The fate of baristas is not cruel! This career is worth working hard for!

"Education is unlimited / technical secondary school or above, 18-35 years old, unlimited experience, free training, big promotion space, social insurance and house fund …" The recruitment conditions of such an "attractive" coffee shop chain have made it incumbent on many young people who like to drink coffee and yearn to experience the decency, elegance and freedom of the baristas profession. But the reality is...

Memorize the formula, do hygiene, wash cups, stir-fry, speed up, be able to fry alone, sell. "like a robot. I learned something, but it has nothing to do with the coffee I want to learn, "says a barista who has been in the coffee shop chain for a year.

"when I just joined the coffee shop chain, the biggest challenge was memory and physical strength. In addition to the wide variety of beverage recipes and the fact that there is no difference in the actual production steps, countless raw materials have their own different retention periods and preservation requirements, heating methods of all kinds of food, endless sanitation, endless washing utensils. This makes many new baristas feel a little "broken".

"after you can do this independently, you will begin to study cashier and sales, and then arrange the corresponding exam a month later. After meeting the basic requirements and stepping into the post independently, increasing speed has become the second hurdle for many baristas. "

"when you remember this, the seniors will start to urge you to hurry up, one because there is a fixed time for making orders, and the other is that orders are often made one after another, and slower movements will affect all the rest. Although there is no actual punishment, it will give you invisible pressure, and some baristas are in a hurry, leading to the loss of materials. "

"in addition to these, a variety of sales targets and strict hygiene standards make everyone feel physically and mentally tired during the work process. In particular, every year, third-party quality supervisors (QA) go to the major stores from time to time to carry out surprise inspections, and every time they come to the time of their inspection, everyone in the store will be very nervous and anxious, and every place that can not be seen will be very clean. "

"here, making coffee is just the tip of the iceberg, and it's more about hygiene and sales, like a robot that repeats the same thing every day. Although I have learned something, it has nothing to do with the coffee I want to learn.

I learned the skills of sales, customer service, cleaning and finishing, and I also learned some knowledge about personnel management. Although I chose to leave in the end, I did not regret coming here to work, because in my later work, I had the opportunity to show my talents, and I also got to know a lot of friends during the year. "

So, baristas in chain coffee shops can only become robots in the end, is there no way out? Of course not! Although what you have learned is not the coffee knowledge / technology that people expect, but what you can learn is the management that many independent coffee shops do not have.

This is actually a very valuable thing, although it is very hard, the pressure is not small, but to learn is to earn! Because there is no independent coffee shop can give everyone the opportunity to learn management, whether it is store management, personnel management or operational management, can be useful one day.

It is often joked on the Internet that coffee shop chains are like a stepping stone to the coffee industry. Baristas may be lifelong careers, but baristas in chain coffee shops are not. If you want to be a professional barista, the coffee shop chain obviously can't help you achieve your goal.

Coffee chains often need people who can manage their stores, so if you want to stay in these coffee shops, you have to be promoted. With regard to technology, in most chain coffee brands, you don't get much exercise and don't have too many opportunities to play.

Of course, there are many chain coffee brands that pay attention to the brewing and flower-drawing skills of every barista, but a large number of orders every day will make people lose patience in making every cup of coffee. So many baristas who come out of chain brands will choose independent coffee shops, thinking that they can learn more about coffee.

There is no shortage of independent coffee shop managers who are full of craftsman spirit, stable production techniques, understand coffee beans, and know how to bring coffee rookies / correctly guide customers to taste, but it is impossible to find. Most independent coffee shops let you learn the basics, and the rest are all on your own.

When many friends go to these independent coffee shops, they will find that the manager is not willing to teach themselves, but cleaning and washing cups is still an inescapable fate. However, recruitment requires people to work, not to pay people to come back to learn to make coffee, even if there is training, it will not be all the time, even the most basic work is not willing to complete, it is difficult to persuade the master to teach you more knowledge. When the manager is unwilling to teach himself more, perhaps the most important thing to consider is whether he or she has the right attitude towards work.

If you want to do a good job as a barista, you can't rely entirely on others to convey knowledge to you. You need to think independently. It is very important for you to understand and expand your learning. Coffee shop is not lack of opportunities for practice, books are not lack of knowledge, there are many ways to learn, their own efforts are very important!

Seeing this, some friends may think that baristas are used to dawdle around and work, so there is no need to be so serious. But unexpectedly chose, why not try to do this career well? Baristas don't just stand in the bar and be a ruthless "tool man".

There are many career directions for baristas! Barista is just a general term for practitioners in the coffee industry. Don't frame this job in the bar space. Bakers, trainers, competition judges, growers, bean hunters, etc. Entry-level baristas should not feel that such a position is far away from them, every successful person is the same as everyone else at the beginning! With enough love and right efforts, nothing can be done.

Code clerk as a coffee practitioner, I really like my job as a barista, not only because I love coffee, but also because I can see a lot of different lives every day. If life is like a play, then the coffee shop is a stage.

Guests who come and go every day, you don't know their true identity and story, but their "onstage" and "departure" are like performing a scene in the great drama of life on the stage, and the barista is the only audience.

Maybe our job is not really to make a good cup of coffee, but to wait for every actor in life. Every scene can make you have a different view of life and life.

I am very happy. I can be a barista.

Photo Source: Internet

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