Its actually every hour we dump it and rebew it. Now in all honestly sometmies i will just reset the timer espically at night. Because it is a waste.
Wife worked at Satrbucks for several months, closing, mostly, and let me tell you, those moments I opened the fridge in the morning to see the stacks and stacks of fruit plates, sandwiches, cookies, bars, whatever, that the closing staff got to take home just made my day.
Brewing everything would be ridiculous. It just struck me as odd that with all the choices and combinations of coffee drinks Starbucks offers when all you want is a simple cup of coffee your choices are limited.
Just because it’s coffee doesn’t mean you can’t specify “shot of skim milk half shot of breve two pumps of sugar-free vanilla one pump of peppermint with whip and caramel drizzle”. 
Do you secretly judge people based on their drinks? And if so, what are these judgements?
What’s the proper procedure for getting the half and half pitcher refilled at the sugar table? Why no cream? And WTF’s up with those lids? I can never get more than a drizzle out of 'em!
Why are the Splenda packets always jammed into the small holder? Why not use a bigger holder?
Of course we do. When I see a 250 pound full grown man order a hot chocolate my heart tickels a little. Anyone who gets a venti caramel frap with extra caramel is a douche.
Every 15 minutes we are supposed to do a “spin” which involves going out and whiping the tables, picking stuff up off the floor, and checking the pitchers. This obiviously does not happen every 15 minutes like it should. The lids actually unscew if you want to open up the hole a little bit. You can tell how full it is by the weight so if nothing is comeing out the cap is on to much.
Stateth ChrisBooth12, “<snip>a venti caramel frap with extra caramel is a douche.”
Just think of the cunnilingus.
Why in the holy (expletive deleted) does Starbuck’s charge $3.50 for a graham cracker covered in chocolate? They can’t possibly be worth it, as nobody would actually pay that much and the product would never move and the cookie is probably six years old and…
head explodes
People do buy that stuff for that price beleive it or not. The sizes actually went down i noticed the other day so you are not getting what you used to get. Everything in the case is pretty much bad. I would stay away from brownie bites. Anything with a 10 day shelf life and anything that grease comes out of when you squeaze is not ok…
For the same reason why dogs lick their balls- because they can.
You may want to try the decaf…
Ew. Just. . . ew.
Every once in a while, I’ll grab a blueberry coffee cake if I’m in a hurry and need to grab something to eat- those are usually pretty good. Anything else though? Icky.
I like the coffee cakes. But notice they say reduced fat and not low fat…A BIG difference. The breakfast sandwhiches are good to. Dont waste your money on the sesonal cookies though
Why? Because someone will pay it. Simple math. F*ck, I’d charge $500 a minute for someone to listen to me bitch if I could – it’s not to say that I don’t think I could, I simply don’t have time to work out the logistics (I have been offered jobs on 1-900 lines many times).
I will point out though, that $tarbucks’ peppermint bark is the shiznit, and I admit to buying it more than once. The fact that they actually put candied ginger in (and on) their gingerbread makes it too hard to resist, even if I can’t eat more than a few bites before giving the rest away (talk about sugar overload!).
Is it true you can’t make an eggnog latte with non-fat milk? The Starbucks people downstairs act like the universe will unravel at the quantum level if you cross the streams by pouring steamed skim milk into a paper cup filled with eggnoggy pre-latte sludge.
Its true in a way. Our eggnog is actually prepared the night before with 3 parts eggnog to 1 part 2% milk poured into a pitcher. But you can ask to have non fat added to it cutting it even more.
Does it really take that much longer to look where the seam is when you put the cap on an Americano? When it is single cupped with a holder it isn’t an issue, but when you double cup it and the drinking hole of the cap is on the seam…dribble city baby! And there is nothing better the super hot coffee dripping down you chin!
Now I just lift the cup up before I leave the stand and double check. But I swear 4 out of 10 times the drinking spot is right on the seam.
I always get an Americano with room and it seems most people get what I and the wife like to call foo-foo drinks. Which do you as a barista prefer to make? Drives me crazy when there are 10 foo-foo drinks in front of my simple americano and I have to wait 
But I suck it up cause I need that caffiene! But I can see it sitting there—two shots and some hot water, give it to me!!!
Honestly Americanos actually throw off the flow of things because of the hot water comes out of a spigot thats not on the machine, and it takes about 3 seconds for it to even start comeing out. As well as being extra careful because it comes out at 200 degress and that stuff burns! Iced Americanos actually take a little longer to make because we have to add ice twice. Once before the shots go in so they dont deform the cup and after they go in because some of it has already melted. A shot takes about 15-20 seconds to pull. We have a gentelmen that comes in every sunday before he goes fishing and he gets four (4), five (5) shot iced Americanos. And because we can only pull 4 shots at a time (2 machines) His drinks take a while to make.As long as I am not making fraps i do not care.
Is it just me, is it just the regional Starbucks outlets here in NYC, or does Starbucks coffee actually taste bloody awful for us “plain black no sugar” folks? It seems very much geared towards the milk & sugar (especially the fancy whipped cream and sprinkles and whatnot) crowd. It’s not that it’s a really dark roast (I like a pretty dark roast myself. Take espresso coffee such as Bustelo or Medaglia D’Oro and brew it in a standard drip coffee maker and you’re in my zone); it’s more like it’s “coffee concentrate”. Not really designed to tasted of consumed except when diluted in dairy products.