I'm in food service and I wish I knew that a lot of people don't know what they are talking about when it comes to allergies. "I'm celiac but can I get the biscuits and gravy?" Ma'am, you have a preference, not an allergy. Just say that....
Barista for 13+ years in a place that sells hundreds to thousands of drinks a day and Morgan, I couldn't agree more! It's a physically tough job 90% of the time, but sometimes you get to make someone's day with your coffee or your conversation, and that's really something special.
I think an important lesson I had to learn early on is that not everyone will have my taste in drinks and that’s ok. It’s not my job to judge them for asking for extra syrup in a latte, for adding sugar and cream to a good pour over, or for wanting an extra extra extra hot cup of drip coffee. My job is to make whatever they ask for to the best of my ability and to do it joyfully knowing that they are making food choices that ultimately don’t affect me, even if I don’t agree with them.
10+ years in hospitality, everything from dive barback to very high end cocktail bartender, KP to Michelin level head chef, server and runner to GM, barista and now I run an amazing speciality coffee shop/restaurant 1. Make a conscious effort to stick to consistent meal times and try to eat healthy, it’s often easy to justify sporadic eating with how physically intensive the job is but the reality for me was massive weight gain and that’s something I’m actively trying to combat. 2. It’s a lot harder to not give in to vices while working this kind of job, whether it’s overcaffinating, overeating, smoking for the sake of extra breaks, drinking after shift or substance abuse due to it being the norm in so many hospitality cultures it becomes quite a challenge to keep yourself on the straight and narrow. 3. Understaffing or staffing to the line is prevalent in this industry and leads to a major sense that you feel completely to blame if you have to take a few days off for health reasons, this combined with a lot of the jobs being entry level means you’re stuck between feeling like you need to be there every second of every day or you’re letting your team down yet also dangerously replaceable. 4. It’s a challenge to hold down relationships in this industry, the times you work generally don’t correlate with the hours of people working in more office based job sectors, this means you can often feel like passing shifts, the main reason I moved from bar to kitchen was to curb the late nights and now I have a big family I love my cafe hours! 5. Hospitality is one of the best areas to gain management experience, since staff turnover in this industry is often so high you can find yourself supervising or entering even higher management very early on, while at times overwhelming this is a fantastic tool to you, regardless of what it is you’re doing management skills are completely transferable, this meant that when COVID hit I was able to pick up a well paying management role in a work from home office environment despite having no experience in the job itself. 6. Similar vein to the last one but cross-training is absolutely your friend, strive to learn every aspect of the place you work, you may love it behind the bar and not dream of ever enjoying serving customers or kitchen work but give it a try, train over, this increases your employability, increases your chance of promotion and helps you gain an understanding of the struggles of all sections leading to more empathy and thus easier conflict resolution. 7. It’s spoken about a lot but hospitality is often very incestuous, do not poke payroll, if relationships break down it can make your once safe haven workplace a living hell. Working with a partner is doable but not something I would recommend unless you’re very sure of the outcome. 8. Don’t let loyalty full your horizons, I know so many people with so much incredible potential stuck in roles that they have far outgrown, often in hospitality the management line thins greatly at the top, if you work your way to assistant manager you’re essentially waiting for your GM to leave or you’re stuck where you are, don’t be afraid to move out of your comfort zone to move up the ladder, there were times I was on the fence about doing this but whether or not the job I moved into worked out or not the experience for my CV and the skills I learned made it worth while. 9. Know your worth, similar to the last point but know the going rate for your role, if your current role falls short of that don’t be afraid to leave to get the money you deserve elsewhere, struggling businesses will underpay to cut costs and hospitality is one of the hardest sectors to survive as a new opening independent business, this leads to massively ambiguous wage differences, sketchy payroll teams and late payments. 10. The customer is pretty much never right and a good manager will always understand that, be able to resolve the conflict but have the back of a hard working employee over a serial complainer, you know it’s time to move on if you’re belittled in front of customers for things you did correctly but the customer was unhappy with. One more bonus point, never underestimate the necessity to be first aid trained, I’ve seen people almost bleed to death, get badly badly burned, have knives pulled on them and a tonne of other things, you never know when being trained in first aid will come in handy and it’s a tool I’d rather have but not need than regret not having when something happens I could have otherwise helped with. Much love ❤️
I agree with this 100%! CROSS TRAIN! It will definitely save you and your coworkers if you all know everything and can help each other out. it adds extra opportunities and can quickly advance your career. I'm about to interview for a shift lead at a new coffee shop simply because I have minimal barista experience and 2 years of restaurant training experience in several positions. it's not always fun work, but it pays off!
Currently a barista at a hotel and im only recently learning to appreciate and love hospitality. You often see people at very vulnerable places and empathy truly does go such a long way. We often talk about the more frustrating interactions in F&B, but ive had some beautiful, human moments with people in hospitality as well
I have been working in retail for 9 years and I am still learning about proper footwear. I finally found a good pair of shoes. My back and feet had started to YELL at me. Also will note a lot of these things you mentioned can bridge over to retail just minus the pouring of drinks. I think one thing I also learned is you don’t have to take every shift you are asked to do. I learned that I can say no I can’t take a shift.
My favorite shoes were Naot. I didn't find them until further into my service industry career and it would've been so much easier if I found them earlier!
Perfect timing, I have my first shift at a brand new job tomorrow! Been looking for a new place for a while, as my first barista job was really poor in terms of training and hygiene - I had to really put a lot into this most recent job searching period. My city's coffee community is super supportive though, and I've got two people who were really helpful in my training/searching coming along to say hi when I start :)
The "be proud" it's such an important point. I always said to the people I trained, "if you're not willing to paid for that, the costumer either". The food industry sometimes demands numbers over quality, but we are direct responsables for the costumer experience. I will add maybe, BE PROACTIVE about everything. Don't ever wait for someone to tell you what to do. Be always ahead. And as much as everyone wants the pretty rosette on their latte, they want a tasty and high quality beverage even more. Love what your doing😊❤
Thank you so much for this excellent video! I’ve been a barista for almost 2 years now. I started in my 50s as my second career after being a stay at home mom for over 20 years. My favorite part is the people I work with and the customers! Some of these things you said my kids warned me about - 3 of them have been baristas at Starbucks. I wish I knew that some days there are more negatives than positives. I wish I would’ve known that a manager doesn’t always support you and that I’d be working alone a lot. It is a much more fun job when I have a team with me 😊
Morgan, you honestly make Barista sound like my absolute dream job. Compared to my current job, a barista job might earn me like 5 to 600 bucks less a month but omg I´d be so much happier.
There are upsides and downsides to it and so much of it is dependent on management and team support BUT it can be a very fulfilling job if you find the right place.
I recently left my new teaching career that I thought would be my 'next big thing' to go back into barista work, and at times this has been a harsh reality to face (often because of my own expectations of myself), but it's videos like this that remind me that as hospitality staff we actually get to do a pretty cool job.
I'm a quite new "barista" (still learning). I've been working in a cafe for 3 months and I could say that be a Barista is a thing. Not to much difficult but I've noticed practice is the key. Right now I know all the basics and this is the point where I I'm doing it well but it could be a lot better. Yeah I do the drinks but I think I don't have the "technic" yet and I'm working on it
Excellent advice! I've been a weekend barista for over 13 yrs now, and although I am so ready to retire, it is my regular customers that keep me coming back weekend after weekend. I wish I would have known that not all that I was taught by my training was scientifically accurate. That's what you, James and Lance are for, lol
A few things that were key for me to remember when working in Food Service: 1. Warm-up your body before/at the beginning of a shift. 2. Always take your break. Most, if not all, states require workers to have two 10 minute breaks and a 30 minute lunch. TAKE YOUR BREAKS! 3. Drink plenty of water. Stay hydrated! Hydrate or Dydrate! 4. Have a good time and create bonds with your co-workers. You definitely don't need to be super close or friends, but having a good rapport with those you work with will make the tough times easier. 5. Echoing Morgan, take pride in what you're doing. Working anywhere in Food Service/Hospitality is tough, and you do not always get properly praised or compensated, but you will learn a lot more and have a much better time if you appreciate what you are doing and bringing to your role.
I’ve technically been a barista on and off for about 6 years but made a living off of it for only about 6 months now so I still have a lot to learn. Before watching the video, I think I’ll say that I wish I knew that everything that needs to get done, will get done. I spent a lot of time in my first barista jobs panicking about getting everything out super quickly and getting all the cleaning tasks done on time. I now work in a place where sometimes it’s simply not possible to stay caught up and it’s worse if I panic and rush drinks, then have to remake them, than if I slow down and trust that it will all get done if I just keep working.
I would say, coming from someone whose baristas made her day before she herself became one- you truly make a positive impact when you truly love making your drink and treating your customer well! They feel it After becoming a barista, being healthy is not to be taken lightly, it impacts body mind and soul
Good tips! 6yrs in owning coffee shop , yes injuries are real ( I developed or atleast aggravated prior injury burcitis in rotator cuff) using different arms, moving grinder to other side machine can help but there is no shame in a automatic tamper or basket cleaner. Sure theatrics and puck prep are important but slamming pucks out to get last chunk out adds up on you, a towel getting dirty more often will save you. Tamps just need to be level/consistent (seen so many people/videos where they do this richualistic ? Slow hunched tamp...not good efficient work flow and other steps so much more important to great shot. I learned so many cool things from customers! But when it's slow they will really cut into your time( you have to find a polite way to get them on there way and you back to work...few got long winded there ! Keep grinding
A Puqpress (or similar) and a portafilter cleaner aren't optional for a modern shop in my opinion, they're mandatory. Better quality, better service, better life for the people behind bar. Everyone wins except toxic masculinity.
Every time I thought of something to comment it was your next point! 😆 As someone who can be a perfectionist/people pleaser, the mistakes, not taking things personally, and being ok with some things taking longer to learn than I would like, have all been important things. Similar to some things you said, but some shifts are going to be sensory overloads. Going for a hike or shutting myself in my room with a good book are a couple of ways I decompress after those shifts. Or just taking a nap, which is exactly what I just did. 😆 No two days will look, or flow, exactly the same. Just when I think I can predict when the rush will hit and how long it will last, then it will start later or last longer or we’ll have a weirdly slow start. If you (like me) became a barista later in life (I’m in my upper 30s), don’t feel like you have to defend your job choice all the time. If you love what you do then be proud.
I’m just about to start my first ever barista job in a little over a week, (my current job that I love unfortunately effects my health), I’ve been nervous about it, so I’m really glad you posted this video, it’s making me feel better ☺️
I became a barista basically by accident after applying for a job at a batting cage facility and getting told I'd be running the cafe, I didn't drink coffee and didn't know wtf a latte even was at the time. My manager was FANTASTIC at training me though, I learned the process quickly with his help, I drew up a flowchart so I would understand different espresso drinks, and discovered that coffee is in fact, delicious. The most important thing that I had to learn was to expect the unexpected and how to adapt to change, but also it taught me that I like cutomer service where I can make their visit special. Especially because of the attached batting cages, hospitality was the priority for the business. The owner was the sleazy used-car-salesman type who was kind of a dick but good at selling people things, and my cafe manager was a genuinely friendly and welcoming guy so both of them taught me different helpful lessons. FOR SHOES: I really like the Sketchers non-slip work shoes, model is 77222, they're a little on the flat side so wear them with thick wool socks!
Adding this as a reply since my comment was already long AF, but my worst fuckup was probably when I first became Lead Barista and I was helping my manager's dad (a great handyman but terrible barista) make a matcha latte for his family member. I was very confident that I had the recipe down but misremembered it as having thrice the amount of powder it was supposed to. I was so glad it was one of his relatives and not just a random person, cause she said it was terrible 😂 We tried again and made a much better latte that didn't taste like Shrek barfed in a cup. I also would like to claim that I personally made myself the world's most awful Pumpkin Spice Latte.
I’m a 12 year old Home Barista, I own a Rocket Appartamento TCA. I am a real home barista for about 8 months, latte art is definetly hard, even harder when self-trained. I currently can do tulips. Thanks for enlightening me 😅. Looks like I need more time for a rosetta!
Problem solving. Like actually. It doesn’t come up too often where I’m at (almost all regulars) but when someone comes up to you with “I don’t know what I want” you can make someone so much happier from asking like, “are you a coffee or a tea person?” “Do you want something fruity or desert-y?” And then figuring out something perfect for them from their answers. It’s like a game
My biggest hurdle at my barista job was that I hadn't drunk coffee before I started. I started drinking it while I worked there, but I made drinks for myself using the syrups, espresso, cold brew, and other fancy stuff we had there, but we were as much a roaster as a cafe, so recommending coffee beans for customers to use in their drip machines at home was tricky as I'd never really drunk coffee like that. Another one is learning how to adapt to customers who don't really know what they're ordering. Had many people order lattes and be surprised to get a hot drink, people wondering why their cappucino cup wasn't full after leaving it untouched on a counter for half an hour, etc. Over time you pick up when you need to ask more specific questions to make sure the customer gets the drink they want
I have moved on from food services a while ago and am just starting a career in social work. My self care is coming home and spending an hour on the couch with a cat on my shoulder, watching UA-cam and working on crocheting a blanket. Scheduling in some time to decompress after work before getting on with the home responsibilities.
Great pieces of advice! I would add these ones: * go every 3/6 months to see a chiropractor (take care of your body) * see how to optimize your workflow and save any body gestures * remember that any client will appreciate a nice service - no matter how tired or upset you are * don't spend to much time/energy arguing (with collegues/clients), rather work fast and effeciently * practice yoga, meditation, be vegan (it really helps your body, mind and spirit)
I am currently volunteering as a barista at a local charity, which is how I know I like doing it. I would recommend starting like that to anyone as it gives you a taste for what you are going into
❤I love your hair styles❤ Barista life looks stressful for me. I could never do it for the chemicals needed for cleaning and the socializing part, but I find baristas are very brave and awesome for doing what they do. Plus I think it looks hot. Hehe And latte art always makes me smile when I see it beautifully made.😊
I really wish i could work in a cafe. I love baking and cooking and even the stuff you call "boring," like cleaning and other organizational/small tasks. I have chronic pain, and I can't physically stand for more than a minute without being in pain. I could maybe manage an hour on my feet before it became unbearable, and I would pay for it in the hours and days after. Between that and my adhd (which means sensory issues and problems with memory encoding) it's not really within the realm of possibility for me, I guess. Alas, i shall live vicariously through youtube videos ❤
wish i knew my self worth a little more when I started, thinking about how customers treated me when I was so young and how it affected me was a bit much; thankfully never a breakdown or anythin but seeing it with coworkers being broken and such too; like it was a bit of a surprise. Kinda cringey to say but after leaving coffee 7 years later; really makes me treat ppl differently
I became a barista at my parents' coffee shop when I was fifteen. I still work there as of 2023. I wish I had known how there's much more to being a barista than coffee--maintaining the espresso machines, cleaning, wiping down tables. restocking, opening and closing duties, et cetera. It can be difficult to manage when you have a constant stream of customers.
getting good at latte art was pretty quick for me as I work at an airport so I basically just made coffee for 8 hours STRAIGHT every single shift, so if getting specifically good at that is your goal, maybe try looking for an extremely busy cafe like that as I got pretty good at tulips within my first month of pouring and 4-5 months in I got my first swan 🥰
I miss being a barista. My boss had to close because she just couldn't find a third person who would stay. A couple of people tried but they totally underestimated how physically hard this is and so they all left after just a couple of weeks and we just couldn't keep the place running. Getting into the flow together has always been one of my favorite feelings ever. Then burnout hit us both.... taking care of yourself cannot be emphasized enough.
One thing I found that I do think barista are great at recommending coffee they think are good and I always ask them to make something they would recommend. I tried many different coffee due to this.
I think cleanliness is the single biggest difference between a good coffee shop and a bad one. Burned or sour residue on equipment sabotages every element of an otherwise good beverage.
This maybe a very weird request, but could you possibly make a video on things you wish you knew about expresso machines and grinders for people who want to start out at home? In particular with equipment. I noticed very quickly how easy it was to fall down the rabbit hole. Dual boiler, PID, rotary/vibration pump, plumed in water… each thing compounding price. Looking for key features for an at home user. After watching many of your videos I noticed you’ve had a few different Silvia’s. Wondered if that’s a good point of diminishing returns.
What a great timing. Had my first 4 hour shift yesterday, and what fun it was. Time went by like that. Was sad when shift was over. Definitely going to focus on getting some good footwear or insoles.
I remember my first barista shift and the overwhelming joy and happiness I felt afterwards is something you never forget. Enjoy this moment while you can
I've been a barista for a month, I was working in a tech company before this and if you're like me (a coffee lover) and you want to be a barista in the meantime. Yes, what Morgan says is 100% real. I had an office job, so I was sitting the whole time... you WILL feel the change. It's hard. At the end of the day everything will hurt, your feet, legs, hips, ass and your back will kill you. Also, you will burn a lot, you handle a lot of hot things such as water, hot coffee, hot machinery, you will burn. You will feel a lot of pressure when there's a lot of customers It's going to take a while to figure out how to use the espresso machine and also to learn the coffee recipes. When they train you ALWAYS use pen and paper and take notes and try to memorize as much as you can because it uncomfortable to annoy your coworkers with questions about the recipes GOOD LUCK
Mine is realising customers won’t know that espresso goes into lattes , cappuccinos , even americanos etc “do you want that with the winter espresso today?” “ oh I don’t want espresso thanks just a latte please” 🙃
Thank you! Our espresso machine was down on Monday, so obviously no espresso drinks. We even made a little sign. I constantly got “okay, I’ll just have a latte/americano/dirty chai/macchiato” and like BRO
Honestly as an autistic person that only just got into hospitality, my first job was being in the front and making coffees and taking food out. And i wish i knew everything that was in this video, as i just learned a few things just now. The reason why i wish i knew it is because it would of told me to at least try and practise making coffee at home with an espresso machine as quite alot of the time i Honestly didn't know if i did a good job. Even though i had customers telling me the coffee was good, it never felt like it. Another reason is that because of how everything went i got ill and burned out and crashed. After like several months of recovery form that, i have now got another job in a cafe. However, i am now just serving and washing while also being part-time, and i will take it slower as being shoved into the role so early didn't help. Im glad i found your channel morgan as it has...helped me recover and enjoy coffee more. I hope to get back to making coffees when i can get my own espresso machine or when i can get back behind the counter. Thank you
Morgan! I love your videos, I've been going through quite a few of them. I want to give you a footwear recommendation. I'm not sponsored by anyone so don't think that, but you're totally correct, good footwear is important. I suspect you may appreciate minimalist footwear aka barefoot shoes. It's almost 'holistic footwear' ....It has a transition period as your muscles adjust to the greater use of stabilizers ,but once you're adapted to barefoot shoes you hoenstly won't look back. They connect you to the Earthand enhance your foot to eye coordination. I really think you'd love them. (I like Vivobarefoot, but there are many options!). I brew with an Aeropress, 1ZPresso K Ultra, Acaia Lunar, I have a couple Fellow Atmos containers, and froth with the Subminimal Nanofoamer. I also did your Aphrodite pink coffee recipe!! It's good, I liked it!
Thanks for the encouragement about not being able to master latte art over night! I’m looking for one of your videos that teaches how to froth milk properly to do latte art. Can you direct me to it? Thank you!!
The mistakes I've made.. Oh my, but they could also turn into happy mistakes! I once accidently gave a customer in a rush a matcha latte with an espresso shot - oops, but she actually liked it and ordered it again another time! Sometimes the funny mistakes (of course accountability is huge here too) could turn into something good for the right customer! Coffee can be weird and fun, and there are some flavors that DO NOT AND SHOULD NOT ever go together lol, but that's part of the job. At the end of the day it's just coffee and it's not the end of the world if you get a drink wrong, just remake it 😊
Being a barista is a tough job, but cannot be compared to be a waiter at a restaurant :D Ok also depends on the size of your Cafe too. But in generall it ain’t as tiring on the body as lifting huge plates all the time
Great video and I think the advice is pretty universal for many different lines of work. I wish I was more familiar with what to look for when steaming my milk when trying latte art. I never get it right. Seems like I’ll need to leave it to the professionals 😊
I was a server/cook for 3-4 years before becoming a barista and one thing I wish I knew was people seem to be way more particular about how they like their coffee than their food. “this has 3 pumps of syrup in it right?” “you only put 1 cream 1 splenda and one stevia in this?” people will eat soggy fries thinking they’re fresh but if their coffee isn’t scalding their mouth it isn’t fresh enough.
Barista Wrist / carpel tunnel / tendonitis is NO JOKE. Had to get a cortisone shot from my doctor (it ended up saving my hand, seriously could not use it without pain for months). Two days and it was gone with a shot and at home PT. Baristas + Bakers take care of your wrists and hands and bodies! You only have one
P.S. -- If you're ever in the position of giving a gift to someone in the food industry, massages are amazing gifts for those who can afford them (as long as they've expressed that they enjoy or would enjoy them ofc). Even hand massage sessions can do wonders.
Great video. I am not in the industry but this was hugely informative. I may share it to the owner of the cafe I frequent. He may want to share it to his people and specially new hires.
In regards to mistakes: don't tell the customer they're wrong if they say their drink is not what they asked for. I once had a manager tell me that I was wrong for expecting my chai latte to NOT have espresso in it, because "that's what latte means." I was very polite about the mistake too! I'm pretty sure I did say something along the lines of "I've ordered this drink several times before and it has never come with espresso." He finally asked all huffy about what I actually wanted and I had to specify that I wanted a chai latte without espresso, because I was not interested in arguing with a man twice my age just to prove he was not only wrong but being a jackass about it. Like I get that he was probably only working making drinks because they were busy, but he did get my order wrong to an unacceptable degree. The wildest part? I worked in another cafe on campus so I knew the menu. You know what the menu had on it? A dirty chai.
I'm not a barista nor do I plan to ever go near any type of food service (bless those that can), but oof do I need to embody #7 especially as a municipal worker.
Holy hell, you wear DMs for a shift?! I have my Sketchers, and they’re amazing… sometimes I forget and put my DMs on and by the end of the shift, I massively know about it!! 😂
Just started as a waitress and barista in learning, worked 3 days in a row and slept like 13.5 hours after 😅😂 my feet still hurt when i woke uop hahaha
I hope in the next couple decades workers in the US continue to organize and corporate greed is heavily punished. There's no good reason a grocery store clerk, barista, burger flipper, or any other profession shouldn't be able to live a comfortable life working 30hrs a weeks.
This has probably been mentioned as nauseam in several videos… so my apologies for pointing out the obvious… But that ceramic art behind Morgan by the oven seems to be changing with every edit clip lol
Hi, I recently recieved a magazine from my college and realized that I recognized you! I never would have guessed you went to the same school. Congratulations on your successful capstone hehe.
I love this video I would just make one critique and it might sound harsh but doc martens are bullshit in so many ways, including quality, and the brand just continues to carve out their own little aesthetic niches with each generation to keep the brand alive. Lastly for as hip as coffee culture is it’s a little strange to me that food and coffee service workers get anywhere near this company’s, let’s call it ambiguous, history. If they were so great medical professionals would wear them too, I worked for a local restaurant that did a pop up in the hospital to keep sales up during the height of Covid. I saw boots with scrubs but mostly I saw Hokas, which I now see more and more in food service and specifically at the coffee shop I work at now. The real bottom line with footwear is find something comfortable for you, slip proof if you need it, and replace it every 3-6 months depending on your hours and body weight. That’s as magical of a formula as you can get. It’s a very nuanced issue though, why do you think basketball players take their insoles out before giving their kicks to a kid in the stands? Because the insoles are worth WAY more than the shoes which they probably got for free anyway.
What do you wish you knew before you started working in coffee/hospitality/food service?
I wish I knew that an inexperienced manager could ruin my apprenticeship and overall experience, honestly 😢
Growth opportunities if you wanted to make your casual job into a career.
I’m sorry and I relate. Manger/owner issues are so difficult to overcome. I wondered if I would see this comment from someone.
I'm in food service and I wish I knew that a lot of people don't know what they are talking about when it comes to allergies. "I'm celiac but can I get the biscuits and gravy?" Ma'am, you have a preference, not an allergy. Just say that....
Barista for 13+ years in a place that sells hundreds to thousands of drinks a day and Morgan, I couldn't agree more! It's a physically tough job 90% of the time, but sometimes you get to make someone's day with your coffee or your conversation, and that's really something special.
Jesus Christ, I read this as “hundreds of thousands” of drinks a day and thought you were the only coffee place within 50 miles of Disneyland 😂
Um this might be seen as personal question but how much you make with 13+ year exp
Being a barista sounds like a tough and under-appreciated job. Thanks to all the baristas out there for making delicious coffee for us!
It is
I think an important lesson I had to learn early on is that not everyone will have my taste in drinks and that’s ok. It’s not my job to judge them for asking for extra syrup in a latte, for adding sugar and cream to a good pour over, or for wanting an extra extra extra hot cup of drip coffee. My job is to make whatever they ask for to the best of my ability and to do it joyfully knowing that they are making food choices that ultimately don’t affect me, even if I don’t agree with them.
10+ years in hospitality, everything from dive barback to very high end cocktail bartender, KP to Michelin level head chef, server and runner to GM, barista and now I run an amazing speciality coffee shop/restaurant
1. Make a conscious effort to stick to consistent meal times and try to eat healthy, it’s often easy to justify sporadic eating with how physically intensive the job is but the reality for me was massive weight gain and that’s something I’m actively trying to combat.
2. It’s a lot harder to not give in to vices while working this kind of job, whether it’s overcaffinating, overeating, smoking for the sake of extra breaks, drinking after shift or substance abuse due to it being the norm in so many hospitality cultures it becomes quite a challenge to keep yourself on the straight and narrow.
3. Understaffing or staffing to the line is prevalent in this industry and leads to a major sense that you feel completely to blame if you have to take a few days off for health reasons, this combined with a lot of the jobs being entry level means you’re stuck between feeling like you need to be there every second of every day or you’re letting your team down yet also dangerously replaceable.
4. It’s a challenge to hold down relationships in this industry, the times you work generally don’t correlate with the hours of people working in more office based job sectors, this means you can often feel like passing shifts, the main reason I moved from bar to kitchen was to curb the late nights and now I have a big family I love my cafe hours!
5. Hospitality is one of the best areas to gain management experience, since staff turnover in this industry is often so high you can find yourself supervising or entering even higher management very early on, while at times overwhelming this is a fantastic tool to you, regardless of what it is you’re doing management skills are completely transferable, this meant that when COVID hit I was able to pick up a well paying management role in a work from home office environment despite having no experience in the job itself.
6. Similar vein to the last one but cross-training is absolutely your friend, strive to learn every aspect of the place you work, you may love it behind the bar and not dream of ever enjoying serving customers or kitchen work but give it a try, train over, this increases your employability, increases your chance of promotion and helps you gain an understanding of the struggles of all sections leading to more empathy and thus easier conflict resolution.
7. It’s spoken about a lot but hospitality is often very incestuous, do not poke payroll, if relationships break down it can make your once safe haven workplace a living hell. Working with a partner is doable but not something I would recommend unless you’re very sure of the outcome.
8. Don’t let loyalty full your horizons, I know so many people with so much incredible potential stuck in roles that they have far outgrown, often in hospitality the management line thins greatly at the top, if you work your way to assistant manager you’re essentially waiting for your GM to leave or you’re stuck where you are, don’t be afraid to move out of your comfort zone to move up the ladder, there were times I was on the fence about doing this but whether or not the job I moved into worked out or not the experience for my CV and the skills I learned made it worth while.
9. Know your worth, similar to the last point but know the going rate for your role, if your current role falls short of that don’t be afraid to leave to get the money you deserve elsewhere, struggling businesses will underpay to cut costs and hospitality is one of the hardest sectors to survive as a new opening independent business, this leads to massively ambiguous wage differences, sketchy payroll teams and late payments.
10. The customer is pretty much never right and a good manager will always understand that, be able to resolve the conflict but have the back of a hard working employee over a serial complainer, you know it’s time to move on if you’re belittled in front of customers for things you did correctly but the customer was unhappy with.
One more bonus point, never underestimate the necessity to be first aid trained, I’ve seen people almost bleed to death, get badly badly burned, have knives pulled on them and a tonne of other things, you never know when being trained in first aid will come in handy and it’s a tool I’d rather have but not need than regret not having when something happens I could have otherwise helped with.
Much love ❤️
I agree with this 100%! CROSS TRAIN! It will definitely save you and your coworkers if you all know everything and can help each other out. it adds extra opportunities and can quickly advance your career.
I'm about to interview for a shift lead at a new coffee shop simply because I have minimal barista experience and 2 years of restaurant training experience in several positions.
it's not always fun work, but it pays off!
Currently a barista at a hotel and im only recently learning to appreciate and love hospitality. You often see people at very vulnerable places and empathy truly does go such a long way. We often talk about the more frustrating interactions in F&B, but ive had some beautiful, human moments with people in hospitality as well
I have been working in retail for 9 years and I am still learning about proper footwear. I finally found a good pair of shoes. My back and feet had started to YELL at me.
Also will note a lot of these things you mentioned can bridge over to retail just minus the pouring of drinks.
I think one thing I also learned is you don’t have to take every shift you are asked to do. I learned that I can say no I can’t take a shift.
My favorite shoes were Naot. I didn't find them until further into my service industry career and it would've been so much easier if I found them earlier!
Perfect timing, I have my first shift at a brand new job tomorrow!
Been looking for a new place for a while, as my first barista job was really poor in terms of training and hygiene - I had to really put a lot into this most recent job searching period. My city's coffee community is super supportive though, and I've got two people who were really helpful in my training/searching coming along to say hi when I start :)
I love how many of these tips are not only applicable to being a Barista, but to many jobs in general.
The "be proud" it's such an important point. I always said to the people I trained, "if you're not willing to paid for that, the costumer either". The food industry sometimes demands numbers over quality, but we are direct responsables for the costumer experience.
I will add maybe, BE PROACTIVE about everything. Don't ever wait for someone to tell you what to do. Be always ahead.
And as much as everyone wants the pretty rosette on their latte, they want a tasty and high quality beverage even more.
Love what your doing😊❤
Thank you so much for this excellent video! I’ve been a barista for almost 2 years now. I started in my 50s as my second career after being a stay at home mom for over 20 years. My favorite part is the people I work with and the customers! Some of these things you said my kids warned me about - 3 of them have been baristas at Starbucks. I wish I knew that some days there are more negatives than positives. I wish I would’ve known that a manager doesn’t always support you and that I’d be working alone a lot. It is a much more fun job when I have a team with me 😊
Morgan, you honestly make Barista sound like my absolute dream job. Compared to my current job, a barista job might earn me like 5 to 600 bucks less a month but omg I´d be so much happier.
There are upsides and downsides to it and so much of it is dependent on management and team support BUT it can be a very fulfilling job if you find the right place.
Passion is a big thing
Latte-do, the gentle way of coffee serving, and to serve is to care. I wish you success in all your endeavours!
I recently left my new teaching career that I thought would be my 'next big thing' to go back into barista work, and at times this has been a harsh reality to face (often because of my own expectations of myself), but it's videos like this that remind me that as hospitality staff we actually get to do a pretty cool job.
I'm a quite new "barista" (still learning). I've been working in a cafe for 3 months and I could say that be a Barista is a thing. Not to much difficult but I've noticed practice is the key. Right now I know all the basics and this is the point where I I'm doing it well but it could be a lot better. Yeah I do the drinks but I think I don't have the "technic" yet and I'm working on it
Excellent advice! I've been a weekend barista for over 13 yrs now, and although I am so ready to retire, it is my regular customers that keep me coming back weekend after weekend. I wish I would have known that not all that I was taught by my training was scientifically accurate. That's what you, James and Lance are for, lol
Thx so much Morgan! #5, mistakes.. having the right manager to support is huge too ♥️♥️♥️ happier working environment
A few things that were key for me to remember when working in Food Service: 1. Warm-up your body before/at the beginning of a shift. 2. Always take your break. Most, if not all, states require workers to have two 10 minute breaks and a 30 minute lunch. TAKE YOUR BREAKS! 3. Drink plenty of water. Stay hydrated! Hydrate or Dydrate! 4. Have a good time and create bonds with your co-workers. You definitely don't need to be super close or friends, but having a good rapport with those you work with will make the tough times easier. 5. Echoing Morgan, take pride in what you're doing. Working anywhere in Food Service/Hospitality is tough, and you do not always get properly praised or compensated, but you will learn a lot more and have a much better time if you appreciate what you are doing and bringing to your role.
I’ve technically been a barista on and off for about 6 years but made a living off of it for only about 6 months now so I still have a lot to learn. Before watching the video, I think I’ll say that I wish I knew that everything that needs to get done, will get done. I spent a lot of time in my first barista jobs panicking about getting everything out super quickly and getting all the cleaning tasks done on time. I now work in a place where sometimes it’s simply not possible to stay caught up and it’s worse if I panic and rush drinks, then have to remake them, than if I slow down and trust that it will all get done if I just keep working.
I would say, coming from someone whose baristas made her day before she herself became one- you truly make a positive impact when you truly love making your drink and treating your customer well! They feel it
After becoming a barista, being healthy is not to be taken lightly, it impacts body mind and soul
Good tips! 6yrs in owning coffee shop , yes injuries are real ( I developed or atleast aggravated prior injury burcitis in rotator cuff) using different arms, moving grinder to other side machine can help but there is no shame in a automatic tamper or basket cleaner. Sure theatrics and puck prep are important but slamming pucks out to get last chunk out adds up on you, a towel getting dirty more often will save you. Tamps just need to be level/consistent (seen so many people/videos where they do this richualistic ? Slow hunched tamp...not good efficient work flow and other steps so much more important to great shot. I learned so many cool things from customers! But when it's slow they will really cut into your time( you have to find a polite way to get them on there way and you back to work...few got long winded there ! Keep grinding
A Puqpress (or similar) and a portafilter cleaner aren't optional for a modern shop in my opinion, they're mandatory. Better quality, better service, better life for the people behind bar. Everyone wins except toxic masculinity.
Every time I thought of something to comment it was your next point! 😆 As someone who can be a perfectionist/people pleaser, the mistakes, not taking things personally, and being ok with some things taking longer to learn than I would like, have all been important things.
Similar to some things you said, but some shifts are going to be sensory overloads. Going for a hike or shutting myself in my room with a good book are a couple of ways I decompress after those shifts. Or just taking a nap, which is exactly what I just did. 😆
No two days will look, or flow, exactly the same. Just when I think I can predict when the rush will hit and how long it will last, then it will start later or last longer or we’ll have a weirdly slow start.
If you (like me) became a barista later in life (I’m in my upper 30s), don’t feel like you have to defend your job choice all the time. If you love what you do then be proud.
Just sent this to my café staff. You are a must-watch!
I’m just about to start my first ever barista job in a little over a week, (my current job that I love unfortunately effects my health), I’ve been nervous about it, so I’m really glad you posted this video, it’s making me feel better ☺️
Good luck! Be yourself and have fun making great cups of coffee!
I became a barista basically by accident after applying for a job at a batting cage facility and getting told I'd be running the cafe, I didn't drink coffee and didn't know wtf a latte even was at the time. My manager was FANTASTIC at training me though, I learned the process quickly with his help, I drew up a flowchart so I would understand different espresso drinks, and discovered that coffee is in fact, delicious.
The most important thing that I had to learn was to expect the unexpected and how to adapt to change, but also it taught me that I like cutomer service where I can make their visit special. Especially because of the attached batting cages, hospitality was the priority for the business. The owner was the sleazy used-car-salesman type who was kind of a dick but good at selling people things, and my cafe manager was a genuinely friendly and welcoming guy so both of them taught me different helpful lessons.
FOR SHOES: I really like the Sketchers non-slip work shoes, model is 77222, they're a little on the flat side so wear them with thick wool socks!
Adding this as a reply since my comment was already long AF, but my worst fuckup was probably when I first became Lead Barista and I was helping my manager's dad (a great handyman but terrible barista) make a matcha latte for his family member. I was very confident that I had the recipe down but misremembered it as having thrice the amount of powder it was supposed to. I was so glad it was one of his relatives and not just a random person, cause she said it was terrible 😂 We tried again and made a much better latte that didn't taste like Shrek barfed in a cup.
I also would like to claim that I personally made myself the world's most awful Pumpkin Spice Latte.
i had these same shoes for about a year they were great but seemed to wear and tear fairly quickly curious about your experience
I’m a 12 year old Home Barista, I own a Rocket Appartamento TCA. I am a real home barista for about 8 months, latte art is definetly hard, even harder when self-trained. I currently can do tulips. Thanks for enlightening me 😅. Looks like I need more time for a rosetta!
Problem solving. Like actually. It doesn’t come up too often where I’m at (almost all regulars) but when someone comes up to you with “I don’t know what I want” you can make someone so much happier from asking like, “are you a coffee or a tea person?” “Do you want something fruity or desert-y?” And then figuring out something perfect for them from their answers. It’s like a game
My biggest hurdle at my barista job was that I hadn't drunk coffee before I started. I started drinking it while I worked there, but I made drinks for myself using the syrups, espresso, cold brew, and other fancy stuff we had there, but we were as much a roaster as a cafe, so recommending coffee beans for customers to use in their drip machines at home was tricky as I'd never really drunk coffee like that. Another one is learning how to adapt to customers who don't really know what they're ordering. Had many people order lattes and be surprised to get a hot drink, people wondering why their cappucino cup wasn't full after leaving it untouched on a counter for half an hour, etc. Over time you pick up when you need to ask more specific questions to make sure the customer gets the drink they want
I've been a barista for around a year now and this video is GOLD gonna send this to my boss and show it to my trainees now!!
I have moved on from food services a while ago and am just starting a career in social work. My self care is coming home and spending an hour on the couch with a cat on my shoulder, watching UA-cam and working on crocheting a blanket. Scheduling in some time to decompress after work before getting on with the home responsibilities.
Great pieces of advice! I would add these ones:
* go every 3/6 months to see a chiropractor (take care of your body)
* see how to optimize your workflow and save any body gestures
* remember that any client will appreciate a nice service - no matter how tired or upset you are
* don't spend to much time/energy arguing (with collegues/clients), rather work fast and effeciently
* practice yoga, meditation, be vegan (it really helps your body, mind and spirit)
Thank you for sharing, as an "outsider" I love these behind the scene insights.
I am currently volunteering as a barista at a local charity, which is how I know I like doing it. I would recommend starting like that to anyone as it gives you a taste for what you are going into
This is solid gold advice for pretty much any professional working in any team! Brilliant video, thank you Morgan :)
Oh my gosh! Your voice is so pleasant to listen to - thank you so much for these tips! 😊
This would be amazing to show potential baristas during an interview 👏🏼
This is great! In addition to the clock, we can watch the sunlight parade across the cabinets behind Morgan.
Ha, this was an earlier filming time than usual so you get a bit of late morning sun
❤I love your hair styles❤
Barista life looks stressful for me. I could never do it for the chemicals needed for cleaning and the socializing part, but I find baristas are very brave and awesome for doing what they do. Plus I think it looks hot. Hehe
And latte art always makes me smile when I see it beautifully made.😊
I really wish i could work in a cafe. I love baking and cooking and even the stuff you call "boring," like cleaning and other organizational/small tasks. I have chronic pain, and I can't physically stand for more than a minute without being in pain. I could maybe manage an hour on my feet before it became unbearable, and I would pay for it in the hours and days after. Between that and my adhd (which means sensory issues and problems with memory encoding) it's not really within the realm of possibility for me, I guess. Alas, i shall live vicariously through youtube videos ❤
Love these videos..I absolutely love coffee and learning about it. Being a barista is my dream job!
wish i knew my self worth a little more when I started, thinking about how customers treated me when I was so young and how it affected me was a bit much; thankfully never a breakdown or anythin but seeing it with coworkers being broken and such too; like it was a bit of a surprise. Kinda cringey to say but after leaving coffee 7 years later; really makes me treat ppl differently
I became a barista at my parents' coffee shop when I was fifteen. I still work there as of 2023. I wish I had known how there's much more to being a barista than coffee--maintaining the espresso machines, cleaning, wiping down tables. restocking, opening and closing duties, et cetera. It can be difficult to manage when you have a constant stream of customers.
getting good at latte art was pretty quick for me as I work at an airport so I basically just made coffee for 8 hours STRAIGHT every single shift, so if getting specifically good at that is your goal, maybe try looking for an extremely busy cafe like that as I got pretty good at tulips within my first month of pouring and 4-5 months in I got my first swan 🥰
I just applied for a barista position so this literally came at the perfect time ❤
I miss being a barista. My boss had to close because she just couldn't find a third person who would stay. A couple of people tried but they totally underestimated how physically hard this is and so they all left after just a couple of weeks and we just couldn't keep the place running. Getting into the flow together has always been one of my favorite feelings ever. Then burnout hit us both.... taking care of yourself cannot be emphasized enough.
One thing I found that I do think barista are great at recommending coffee they think are good and I always ask them to make something they would recommend. I tried many different coffee due to this.
I have been using Factor meals and Purple Carrot. I'm very excited to try Cook Unity!! Great deal. Thank you❤
Morgan you heal all my problems with my mental health and I have anxiety so your videos help me deal with it thank you so much
I think cleanliness is the single biggest difference between a good coffee shop and a bad one. Burned or sour residue on equipment sabotages every element of an otherwise good beverage.
I currently work at Starbucks, but I really want to transfer over to a more "real" barista role at a local cafe or coffeehouse
This maybe a very weird request, but could you possibly make a video on things you wish you knew about expresso machines and grinders for people who want to start out at home? In particular with equipment. I noticed very quickly how easy it was to fall down the rabbit hole. Dual boiler, PID, rotary/vibration pump, plumed in water… each thing compounding price. Looking for key features for an at home user. After watching many of your videos I noticed you’ve had a few different Silvia’s. Wondered if that’s a good point of diminishing returns.
What a great timing. Had my first 4 hour shift yesterday, and what fun it was. Time went by like that. Was sad when shift was over. Definitely going to focus on getting some good footwear or insoles.
Get the most comfortable, supportive footwear you can, its truly worth investing in!
I remember my first barista shift and the overwhelming joy and happiness I felt afterwards is something you never forget. Enjoy this moment while you can
thank you so much!! im opening a family business soon and this is a great help ❤
I've been a barista for a month, I was working in a tech company before this and if you're like me (a coffee lover) and you want to be a barista in the meantime. Yes, what Morgan says is 100% real. I had an office job, so I was sitting the whole time... you WILL feel the change. It's hard. At the end of the day everything will hurt, your feet, legs, hips, ass and your back will kill you.
Also, you will burn a lot, you handle a lot of hot things such as water, hot coffee, hot machinery, you will burn.
You will feel a lot of pressure when there's a lot of customers
It's going to take a while to figure out how to use the espresso machine and also to learn the coffee recipes.
When they train you ALWAYS use pen and paper and take notes and try to memorize as much as you can because it uncomfortable to annoy your coworkers with questions about the recipes
GOOD LUCK
Number 5 is good advice for life in general. ❤
Mine is realising customers won’t know that espresso goes into lattes , cappuccinos , even americanos etc “do you want that with the winter espresso today?” “ oh I don’t want espresso thanks just a latte please” 🙃
Thank you! Our espresso machine was down on Monday, so obviously no espresso drinks. We even made a little sign. I constantly got “okay, I’ll just have a latte/americano/dirty chai/macchiato” and like BRO
@@Ldarogeninga right!? Ours did the same and we got the same response 🥲
Honestly as an autistic person that only just got into hospitality, my first job was being in the front and making coffees and taking food out.
And i wish i knew everything that was in this video, as i just learned a few things just now.
The reason why i wish i knew it is because it would of told me to at least try and practise making coffee at home with an espresso machine as quite alot of the time i Honestly didn't know if i did a good job.
Even though i had customers telling me the coffee was good, it never felt like it.
Another reason is that because of how everything went i got ill and burned out and crashed.
After like several months of recovery form that, i have now got another job in a cafe. However, i am now just serving and washing while also being part-time, and i will take it slower as being shoved into the role so early didn't help.
Im glad i found your channel morgan as it has...helped me recover and enjoy coffee more.
I hope to get back to making coffees when i can get my own espresso machine or when i can get back behind the counter.
Thank you
Morgan! I love your videos, I've been going through quite a few of them. I want to give you a footwear recommendation. I'm not sponsored by anyone so don't think that, but you're totally correct, good footwear is important. I suspect you may appreciate minimalist footwear aka barefoot shoes. It's almost 'holistic footwear' ....It has a transition period as your muscles adjust to the greater use of stabilizers ,but once you're adapted to barefoot shoes you hoenstly won't look back. They connect you to the Earthand enhance your foot to eye coordination. I really think you'd love them. (I like Vivobarefoot, but there are many options!).
I brew with an Aeropress, 1ZPresso K Ultra, Acaia Lunar, I have a couple Fellow Atmos containers, and froth with the Subminimal Nanofoamer. I also did your Aphrodite pink coffee recipe!! It's good, I liked it!
Thanks for the encouragement about not being able to master latte art over night! I’m looking for one of your videos that teaches how to froth milk properly to do latte art. Can you direct me to it? Thank you!!
The mistakes I've made.. Oh my, but they could also turn into happy mistakes! I once accidently gave a customer in a rush a matcha latte with an espresso shot - oops, but she actually liked it and ordered it again another time! Sometimes the funny mistakes (of course accountability is huge here too) could turn into something good for the right customer! Coffee can be weird and fun, and there are some flavors that DO NOT AND SHOULD NOT ever go together lol, but that's part of the job. At the end of the day it's just coffee and it's not the end of the world if you get a drink wrong, just remake it 😊
Being a barista is a tough job, but cannot be compared to be a waiter at a restaurant :D
Ok also depends on the size of your Cafe too. But in generall it ain’t as tiring on the body as lifting huge plates all the time
Love your channel but have a question do you have a recipe for homemade sweet cream for coffee without sugar ? Sorry if it's a weird request....
Great video and I think the advice is pretty universal for many different lines of work. I wish I was more familiar with what to look for when steaming my milk when trying latte art. I never get it right. Seems like I’ll need to leave it to the professionals 😊
Off topic, but where did you get that clock in the background? I love it!
I'm doing a barista course this week
Just started watching, everyone reading that, Have a great day!💞💞
You too!
Thanks. You too 😊
Thank you so much for this channel!!
I was a server/cook for 3-4 years before becoming a barista and one thing I wish I knew was people seem to be way more particular about how they like their coffee than their food. “this has 3 pumps of syrup in it right?” “you only put 1 cream 1 splenda and one stevia in this?” people will eat soggy fries thinking they’re fresh but if their coffee isn’t scalding their mouth it isn’t fresh enough.
Barista Wrist / carpel tunnel / tendonitis is NO JOKE. Had to get a cortisone shot from my doctor (it ended up saving my hand, seriously could not use it without pain for months). Two days and it was gone with a shot and at home PT.
Baristas + Bakers take care of your wrists and hands and bodies! You only have one
P.S. -- If you're ever in the position of giving a gift to someone in the food industry, massages are amazing gifts for those who can afford them (as long as they've expressed that they enjoy or would enjoy them ofc). Even hand massage sessions can do wonders.
Great video. I am not in the industry but this was hugely informative. I may share it to the owner of the cafe I frequent. He may want to share it to his people and specially new hires.
In regards to mistakes: don't tell the customer they're wrong if they say their drink is not what they asked for. I once had a manager tell me that I was wrong for expecting my chai latte to NOT have espresso in it, because "that's what latte means." I was very polite about the mistake too! I'm pretty sure I did say something along the lines of "I've ordered this drink several times before and it has never come with espresso." He finally asked all huffy about what I actually wanted and I had to specify that I wanted a chai latte without espresso, because I was not interested in arguing with a man twice my age just to prove he was not only wrong but being a jackass about it. Like I get that he was probably only working making drinks because they were busy, but he did get my order wrong to an unacceptable degree.
The wildest part? I worked in another cafe on campus so I knew the menu. You know what the menu had on it? A dirty chai.
The latte art is so true... I left my job before I ever learned them 😢
Thanks for sharing ☕️
This is really insightful!!
I'm not a barista nor do I plan to ever go near any type of food service (bless those that can), but oof do I need to embody #7 especially as a municipal worker.
Nicely done
Hi Morgan, how to brew cheap commercial coffee?
Life lesson for working in f&b 😢...❤
Bravo! Couldn’t agree more 😊
Holy hell, you wear DMs for a shift?! I have my Sketchers, and they’re amazing… sometimes I forget and put my DMs on and by the end of the shift, I massively know about it!! 😂
Thanks, that was helpful❤👊🏽.
any advice for new barista in a different country
We just got a 20b machine cause it gets annoying when baristas don’t get the coffee you order all the time
I’m completely FLABBERGASTED that being a Barista is even a thing 😵💫
Just started as a waitress and barista in learning, worked 3 days in a row and slept like 13.5 hours after 😅😂 my feet still hurt when i woke uop hahaha
Also haven’t quite found the right shoe/insole combo and I’m 7 years in 😂 any recs appreciated
Sooo when is Your book is comming out from the begining to now.
Oh Sheldon. You’ve grown!
What’s the black metal-looking sweatshirt during the ad?
A piece from one of our recent merch releases at Onyx Coffee!
Im an artist, and decided I wanted to be a barista for my career right now, and I really hope I don't get carpool tunnel :(
I was at 20-50 daily(70 at max) for 6 months and after I left the company😥(4 months now), it's still affecting me😅
I hope in the next couple decades workers in the US continue to organize and corporate greed is heavily punished. There's no good reason a grocery store clerk, barista, burger flipper, or any other profession shouldn't be able to live a comfortable life working 30hrs a weeks.
I just realized that my computer clock and your clock in the background by the stove is in sync for this video...
Wow this was uploaded 30 seconds ago lol
You’re quite early. Welcome.
@@morgandrinkscoffee ❤️
I got a Barista Job for 3 days in Ho Chi Minh City then got fired because I lost their Marketing Flag, they paid me 5$
Really great video, always wanted to know more behind the scenes stuff and this just puts it all together perfectly. Thank you!~
This has probably been mentioned as nauseam in several videos… so my apologies for pointing out the obvious… But that ceramic art behind Morgan by the oven seems to be changing with every edit clip lol
Hi, I recently recieved a magazine from my college and realized that I recognized you! I never would have guessed you went to the same school. Congratulations on your successful capstone hehe.
I love this video I would just make one critique and it might sound harsh but doc martens are bullshit in so many ways, including quality, and the brand just continues to carve out their own little aesthetic niches with each generation to keep the brand alive. Lastly for as hip as coffee culture is it’s a little strange to me that food and coffee service workers get anywhere near this company’s, let’s call it ambiguous, history. If they were so great medical professionals would wear them too, I worked for a local restaurant that did a pop up in the hospital to keep sales up during the height of Covid. I saw boots with scrubs but mostly I saw Hokas, which I now see more and more in food service and specifically at the coffee shop I work at now. The real bottom line with footwear is find something comfortable for you, slip proof if you need it, and replace it every 3-6 months depending on your hours and body weight. That’s as magical of a formula as you can get. It’s a very nuanced issue though, why do you think basketball players take their insoles out before giving their kicks to a kid in the stands? Because the insoles are worth WAY more than the shoes which they probably got for free anyway.
None of this is going to stop my desperate ass asking every cafe near me if they happen to need some random guy with no actual barista training