Caffie

Guy... I asked Alain this morning about After Eight la... he has absolutely no idea what I am talking about!!! Are you sure he knows? Wanna tell me about this drink so I can ask again? =P (btw he said that he learned a lot of chinese from you)

Caffie

原帖由 peter236 於 2008-3-26 14:09 發表
Where can I find Alain?

Everyday except for Thursday and Friday from 3:45am to 12:15pm in West Chevron Starbucks in YVR (it's inside D gate) Why you know him?

Caffie

原帖由 Guy 於 2008-3-27 21:32 發表
that is a nice shift....~!

It sure is! He says that he loves that shift and doesn't like to work any later than that.

Caffie

I hate it when partners cheat on not using the shot glasses for drinks like americanos. They say, "who cares! we're so busy... and it's the same thing! not using the glasses save much more time" Geez, I can't believe how many bad espresso shots I see the machine pull when using the shot glass.

Caffie

原帖由 tcwg 於 2008-4-2 02:22 發表
30 minute hold time... haha that will be funny
watching the morning people at the store..
i guess deployment maps need to change toop
put a person constantly brewing coffee.. and expediting.

Yup... funny. We have 5 shuttles of coffee in the morning. I can imagine myself getting interrupted while trying to help a customer every 5 minutes or so just to brew coffee Ah, can't wait for Apr 8 to come.

And scooping the grinds into filters instead of pouring the package in, that only helps if a store is not busy (dead at a certain time of the day) so you can brew half batches and not waste a lot of coffee.

Caffie

So what's the trick? It's do-able in DTB, but definitely not in US. We're talking about mornings here. 5-10am

Caffie

原帖由 tcwg 於 2008-4-3 01:36 發表
at our store... it is decaf... we leave one shuttle open .. when people need regular drip coffee we give the decaf... when people need decaf we give decaf..

aiya... that's bad lol
why don't you just offer the customer an americano?
say, a store closes at 10:30pm. shut down the decaf at around 7:30pm, leave two shuttles of coffee (primary and secondary COW) until 9ish, then just down one more, remaining one shuttle. if customer asks for decaf coffee, serve em a decaf americano for the same price. then at 10:25pm or so you can kill the last one =P

Caffie

guy>> isn't washing three shuttles at the same time after closing too much work? how much time do you get between the time your store close and the end of your shift?
and yeah, I remember one time it was 4:52am and this guy ordered a decaf coffee. we also got a bunch of air canada ladies who drink decaf coming in at around 6am.

tcwg>> yay another licensed partner. which store are you from?

how does everyone rinse milk pitchers during a rush? it's the most annoying part of the job I find nowadays. I see some stores don't use the thermometer while steaming milk, and just use the rinsing thing (don't know what it's called) for blenders to rinse their pitchers so it's faster.

[ 本帖最後由 Caffie 於 2008-4-4 13:39 編輯 ]

Caffie

如果喜歡喝Mocha 的話不如去Blenz 喝吧 ;)
I'm not a big fan of sbux mocha.. got sick of the powder already.. hehe

Caffie

原帖由 Guy 於 2008-4-10 16:50 發表
i rinse every pitcher..and i dun resteam milk at all...

I have a question for you... say for example you have a long line of drinks to be made, you have a kids hot chocolate (130F).. then a tall latte (165F) next. Will you re-steam in that situation? I would.. Also how about if someone ordered a drink that is extra hot? and your milk is at standard temperature... I don't see why it's bad to re-steam to make it hotter... I just won't (NEVER) add cold milk to milk that is already steamed and steam it again.... (ewwww) and I always alwayssssss rinse no matter how busy it gets