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This is kind of a reflective blog-style post that Id like to share. If its too off topic please feel free to modify/delete (@ mods)
Early this year I developed a new interest in coffee and decided to plunge into the world of cafes and baristas. Having went and gotten a Tafe Cert I spent ages trying to find a job, no one would hire me as I had 0 experience, not even chain stores. I even bought a Breville to practice at home as well as to satisfy my developing coffee needs ;D
I managed to get a couple of trials here and there, but wasnt really ever satisfied; baristas working at these places were mostly people my age (late teens, early 20s) who were used to syrup and sugar laden coffee drinks and didnt get my enthusiam about coffee and its presentation (i.e.-latte art), they thought it was cool, but to them, at the end of the day it was just coffee
After that stage I started working at a kinda upmarket chain store. Started off as a customer service/register guy but was moved to barista work after a couple of months, even despite my lack of commercial experience, my enthusiasm on what little coffee related knowledge I had, and practise at home paid off, especially in the milk department - my boss and the more experienced baristas were impressed. Needed fine tuning, but for 0 experience I was complemented on my microfoams quality and shiny finish! :P
Fast foward a few more months; Im now working as junior barista, still fine tuning my milk, trying to get consistency and currently working to get my shots better. Though Ive never been at a cupping session at my work Ive been slowly trying to train my palette to define certain tastes and textures by trying shots, definitely not at Coffee Snob level, but its a start.
This is where my rant kicks in about my current predicament. Since its a chain store, there are certain franchise expectations and restraints that Ive come across. One main thing I feel holding me back is connecting with the customer (as its called). Given my introverted nature Ive found it hard to do this. Ive come out of my shell a tiny bit more, but having never done much customer service related work (I was previously at a junior office position, working once every couple of weeks if I was lucky), Im finding it a bit full on having to try and chat with as many customers as I can.
This leads onto another state of uncertainty in my mind. A friend/colleague (whose spent the last 8 years working in various hospitality and cafe positions), noticing my enthusiasm and knack for coffee, suggested that I should try and work at a more boutique cafe/roastery, to further develop my skills and experience, as he knew people and advised me to scout around (coincidentally the place he mentioned is a CS sponsor and ive also been a customer
) He also felt that at the end of the day, the place im working at can only go so far given its corporate nature.
So thats my story so far, if theres any advice or criticisms please share!
Early this year I developed a new interest in coffee and decided to plunge into the world of cafes and baristas. Having went and gotten a Tafe Cert I spent ages trying to find a job, no one would hire me as I had 0 experience, not even chain stores. I even bought a Breville to practice at home as well as to satisfy my developing coffee needs ;D
I managed to get a couple of trials here and there, but wasnt really ever satisfied; baristas working at these places were mostly people my age (late teens, early 20s) who were used to syrup and sugar laden coffee drinks and didnt get my enthusiam about coffee and its presentation (i.e.-latte art), they thought it was cool, but to them, at the end of the day it was just coffee
After that stage I started working at a kinda upmarket chain store. Started off as a customer service/register guy but was moved to barista work after a couple of months, even despite my lack of commercial experience, my enthusiasm on what little coffee related knowledge I had, and practise at home paid off, especially in the milk department - my boss and the more experienced baristas were impressed. Needed fine tuning, but for 0 experience I was complemented on my microfoams quality and shiny finish! :P
Fast foward a few more months; Im now working as junior barista, still fine tuning my milk, trying to get consistency and currently working to get my shots better. Though Ive never been at a cupping session at my work Ive been slowly trying to train my palette to define certain tastes and textures by trying shots, definitely not at Coffee Snob level, but its a start.
This is where my rant kicks in about my current predicament. Since its a chain store, there are certain franchise expectations and restraints that Ive come across. One main thing I feel holding me back is connecting with the customer (as its called). Given my introverted nature Ive found it hard to do this. Ive come out of my shell a tiny bit more, but having never done much customer service related work (I was previously at a junior office position, working once every couple of weeks if I was lucky), Im finding it a bit full on having to try and chat with as many customers as I can.
This leads onto another state of uncertainty in my mind. A friend/colleague (whose spent the last 8 years working in various hospitality and cafe positions), noticing my enthusiasm and knack for coffee, suggested that I should try and work at a more boutique cafe/roastery, to further develop my skills and experience, as he knew people and advised me to scout around (coincidentally the place he mentioned is a CS sponsor and ive also been a customer
) He also felt that at the end of the day, the place im working at can only go so far given its corporate nature. So thats my story so far, if theres any advice or criticisms please share!
). Friendly banter is good and can be carried from customer to customer, as the next in line usually hears the talk in front of them.
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