What can a barista learn in a cafe? How to improve the sense of service _ barista self-cultivation

Such as the title.

Many recent graduates, or those who are planning to change careers, have said more than once, "the salary to be a coffee apprentice is low / even if you don't have money, it's enough to learn."

There is a meaningful sentence that I would like to share with you: real knowledge and technology cannot be free.

one.

Wait, do you have any specific ideas about what you want to learn before you "set out"? Is it to learn to pull flowers coolly? Or accurate extraction? Or is it a great coffee roasting technique?

If you love being a "technician" (that is, a technician), have the idea of working towards technology, and generally work in a chain, you will always learn these three things.

But without exception, companies have certain requirements. For example, it will require individual work attitude, team cooperation ability and so on.

In fact, at present, if you want to work in the "coffee" industry and want to be a barista, you might as well consider going to the relevant coffee training institution to do a systematic study before "starting out".

Some people say that this approach will be the mainstream in the future. If you want to dig into the reason, it's probably because "every coffee shop has its own hiring plan."

Professional things are arranged for professional people to do, which can not only improve work efficiency, but also provide guests with the best service and professionalism.

There is an order of smell, and there is a specialty in the art industry. Employing people, using professional people and using the right people to do the right thing is the way to win.

"if I want to hire a barista in the future, there is a good chance that I will not 'reduce my labor cost' to recruit an apprentice. Because if you leave things to people who are good at it, one thing will get twice the result with half the effort. "

A coffee shop owner friend who just picked up the express delivery from outside said.

two.

Hey, the role of "coffee shop owner" really makes people feel that the years are quiet. But this role actually corresponds to a detailed, year-round job.

"to be honest, after opening the store, it is basically non-stop all year round. Sometimes I feel really tired, especially before waiting for the guests at the last table to leave. "

"most of the time, after closing, I would sit alone in the store and make myself a hand drink."

The friend paused, smiled and said, "sometimes you reward yourself with a bottle of beer."

Indeed, at the end of the day, especially when the surrounding environment is very quiet, the mood is very easy to put in place.

From another point of view, opening a coffee shop is just a "part-time job". It's just that the target is different (laugh .jpg)

"Boy, what have you learned from working in your own store over the years?" I asked.

"Oh? Listen to the truth? I learned how to set the price list, how to do the activities, how to choose the members, how to play the relationship with the neighbors, especially the aunts and uncles of sanitation workers who are responsible for the sanitation around my store. " The friend held the cup on the coffee machine and went on.

"I regard my uncles and aunts as my patron saint. I usually leave some cardboard or plastic cans to them. Sometimes it's hard to walk away and go to the bathroom when you go to the store alone. Having a good relationship with aunts allows you to take care of some 'special situations' when they arise. "

I have to admire the unique views of my friends.

However, in the end, the current role is a barista, an apprentice, or a coffee shop owner. Can you share your "learning" experience with us?

* Image source: Internet

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