Starbucks Coffee Co. was founded in 1971.
I became obsessed when I was 11, in 1998 with the Starbuck's frappucino. So obsessed, my best friend and I walked to the mall (4 miles or so) to get one.
I began working there when I was 17, after having dreamed of working there since my obsession began.
Just for the record, I don't drink frappucino's anymore. They are SO annoying to make.
Most of my close friends work, have worked, or are dating someone that works at Starbucks. In fact, my boyfriend and I met from working at Starbucks.
Working in a coffee shop was one of the best jobs that I ever had. (Although, I will NEVER again arise at 3:45 A.M. to go to work). It was a fun atmosphere to work in, and it taught me how to mulit-task better than I believed possible.
I encountered many different types of people, most of whom I remembered not by their names, but by their drink of choice. Quad Venti Breve Latte is still one of my favorite customers, while Venti Vanilla Latte who added extra vanilla bean and always made change from our tip jar..not so much.
Working at Starbucks, "serving liquid crack to guppies" was a frequent away status (member those?).
Dried whipped cream, after a whipped cream war smells TERRIBLE!
Also, Starbuck's mocha, is made from a powder that you mix with water, and when you knock a tub of it over..it's the worst mess to clean up.
Espresso rundown in a given 8-hour opening shift: Open at 4:45 a.m. Turn on espresso machines make drink. 7:10 a.m. take a 10 minute break, have a drink. 10:30 a.m. take a hour break and another espresso drink. 12:00 p.m. take one more 10 minute break have another drink. 1:00 p.m. end shift, take a drink home. 2:30 a.m. still wired from the caffeine.
At my old Starbucks, they frequently tell the Newbies not to "pull a Meredith." This means don't confuse half 'n half and heavy cream to make whipped cream! This is not helpful during a rush...
In my defense, the cartons are the same shape and size and both blue. They are just different shades of blue.
At family functions, I am always called to make the coffee. I'll never live it down, even though putting coffee in a grinder and pouring water into a coffee carafe requires no special skill or training.
I am officially a coffee snob and can tell the difference between a latte made with skim milk vs. regular milk, the difference between good foam and bad foam.
When a shot of espresso has expired, and whether my latte, macchiato, or cappucino was made correctly judging by its weight. (just so you know, all the other Starbucks barista's can tell these things too).
This Ladies and Gentleman, is simply a small portion and collection of thoughts of a book I had one day hoped to write called Memoirs of a Starbucks Barista. I am convinced I could make millions. :)
Thanks for listening,
Meredith
