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Aggressive QA by barista - Page 4

Postby JimWright on Wed Jul 16, 2008 4:16 pm

Psyd wrote:The link you provided was as unsettled on the matter as we are! You know, except for the Starbucks fat cats. But I've never really suggested that we use their opinions for what is right, or what is even good.

The point was that they own the place, ergo they can set the policy, at least at the thousands of their cafes and to the extent of their cultural influence and influence on the business. There is clearly not a societal consensus that using lots of milk in your coffee is stealing or cheating, and in fact, I would argue quite the opposite (obviously).

Psyd wrote:<snip> There are certain things that are done because they are right and because they show respect for others. You either understand that or no amount of explanation will clear it up for you. These are the folk that make the signs and the chains a requirement. And life a little less glorious for the rest of us.
And there is a mile long list of rationalisations for it, starting with "I didn't see a sign that says that I can't", and wrapping up somewhere around, "Well, there actually isn't a law that says that."

Holy heck - apparently no amount of explaining will clear up for you that if the cafe wants to let a customer use as much milk as they want, that's between the customer and the cafe! How is it you get to be the judge of what is "right" and "shows respect" in this relationship between a business and its customer, aside from what consenting adults establish between themselves? Wow. Apparently if someone walks into a Starbucks, and uses more cream that you think is ok, whether Starbucks, the owner, agrees or not, it's not "right" and doesn't "show respect" by your standard, and what the two parties to the transaction think is irrelevant! Just wow.

Ok, some people are getting more and more personal and accusatory now (apparently now people who use more cream than some think should be acceptable are the cause of all of society's woes, and I personally am responsible as well, whatever my usage, and steal gas station restroom keys to boot...), so I'm done with this thread. Suffice it to say that without condoning the ghetto latte practice (and never having even seen someone do it, actually, though I'm sure it happens), I think cafes are free to constrain milk usage if they wish in a variety of different ways, and when they choose not to (or even go out of their way to say whatever you want is ok), people are waaaaaay overreaching to equate using lots of milk in the coffee someone bought to stealing.
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Postby Psyd on Wed Jul 16, 2008 4:31 pm

Psyd wrote:My examples went straight to the issue we were discussing; the possibility that Nick's policy on no espresso over ice (although, I'm convinced that this is not the case) is motivated by wanting to reduce the 'ghetto-latte' practice. This would be his attempt to limit the practice.


Again, I'm speaking from the POV that brought the subject up. IF it were Nick's reason for the policy (as was postulated, and again, I'm assuming that it really isn't) then he has a right to refuse to deliver a drink in a way that encourages a customer to create a drink at the condiment station that Nick is trying to sell at the counter.
And, regardless of Starbuck's policy, I think that if there is a drink for sale at the counter and you're bypassing that sale by making it from the condiment counter, that is where you've gone from using provided condiments to augment your drink to stealing from the establishment.
It's just common courtesy. If you see that the same drink that costs $4.50 can be made at the condiment counter for $3.50 by buying a cheaper drink, and filling up at the condiment counter, THAT IS the shopkeeper telling you at what point he expects you to start paying for the half & half. To ignore that, while it may not be stealing, is immoral and unethical.
But immoral and unethical people will always look the other way, and pour 'til their heart's content.
Tell yourself what ever you need to tell yourself, but know that, regardless of what edicts come from on high in the rarefied air of the Green Monster's corporate Seattle towers, everyone in the shop will think you and immoral cheapskate, if not an outright thief.
Using a lot of creamer; not a deal, big or small. Using enough creamer as an inexpensive way to 'upgrade' to a different and more expensive drink; stealing.
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Postby zin1953 on Wed Jul 16, 2008 4:33 pm

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Postby Nick on Wed Jul 16, 2008 4:52 pm

The policy exists because, to put it frankly, the proliferation of "ghetto lattes" was bummin my baristas out.

None of us liked seeing people take advantage of a loophole in the system. While it's not like it was a huge hit to the bottom line, the baristas would get a little stressed out by it, and create a weird vibe whenever people ordered "iced espresso." So I made the policy.

We don't do "espresso to go" for the same reason. I didn't initially want to come down on that, but the baristas actually begged me to.
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Postby quar on Wed Jul 16, 2008 5:31 pm

Is the espresso to go policy due to the need to use a larger than demitasse sized to-go cup, thereby giving them room to make a ghetto latte?

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Postby another_jim on Wed Jul 16, 2008 5:44 pm

Nick wrote:The policy exists because, to put it frankly, the proliferation of "ghetto lattes" was bummin my baristas out. ... the baristas would get a little stressed out by it, and create a weird vibe whenever people ordered "iced espresso." So I made the policy.


It's sweet and very nostalgic to hear the voice of a shop steward from the golden age of unions; but I think your baristas may need to relax.
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Postby jamhat on Wed Jul 16, 2008 6:00 pm

The Washington Post has a story about the tiff.

http://www.washingtonpost.com/wp-...2008071602018.html
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Postby CoffeeOwl on Wed Jul 16, 2008 6:12 pm

Murky Coffee wrote:(...) I will, however, respond here to a few legitimate questions that some folks asked.
Q. What's wrong with "espresso over ice?"
Answer: Espresso is a fairly volatile thing, and when it hits ice, it seems to go through a chemical change that we can't fully explain (and I haven't seen a good explanation within our industry quite yet). It does appear to have something to do with ascorbic acid, but when we make our iced americanos (espresso + water + ice), we pour the shots into room-temperature water before adding the ice. Believe it or not, it does make a difference. Pouring espresso over ice creates unpleasantly acrid flavors.

Somewhat similarly, when we make our iced coffee, we go through the trouble of brewing it double-strength directly onto ice. If you brew coffee normally and then pour the hot coffee over ice, it results in unpleasant flavors. Making iced-coffee the way that we do seems to preserve a lot of the unique flavors from the coffees we're brewing (unlike the popular "Toddy" method of cold-brewing for iced coffee), and yields a great drink overall. Again, not entirely sure why the different technique yields such different results, but it does. If we put the coffee through two slits, it'd probably act all confusingly then too.

The second and more mundane reason has to do with the infamous "ghetto latte." More than half of the customers who we gave "iced espresso" to (back before our now infamous policy) would take that cup to the condiment bar and pour 8-14 ounces of milk out of the dairy pitcher, effectively taking advantage of a perceived loophole in the "system." Just as buying a cup of coffee doesn't entitle you to take a pound's worth of sugar packets home with you to put into your jar at home, this "ghetto latte" practice was pretty disheartening and distracting to the baristas. Call it our "infield fly rule," but "no espresso over ice" became our policy in 2006.


Thank you! 8)

As I gave up adding ice to whiskey after I read how one should enjoy it (call it my precious single drop of water policy :D ) I had no reason to have icebags at home - now I have a good reason to buy it again! And my fridge freezer is going to feel happy and needed!

Life is good and precious - let's appreciate it!
'a a ha sha sa ma!


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Postby CoffeeOwl on Wed Jul 16, 2008 6:22 pm

jamhat wrote:The Washington Post has a story about the tiff.

http://www.washingtonpost.com/wp-...2008071602018.html

Oh no! 18% to 30% and over 50% just don't care. MOBILISATION EVERYONE!!! :wink:
He had a bad day, the owner had a bad day and I had a bad day. That's all.

That is very true...!
'a a ha sha sa ma!


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Postby Nick on Wed Jul 16, 2008 6:36 pm

Actually, Sunday was a really GOOD day for me!

I posted a follow-up on www.murkycoffee.com if you're interested.
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