Search results for query: *

Hey y’all this is going to be my first 4th quarter at Starbucks, I was just curious where & how everyone houses their backstock? Do you have a designated place in your Target for just Starbucks specific overflow? If so can you elaborate as to how you keep it efficient & organized? Thank you

Any other food team leaders over market, Starbucks & Target Cafe feel spread thin? I can’t seem to find a routine that works. It seems if I pay attention to one area, a fire arises in another

So I just recently got promoted from a PA (FA) to a FTL. I feel the need to add that I am only 20 years old, with no degree. I started with the company when I was 16 years old & worked my rear end off & proved myself. I went from one of the highest volume stores in our district to one of the...