Advice on impressing potential employers? - Barista Exchange2024-03-28T19:22:29Zhttps://www.baristaexchange.com/forum/topics/advice-on-impressing-potential?commentId=1688216%3AComment%3A704861&feed=yes&xn_auth=noWow! So many responses and so…tag:www.baristaexchange.com,2009-12-11:1688216:Comment:7186742009-12-11T22:38:55.711ZSarahhttps://www.baristaexchange.com/profile/Sarah125
Wow! So many responses and so much great advice to work with. Thank you to everyone!<br />
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Re: Kevin.<br />
I definitely DON'T want to settle. Unfortunately the last few times I've changed jobs it has been at a time where I really needed/wanted to get a job fast. I wasn't picky enough. At this time I am so poor that I am willing to work most anywhere. I have been that person who tries to change the place too, it is frustrating and unappreciated.<br />
Re: Cash<br />
I understand your frustration at not finding a job…
Wow! So many responses and so much great advice to work with. Thank you to everyone!<br />
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Re: Kevin.<br />
I definitely DON'T want to settle. Unfortunately the last few times I've changed jobs it has been at a time where I really needed/wanted to get a job fast. I wasn't picky enough. At this time I am so poor that I am willing to work most anywhere. I have been that person who tries to change the place too, it is frustrating and unappreciated.<br />
Re: Cash<br />
I understand your frustration at not finding a job as someone who is 'different'. It definitely seems easier for skinny hipsters to get the jobs, or any kind of cute girl. It's awesome that you didn't give up and instead created another way to stay connected with what you love. Thanks for sharing the blog idea!<br />
Re: Alexander<br />
I'll have to work myself up to do that! I tend to get nervous when meeting people for the first time and I hate inconveniencing anyone. But I think you're right. If I can make an impression in person I'm WAY more likely to get a job, a piece of paper is not as memorable as a conversation.<br />
Re: Joseph<br />
I know start ups may be more likely to be willing to hire (unless they have all their barista friends lined up.) I have been wary before of working at new cafes though, as often they don't stay open long. And starting up is hard! There are so many things new cafe owners have never experienced, so everything is always new. Granted most of the cafes I mention were started by people who were never baristas, but by people who seemed to think owning a cafe is a very easy and profitable business. One inexperienced person decided to open a cafe, almost as a hobby, something to do while their significant other was at work. They were very disappointed that it wasn't as profitable, was physically demanding, and were very surprised at how difficult customers could be, IF they could get customers.<br />
I'd be more willing to work for a start up now, because times are so hard. I'd LOVE to work for a start up of career baristas! I've often fantasized of working with/for people who really know their stuff.<br />
Re: Jared<br />
Yes! Willing to learn and being invested in what you're doing is soooo important! I pride myself on being that way, and I love when it rubs off on others. Igniting the passion of customers and co-workers really improves the whole experience.<br />
Re: Mike<br />
I definitely want to brush up on my 'geek' vocabulary. I'd love to get hands on experience with vacuum brewing and to learn more about varietals and stuff like that. I'm thinking of giving myself some homework, maybe write up a few reports and make a blog out of them.<br />
I really want to get out there and meet people. The $0 in my bank account does not allow anymore than coffee at home though. Ha! neither does it allow transportation, I have to walk everywhere! At least I have the internet and I can get to know cafes through their websites if they have them.<br />
Re: James, Brady, Mike, Jay<br />
I think you have a really important point, and one I'm going to start working on a lot more. Networking and being part of the community is something I haven't really done, something I really should be doing.<br />
There are numerous cafes here in Portland where I would love to work. I'm going to go sell some books at Powell's for coffee money!<br />
Re: Joe<br />
I do try to focus on the positives with potential employers, that's part of the difficulty in letting them know that I am so much more than my recent work history. I don't want to complain, but I do want them to know what great things I can do. I'm going to focus on what I can do/ have done and put that in another part of my resume.<br />
My friends Mavis and Andrew Pugh live in St. Louis! Mavis is a pastry chef and Andrew makes noise. Maybe you know Mavis!<br />
sheesh I'm all tired out from responding, got to go walk the dog. I'll be back. . .<br />
Thank you again to everyone! This is so much help! I'm much more hopeful ! I had to run off earlier, but…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7076642009-12-07T12:07:58.148ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
I had to run off earlier, but now I can continue...<br />
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I always look at work history on a resume. In fact, I've stopped printing applications and rely solely on resumes. To me, if you can't produce a viable resume that's tailored to the job you're seeking, then I'm not wasting my time. All too often (especially in this economy), I receive resumes listing "professional goals" as something to do outside of coffee/foodservice, or goals that demonstrate that this resume was either tailored for…
I had to run off earlier, but now I can continue...<br />
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I always look at work history on a resume. In fact, I've stopped printing applications and rely solely on resumes. To me, if you can't produce a viable resume that's tailored to the job you're seeking, then I'm not wasting my time. All too often (especially in this economy), I receive resumes listing "professional goals" as something to do outside of coffee/foodservice, or goals that demonstrate that this resume was either tailored for another job/company or just something generic. In both cases, we pass on that candidate.<br />
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And listing that you read BX on your resume? To my mind, it's a bad idea at worst and a "so what?" at best. Being a member of BX (or any of the other coffee-related forums/websites) is certainly not an accomplishment and really has no bearing other than potentially filling you up with muck from other people that I, as an employer, now have to work through because you may have adopted some of these "standards" as your own.<br />
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Certainly, working for places with lower standards for technique and quality is not a great thing. However, as an employer, I tend to look beyond that basic fact. Yes, if you've worked previously in coffee, chances are that your standards are lower and the approach of your previous employer is lacking, I understand that and know that it is part of the challenge I face. It is my intent to find people of high caliber. People who are going to be able to adapt to a higher standard, a more challenging standard. Those are the kinds of people I would like to find and join our company.<br />
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Do potential employers presume that you care little for 'real' coffee? Chances are that your potential employers care less about coffee than you do. If it were me, I would want to find a place that championed coffee. A place where I can learn and grow. When I started out six years ago, I was lucky enough to find great friends and mentors who helped guide my path and set standards for me to follow, learn and grow. It was, and still is, a very exciting time of learning, adapting and pushing our limits.<br />
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Paul recommends going to barista jams. I certainly think that's a great way to go. Learn as much as you can. I was recently impressed by someone from my area who paid her own way to a barista jam because she was so passionate. Impressive - especially for my area where just about no one cares about making quality coffee. So when that resume came floating across my desk, the decision to interview was a no-brainer. Again, get out there, learn, meet people and get known in the business.<br />
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Another thing that Anthony's response reminds me of is: find out as much as you can about not only the roaster/supplier, but about the company and its' people as possible. Not so much information as to seem like a stalker, but enough that you know about the company, its' goals and why you want to work there. As a potential employer, if the applicant reaches the interview stage, I know as much about them as I could gather from a variety of sources. When a candidate comes to an interview, I'm usually ready and I'm more impressed by an applicant passionate enough to do their homework about us as well. There's only a few things tha…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7075832009-12-07T08:01:45.999ZAnthony Ruehttps://www.baristaexchange.com/profile/AnthonyRue
There's only a few things that I'd add to what Jay just posted-- from my perspective, I'm just as likely to weigh personal interaction as I am what's on the resume. Even if you are just showing up to ask for or turn in a resume, be professional and on point. At least at our shop, I assume that previous barista experience is neutral at best; anyone hired will be retrained to our standards anyway, and often starting from scratch is often better than having to unlearn bad habits. Show up as a…
There's only a few things that I'd add to what Jay just posted-- from my perspective, I'm just as likely to weigh personal interaction as I am what's on the resume. Even if you are just showing up to ask for or turn in a resume, be professional and on point. At least at our shop, I assume that previous barista experience is neutral at best; anyone hired will be retrained to our standards anyway, and often starting from scratch is often better than having to unlearn bad habits. Show up as a customer a few times and get a feel for the menu. Be able to be enthusiastic about what you like about the shop. Be as warm and engaging with the people at the shop as they would hope you would be with customers if you worked there-- customer service and empathy are as important of skills as milk steaming. For what it's worth, I wouldn't give much weight to talking about BX. A much better use of the interwebs would be to learn as much as possible about your potential employer's roaster, or about a specific coffee that they offer-- appeal to what your prospective employer is passionate about, not to what they very well could be ambivalent about. Thanks Paul, but honestly, I…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7074142009-12-07T03:23:08.184ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
Thanks Paul, but honestly, I picked it up from Gregory Kolsto, my old roastmaster from Krispy Kreme Coffee, and now roasting for himself with Oddly Correct in Kansas City. I am glad to pass it on, and hope others will do the same.<br />
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<cite>Paul Yates said:</cite><blockquote cite="http://baristaexchange.ning.com/forum/topics/advice-on-impressing-potential?page=2&commentId=1688216%3AComment%3A707409&x=1#1688216Comment707409"><div>Regarding what Jason said: I was gonna point to him as an…</div>
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Thanks Paul, but honestly, I picked it up from Gregory Kolsto, my old roastmaster from Krispy Kreme Coffee, and now roasting for himself with Oddly Correct in Kansas City. I am glad to pass it on, and hope others will do the same.<br />
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<cite>Paul Yates said:</cite><blockquote cite="http://baristaexchange.ning.com/forum/topics/advice-on-impressing-potential?page=2&commentId=1688216%3AComment%3A707409&x=1#1688216Comment707409"><div>Regarding what Jason said: I was gonna point to him as an example of coffee passion, but I was afraid I would make him blush... lol. Jason is my Coffee Jedi Master, I am learning much from him, and that would explain the similarity between our posts. He, and a bunch of others here on BX, inspire me.</div>
</blockquote> Regarding what Jason said: I…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7074092009-12-07T03:20:20.953ZPaul Yateshttps://www.baristaexchange.com/profile/PaulYates
Regarding what Jason said: I was gonna point to him as an example of coffee passion, but I was afraid I would make him blush... lol. Jason is my Coffee Jedi Master, I am learning much from him, and that would explain the similarity between our posts. He, and a bunch of others here on BX, inspire me.
Regarding what Jason said: I was gonna point to him as an example of coffee passion, but I was afraid I would make him blush... lol. Jason is my Coffee Jedi Master, I am learning much from him, and that would explain the similarity between our posts. He, and a bunch of others here on BX, inspire me. I've said it before, and it's…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7072572009-12-07T00:07:39.757ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
I've said it before, and it's always true, "Passion creates Opportunity." Find a way to share your passion with the targeted shop owners you want to work for, like Jay mentioned, and you will not have a problem getting a position. I have introduced two baristas to shop owners in the past six months, and once the shop owners saw the barista's passion, hired them on the spot. It wasn't what I did, other than introducing them. And both are great shops.<br />
Don't underestimate the power of social…
I've said it before, and it's always true, "Passion creates Opportunity." Find a way to share your passion with the targeted shop owners you want to work for, like Jay mentioned, and you will not have a problem getting a position. I have introduced two baristas to shop owners in the past six months, and once the shop owners saw the barista's passion, hired them on the spot. It wasn't what I did, other than introducing them. And both are great shops.<br />
Don't underestimate the power of social networking. Make sure everyone can see who you are, what your level of passion is, and what your priorities are. Make sure that you are the person someone would be looking for, the total package. Because there are alot of baristas looking for work, shop owners can be more picky. Check out the BGA's certification. Add some things to your resume, attend some workshops near you, barista jams, barista competitions. Meet lots of people, share your passion. A job pays the bills. That's…tag:www.baristaexchange.com,2009-12-07:1688216:Comment:7072522009-12-07T00:01:47.554ZPaul Yateshttps://www.baristaexchange.com/profile/PaulYates
A job pays the bills. That's why we have jobs. But the beautiful thing about this coffee industry is that we can have passion about our work, and then it no longer becomes a job. It becomes a calling, one that influences much, if not all, of our lifestyles. Forget the job, focus on the people. You have the job skills, and if those need some reinforcement, you can learn. The people are the critical element. Find the shop you want to work in, shoot, find several! Get to know the baristi, talk…
A job pays the bills. That's why we have jobs. But the beautiful thing about this coffee industry is that we can have passion about our work, and then it no longer becomes a job. It becomes a calling, one that influences much, if not all, of our lifestyles. Forget the job, focus on the people. You have the job skills, and if those need some reinforcement, you can learn. The people are the critical element. Find the shop you want to work in, shoot, find several! Get to know the baristi, talk coffee, show your passion. Attend as many barista events like jams, cuppings, etc. Practice your skills if possible. Getting noticed at a barista jam is a definite possibility. After you have established a groundwork of acquaintance with those working in the shop you have selected, especially the hiring person, then start asking for an interview opportunity. Chances are, they will listen, simply because they have seen you out there, being part of the coffee community. Good luck. Great thread! I will only add…tag:www.baristaexchange.com,2009-12-06:1688216:Comment:7072242009-12-06T23:23:31.777ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
Great thread! I will only add to what others are already saying. You have a lot of past experiences with coffee and you can use those to work for you or against you. I've heard you detail some of the negatives from each of your former positions here. I would try to focus on a positive from each of those positions. When asked about each company share something that you learned at the position. For example, "I know that Starbucks is not known for the highest quality when it comes to each cup of…
Great thread! I will only add to what others are already saying. You have a lot of past experiences with coffee and you can use those to work for you or against you. I've heard you detail some of the negatives from each of your former positions here. I would try to focus on a positive from each of those positions. When asked about each company share something that you learned at the position. For example, "I know that Starbucks is not known for the highest quality when it comes to each cup of coffee. But I was able to really sharpen my customer service skills and ability to multi-task in that high volume environment." Keep everything positive to a potential employer. This will speak volumes to your character and deeper perceptive abilities. Obviously, don't regurgitate what I said. Be very personal, personable, knowledgeable about the company you are interviewing for, knowledgeable about their products, full of ideas, and all of the above that others have added. Good Luck!! If you ever move to St. Louis, MO let me know!! Great question and lots of gr…tag:www.baristaexchange.com,2009-12-06:1688216:Comment:7071282009-12-06T20:56:09.653ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Great question and lots of great feedback.<br />
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I feel for you. I really do. It's extremely difficult for anyone to find a quality barista position in our business and I wish you the best.<br />
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The only think I can offer you is to target the place where you really want to work. Find a shop that you admire and pursue a position there. Like the aforementioned Grant Achatz, he wrote a letter every day not to Charlie Trotter but rather to Thomas Keller of The French Laundry. In the end, Keller is noted for…
Great question and lots of great feedback.<br />
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I feel for you. I really do. It's extremely difficult for anyone to find a quality barista position in our business and I wish you the best.<br />
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The only think I can offer you is to target the place where you really want to work. Find a shop that you admire and pursue a position there. Like the aforementioned Grant Achatz, he wrote a letter every day not to Charlie Trotter but rather to Thomas Keller of The French Laundry. In the end, Keller is noted for saying that he decided to interview Achatz just to get him to stop sending letters.<br />
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Once you've figured out which shop you want to work, get to know them. Learn about who they are and what they are about and be persistent. I can think of one hire (whom I'm about to hire) who is getting the chance to work for us strictly due to her persistence in asking me for a job. She's young, has no experience but her tenacity encourages me to give her the chance.<br />
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Making connections is another way to go about things. Be seen, get known and let your reputation precede you. I can think of two baristas who work for us that came about that way. They were out there, they cultivated good reputations, they demonstrated that their passion for the craft was beyond what their employer paid them to do. When you spoke to people that knew them, the reputations were excellent. Easy hires.<br />
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Starbucks on your resume isn't necessarily a bad thing. I've hired some great people who formerly worked for Starbucks. What I'm looking for is people skills, technical aptitude and a willingness to learn and change. That's true for any applicant with any background. If our way isn't "the best" then certainly your previous way isn't "the best" and your chances of being hired by me increase if you come with a humble disposition and a willingness to learn.<br />
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As an employer who's looking for great people to become tremendous baristas, I'm interested in the person. I want to see that there's something more to them. Can they interact with our customers? Can they excel to the level that we desire?<br />
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These are some of the criteria I'm looking for in potential hires. As an owner I'll reiterate in…tag:www.baristaexchange.com,2009-12-04:1688216:Comment:7057902009-12-04T22:43:10.021ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
As an owner I'll reiterate in person attitude, persistence (times are tough everywhere, but when an opening does occur persistence can then pay off), and a cover letter (more important than the resume itself) about who you are and especially emphasizing your passion for coffee and people. I get resumes all the time, most I only give a cursory scan then permanently ignore. If preceded by the right cover letter both it and the resume get read and filed for future reference.<br />
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Agree being active on…
As an owner I'll reiterate in person attitude, persistence (times are tough everywhere, but when an opening does occur persistence can then pay off), and a cover letter (more important than the resume itself) about who you are and especially emphasizing your passion for coffee and people. I get resumes all the time, most I only give a cursory scan then permanently ignore. If preceded by the right cover letter both it and the resume get read and filed for future reference.<br />
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Agree being active on coffee forums doesn't hurt! I'm in Vancouver, WA and am just now bringing on board a person from Michigan who is active on BX and others...