I ordered a caramel apple cider the other day and was told they had no caramel. I said that was fine and then I watched the baristo guy pour brand-name apple juice into a steamer…did I pay $3 for a cup of hot store brand apple juice? Or is there some other secret ingredient added besides the caramel?
No we do put cinnamon syrup on the bottom of the cup then the steamed apple juice then whip crème and then caramel. So you paid for a steamed apple juice with a shot of cinnamon syrup and whip creme
And love, right? Lots of love in there, too.
OK I feel better now…although I did get no whipped cream…
How many order iced (black) tea in the warm months?
If it’s even a dozen or so a day, would it kill you folks to procure some lemon wedges?
(Lemon twists also go well in espressos, altho it’s far from a purist habit.)
Back in the day, when the earth was still cooling, espresso was outré, Seattle was obscure, and Starbucks hadn’t expanded anywhere but Tacoma, they were known among me and my fellow students as not only a great place for benefits, but also among the best for serious barrista training. Every new hire went to Coffee School or whatever, including seeing how roasting is done and doing taste tests to see why it matters how long you make the pull, etc. Do they still do anything like that?
I have only been asked for a lemon twist once, we do have lemonade we can mix with the tea. I dont see why we coudlnt have them other then the demand. It wouldnt be worth it really as we dont use sell to much black tea.
I was impressed with the customer service and I felt like a was a part of the coffee version of CHEERS when I lived in another town not too far away. I havent been too impressed with the service in this town - there’s only a couple of employees that recognize me and I admit, the other place had me spoiled! Sometimes they would upgrade my drink at no charge, or throw one in for free because I was there every day and would bring company with me (and educated the guests about the importance of tipping).
I’ve been trying to land a job at the local one here - but they appear to cater more towards college/young people. I think I’ve only seen two that are around my age. Any suggestions on how I could get a foot in the door?
My question:
Why does coffee matter? It’s just coffee.
Could I work at Starbucks even though I don’t like coffee/anything coffee flavored? I’ve always wanted to look into it as a second job…
What is a “Starbucks barista anything?” Is that a special kind of barista?
Do you really “pull” the shots with a genuine manual lever espresso machine? Or do you push the buttons? I’ve never seen an actual manual machine at a Starbucks, though I do understand that some outlets do have them.
QtM, who dreams of having a manual machine, but gets by with his electric pump machine, a decent burr grinder, locally roasted beans, and custom chrome tamper.
Why yes, I am an espresso snob. What gave it away? 
Waiiiiiiidamminnit. Whaat? Starbucks has fake espresso machines now? I’ll admit, I haven’t been to one in a while, not from snobbering but from lack of need. but no more real pulling actual shots?! WTF? What’s the point?
Say it ain’t so, ChrisBooth12!
Some people are real picky about the coffee. Its almost like a wine. You have different regions and growing styles and tastes and qualities etc.
Sure. Part of your training will be making you taste all different types of coffee to be able to tell people waht they taste like and what parts of the world they come from.
One that works at starbucks
I personaly push a button. I know we used to have the old style ones and am not sure how many stores still operate them
If you ever go to Massachusetts you can use it there. State law forbids cards from losing value before seven years. And if there is no issue date on the card, the card never expires in MA.
No but i have done the opposite either by not realising or realising but not careing or because i did not like the person 
Then why does Starbucks have only one variety of black coffee available at a time?
I usually just order drip coffee on the occasions I go into Starbucks, and every time I’ve seen two regular varieties and one decaf variety. (Of course, that’s not mentioning the multiple varieties of beans available for sale.)
IANABarista, nor have I ever been, but I suspect it’s because they make the coffee in pots rather than in individual cups, and there’s nothing they can do with the unsold coffee at the end of the day (or if it’s been sitting on the burner too long) but pour it down the drain. If they have one variety of black coffee on offer, they pour out at most one pot of coffee, but the more types they have, the more coffee they may end up pouring out.
Something similar to this is why restaurants tend to offer many fewer wines by the glass than by the bottle. There aren’t really a lot of good ways to keep an opened bottle of wine from oxidizing and losing its flavor without using expensive equipment, and that means you potentially end up pouring out partial bottles of wine served by the glass. Restaurants cut their losses by only offering a limited selection of wines by the glass.
Yes we usually have two plus a decafe. Just because we have good quality doesnt mean we should brew everything we have all day. Thats just being more wasteful then we already are.
The BF works at Starbucks, and talks about it constantly, so I actually knew most of the answers to the questions in this thread, but is it true that you dump out the coffee EVERY 30 MINUTES? This seems ridiculous to me, at least in the quantities you brew.