![]() “One time this strange man came into the cafe at 7:30 a.m. Goldstein said she had an awkward encounter one day serving a customer early in the morning, who was interested in coffee beans. “Running the cafe in the opening shifts is not easy alone, which would be the case pretty often.” I really liked the action of making coffee for myself, others, and just talking to people,” Goldstein said. “I’ve worked with food since I was in high school working for my school’s kitchen. She worked at Divvy Coffee & Buns for five months. “I’ve been mostly fortunate with my customer interactions, but something I hate is when people pick up a drink that is obviously not theirs, take a sip, and then come complain that it’s not their drink and I have to remake it.”īess Goldstein, a junior media and professional communications major, has worked in the food industry since high school. People who give compliments and tips always brighten my day,” Batkhan said. “My favorite moments are interacting with customers who are kind and respectful. “I mostly work on the weekends, which is definitely a less stressful environment than weekdays - Amos hall gets extremely busy on weekdays.”Īccording to Batkhan, nice customers are fun to interact with daily, but there have been instances where customers try to return the wrong drinks after knowingly picking them up and tasting them. “My day usually consists of switching between two to three positions which can include the bar making drinks, calling out drinks and managing mobile orders, register, warming food or restocking things and supporting the baristas,” Batkhan said. My coworkers and manager are great.”īatkhan’s shifts as a Starbucks rotate between a few different tasks of making drinks, handing out mobile orders and assisting other workers. I feel like it’s such a cute job and even though I’ve had some not-so-great experiences working in food service I still wanted to try it,” Batkhan said. “I’ve honestly always wanted to work part-time as a barista.
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