We partnered with 5Why on our previous campaign, Humans of Hospo, featuring Kylie Javier Ashton (Momofuku Seiōbo), Jared Merlino (Lobo, Kittyhawk, Big Poppa’s), and Brooke Adey (Chiswick, Bea). While 5Why continues to share content on everything from travel and entertainment to wellbeing and health, read on to get insight into the hospitality industry: The good, the bad, and the relatable.
Maybe you’re a barista who can relate? Maybe you’ve heard all of these lines before (and then some)? Read on to discover a compilation and prepare yourself for some of these gems if you plan on beginning a new position as a barista.
Here’s a compilation of some things your barista never wants to hear:
“Um, are you sure you used skim milk? It doesn't taste like skim". Maybe I did, maybe I didn't but I'm certain you can't taste the difference. 9/10 I use whatever delicate milk you ask me to pour, but when it's busy and the skinny is out of reach, who knows.
“Can I get a venti caramel macchiato with extra whip?" This isn't Starbucks, so take your order for the caffeine equivalent of an alcopop to that nightmare. If you can find one.
“Is my coffee ready yet?" You know what, I have made it I was just waiting to see how long you'd wait. It's hiding here behind the counter getting cold obviously.
"Oh is Benny not in today, he's my favourite barista". Benny boy is nowhere to be seen unfortunately so you'll have to suffer through my subpar brews today.
Might we suggest keeping these kinds of thoughts in your head, rather than gently killing your barista's confidence.
"Can I get a hot chocolate with six sugars, extra hot too". That much sugar is bound to cause diabetes for one, but for two it will certainly lower the temperature as it dissolves. I'm no scientist but that's just bad chemistry.
Trust your baristas, friends. They've made enough coffees to know what's what.
Hopefully you haven't heard too many of these one-liners if you've worked as a barista or currently have a barista role. If you have, however, take comfort in knowing that you are not alone; we guarantee that every other barista has had similar instances (or worse).
And while we certainly don't recommend using any of these sassy responses (which should obviously strictly remain within your internal dialogue), we do promote being the best barista you can be through soft skills, and technical skills.
Check out the original and full article here.
Drawing on 12 years of hospitality experience and coming from a Communications background, I am passionate about all things hospitality. From industry insight and experience, I join BENCHMARQUE in the effort to inspire 100,000 people to commence and grow their professional hospitality careers by year 2020.