Green Siren
Central, TX
Female, 26
After working all day in a cubicle, I'd spend my nights as your friendly, neighborhood Starbucks barista! I remembered your name, made each drink exactly to your specifications and did it all with a bright smile. I've served celebrities, worked both drive thru & cafe stores, worked every holiday and have kept the customers from knowing about all the craziness that goes on behind the scenes... until now. Ask me anything.
It shouldn’t matter. If Starbucks manages to hire you within a week after you sent in the application, I’ll be impressed. My store manager hired me a within about a month and I had a weekend holiday planned two days after my start date. I told my manager when I accepted the job and it wasn’t a big deal at all.
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There is a training manual that explains everything, you could ask your shift manager or store manager (whomever you trust more) if you want to look at it. There is also a book of all the drinks and how to make them that you can study on your break times. Almost all stores should have copies of these.
I went through the training about 3 years ago and to be honest, I don't remember all the details. It's not like a 2 weeks intensive program, it's a day of "here's how you make cold drinks" and then you practice. Then a day of "here's how you work the register" and then you practice. Basically they will show you how corporate wants things done and after some oversight, its up to you to learn how to do it. At the end of the 2 weeks, you manager will watch you for about 15 minutes on bar and 15 minutes on register to see if you do things correctly, and if not, they will retrain you.
You can also call corporate if you feel you aren't being properly trained and talk to them. I think there's a partner complaint line that should be in your hiring documents.
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Tips are calculated by week at Starbucks and at my store turned out to be approximately $20/week. As with any job, your mileage may vary depending on store location and clientele.
For comparison, my previous coffee shop was $20/day.
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Order with "no classic" to make it without any simple syrup (sugar). The matcha will have no impact on sweetness.
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When I was there in 2012, we used Tazo. I am unsure of the specifics. I assume nothing has changed but you would have to ask Starbucks to confirm.
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A small notepad and pen that would fit in your apron or a pocket would be fine. The guy who trained with me had one and it wasn't a problem.
And you should already have a uniform when you start training! Definitely not business casual because you will be behind the counter.
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It was one on one. Here is a response I gave another person who asked this question:
I dressed business casual (nice slacks and top) because I wanted to show my manager I took the interview seriously. She dropped other candidates who showed up in jeans and tshirts. Again, my manager was my manager and all managers are different.
I think it took about half an hour and she mostly asked me why I wanted to work for Starbucks, my experience and how I could apply it to the job, what I thought of their communtiy service policy (my manager really loved it) and then posed a lot of scenarios to see what I thought I'd do. For instance, she'd ask, "There are two of you working. You're on register and the drip coffee needs to be changed out, tea needs to be made, there are dishes piling in the back, you are running out of cups and you have a line out the door. What do you do first? Why? What do you do next? Why? Say the third customer in line starts yelling because you're taking too long, how do you respond? Why?"
I don't know if there are right or wrong answers to this, but since I'd already worked in a coffee shop I had an idea of what order things need to be addressed in. Part of me thinks it's just a baseline to see if you can grasp the idea that while customers are really important to Starbucks, so is quality and you can't sacrifice one for the other.
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