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Joona Suominen said:there's always a few rotten apples among them.
Joona Suominen said:It's somewhat annoying when they are treating us baristas like the "trained apes" and as if they could do it all so much better in their little home kitchens. The freezing stare of a home barista looking for mistakes usually finds one. These mistakes they find are usually just different and more skillful work methods that have been adapted to the requirements of professional coffee making.
Although, if everyone agreed on the same method, obviously NOT the bux way, then customers might just become educated correctly.
To me it seems like you are a little bit defensive here ;) I think it's the attitude that you 'need to take someone off' is where the problems start. Coffee shouldn't be a competition (ok.. it can be but there's only baristas competing), it should be a way of improving the quality of life.
I have never had this happen... what are people expecting when they ask for espresso and are disappointed? regular coffee? I have not run across someone who did not know what espresso was when they ordered... lucky me I guess!
Cedric said:I ask a customer if they know what they're ordering when they want an espresso to go. Then they say yes and when I hand them there espresso in our small to go cup, they look at it and ask where's the rest of it.
You would never pay any other professional if his product or performance was worse than what you could do yourself.Most people do that quite a lot, actually. You, too, I bet. I can make a better hamburger at home than any of the stands I know of. But, sometimes I'm walking or driving around town and don't happen to have any raw meat or a Weber grill with me. So, I go to a hamburger stand because it's convenient, they save me some cookiing and cleanup time. And maybe I just feel like being out in the company of other people. Didn't Howard Schulz call it "the third place?"
Chris said:In any event, there is never an excuse for being rude to a barista (unless, maybe, they were rude to you!).