I am currently sitting in the Starbucks located in the Richfield Super Target, sipping a delicious “Signature Hot Chocolate — rich, creamy, European-style hot chocolate, made with a blend of four distinctive cocoas”.
The beverage is not the problem. The “barista” is. I asked how she would describe the hot cocoa, in words other than what it said on the chalkboard.
“It’s good, I don’t know, I just work here…”
Haven’t you had any of your own employer’s drinks?! Isn’t that what the discount is for?
Of course, there are not very many barriers to entry into a barista position. I suppose it’s just “I just work here” that bothers me so much.
Oh well. The cocoa’s good.
Posted with email on Anthony Christopher Maki’s posterous.
I work there too.
Back when I worked for Starbucks, the barista training involved tasting everything – especially items that were being promoted – and learning how to describe those flavors (and pair them with other items, etc.)… Clearly, you got a defective barista.
Heh. Interesting, all the Starbucks employees, past and present, respond. :) It isn’t really a knock against Starbucks, because their coffee’s good. It was pretty clear that the barista was clueless — I wish she had shown that she enjoyed the drinks and making them. To make one example, the baristas at May Day Café are very passionate about good coffee.
By the way, Ryan, I was at your former Target to do a drug test for working at the East Lake Street Target. I was hired on Friday as a seasonal worker. :)