To be fair - it's Saturday morning, PSL is back, the place is packed. The problem? Why would you put the weakest barista on bar at the height of orders? The barista, Kalley, was like a deer in headlights. I watched her and timed her for one drink - it obviously confused her. She stared at the order on the drink cup, looked around nervously, walked back and forth a few times, stared at the drink some more. She finally began trying to make the drink, without asking for help, at two minutes, 34 seconds. All that time, more qualified baristas were busy making cold drinks, waiting on customers, making hot food. No one offered her assistance. But she also never asked for help. I don't know the vibe among the baristas but modesty would make Kalley ask for help instead of wasting time. Care for Kalley and customers would help at least one barista to stop and ask Kalley if she needs help. Lord knows if that one drink was made properly. When she finally started making my three drinks about fifteen minutes after I had ordered, she again was wasteful. She made ONE drink. She got sidetracked and wandered to the other end of the counter for ??? nothing and then wandered back to the bar. She began making another drink and then another before she began my SECOND drink. When she gave it to me, I reminded her I had a third drink for the order. She just mumbled, "yeah," and then began making three other drinks before she searched for my order and finally began the THIRD drink. From the first beverage being made to the final beverage being made for my orders, eleven minutes elapsed. All three drinks were supposed to be made EXTRA-HOT. They were not. Another disclaimer: Around 2008, I began working for Starbucks for around five years. I wasn't young. But I was modest. The first two managers I worked under were not the best but my fellow baristas were and had my back. When the final manager I worked under, Mitch, arrived, I thought I was good but he took my skills to another level. He would never have thrown such a green barista as Kalley to the wolves on a packed Saturday morning. At some point you do work the bar on busy shifts. With the proper support and your own humility, you can succeed. I only hope this was a one-off this Saturday morning. My drink was good but tepid in temp. All the folks around me shared knowing glances with one another about the problem we were facing. We were not blaming the one barista but not one of us could figure out why the second bar wasn't utilized by one of the other four baristas on staff to catch up on all the orders. It's a great location when slower in customers or when staffed with efficient use of staff. Unfortunately, today was not one of those days. I regretted leaving a generous tip at the cash register. I wish Kalley the best and offer one piece of advice - modestly ask for help when needed as you try to improve your skills. If you get negative reaction from fellow baristas, talk to your store manager or district manager. Everyone - you, the staff, and customers - will benefit.
