Starbucks employees 'true voice: "Ten things I hope customers know"
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
People in the service industry are most afraid of meeting guests who have a bad attitude and do everything they can to make things difficult for them without respect. Laura Beck, who has been an employee of Starbucks Cafe for six years, recently shared an article on Cosmopolitan about what baristas really think of their guests. Although they don't tell their guests face to face out of politeness, they actually think so in private. The editor estimated that her original starting point was to remind guests to pay more attention to avoid offending the shop assistant from being made fun of, but the result caused a heated discussion on the Internet. We selected 10 of them. I don't know what people think of her.
Cover picture: @ bluedoorspvj (nothing to do with the party concerned)
1. We don't care if we write your name correctly, please don't correct us.
Misspelled your name? We did it on purpose, so please don't treat us as illiterate and illiterate and correct us on the side, otherwise a barista with a bad temper will draw a symbol on the cup every minute and then send a middle finger.
two。 You can't tell the difference between nonfat and full fat.
You order a cup of nonfat coffee, and we give you full fat, but there's a 90% chance that you can't tell the difference. Of course, we don't usually do this, unless you have a particularly bad attitude, we may play a trick on you in this way.
3. We don't mind you sitting in the store all day.
Don't think that you will be looked down upon by us all day after buying only one cup of coffee. In fact, we don't mind, but only if you are more likeable, well-dressed and well-behaved.
4. Regular customers who are good to us may get preferential treatment.
It may be a free refill of a cup of espresso, or it may be to give you an unsold cake, which is not a gift, but it is also within our ability, but only if you are friendly to us.
5. We will remember the attitude of the guests towards us.
We have a good memory like elephants, we remember clearly whether you are kind to us or not, and frankly speaking, if you usually have a bad attitude and like to drink, then we will become very stingy and resentful.
6. You're not the president. Please don't call when you order.
It is impolite to make a phone call when you order, and it will lead to a longer waiting time for the guests behind, so please put away your phone in just one minute after placing the order, otherwise I may ignore you.
7. Please don't repeat your request again and again
For example, if you want a cup of decaffeinated coffee, you can just repeat the request. If you are really worried, it is OK to repeat it, but if you ask again and again as if you think we are deaf, then be careful that you will be tricked in the end. I'm kidding, we're not going to give you a cup of caffeinated coffee to tease you.
8. Tipping will make us love you more, and you will get preferential treatment for it.
Our salary is not high, so we will be very grateful when we receive tips from guests. in order to repay you, we will give you preferential treatment as much as possible, such as upgrading your drinks, even if there is no way to give you free drinks or cakes. It will at least make your drink more delicious.
9. Please don't peg us to chat.
A short chat while waiting for your drink is a sign of friendliness, but it's a big taboo to talk to us endlessly, especially during the rush hour, when you are already so busy smoking, your hands and feet are almost out of harmony, and you have to chat with the guests. this has a great impact on our work and will cause other guests to be unable to get their drinks for a long time, slowing down the overall speed.
10. Don't go to other coffee shops to order Frappuccino
Frappuccino is the exclusive product of Starbucks, so please don't go to other coffee shops to order this drink, otherwise the baristas in other shops will think you have no respect for them.
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