Hire a former starbucks manager? - Barista Exchange2024-03-28T17:52:50Zhttps://www.baristaexchange.com/forum/topics/hire-a-former-starbucks?commentId=1688216%3AComment%3A468678&feed=yes&xn_auth=noi worked at Starbucks as a sh…tag:www.baristaexchange.com,2009-06-04:1688216:Comment:4989332009-06-04T00:00:33.361ZJared Rutledgehttps://www.baristaexchange.com/profile/JaredRutledge
i worked at Starbucks as a shift supervisor during college in 04-05 - it was not a pleasant experience. i had previously worked for two years at a local coffeeshop, quitting before college in 02. i needed the cash, but found the store and district managers (with the exception of my wonderful initial manager who lasted about 3 months) absolutely intolerable. we're talking just evil and deceptive people. most of my co-workers were ex-Mcdonalds or Blockbuster chain employees who had given up on…
i worked at Starbucks as a shift supervisor during college in 04-05 - it was not a pleasant experience. i had previously worked for two years at a local coffeeshop, quitting before college in 02. i needed the cash, but found the store and district managers (with the exception of my wonderful initial manager who lasted about 3 months) absolutely intolerable. we're talking just evil and deceptive people. most of my co-workers were ex-Mcdonalds or Blockbuster chain employees who had given up on their dreams in life and needed a job to get by. i was just a college kid, but eventually had to quit due to the stress of getting up at 430 on class days and working eight hour shifts for a measly $6.75 an hour. in 06 i experienced coffee salvation in the form of a great local coffeehouse, who hired me and retrained me properly. then in 07 i had the honor of working for Rob Forsyth (then-president of AASCA and current WBC rules committee chairman) in Sydney and really learning how to make great espresso. the only thing that allowed me to survive was my willingness to be flexible and learn.<br />
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by way of example, my current job is basically barista/trainer at a local coffeehouse run by a friend (until mid-july when i start renovations on my leased space). there is a guy there who knew nothing about espresso and seemed to have no interest. but when i showed him a video on youtube of scottie callaghan pouring triple rosettas, something shifted in his mentality and now he's well on his way to being the most conscientious barista in the shop. so give people a chance.<br />
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to summarize, what people have previously said about hiring ex-Starbucks employees is correct. if they're flexible and realize that Starbucks has a very long ways to go in terms of world-class espresso, then it might be a good hire. if they think Starbucks (or any other form of disreputable coffee) is the end-all, then ditch em like a bad habit. Like Al said...review hiring…tag:www.baristaexchange.com,2009-05-18:1688216:Comment:4686782009-05-18T03:03:52.480ZRayhttps://www.baristaexchange.com/profile/Ray
Like Al said...review hiring practices. I personally strongly disagree with the old, "Jump on the machine and make me a drink," mentality at interviews. It gives permission for the candidate to actually try THEIR "bad habits and poor training" behind YOUR bar. Interview the person to see if they're a fit, not the barista to see if their worth their salt.<br />
After choosing a person, don't give anyone preferential treatment because they have a couple coffee joints on their resume. That's pretty easy…
Like Al said...review hiring practices. I personally strongly disagree with the old, "Jump on the machine and make me a drink," mentality at interviews. It gives permission for the candidate to actually try THEIR "bad habits and poor training" behind YOUR bar. Interview the person to see if they're a fit, not the barista to see if their worth their salt.<br />
After choosing a person, don't give anyone preferential treatment because they have a couple coffee joints on their resume. That's pretty easy for me to say, as I don't run the place, but as a trainer, you should train everyone to your standards and do it assuming a clean slate. If a former employee from Starbucks, Peet's, Vivace, Stumptown or IBM has a problem with running register for 6 weeks before pulling shifts on the machine, they can go somewhere else for a job. I would think that would put everyone on an even field as far as standards and practices go and instill a credibility to the position. If you take training seriously, they will most likely take working seriously.<br />
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That should be worth $.02. I don't mean to hijack this w…tag:www.baristaexchange.com,2009-05-18:1688216:Comment:4686242009-05-18T01:43:25.288ZWilson Hineshttps://www.baristaexchange.com/profile/WilsonHines
I don't mean to hijack this with "stories from the dark side" but my wifey's mother was having back surgery this past week in Raleigh at Rex Hospital.<br />
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She went to the cafe and there was a lady pulling shots there with a green apron with a $B logo on it and a two group La Marzocco and a Mazzer Jolly. Starbucks bags all over the place and all sorts of paraphernalia.<br />
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I asked, "How was the coffee." She said, "NOTHING at all like what we do, of course. But, better than any $B I have ever been too.
I don't mean to hijack this with "stories from the dark side" but my wifey's mother was having back surgery this past week in Raleigh at Rex Hospital.<br />
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She went to the cafe and there was a lady pulling shots there with a green apron with a $B logo on it and a two group La Marzocco and a Mazzer Jolly. Starbucks bags all over the place and all sorts of paraphernalia.<br />
<br />
I asked, "How was the coffee." She said, "NOTHING at all like what we do, of course. But, better than any $B I have ever been too. That reminds me of watching a…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4685202009-05-17T22:31:34.420ZTroyhttps://www.baristaexchange.com/profile/Troy54
That reminds me of watching a young lady proudly crack open her can of precious Illy espresso for a regional competition a few years back, I'm sure she believed she had the others whipped with her gourmet imported coffee, when all they had was inferior fresh locally roasted stuff in paper bags. ;)<br />
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<cite>Wilson Hines said:…</cite>
That reminds me of watching a young lady proudly crack open her can of precious Illy espresso for a regional competition a few years back, I'm sure she believed she had the others whipped with her gourmet imported coffee, when all they had was inferior fresh locally roasted stuff in paper bags. ;)<br />
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<cite>Wilson Hines said:</cite><blockquote cite="http://baristaexchange.ning.com/forum/topics/hire-a-former-starbucks?page=2&commentId=1688216%3AComment%3A468516&x=1#1688216Comment468479"><div>One $B person comes to mind specifically to me. There was a young lady that went to the 2007 SERBC from Texas, if I remember right. That event was in Clearwater, FL so that was a treck! She wore her green apron and pulled $B espresso. From what I understand, she didn't fare well because of sensory issues (poor, stale espresso is my guess), but the point is she was passionate, about 800 to 1000 miles of passionate.<br/> <br/>
I would hire that young lady in a heart beat. IMHO.<br/>
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<cite>James Doyle said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/hire-a-former-starbucks?page=2&commentId=1688216%3AComment%3A468464&x=1#1688216Comment468464"><div>I have seen it go both ways.<br/> On one hand, I have seen former Starbucks employees hungry to delve more into the world of coffee and really strive to prove themselves. <br/>
On the other hand I've also seen what others have mentioned where a person is resistant to learning a new way. The biggest problem I've seen from hiring previous Starbucks employees is a lack of quality control. They are used to things being automated to the point that they are lazy behind equipment where you have to be in charge.<br/>
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Again though, each person takes their experience with the Green Mermaid differently. There are some who go on to do great things, many of whom you would never know worked there. (TX-Coffee comes to mind...)</div>
</blockquote>
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</blockquote> I have an ex- *bucks employee…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4685162009-05-17T22:26:49.721ZTroyhttps://www.baristaexchange.com/profile/Troy54
I have an ex- *bucks employee onboard, whom despite seeming promising and willing to re learn in the beginning constantly slips back into old habits when not under constant supervision. Techniques and practices which have been drilled in die hard. I have tried to hide spoons, but she will always find another implement to hold back and pour her evil mermaidish sea foam. I hear the grinder running far too long, and the pump far too short, but alas cannot steer this wonky ship back on course. As…
I have an ex- *bucks employee onboard, whom despite seeming promising and willing to re learn in the beginning constantly slips back into old habits when not under constant supervision. Techniques and practices which have been drilled in die hard. I have tried to hide spoons, but she will always find another implement to hold back and pour her evil mermaidish sea foam. I hear the grinder running far too long, and the pump far too short, but alas cannot steer this wonky ship back on course. As this is not my business, she stays for now but if it was up to me she would have been long gone. Incidentely, this so called "Barista trainer", was previously interviewed for a barista position in my friends cafe and failed miserably on the "make a coffee" part. The fact that NZ Starbucks still use traditional equipment, LM's and Mazzer's should be a major advantage but I often wonder about the abuse this equipment must suffer in the hands of some of these people. One $B person comes to mind s…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4684792009-05-17T21:20:31.230ZWilson Hineshttps://www.baristaexchange.com/profile/WilsonHines
One $B person comes to mind specifically to me. There was a young lady that went to the 2007 SERBC from Texas, if I remember right. That event was in Clearwater, FL so that was a treck! She wore her green apron and pulled $B espresso. From what I understand, she didn't fare well because of sensory issues (poor, stale espresso is my guess), but the point is she was passionate, about 800 to 1000 miles of passionate.<br />
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I would hire that young lady in a heart beat. IMHO.<br />
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<cite>James Doyle…</cite>
One $B person comes to mind specifically to me. There was a young lady that went to the 2007 SERBC from Texas, if I remember right. That event was in Clearwater, FL so that was a treck! She wore her green apron and pulled $B espresso. From what I understand, she didn't fare well because of sensory issues (poor, stale espresso is my guess), but the point is she was passionate, about 800 to 1000 miles of passionate.<br />
<br />
I would hire that young lady in a heart beat. IMHO.<br />
<br />
<br />
<cite>James Doyle said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/hire-a-former-starbucks?page=2&commentId=1688216%3AComment%3A468464&x=1#1688216Comment468464"><div>I have seen it go both ways.<br/> On one hand, I have seen former Starbucks employees hungry to delve more into the world of coffee and really strive to prove themselves.
<br />
On the other hand I've also seen what others have mentioned where a person is resistant to learning a new way. The biggest problem I've seen from hiring previous Starbucks employees is a lack of quality control. They are used to things being automated to the point that they are lazy behind equipment where you have to be in charge.<br />
<br />
Again though, each person takes their experience with the Green Mermaid differently. There are some who go on to do great things, many of whom you would never know worked there. (TX-Coffee comes to mind...)</div>
</blockquote> I have seen it go both ways.…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4684642009-05-17T21:11:11.340ZJames Doylehttps://www.baristaexchange.com/profile/JamesDoyle
I have seen it go both ways.<br />
<br />
On one hand, I have seen former Starbucks employees hungry to delve more into the world of coffee and really strive to prove themselves.<br />
<br />
On the other hand I've also seen what others have mentioned where a person is resistant to learning a new way. The biggest problem I've seen from hiring previous Starbucks employees is a lack of quality control. They are used to things being automated to the point that they are lazy behind equipment where you have to be in…
I have seen it go both ways.<br />
<br />
On one hand, I have seen former Starbucks employees hungry to delve more into the world of coffee and really strive to prove themselves.<br />
<br />
On the other hand I've also seen what others have mentioned where a person is resistant to learning a new way. The biggest problem I've seen from hiring previous Starbucks employees is a lack of quality control. They are used to things being automated to the point that they are lazy behind equipment where you have to be in charge.<br />
<br />
Again though, each person takes their experience with the Green Mermaid differently. There are some who go on to do great things, many of whom you would never know worked there. (TX-Coffee comes to mind...) Interesting, after reviewing…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4684262009-05-17T19:55:35.501ZAl Sterlinghttps://www.baristaexchange.com/profile/AlSterling
Interesting, after reviewing all the replies, that noone referred to a written test? Prior to the first meeting with the applicant, it's a good idea to review your hiring process. If you map out the preliminary interview, followed by a written element, followed by a run through on the equipment, you've got both a better idea of who you're considering, and with the written test, documentation for backing up your "non-hires", should they get weird on you and talk about your hiring practices. (it…
Interesting, after reviewing all the replies, that noone referred to a written test? Prior to the first meeting with the applicant, it's a good idea to review your hiring process. If you map out the preliminary interview, followed by a written element, followed by a run through on the equipment, you've got both a better idea of who you're considering, and with the written test, documentation for backing up your "non-hires", should they get weird on you and talk about your hiring practices. (it happens) While I'm hearing allot of "after the fact" issues with new employees that were boastful and bragging, I haven't heard details about your hiring processes? The written test, by the way, doesn't have to be intimidating. You can include open-ended questions regarding coffee, from origin to cup. I'm never surprised to find out that a self-proclaimed barista visualizes roasted coffee being shipped from Brasil to the States. I can't tell you how many machine operators I've talked to, can't recite their own guidelines for the brewing of espresso. Most can't name one international coffee organization, and most can't recite the basic starting settings on an espresso machine regarding brewing temperature, pressure in bars, average extraction times, what is crema, etc. You guys, as you many know, are in a very rarified group.<br />
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Bottom line........ if you administer both a written and practical, and they score below 50, 40, and probably 30% on the written, you've got documentation to humble them for retraining, assuming they show eagerness to learn and you see them as a prime candidate. I'd be less concerned about their past employer, and look more at how they do in the interview and the tests. Anyone that falls back on "how we did it before..." would have issues no matter from what field they came. That's more a sign of insecurity, not knowledge. In this job climate and if yo…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4684042009-05-17T19:29:09.169ZWilson Hineshttps://www.baristaexchange.com/profile/WilsonHines
In this job climate and if your hiring I would find it hard to turn someone away because they worked at $B or anywhere else in coffee. I would almost find it impassionate.<br />
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That being said, your there to run a business.<br />
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I would sit 'em down for some brew the way you do it and say "This isn't like anything you have ever seen. This is about as different as working at Golden Coral and then upping it to "The Regis" (a Knoxville suit and tie joint). Flipp'n steak at GC isn't flipp'n steak at The…
In this job climate and if your hiring I would find it hard to turn someone away because they worked at $B or anywhere else in coffee. I would almost find it impassionate.<br />
<br />
That being said, your there to run a business.<br />
<br />
I would sit 'em down for some brew the way you do it and say "This isn't like anything you have ever seen. This is about as different as working at Golden Coral and then upping it to "The Regis" (a Knoxville suit and tie joint). Flipp'n steak at GC isn't flipp'n steak at The Regis. If they were willing to throw the "When I was at $B we did it this way" out the window, I would hire 'em!<br />
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And I say this from the standpoint of their managerial experience. That is worth something. And also, if they love coffee, and I know some $B employees who are as Nazi as you and I, that is a big bonus. The love for the coffee should over shadow the learning. see posting on irksome things…tag:www.baristaexchange.com,2009-05-17:1688216:Comment:4683862009-05-17T19:06:36.256ZDenise Smithhttps://www.baristaexchange.com/profile/DeniseSmith
see posting on irksome things at work
see posting on irksome things at work