i've ranted before about newbies that take waaaaaay too long to learn and master their barista duties - but sometimes it's the seasoned 'old-timers' who are guilty of slacking or cutting corners. in fact - seasoned baristas are the hardest to re-train. they are so stuck in their own personal ways and are resistant to change.
it doesn't matter if you point out how the proper way to do things is more efficient - they'd rather waste time and energy doing it they way they've always done it. sure, it's convenient for them to stay stuck in their ways, but it makes more work for the rest of us.
convenience #1 - rinsing out blender cups
i've ranted before about partners who throw blender lids into the sink without rinsing them, but worse than dirty lids are dirty blender cups. now you'd think a barista that has been with bux for more than two frappuccino seasons would understand that tossing dirty blender cups into a sink will only lead to more work when the next customer orders a frappuccino. and that it is gross and nasty to pull a dirty blender cup from the sink that is covered in coffee grinds, old whipped cream and lukewarm milk. and that it means we have to sanitize the damn thing several times an hour (as opposed to the usual rinsing).
convenience #2 - leaving all singles in your till
i know it's a lot easier to drop four five-dollar bills as opposed to twenty singles, but why the hell would you leave your till with only singles for the next register partner? when you finished tilling out did you not notice that you had no fives and all singles? and if you had some sort of brain fart and forgot to leave your till with the correct change, at least tell the manager so he can change the till out.
convenience #3 - leaving empty trays in the pastry case
why is it so hard to pull out an empty tray? especially if you take the last pastry off the tray to give a customer? don't you realize we get marked down for empty trays in the case? don't you realize it only takes about 2.1 seconds to yank that tray from the case? and don't you realize that you're setting the WORST example for the newbies when you leave a job half done?
convenience #4 - leaving a messy bar
i know it's impossible to keep the bar neat and clean every second, especially during a busy rush. but there are those times when there's only a couple customers in line and you don't have any drinks on deck. how hard is it to wipe down the counter, rinse out the pitchers, fill the hopper and clean the steam wand? even if you can't do all those things, can't you at least do one or two? why must you leave disgusting, crusty milk on the steam wands? what's the logic in leaving the hoppers empty? when the bar was handed over to you, it was fully stocked and clean - so why do you feel you are above leaving it prepped and clean for the next barista?
convenience #5 - not stocking the condiment bar
yeah, i know it's a neverending mission: keeping the condiment bar stocked and clean. but in our bux (and every other bux in my district) it is standard for you to fill the condiment bar before you go on break, lunch or go home. taking a rag and doing a one-swipe-wipe is not 'cleaning'. checking that the sugar container is half filled is not 'stocking'. and pushing the trash down further in the can is not 'changing the trash'.
convenience #6 - leaving trash single-bagged
i know it takes, like, an extra minute to empty the trash and line the can with two bags. yeah, i know you're saving yourself precious seconds when you decide to pull only the one bag out and leave the second bag in. but do you realize how much time is spent cleaning the trash can after the single bag splits and all the contents come pouring out? do you realize that now we have to clean the trash from off the floor and inside the can (which means we have to cart the can outside to rinse and dry it)? and that your 'shortcut' will leave us with one less person on the floor because someone has to clean up after your 'convenience'?
barista rant: don't tell me to grind your beans on "number three" if you don't want your beans ground for an espresso machine. don't tell me you want the beans ground for a french press, then insist that i keep the setting and "number three". LISTEN when i tell you what each setting is. don't nod, say "ok" and then add "but i want it for a french press on number three".