During my last year of college, I got a job working as a barista at a chain coffee company, a job I never expected to have nor at the time necessarily wanted. Previous to this job, I had never been much of a cafe patron and really didn't even like coffee, opting for my trusted chai tea or hot chocolate instead, which meant I didn't know the first thing about coffee. I couldn't have told you the difference between a latte or a frappe, an Americano or a red-eye, and I had no idea what espresso was or how it worked. But as they say, desperate times call for desperate measures, and I was desperate for a job to help me finish out my senior year. Not only would they work with my busy school schedule, but I also would get tips along with a steady paycheck. Setting my coffee ignorance aside, it seemed like a pretty sweet setup, one I was willing to work and learn for.
And work and learn I did, in more ways than one. Not only did I learn a lot about coffee and how to prepare it, but I also learned a lot about the roller coaster that is customer service. Sometimes you get customers who not only tip well, but also genuinely care about your well-being. Sometimes you get customers who you assume will be catching the next bus back to hell after they get their coffee. Though I only worked as a barista for eight short months, I was able to walk away from the experience both grateful for my time there and also a little relieved to be getting out. In case you ever wondered, here are some of the things I learned from being a barista and about how I plan on treating baristas from now on.
1. Regular customers are some of the best customers.
Take it from me, one of the high points in a barista's shift is when a regular customer comes in. Regular customers are those who you can count on to come in at least every couple of days or so, and they come in all shapes and sizes. But no matter who they are, it's not long before a relationship forms between them and their baristas, and this relationship provides perks on both sides. One regular we had would always come in and wipe the counter for us while she waited for her drink. One regular would bring us candy during the holidays. Many regulars would park themselves by the register and talk to us while we worked, sharing stories and opinions and listening to the gossip we picked up during our shifts. And of course we loved to give perks to the regulars we knew best. Sometimes we would give them the extra drinks we made or would give them a free shot now and then. Usually we would have their drink ready before they even paid for it, because we knew their order by heart. You see, the great thing about regulars is that for the most part they love their baristas and their baristas love them back. It's a beautiful thing.
2. Customers sometimes have no idea what they are ordering, and that's annoying.
No two coffee shops are the same, which means that sizing and terminology are often different. Just because Starbucks has a frappuccino doesn't mean everywhere else does. Also, iced coffee and iced lattes are very different. Iced beverages are not the same as frozen beverages. Cappuccinos are not the same as lattes. And no, stranger I have never met before, I don't know what flavors you personally might like the best. The world of coffee is complex and detailed, so when you order it, make sure you know exactly what you're doing and where you are doing it. Because nothing is more frustrating to a busy barista than when she hands out a drink only to be told, "Oh, sorry, I didn't realize a grande was so small. Can I get a bigger size?" Not only does this mean the barista has to remake your drink along with all of her other orders, but it also means that the incorrect drink will most likely get thrown away. So if you don't know what to order, then ask questions. Baristas would rather you ask and get the correct drink the first time around.
3. Tips are really, really great and really, really appreciated.
We get it, tipping your barista for an already expensive coffee beverage can be a hassle and is not as expected an etiquette as tipping your waiter is. But if you come in two minutes to closing time and order six different drinks with lots of different specifications, it would be nice if you tipped. I had it one time when a huge group of people came in right as we were about to close, right when we had most of our equipment already cleaned and ready to put away for the day. Not one of those people tipped us. So please, out of common courtesy for your barista, if you have a challenging order or feel like you have inconvenienced us in some way, a tip will usually buy our forgiveness. Because believe me, we usually remember the people who piss us off, and a happy barista is the best barista.
4. Yes, being a barista does have some sweet perks.
We get staff drinks, discounts, the chance to try new drinks and food products. Also, where I worked, we got as much free iced coffee and tea as we wanted (which became a dangerous habit for me). And yes, sometimes we do just eat a cup of whipped cream with sprinkles because we feel like it or experiment with different flavor combinations for the fun of it. We can get really creative, and that's always a good time.
5. Yes, being a barista sometimes makes you want to tear your hair out.
During my training period, I was told time and again, "Yeah, this job will probably make you cry at least once." While I was never driven to this point, there were a few times I came close. You see, nothing is worse than the days you feel completely incompetent. Sometimes you mess up an order or accidentally drop a cup. Sometimes a customer yells at you or critiques your performance and makes you feel like crap. Being a barista is not a judgement free job. Especially when I was training with a bunch of baristas who had worked there for years and knew the ins and outs of coffee like pros, there were times when I felt like every question I asked was a stupid question. "Of course two shots go in a grande. Why would you even ask that?" In short, to be a barista you have to execute your job both quickly and perfectly, a task which sometimes feels impossible. The coffee business has to be a well-oiled machine to be efficient, and sometimes you feel like the rusty cog holding things up. And when pressure coming from both your co-workers and customers, well those are the days you feel like you just can't win.
6. Being a barista makes you part of a community.
Ok, I'll admit it. By the end of my time as a barista, I was drinking coffee and liking it too. Who would have thought? I became a part of the community of coffee drinkers. But not only that, I became a part of the community around me. I made so many connections with my customers, and nothing felt better than having someone I knew come in and have a chat with me. I felt like a part of something, like a bigger part of the city I lived in for such a short time. And I felt important too. Coffee runs our society; it's an institution. And to be a part of that institution is really a cool feeling. Plus, it's a community that I can always go back to if I ever need it. The ability to make a perfect beverage is such a unique skill, and it stays with you for the rest of your life.
Being a barista is an experience I wouldn't trade for anything. It's a hard job, an undervalued job, a job that is often discouraging and frustrating. But it is also an important job, a job that brings you closer to the people you serve and teaches valuable life skills. Never forget that your barista is a one-of-a-kind person. Treat them kindly and you'll never know what kind of awesome things can happen.
