How many of your customers would you say are teens or even younger? Back in my day we never drank coffee as kids. Then again, we were too busy listening to The Shadow on the radio and hanging out at the malt shop
Oh yeah, do people get angry over that? Me? I just get that one because I think it is the best tasting heh.
We get quiet a few teens, mostly they get fraps (Which i hate)
Do you get many adults ordering the short cup? I don’t want that much coffee at once in the morning, so I order a short cup of whatever drip coffee sounds interesting.
(My only issue is that the sleeves don’t fit the short cups, and so the barista puts it in a double cup, and then I get the “dribble cup” problem if I’m not careful because I’m looking at the seam on the outside cup, not the inside.)
Why? I don’t understand. I’m a 270-pound 6’4"-tall, 49-year-old man, and I detest the taste of coffee. I’ll still go into a coffee shop to get a cup of hot chocolate on a cold day, though (as long as they’re not grinding at the time–I just can’t take that smell).
I would just ask for a short in a tall cup. People do that all the time if they want alot of room. That way you get charged for a short but are still able to have a sleeve
What about a grande sugar-free caramel light frappucino with a shot of decaf, java chips and whipped cream? That’s my frappucino of choice. (I’d get light decaf base, but they never seem to have it made).
Hmm well the light would be sugar free anyways. And it already have as much caffeine as a shot of espresso. We do not make both light and decafe together. And yeah whoever makes that drink probably hates you… And on another note. That light may not even be light.
Why does making a frap suck so much? Although actually, before answering that, you’re going to have to back up slightly and explain what a frap consists of. I do not deviate from the latte side of the menu, personally.
Oh, and this isn’t a question, but props to Starbucks for offering a wider variety of sugar-free syrups (particularly gingerbread flavor) lately! I was pretty tired of vanilla and hazelnut being my only choices.
Ok there are two types of fraps. We make the base solutions the night before:
Coffee base which is:
a liter of water, a liter of this frap liquid (this is where we would use a regular/light). and a packet of powder (which is super super fine Italian roast). We mix all that in a pitcher. This is known as coffee base which we add syrup to and ice and blend together.
Creme base which is a liter of nonfat milk mixed with this white power (regular or light).
We also have decafe coffee base which we have to actually brew decafe coffee into the pitcher and mix it with water and the frap solution.
Ok why we hate making fraps? Some reasons are more childish then others. Most people tend to think they are drinking coffee when they are not. Yes there is some caffeine in it but its mostly the sugar. Another reason is because we have to make them completely separate from one another. With hot drinks we already have the milk steamed and we can add it to the cup. We also have people who want extra caramel on the cup…Which we do not like. You cant even taste it. If you ever ask for it please do not say extra extra because it will not get you anymore. You might even get less. And not to mention that its not as easy to squeez out as you might htink. That hold on the carmael bottle is exteamly small. I have squeezed so hard the whole lid flew off before. Most people do not even realize how bad they are for you. The whip creme its self has about 120 calories…So when we see someone order a light one with whip they get the gool old :rolleyes: look back at them. When we make 30 of them at a time its not THAT bad but just one by itself totally ruins the flow of things. They are sticky, get all over the place and are hard to clean up off the floors. We had a women who would always get the Venti Carmel frap with extra carmael and a floating shot on top. Untill she had a heart attack. Now she doesnt get the shot on top! Because thats what gave her the heart attack. It had nothing to do with how bad it is for you.
Why do you hate America?
Hmm well i personally dont. If you are referring to corporate policy with the closing of the stores in Israel was simple and business strategy. My store has donated about 40 pounds of coffee to the troops over seas.
I wasn’t, actually. Just being obtuse. 
Failure is a business strategy?
Well, if Starbucks is adapting failure and self-destruction as a business policy, I, for one, wholly support it. Furthermore, I pledge to do anything I can to help.
I like good coffee, but I am intimidated by the bewildering choice and arcane language that appears to be necessary to order something - I’d like to try something a bit special (something that is distinctly coffee, but perhaps with pleasant chocolate and/or caramel themes), but I have no idea what to order, and worry that when I try to order it, you’re going to ask me some confusing question that I don’t even understand. Should I just resign myself to failure?
What should I do?
It usually isn’t. The bf tastes it for me and if he makes a yucky face, it’s light, and I’m happy. If it isn’t, then whatever, I drink it anyway. But the sugar-free part referred to the caramel modifier, and I get a shot of decaf in it because it cuts the sweetness without adding additional caffeine.
No I’m not, and that was extremely rude. Now I will have a complex anytime I order that drink. :mad:
Geez, I wonder what it makes me when I order an extra hot (or iced upsidedown) caramel macchiatto w/ xtra caramel? wait - I dont want to know!
PS Do not correct me when I refuse to pronounce care-a-mel as car-mel.
I worked at Starbucks when I was 19. We had one guy who would come in every day and order a large mocha Frappuccino, hang around for a bit, then order another one for the road before he left. Every day.
I would usually take a couple of dollars off the price, if no managers were around. I did it just to be nice, not for a tip, because he was a pleasant guy and treated us well.
Do you do that for your regulars?
A couple of things wrong with this post.
First, most of the items in the case have a 1 day shelf life, and are pulled before 2pm the same day they arrive. Pastry sales are slower after 2, so a different, smaller lineup of pastries replaces the morning stuff, and these things typically have 2 day shelf lives. Nothing in the pastry case has a 10 day shelf life.
Just out of curiosity, what starbucks pastry can you squeeze grease out of? I’m not aware of any product we carry that would do that, except possibly one of the items with cream cheese inside.
Also, the sizes have been 8, 16, and 20 ounces (24 ounces for the iced cups) for at least six years, when I started with the company. The sizes have not gone down. I’m not sure what would cause you to think the sizes changed. Maybe you’ve just gotten bigger? All corporate Starbucks stores order their paper products (cups, lids, napkins, etc) from a single national source, so there’s no way that your particular store could have non-standard sizes, either.