Anonymous said: I'm sorry if you've answered this before but I really wanted to start drinking coffee because sometimes before school I just need a pick me up what can you suggest I start off with that doesn't have that strong coffee taste and something I can eventually move up too once my pallet gets used to the taste? Thank you!
I have but I dont mind doing it again.
I started with mochas. Chocolate is a pretty strong taste that mixes well with coffee. Over time, I just started asking for less and less syrup.
You can really do this with any flavor latte you enjoy. Chocolate and white chocolate are nice and sweet though and are typically a good place to start.
When the barista says “we’ll have those drinks out in just a second” they’re real tired of hearing you count to one and then ask for your drink.
colclplay said: well here i am. it's almost 4 in the morning and i didn't even check the time until i finished reading through every single page of your blog. i love it so much. you're an amazing person. props to you for the gym and just being the awesome former-barista you are. i learned so much from your blog (that my shifts neglected to tell me during training). since you're in the dfw area, you should stop by my store, custer/121 in frisco sometime! :D
Ya know, I got a full tank of gas and fuck all to do tomorrow… I might just. Hit me back and let me know when you work. We’ll take selfies and everything.
Every so often, I go through my posts and check the notes. Its always nice to see people who have been following since the beginning still liking and re logging things. This blog has changed a lot since then and its cool that y’all have come along for the ride.
Its also cool to see newer followers becoming “regulars” here.
I’m glad y’all enjoy this shit, basically.
Anonymous said: i have a really hard, foreign name, which i dont want to post, but starts with r. any suggestions for a fake starbucks name that baristas wont have trouble with? im always scared to hold up the line!! love your blog!
Reach over the counter, grab your barista by the collar, look them dead in the eye and repeat after me…
Anonymous said: Do baristas judge you if you get a customized order? Sometimes I'm tempted to try it but it's a lot easier to just order something off the menu instead of stumbling over all the lingo.
We judge the fuck out of you.
But dont let that stop you from getting what you want.
Anonymous said: HOW MANY HUMAN YEARS HAS IT BEEN SINCE YOUR MOTHER PUSHED YOU OUT OF HER BODY?
Anonymous said: I was wondering if I could get your advice on something. The past few weeks I've been working mornings (when I usually close) and my shift has been putting me on DTO nonstop when he knows perfectly well that being on that position in peak makes me hella anxious and affects my performance. I can do the job just fine, just not in peak and I really prefer not to be over there. One morning he straight up told me he wasn't going to put me on bar, and this continuous DTO-ing is really setting (1/2)
off an alarm. I’m scared to confront my manager or even another shift about it: I don’t know how to bring it up without making it sound like I’m just whining. Two of my friends are primary and secondary bar every morning and they (as well as the SM) have been complaining that we don’t have anyone other than them to work bar in peak, yet my shift refuses to let me bar. Since you were a shift, would you do that? Should I see this as my shift singling me out or is it nothing? Love the blog! (2/2)
You’re an “unknown” on his morning team and he’s putting you in a position where if you fuck up, you’ll fuck up the least amount of stuff. Don’t take it personally. Just figure out what it is that makes you anxious about the position and work on making it a strength.
If DTO makes you anxious during rush, there’s no where else for you to go that won’t make you anxious. So figure out how to deal with that head on, rather than avoiding the situation.
You’ll do fine. I promise. Just go into every shift KNOWING you’ll do fine.
Anonymous said: I am so glad you decided to keep up this blog after leaving the coffee industry. Thanks for everything.