So, I keep getting guests and coworkers asking me what is a “green and white tea.” It sounds like one of those stupid secret menu crap things but no, Starbucks just sent us a menu board that reads like this:
Black tea
Herbal tea
Green and White tea
So everyone keeps trying to order a “green and white tea.”
At work I needed to calibrate the coffee grinder, so I put it at the finest setting possible and ground some beans to make sure it reached a soft, baby powder texture. It should clump easily, feel soft, etc.
I wound up just grinding coffee and playing with it like moon sand and threatening my coworker with coffee snowballs.
Once upon a time a jackass came to my Sbux. He ordered a tall mocha BUT IT MUST BE 190 DEGREES because if IT’S TWO DEGREES TOO COOL HE’LL COME BACK. So this mischievous barista began to wonder and nodded along as she steamed the jackass drink and the jackass ranted how he didn’t care if he got stomach cancer, his mocha MUST BE 190 DEGREES. This barista politely informed the jackass that it was not so much the potential cancer that made some baristas not steam the mocha to 190 DEGREES but because at around 175 the milk expands, boils, and begins to explode. If it overflows, as it almost always does over 180 degrees, then it can cause serious injury to the barista.
The jackass stared, blinked, then continued his rant about not caring about stomach cancer, his mocha MUST BE 190 DEGREES.
The mischievous barista cut the temperature at 175, finished the mocha with generous stirring and whipped cream, and handed it over to the jackass with a smile. Feeling as if he’d won, the jackass took his mocha and drank half of it in the store before leaving.
Not once did he say a word.
Moral of the story: pretentious jackasses who knowingly order drinks that are dangerous to their preparer’s health genuinely can’t tell the difference. They just need to feel as if they’re getting their way. Don’t risk your health and safety for a jackass’s drink when he can’t tell the damn difference.
Starbucks partners,
Can someone give me a real reason why we can’t serve the cold brew concentrate without water?
I work in a Target Sbux and the only info we got was saying we couldn’t serve no water cold brew because nutritional information regarding caffeine content, but we can add extra shots of espresso to anything, changing caffeine content. You can add pretty much anything to any drink and it adjusts the nutritional content, and customers understand that “risk”. So why is that the reason?
Is there another, legitimate reason?
I looked online and saw partners suggesting it was so we didn’t run out, or because it’s not meant to be served that way (like refresher juice), or even it will make you sick.
I work in an area with very… uhh… obnoxiously inquisitive/paranoid customers. So I really want a more viable reason than “corporate said no” to head off the more… uh… sensitive customers.
Anyone able to offer better logic?
Anybody in the food-services industry who does this to their customers is a cunt who deserves to lose their jobs. Not only is it just down right wrong, but it could be dangerous to somebody who has particular dietary requirements.
Having had the unfortunate experience of living with somebody who works at Starbucks, I have no doubt that this shit happens.
i’m lucky enough to have encountered a barista malicious enough to do this to me - i ordered a decaf latte with soy milk and they gave me fully caffeinated with cow’s milk. cue hours of panic attacks and feeling sick. ugh
Why do some baristas think its adorable and clever to dick around with people’s specifications? They can kill someone with allergies with this shit.
Because they’re not thinking, just feeling. It is immature and potentially dangerous and I’ve seen this happen not only where I work but places where I order as well.
Admittedly, it is a stressful job where your work is never appreciated enough. We get a lot of really, really snobby people or just flat out jerks who feel they can justify treating us a certain way because they “haven’t had their coffee yet” or they’ve been coming for years or their local barista doesn’t make it this way. Or it’s just something about Starbucks/coffee people/people ordering at Starbucks suddenly feel the need to put on airs (calling you teenagers out on that one).
When we get people like that, and we always get people like that, the temptation is always there to screw with some people, but it’s a mark of maturity NOT to do that. But also sometimes the milk type genuinely does get mixed up and we don’t realize it until the drink is almost done. Like crap that person wanted nonfat but I used 2% now I’ll have to remake it but there’s already a line of drinks behind this one! Sometimes that happens as well and a split decision has to be made.
Confession: sometimes I do intentionally modify the strict Starbucks recipe, but only to improve the order. If somone orders a frappuccino light, I add less ice and half a pump more of the base syrup, then double blend in order to improve the drink’s consistency. Granted, that isn’t great for the Starbucks business model because the drink taste is not consistent, but I feel better when I make a better tasting drink that doesn’t change the actual ingredients, just the ratio.
