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So I guess this is the point where I admit that I'm the dumbass who saw the May 15 date on the new Siren's Eye and thought 'well but that's next week.' nope... It's tomorrow... And I'm a dumbass lol.

I mean, that's what it is now, but it has a big happy hour header. So I guess just move the drink names up to fill the gap?

Our TL was already getting pulled for sales floor all the time. Officially having market means we never see her. The last time I had one on one time with her was when I put in my two weeks. There's a pile of things that could use coached but she doesn't have time (and probably wouldn't anyway...

100% agree with over-ordering paper products. because inevitably someone in the store (for us it was our GSTL) will hijack your paper delivery and steal all your paper towels, and then you won't have any to actually clean counters with, and you'll have to go on sneaky covert ops missions to...

hmmm. this is an interesting idea (as we also legit had a fruit fly infestation last year and our DM is freaking out about it potentially happening again). we do have a tower fan in the backroom oscillating on our pastry rack, but it can't keep up. especially not when leadership insists on...

if your store is as sweltering as mine is (I can't imagine anyone's isn't, and if your store is cool, I'm so jealous), how the heck do you keep your pastries from melting and getting soggy? between the completely useless HVAC and having two freezers and a fridge in the backroom, our BR is...

this. the only thing it takes to sell is excitement and a way to make it personal. I honestly really hate chocolate. I will not drink anything mocha (unless it's white mocha). I accept that this is unusual, but I still sell mochas because I can pretend they're great and get excited about it...

Step 1: Pumps of frap roast (skip for creme) Step 2: Add milk to the first line (whole is default) Step 3: Pour into blender pitcher Step 4: Add syrups, powders, or inclusions according to recipe Step 5: Add ice using volumetric scoops Step 6: Pump base Step 7: Lid and blend! ETA there should...

we always have a barista scheduled as a cashier, one for morning and one for evening. in theory, they're supposed to be there so they're close if we need backup and they can just run over. in practice, the front lanes will never give us our backup, even though they can pull from sales floor and...

does anyone else's store use the 'visual management' for brewed coffee thing? so basically we take one of the Rubbermaid cubes, measure how much coffee we'll need for a daypart based on what size pot we're brewing, and then we're expected to use that amount during that time so that by the end of...

welp, just got the group text from our TL this morning announcing that they're giving her market as well. because she didn't already spend enough time on the sales floor away from her team... plus she isn't in charge of our scheduling anymore and has mentioned trying to get us all market hours...

make sure you follow the calibration in the equipment manual too. it's really simple but it makes a huge difference and needs to be done every time the grinder is cleaned.

it seems like the distribution centers have just been cray lately. they can't seem to figure out what state we're in. first they sent one of our orders to our town in another state, and now - for the second year in a row - we got auto-shipped the You Are Here mugs for our own state AND for that...

fun story time. one of my baristas related to me the tale of a woman who reached over our bar and pumped SF peppermint into her hands and proceeded to rub it in vigorously. she became outraged when she realized it wasn't hand sanitizer, then complained that we shouldn't keep that stuff out where...

that's interesting. I honestly can't remember what was a part of Winter 2 and what was in Winter 1, and I'm not sure there was anything my store was going to get anyway. so that's not so bad. I like the sound of more lead time on promos and changes. I think that is a HUGE improvement if they...

we did this for a while last year when we ran out of frap chips. works great in any kind of beverage that needs chips, and really helped us run through our stock of leftover curls. we just doubled the amount any recipe called for to make up for the fact that curls have less volume of product.

I would love to become a coffee master. we've had the aprons since we opened and apparently we just got some journals in, but I didn't think licensed stores could actually do that program. I love delving into coffee knowledge though. whoever's on shift with me when we get a new featured blend in...

That's weird. Ours literally never has. Doesn't do the vanilla bean scones either. I wonder if maybe our district just hasn't ever actually participated lol.

on the updated pastry signage, the cake pops aren't listed as 2-for anymore. does that mean we're not doing that deal anymore? not having to remember to price change cake pops in multiples would be... amazing.

well, we had our DM visit today. I wasn't working, but I had to go in to pick up an online order, so I stopped in at the Bux to see how we were doing. uh, apparently our TL walked out of the meeting crying. so I guess that doesn't bode well.