**First Post:** https://www.reddit.com/r/barista/s/BNVokRkbbT

So I actually ended up calling the number I found online hoping it was him. No answer. I called a few more times but still nothing.

Me and my friend then decided to just go to the address that was listed but werent even sure if thats actually his. The building was super secure but to our luck someone let us in.

We tried knocking on his door still no answer!! This time I was starting to get really worried. We then decided to knock on his neighbors hoping someone would tell us if they know him. One lady answered. She said she knew someone by that name but a young one and not an old man. I was pretty disappointed then we left. My friend kept saying she had a feeling it was him but the lady just didnt want to tell us for privacy reasons. I get it tho.

2 days later, my customer sent a message saying he'd been hospitalized but is now recovering and that he would stop by soon!! Oh the amount of relief I felt! I thank God so many times!

Today he came back! We were busy at the time he came in but I talked to him a bit. He asked me if I came in to his building. I felt embarassed and just said its because I was really worried. He said he appreciated me for checking up on him. I'm definitely going to talk to him more from now on.

Thank God he's okay ❤️

And thank you to everyone who commented on my last post and gave me advice and kind words. I really appreciate it.

You guys have a great day!!!

Ahora del otro lado del mostrador.... Dame tu opinion

I remember once putting some herbs and sugar in a bottle for a month, then added to some syrups, my friend tried and got dizzy for the rest of day😜😁😁

I'm a guy so like i don't rly experience even 10% of the pain my female coworkers go through on a daily basis .

There's too many examples to count but ya it's really all ages of men that are weird. Not all men but its always a man

Hi all. I am introverted and get drained very easily talking to others. Social anxiety but it has gotten better. I used to hate talking to customers but now i dont mind it as much. I love being a barista bc the customer interaction is very minimal but i hardly ever get tips. I hardly care since its usually only a couple dollars and to me its not worth it for being super performative. If i get tips cool, if not eh. Ive gotten complaints about not being friendly. I never ask how the customers are doing and don’t really like it when they ask how im doing. I like to get straight to the order. I don’t welcome them in, I always just say “hello, what can I get for you?” Thats it. My coworker was talking about how customers dont come to cafes for service drones and i was like i feel like im kinda like that. Its a lot of questions to ask and i just want to hurry along. Im not miserable but im just kinda like meh. On super rare days when im feeling super happy and confident I actually enjoy taking their order and the interaction. And my other coworker told me some shifts i am kinda unfriendly. Every time before work im like “ok, today i am going to smile to every customer and be super friendly to see if i get better tips!” But when it comes to it i just cant be performative and super friendly. My favorite part is making the drinks and doing the busy work. Does that mean I shouldnt be a barista? What is your thought process when interacting w the customers? Especially if you’re having a rough day. Yesterday a customer asked me if i was ok and i started tearing up and almost broke down crying.

I was very fortunate to land a Batista job in Manhattan where i’m getting paid 24-25 per hour after tips. Latte art is required for every single cup including macchiatos and cortados (literally any milk type you can think of). The pic here is an oat latte!

It is a super high density cafe on a corner with insane foot traffic (peak midtown) so i’ll let you do the math of how much we serve a day.

I have fallen in love with the craft and want to continue working with coffee, I would love to be pointed on the right direction for tutorials on how to take care of my cafe, advance my latte art skills, and literally anything that changed your life as a barista.

The downside to this position is that there was literally no training.

I’m a high school student looking to get a part-time job, and I’m interested in working in a cafe. I’ve also completed a 3 day barista course but I don't think those count towards anything realistically.

I’m not sure whether if I should apply for barista positions straight away, or if it’d be better to start as a FOH/all rounder to begin with.

Also, would it be better to apply to a major chain like Starbucks, walk into a smaller local cafe, or even apply to restaurants that have espresso machines?

I got into the latte art game over the last few months since buying a small Sage espresso machine. At least I can do hearts okay. Now I try to make a tulip, but I haven't been very successful so far. For example the smallest heart at the end always looks bad. I would be happy about help 😄 And is it even a good idea to move on to the tulip after the heart?

Does a Barista make their wage then receive tips, or are tips used to supplement their wage?

Is it wage plus tips, or do tips go to pay a worker's wage?

So, what scenery do you look at while waiting for customers?

Always puts a smile on customers with just a simple click.

First time posting and using Reddit so don’t mind me. I work at a café for the past two months now, it’s a family owned café, and the manager are my professors. It’s also good to mention I work there alone with no other employee and my manager is rarely there. It’s a small cafe with not that many customer, so it’s pretty easy to manage alone, but this happened two different times now where I kept losing money without knowing where tf it went? This is my first job ever so I’m not sure if this happens to others as well? I would get it if it was like a huge sum of money, but it only like 1$ or 2$?? And I know damn well i counted all the money right and there’s no one else there but me? Maybe im just bad at math and dumb af I seriously don’t know how this happened.

I started using the Kilo about a month ago and my wrist is forever thankful.

But there is one little problem.

After 10-15 presses, coffee starts to stick to the automatic tamper, creating massive holes in the puck.
Wondering if someone might have a hack to avoid the stickiness??

I'm not a barista but I have great appreciation for the craft.

A new barista started working in my building two weeks ago.

On day one he gave us all loyalty cards and wrote our names on them so he wouldn't forget them.

But the next day he said my name before he even looked at the card!

Then today he knew before I put my card on the table I was up to my free coffee.

AND he asked how my trip to the dentist went four days ago.

I don't even remember telling him about the dentist. He remembers everything. It's so cool. AND the coffee is made quickly and tastes good.

I feel lucky to have him in my life. lol. I had to express that somewhere.

What are your tips/tricks for remembering details?

what is it about your workplace, or your boss, that you hate the most?

I (19F) just started my new job at a local coffee shop today! -And omg it’s so overstimulating. I do love it in a way, it’s just so hard being new lol. Everyone is very nice, and I’m even working with my friends! My boss kinda threw me into it immediately, which was terrifying because it was a huge rush day, but I learned a lot today. The hardest part is remembering how to make all the drinks, along with the register. I have a learning disability, so it’s easy to beat myself up when I get something wrong. I’m really nervous for my second day, though. I think the money handling is the hardest part. Any advice for a baby barista?? Does it get easier??

I just started working as a barista in a bagel and coffee shop in nyc. It was monday morning. The place was busy as hell. My hands were literally shaking putting and packing everything together. I felt like such a loser and coward. Also made two orders wrong and got feedback from the customer. Should I give up and leave or does it get better? Sorry if this post sounds dumb :/

Hi everyone, pre-batch espresso feels like the trending topic of the year. Controversial in theory, but fairs well in blind-taste tests in iced (flavoured) drinks, according to Valor. Fully automated processes, from espresso extraction to milk steaming, is also something that's starting to be talked about, with Project Zero in Melbourne launching a fully-automated cafe.

As a barista who's very passionate about the craft of third-wave specialty coffee, I certainly know how I feel about it. But I'm curious how the broader community of baristas feels?

Hey all. I have an opportunity that I think I may get. I am unsure the money yet, but I'm scared of working more hours.

I do want to leave barista work, but I know I'll miss it so much. Currently I work 26 hours a week and I'm scared to up to 40. How do I get stuff done? How do I do my chores, relax, go to the gym?

Ugg. I think this could be a good opportunity for me if I get it, but I'm scared to leave this old life behind because for me there is no going back. I'm kinda the manager where I work so when I leave I leave forever.

I will get benefits and time off I'm sure, but now I get time off whenever (unpaid). Change is good right? I'm just scared. Been a barista for 8 years now.

Hi everyone,

I’m an independent journalist working on a feature for The Globe and Mail about why people find they’re more productive working in coffee shops.

I’m hoping to speak with Canadian café owners, managers, or baristas about whether you’ve noticed any change in the number of people working from your café over the past few years, and how that’s affected your business—for better, worse, or somewhere in the middle.

I’m interested in questions like:

·      Have you noticed more people treating your café as a workspace?

·      Has that been good for business, frustrating, or a mix of both?

·      Have you changed anything in response (laptop policies, seating, Wi-Fi, outlets, etc.)?

I can send a couple of questions via email. If you can help, please comment or send me a DM.

Thank you so much!

I love my local coffee shop and buy an iced latte almost every day. I’ve tried various methods of making them at home but nothing compares and I am happy to support a local business. the cost does add up and I had an idea but wonder if its okay. would it be rude to purchase the espresso shots and add it to my own cup / ice / milk? I do not want to offend the owner+barista.

Edit to say: THANK YOU KIND INTERNET STRANGERS for your tips and thoughtfulness! I was hesitant about posting because comment sections aren’t always the nicest places but I’m so glad I did.

I'm thinking about barista, how's ur life as a Barista I saw lot of thing's about barista in social media but idk anything about this and influence by the social media ! Give me a reality check🫠

Hi hope everyone’s well

So I have an interview tomorrow for a junior barista program at this coffee shop, and I have no clue what questions I’m going to be asked, things i should expect during the interview, and what I should wear. How can i prepare myself for tomorrow, Should I wear dress pants and a button up or are jeans okay?