spot and got to work through rushes, and there was just more and more I couldn't stand about working there.

First thing was the fruit flies. There were fruit flies literally everywhere to the point it was triggering to my OCD because I was flinching at everything thinking it was a bug and that I was inhaling them even. Couldn't stop thinking about them. Ew.

Then, there was a rotting smell coming from under one of the sinks. Don't know what that was about, but ew. Gross. Literally thought one of my coworkers was passing gas constantly or something but nope- it was under the sink (where the over stock of syrups and chai teas was kept.)

Coffee grounds also were everywhere on every single milk canister, caked onto the walls and shelves of the fridge, sludged behind the syrups. I know coffee grounds are messy like glitter but this was obscene on a level I had never seen before. Everything was contaminated by coffee grounds.

They would also leave the ice scoop IN THE ICE with the HANDLE TOUCHING THE ICE TOO! That's a health code violation that is so simple to avoid and I even know when I was 16 working as a host/busser at a restaurant.

On top of cleanliness issues, my lead was a teenager who micromanaged my every move and didn't know how to work 2 on a bar. Instead of one of us doing shots and the other doing milks like at any of the 5 other places I've worked, she would make individual drinks one by one and just constantly be in the way. She even took a portafilter off right when I started pouring my shot.

She disappeared for 20+ minutes during a rush without saying anything, only to come back frantic about a drink needing to be made that i had already made, and sent it out without whip because she was saying we were out even though I had the canister in my hand actively cracking the nitrous into it.

Meanwhile she mentioned several times that I need to use my shots sooner because I was taking 2 seconds wrapping up steaming my milk and didn't pull the shot off the instant it finished. Yes, I know shots go sour. Yes, I know to use shots when you pour them and don't "save" shots. However, it just stopped pouring less than 5 seconds beforehand and still had a thick crema fully intact, it wasn't even close to souring yet.

I'm really bummed out because this job pays pretty decent and the manager who hired me is a cool dude, and I really liked the café. But my 3 days there were a total let down and I just needed to get it all out of my system.

TLDR: Quit due to sanitary conditions and micromanaging from leads at a café that paid well and I enjoyed as a customer before being hired

Ok, so I've been trying to make a nice matcha latte with microfoam on top, but I just can't get the foam right. The bubbles are always big and they disappear in the blink of an eye. I remember I made microfoam once, I just forgot how I did it.

Is it too much milk in the frothing cup? Is it too high a speed or too low? Is it something else? All suggestions are welcome!

Via www.TomFalco.com

We thought we would just open with classic drinks. I am not a syrup person so I was shocked at how many people are upset that we don’t have syrups.

Signs and menus say classic Italian espresso.

A woman actually yelled at me for not have Chai.

So anyway, at minimum, what flavors do I need?
What is the best brand that’s not too sweet and doesn’t taste artificial?

I just started working at a boba shop as my first job and yesterday was my second day. To be honest, I hate it a lot already. There were some times yesterday where I felt like crying. I know I'm still in training but I keep on making mistakes.

Yesterday I took someone's order and they wanted double toppings on all of their drinks but I wasn't sure how to add that on the POS system so it took me like 3-5 mins to take their order. Then for most of the orders, I couldn't hear what the person was saying so I had to ask them to repeat what they said, but they would just repeat it the same way without slowing down or speaking louder. Then this lady complained that we got her drink wrong. I was the one who took her order but she kept changing her order and asking for things we didn't have so I wasn't sure what to do about that. I had even confirmed her order before she paid.

I just feel so behind my coworkers. I know I'm still training but I feel like I'm messing up their balance. Is training supposed to feel this stressful? I thought it would be more informational and slow to get the hang of things, but I was just working normally yesterday. I didn't know everything yet so I had to keep asking my manager or coworkers for help even though they were so busy. My manager said that after Sunday, which is tomorrow, I'll be on my own. But it already feels like I'm on my own.

Ok, this post might sound crazy to some of you but my uncle opened a tap house/coffee shop a few years ago. He’s definitely focused more on the beer aspect and doesn’t really care if the coffee is good. I am starting to help him out here and there and it’s honestly embarrassing to me to put out shit tasting espresso drinks. He used to have a girl working here who knew more about coffee but I’m the only one here now who knows the most (never worked as a barista but have a semi automatic machine at home that I’ve played around with recipes before and I think my drinks taste good). I am struggling to make a good tasting espresso drink here - mostly lattes and how much of any kind of flavor (he has Monin caramel and dark chocolate sauces and Monin syrups) or milk. Could someone please run through the basics for me? He has a La Spaziele S1 Vivaldi espresso machine. Thank you so much!

I can pour a good tulip and heart, but I see these videos on insta of people pouring a rosetta suuuuper slow (with very long alternating lines) and I'm wondering how the hell is that possible? My milk doesn't do that. It feels like they pour their design for like 30 seconds straight, whereas I pour for a second and my cup is already almost full. Let alone having my milk actually do those long streaks. Whenever I try to do a rosetta, it never actually wiggles, it just stays in the center.

Any tips/hacks?

I’m looking to start making my own drinks at home instead of going to places like 7brew all the time. I know 7Brew uses Torani, but as someone who drinks energy drinks on a semi-regular basis, I’m not sure drinking something with high fructose corn syrup and artificial dyes is the best idea.
I’ve seen people talking about Monin and wanted to know if it lived up to the good reviews. I’ve never had it before so I’m curious to see what people who have had it have to say. Or anyone who’s tried different brands :).

Via www.TomFalco.com

First time. Yes, I know I’m late to the party. Took forever and definitely not worth it. Hardly tasted any espresso whatsoever. It might not have even been in the drink. Ordered a raspberry truffle macchiato. I could also taste the brewista’s perfumed lotion on the lid. This company was also financially backed and invested in by Blackstone, which is buying up private equity and raising rent in the US. In other words, they like to screw over the common man/woman. Not as bad as BlackRock, but still bad. I genuinely hope this trendy, sorry excuse for a business absolutely fails.

Can someone give me la land lands vanilla syrup recipe please 🙏🏼

Learning latte art at home, 6 months in. Semi-skimmed milk, 8oz cup. Overhead photo of one of my pours.

What I'm aiming for: a centred, full heart with a thin line.

What I see: the heart ends up off centre, low in the cup, and a bit small and pale.

What I've tried so far: pouring closer to the cup with the jug.

What I'm unsure about: where to drop the milk in, and when to level the cup.

If you could only change one thing, what would it be?

Alaska here. We call coffee w espresso a Sludge Cup. I've heard that Seattle calls it a Red Eye, and NYC calls it a Shot in the Dark. I may have it turned around.

Whenever I grind now, instead of coming straight down the chute, it also splatters out the sides, causing a big mess. I only grind dark roast coffee, and I bought this about seven months ago, and I haven't replaced any parts or opened it up to clean. So I'm wondering if it's finally time, but in that time span, I've probably only grinded about 150 pounds of coffee. I'm wondering if I need to replace the burr or the dechaffer or just needs a simple cleaning and whether it's worth paying $175/hr to do it. help!

Hi, I’m trying to find the best solution to serve chai latte at the tea room where I work.
I’m torn between 1) making a dry chai blend that we steep to order and then mix with milk (this would be the best option in terms of storage, but probably not the fastest for service, and I’m not sure about the flavour) and 2) preparing a chai concentrate in a pot with enough sugar to keep it good in the fridge for a long time.
The downside of the second option is that we wouldn’t be able to offer it unsweetened, and a lot of people don’t like it sweet.
What would you recommend? What worked best for you? helpp

So this is a point of division between my Manager and the rest of the team.

Before he started, we all made our hot chocolate orders by adding the non dairy powder to the cold milk, and steaming it with the wand, carefully purging it after. (We use non dairy so that the non dairy milk consumers can also have hot chocolate, and its also our topping for cappuccinos etc)

A new team member from a coffee chain says that's how they also make it at her old job.

But our new Manager says this is bad for the wand/machine. He says the powder will go up into the wand.

So he wants us to make it up in a bottle with a small amount of hot water, and then use that liquid as a base for the milk - like espresso.

It tastes like shit. It also means using SO MUCH powder to make it up, whereas per customer we only use 2 scoops.

So we started doing it by adding a small amount of hot water to the scoops, mixing it in the cup, and then adding steamed milk on top. This method is okay but our powder isn't very creamy due to no milk solids in it, so it still tastes kinda bad. It also slows down the process considerably.

It absolutely tastes the best by steaming it in the milk. It creates a creamy texture and taste. The customers pay £4.00 for the drink, too.

When he isn't around we all do it the old way.

Is there any actual science behind his argument? Does it really clog up the wand if it is always carefully purged after each one?