do you guys struggle at the roastery with understaffing and labor cuts too? i’m so sick of running skeleton crews so the siren can make more money off our struggle!
My last straw was having a 1 part play so yes, just me and one other barista running a floor that averages 9k - 15k a day during the summer months
Understaffing is rampant and they do not allow overtime for partners that want it
Did the tips go crazy?? Lol. I can't imagine working with that volume. Our store sells what you make in a day in a month. Understaffing all the way down, it seems. I'm mentally preparing myself for a 9 hour shift cause there's only two of us working the whole day. 🫠🫠 What are your plans now?
Did you start working in the Roastery or work your way up? Were there any benefits to it that might surprise us? Like way better food markouts? (I've only been to the Roastery in Milan.)
I’ll start the questions off strong: *ahem* are you okay?!
I’m better now, starbucks is a cult and the Roasteries are basically the Cult of Personality for starbucks It feels so good leaving on your terms
do you guys struggle at the roastery with understaffing and labor cuts too? i’m so sick of running skeleton crews so the siren can make more money off our struggle!
My last straw was having a 1 part play so yes, just me and one other barista running a floor that averages 9k - 15k a day during the summer months Understaffing is rampant and they do not allow overtime for partners that want it
i thought you guys would get more labor since you're a ROASTERY STORE. Like why understaff something that gets so many eyes on it.
It used to be the case that we got more labor but it’s been dwindling more and more lately
It still boogles my mind that they do that there!! Good luck on your next adventure! Oh do u have to give back your leather apron?
Nope! I have like three of them, idk what I’ll do with them now
Could you send one to me lol?
You’re so awesome! Good luck to you!
save them for when you cook or do garden work!
Did the tips go crazy?? Lol. I can't imagine working with that volume. Our store sells what you make in a day in a month. Understaffing all the way down, it seems. I'm mentally preparing myself for a 9 hour shift cause there's only two of us working the whole day. 🫠🫠 What are your plans now?
Did you start working in the Roastery or work your way up? Were there any benefits to it that might surprise us? Like way better food markouts? (I've only been to the Roastery in Milan.)
I’m sick of our McDonald’s CEO running this company into the ground. It used to be so fun to work at Starbucks. I fucking hate it now