How to keep your barista on your side
A barista’s life isn’t all about the smell of espresso and milk foam. My fellow baristas and I know that all too well. I asked them about their pet peeves and preferences, because believe me: keep your barista on your side and you’ll be rewarded.
Ordering your coffee isn’t like having your breakfast in the morning: a piece of cake. It requires friendliness, clarity and, above all, the ability not to talk nonsense. Take these tips to heart and from now on every barista will be happy to froth one for you.
It’s okay to say good morning
‘Everyone should know that the response to “Good morning” isn’t “I want a coffee.” We may be paid to do this, but it’s still nice when you say hello back. My colleagues and I, especially when we work several days in a row, often get completely fed up with it. Sometimes we have a competition: How many times can you say good morning before a customer says it back? Recently, I said good morning to the same woman five times before she finally said something back.’
Small, medium or large?
‘We have three standard sizes in our shop: small, medium and large. “Regular” isn’t one of them. But you’d think it was, judging by how often people order it. And when you grab a medium-sized cup (which you’d think is the same as “regular”), some people even get angry. Or you get: “Oh, oh. That’s very large. Make it small.” So you knew what size you wanted all along?’
Complain away
‘Did you think the Wailing Wall was in Jerusalem? Well, then you should come and work at a coffee shop at Schiphol sometime. From complaints about prices to delays. Somehow, it’s always our fault. I don’t know if people realise it, but we recognise people’s faces, so we see them often enough. There’s a man who comes in every Thursday for a double ristretto. And every single time, he complains about the price. Um, yes, sorry sir. Just like last week, it’s still €4.20.’
Quali-time
‘Guests often forget that barista doesn’t mean machine-made coffee. And as much as we sometimes feel like robots in the hospitality industry, it isn’t push a button and done. After you order, it will take a little while before your latte macchiato is standing in front of you. Quality takes time. Sorry.’
‘I have my preferences too when it comes to coffee. But people who order their milk “extra hot” really get on my nerves. Extra-hot milk often means we have to burn it. And that comes at the expense of the flavour.’
Don’t talk nonsense
‘A cappuccino is espresso with warm milk and a layer of foam. A flat white is espresso with warm milk, without a layer of foam. So when you order a flat white with foam at the counter, well, you might as well hit me over the head. This actually happened to me recently. Being the know-it-all that I am, I naturally shouted (a little too loudly): “Oh, you mean a cappuccino?” Yes, then you’ve come to the wrong person. But I understand. You don’t want a flat white with foam, you just want to sound interesting. Just order, don’t make it complicated, asking questions is fine. And then we’ll make something delicious for you.’
#How you order matters
‘I’ll keep it short: DON’T make a call at the checkout. If you’re already on the phone, don’t join the queue. If you get a call while you’re queuing, let someone go ahead of you or call them back later.’
‘It’s especially busy at our place in the morning and afternoon. Sometimes people queue for fifteen minutes for their iced coffee. Annoying, of course. But if, after waiting in line for fifteen minutes, you still don’t know what you’re going to order when you reach the checkout… Well, then we have a problem.’
At the checkout
‘At our workplace, the baristas often take orders in the queue, and the guest then pays at the cashier. So when you’re behind the checkout, you don’t always know what the next person has ordered. Still, some people put their payment card on the card reader before it’s even their turn. As if the checkout is listening and your order will be entered automatically. And when I ask, “What did you order?”, don’t respond with: “I already ordered with your colleague.” Sigh. That wasn’t my question.’
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