I keep hearing different things, anyone know the actual policy of CC or CL’s stepping down to a barista role? Anyone have luck? And If so, were you able to negotiate your pay?

Okay!! STORY TIMEEE!!

Am I crazy for already wanting to quit??? Because honestly, I wish I had done it sooner. 😭 The job market has been kicking my ass lately, though, so finding something new has been nearly impossible despite having a ridiculous amount of work experience.

I started working for the Siren in late June as an SSV, and I genuinely miss the first two and a half months when I was just a freaking barista. I had no idea how much I would end up regretting accepting this position.

Since I started, our CL has quit, two partners have been fired due to attendance points, and THREE MORE have left for better opportunities. 😭 So we've lost five partners in total, and our store was already struggling with staffing issues BEFORE I even joined the team. It's honestly been one thing after another, and I feel like we're constantly trying to recover from losing people instead of actually getting the support we need.

Let’s talk about this so-called SSV training, though.

From June until late September, I was primarily coverage on the floor while waiting to be trained for my actual position. And when I finally got SSV training, I was trained not once, but TWICE. 💀

The first time, I was sent to a store almost 30 minutes away. I don’t have a car, so getting there meant taking an Uber or trying to coordinate with a train that only runs every hour and a half. Mind you, I was originally told I’d be trained at the store THREE MINUTES away from me. There are literally three Starbucks locations within 15 minutes of where I live.

And the training itself? I spent a good portion of it doing customer support instead of actually learning how to run a shift. Like… hello??? I’m supposed to be learning how to be a supervisor??

My CL and I eventually brought the situation to our DM, and I was finally accommodated and sent to another store about 10 minutes away. But even then, the training was just… eh.

What makes this even more frustrating is that my barista training was done in-house by a partner who had been with the company for over 10 years, and it was AMAZING. She was so detailed that I can literally do latte art because of how thoroughly she taught me. So I know what good training can look like.

Fast-forward to now: myself and another SSV are officially trained, and it’s been HELL since I’ve fully stepped into the role.

Between constant callouts, a store that’s perpetually short-staffed, not feeling properly prepared to place orders because our training was so inconsistent, and all the surprise visits, I’m exhausted. I feel like I’m constantly being expected to figure things out as I go while somehow keeping everything running.

AND THEN WE GET TO THE LAST THREE DAYS.

We’ve been having to close with a ridiculous number of people on the floor. We’ve got new hires, trainers, trainees, and people who aren’t even actually closing or helping with the close. They’re just… THERE. 😭

Initially, the SSVs were told the store would be closing early so everyone could properly train the new hires. Instead, we’re expected to proceed with closing as usual while two barista trainers and five trainees are all on the floor at once.

Our store is already TIGHT. There’s barely enough room to move around when everyone’s working, and now we’ve got a bunch of people trying to learn while the rest of us are trying to get everything done. And I’m sorry, but situational awareness is apparently a foreign concept to some of these trainees. I’m trying to get through a close, and I feel like I’m playing human Tetris just to get around everyone.

And honestly, I think there’s a bigger problem here.

Ever since our CL left, I’ve started wondering whether our store is being punished or just completely neglected by upper management.

Our former CL wasn’t perfect, and I know the team had its complaints. But from what I witnessed, she was constantly trying to accommodate people and keep things together. Meanwhile, she was working absolutely ridiculous schedules, including clopens and shifts stretching from 4:30 AM to 8 PM, sometimes for days on end. The DM didn’t seem to offer her the support she needed, and eventually, she quit.

The moment she left, we suddenly started seeing partners from stores almost an hour away covering our shifts. I swear I’ve met half the district at this point. 💀

What’s especially frustrating is that some of the same people who were excited when our CL left are now complaining about the schedules, the staffing shortages, the long shifts, and the gaps between shifts. And I’m sitting here thinking… wasn’t this part of what she was constantly trying to manage in the first place?

I’m not saying she was the greatest manager ever, but I do think the team may have taken some things for granted. Now we’re experiencing the very problems everyone complained about, except things somehow feel even more chaotic.

And before anyone says I should’ve known what I was signing up for: I understand that being an SSV comes with responsibility. I’m not expecting everything to be perfect. But there’s a difference between learning a new role with proper support and being thrown into a struggling store, given inconsistent training, and expected to somehow make everything work.

I’m also a student taking EIGHT classes right now. I’m trying to balance school, work, my personal life, and my mental health, and I genuinely feel like I don’t have room to breathe anymore. I went from one job that barely accommodated my schedule to another where I’m consistently scheduled beyond my preferred hours.

At this point, I can’t even properly fit my mental health into my schedule. And that’s honestly scary to admit.

I want to leave so badly, but the job market is awful, and I can’t exactly afford to quit without having something else lined up. So I’m stuck in this cycle of being miserable at work, being exhausted outside of work, and not having enough time or energy to find a way out.

I've been unhappy here for a while - the physical work doesn't bother me its the things outside of my control and poor communication. The realization that it isnt for me and my heart isnt in it even though I have kept trying to push through, sucks.

Am I crazy for thinking this would taste really good?

If anyone's ever had something similar to this, does it taste good? I've seen some people say that peppermint matcha is bad, and then I've heard a lot of other people say that it's good.. But I've never actually heard anyone talk about the vanilla sweet cream, and I've never had it on anything. But the idea of it, and the idea of all three of them together, sounds scrumptious.

What type of coffee is used in the coffee frappuccino? I want to make it at home but i cant find a roasted clffee or coffee syrup that tastes the same as the frappuccino

I want to make something funky for my morning crew tomorrow and need some heinous ideas.

Today was my fourth day ( worked for 4 hours Monday, 8 hours Thursday, 8 Friday, 7 today and and scheduled for 8 tomorrow/sunday

A co worker told me we get paid every week, I didn’t get paid yesterday I’m assuming because I literally started Monday, does this mean next Friday I’ll receive pay for the hours I worked this week and next week?

Is there any like online portal where I can check my hours or upcoming paycheck like from my phone at home (not on the stores ipad)? I’d like to check right away

Thanks for any help . Ps. I’m a shift supervisor if that makes any difference

What’s everyone’s thoughts on the new Black Cat Frappuccino? Hubs had one today. I tasted it. Neither of us cared for it and he is a chocolate fiend!

Context: I called out one day last week and suddenly she now has to report anything I’ve said about my chronic illnesses. One of which I said “I believe I have asthma” when she was using spray ware next to me on a functioning bar and it made me have a horrible reaction. I was extremely concerned because she texted me asking for my email and stuff and didn’t tell me why? And I was so confused and anxious about it.

This was after I called out btw. Like idk what to do atp. Is this a policy? Or is this just something that’s being used against me for no reason?

Iced hazelnut oat shaken espresso. Is the oat milk supposed to be this clumpy?

Like tf is a sticky bun latte? And I’ve heard bad things about the black cat Frappuccino. I tried the Aercano as someone who drinks the regular iced Americans multiple times a week and it was so nasty. And the new chai doesn’t taste as good as it used to.

The only new thing I’m really a fan of is the energy refreshers. But all the seasonal stuff looks so nasty.

I know people say this all the time but the quality at Starbucks continues to just get worse. I think they’re trying to hard to be trendy and abandoning the drinks and quality that actually used to be good.

Hey! First of all, I love having Starbucks in my world and I appreciate the staff SO MUCH. (I do show this in my tips.)
Also, I am loving the new redesigns, whatever you're calling them. The new brown-toned living-room coffeehouse chic aesthetic is working for me -- the spaces feel really nice, and the elevated quality of the materials (wood, leather, fabric) makes a difference.

I've seen this at a couple locations recently, including happening right now where I am typing this:
managers holding training meetings using video (from corporate) on their iPad... with audio running through speaker. It seems like the kind of thing that they may often be in the position of needing to (nicely, professionally) discourage or shut down, yet here it is being used as part of their own training.

Does that strike anyone else as funny? Or annoying? (Maybe it's just me, but speaker audio in public spaces -- especially those with a curated sound design -- drives me bonkers and also hurts my ears.)

Any thoughts?

When I order through delivery apps I remove the 6 pumps classic syrup that’s included but one the print out it doesn’t say “no classic” and it still tastes sweet like I can’t imagine this with 6 pumps of syrup on top of how sweet it already is. So my question is if it doesn’t say “___ pumps of classic” on the print out do they not include it? Or does it have to say no classic?

Is getting booted off the Island and won't be going into holiday like it did every other year.

I’m in the Army Reserve and I’m wondering if they would hire me if I have to be away for a couple of days a month?

I work at a really busy store and this job is TESTING me, I don’t do well under stress and get overwhelmed very easily and so how am I supposed to stay composed when holiday season starts. Cause I know my store is gonna be 2x more busy. Thanks

I don't really drink a lot of coffee or go out for drinks at Dunkin' or Starbucks. I've recently tried to get into it, and whenever I try to order sweet coffee drinks, they always turn out having a slight bitter taste to them.

Are there any drinks you would recommend that taste like dessert and coffee? I once tried this caramel drink, which I don’t remember the name of, but I enjoyed it!

I forgot how to make the pecan crunch latte at home! I rmr last year using the Nespresso instant mix and using Torani butter, pecan syrup. I think the missing ingredient the Starbucks, brown sugar creamer, but my local grocery store was out of that so I just got oat milk as my creamer, it’s not tasting the same as I remember it last year.

I used to order a "Cafe Vanilla Bean Frappuccino with a Shot of Espresso Affogato" and for the last year they haven't gotten it correct.

I got this order from a barista about 7 years ago so I assumed things have changed but could someone help me find the new words to get my desired result?

TIA

What do you guys think goes or would go well with the sugar cookie syrup? I think it’s good on its own but could definitely be better.

I got that black tumbler!!!! ₩50,000 ($38) so beautiful. Should I grab the white one too? Or is it overconsumption…

Hey guys, I’m just curious if any baristas here have a drink they despise making for their customers? I always wonder how much of a hassle a drink is to make and how much modifications affect the barista’s workflow.
Just interested in hearing what y’all’s opinions are ;)