| Closing | This and That | Customer Service | Things that are Slipping |
|---|---|---|---|
|
What do you do with soup at the end of the night?
Record how much was leftover in the shift report, take some home if you like, throw the rest out.
|
What is the correct amount of ice for a non-espresso iced drink?
Half full.
|
When should you greet a customer at the till?
Within 5 seconds.
|
What must be done before you can clock off after a shift?
Caught up on dishes, fully restocked, and trashes emptied.
|
|
What do you do with the cream pitcher?
Rinse it, run it through the sanitizer, and put it in the barista fridge over night.
|
How would you charge for an americano, cold brew or drip with an alternative milk?
You ring it up the same because it's only being used as a creamer.
|
What are things you should not do before helping a waiting customer?
Saving the dregs of a blended drink, finishing a story you're telling your co-worker, drying a dish and putting it away, decluttering and straightening up the counter, thoroughly rinse milk pitchers/shot cups, tidy and arrange the barista area.
|
What are some easy ways to upsell?
Offer more shots in a large size, offer flavors in lattes, offer shots in a chai, if they ordered food ask if they want a drink, offer ice cream with pie, etc.
|
|
What must the desposit and till sticky notes have on them besides the counts?
The initials of both closers and the date.
|
How would you ring up an americano with lots or extra room for heavy cream?
You would add 25 cents twice, since we charge by the ounce.
|
What are unhelpful comments to make behind the counter in front of a customer?
How cluttered the service area is, how wet a barista towel is, how tired you are, how unrestocked things are, how 'out of it' you're feeling, etc.
|
What are acceptable reasons to be on your phone during a shift?
Communicating with boss, emergencies, figuring out a ride.
|
|
How do you make nutella sauce?
Add a little hot water and stir until a smooth, thick, but pourable consistency is reached
|
What cannot be paid for on an account?
Tobacco, books, stickers, or anything that would put them over $5 in debt.
|
What is just as important as what you say to a customer?
The way you say it.
|
What is the latest you may figure out or-shifts?
Monday at noon (if schedule was sent out late)
|
|
Where does the Pumpkin Spice bottle go at closing?
In the barista fridge just like the tomatoes, sauerkraut, and dressing.
|
How would you thorougly complete the afternoon chore "organize inventory in kitchen and ally"?
Break down empty boxes, put milk crates in ally, shelve inventory, and empty cardboard into recycling.
|
What will slow you down while taking an order?
Catching up with your buddy, not asking directing questions, writing entire orders down before ringing any of it up.
|
What all must be done on pub sweeps?
Collect dishes, wipe down tables, dishes, push in chairs, check bar and dishbin.
|
Support Us on Ko-fi