Announcement

Collapse
No announcement yet.

Do You Ever Speak Up, Take it Back?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #46
    Lately I've started to speak up especially given the amount I spend on coffee per week...! if asked nicely they are usually very apologetic and make a new one straight away. Try not to feel bad, in effect you're probably doing them a favour as who knows how many other customers they may be losing or have lost because they wrote the place off as terrible coffee makers. If they're a decent place, they'll give it to you on the house, take your feedback on board, hopefully fix up whatever it is they're doing wrong and everyones a winner!
    My sister owns a cafe and they certainly welcome the feedback. If a customer complains they give this cup and on visiting next time they get that cup for free. Its a small token gesture for a very small percentage of people that have the guts to say something and you've gained a loyal customer (at a low cost) who will keep coming back.

    Comment


    • #47
      Some of the older generation had lips & throats of steel. I remember an old aunt who would pour the water - on the boil - into the tea pot - then quickly into the cup and straight down the hatch.
      I couldn't even sip it for about 5 minutes after she had finished the cup. Bizarre.

      Comment


      • #48
        Ha ha yeah I can't believe the temperatures at which some people drink their teas/coffees at. I have a customer at my cafe that has her chocolate so hot I have to literally wait for the milk to start boiling over the sides of my jug before it's hot enough for her liking.

        Comment


        • #49
          Following is a music video by Brad Paisley called 'Celebrity'. Interspersed in it is a scene where the coffee wasn't to the customers liking.

          It is what is conjured in my head when I read some CSs responses to 'taking it back' (I'm sure it isn't that bad!)

          http://www.youtube.com/watch?v=B9mpD...e_gdata_player

          Comment


          • #50
            I had a average coffee from a local cafe today not good not bad just average - it tasted like either the basket hadn't been wiped out properly or the group head hadn't been flushed between extractions - so the coffee itself tasted 'dirty' and this permeated the milk

            Such a shame really coz the place has a lot going for it - I'm just not a huge fan of the coffee

            Remind me again why I need to leave home in the first place when I've got an awesome coffee setup and home roasted beans to practice on!

            Comment


            • #51
              I rarely buy from cafes, but was interstate and in need. We had breakfast at a heavily coffee orientated cafe in Mooloolaba and I ordered a flat white to go as I paid the bill. I saw 2 grinders, one with a full doser (2-3 coffees made in half an hour), the other was doserless, so I asked which of their listed coffees was ground on demand and ordered that one. The order was filled by another worker and she just dispensed from the full doser. I took 2 sips and left the cup on the counter and walked. Did they care? Who knows? I don't, I just pocketed the money that was to be their tip.

              Comment


              • #52
                I rate the coffees here by how much sugar I need to add before its half drinkable, at home I add a flat spoon of sugar, or sometimes none if I have choc sprinkled. But the locals have a two, three and one place I was desperate and added 4 sugars, but had less than half the cup. So now I know a little more about correcting shots and all that, I may speak up in one or two shops... A Gloria jeans used to have great coffee and the line ups showed but changed owners and went down hill. A family friend recently opened shop... I believe one of us snobs goes in and gives her a hard time... I don't have the heart to tell her, I'd just like to go in and work the coffee for her

                Comment


                • #53
                  I give feedback.
                  I search out new cafes so I'm taking a risk, I know.

                  Lately I've had a few coffees served either lukewarm or too hot.

                  I dont make a scene. I try to make sure other customers are not within earshot.

                  Recently a new café near home served a warm flat white on my first visit.
                  When I spoke to the owner/barista he admitted to not using a temperature guage.

                  They have two 3 group La Marzoccos and a Swift grinder but no guage?

                  He promised to use one from then on.
                  Not sure if he is but on my next visit my coffee was fine.

                  A good business will welcome feedback.
                  Any with attitude won't see me return.

                  I don't use coffee loyalty cards.
                  My loyalty is earned with good coffee and good service.

                  One thing I don't like is online warriors who write a bad review but didn't give feedback at the time.

                  If you're not comfortable giving feedback that's OK.

                  I am so I do, but I also take the time to give praise as well.

                  Comment


                  • #54
                    I wouldn't think a well skilled barista would need a temperature gauge for steaming milk.

                    I rarely give feedback unless asked. Something would have to be massively wrong like it's the incorrect order, or the milk was off or something :S

                    If I'm unhappy with my coffee then 99% of the time it's my expectations that were wrong. My view probably doesn't represent that of the rest of their customer base.

                    I've been asked for feedback a few times, out of those times only once was the coffee actually not very good. The barista was devastated by my feedback and I felt awful and that maybe my palette is wrong. He gave me my money back with a fresh espresso that was incredible.

                    He also said he did well in a recent barista championship shebang (possibly cause for being upset)

                    My moral: don't give feedback? :/

                    Comment


                    • #55
                      Originally posted by hamm View Post
                      I've been asked for feedback a few times, out of those times only once was the coffee actually not very good. The barista was devastated by my feedback and I felt awful and that maybe my palette is wrong. He gave me my money back with a fresh espresso that was incredible.

                      He also said he did well in a recent barista championship shebang (possibly cause for being upset)

                      My moral: don't give feedback? :/
                      I don't quite get the logic, Hamm. The barista asked for feedback...you gave it (politely I presume)....they were to some extent 'devastated' and replaced the coffee with a much better one. I presume you told the that the second coffee was incredible. How would anyone have been better off it you didn't provide the feedback? You may well have helped the next twenty odd customers to avoid a similarly disappointing shot.

                      Comment


                      • #56
                        I make a point to praise the barista if the coffee is great (because it seems too rare these days unfortunately!). But I'm a bit shy when it comes to returning negative feedback unless it's a complete disaster. It was like gutter water once and I asked for another, and like some in this thread the replacement was just as terrible.

                        I prefer a passive protest if the coffee is shocking, I might take a couple of sips then leave a 3/4-full mug on the table. I think that sends the message through in some cases.

                        Comment


                        • #57
                          Originally posted by Arcade View Post
                          I prefer a passive protest if the coffee is shocking, I might take a couple of sips then leave a 3/4-full mug on the table. I think that sends the message through in some cases.
                          It may well send a message, on the other hand it may not be received, it also leaves you 3 or 4 dollars out of pocket.

                          Tell em politely the coffee was well below average, if they have the ability they may rectify the situation, if they serve up another cup of similar swill perhaps after letting them know, its time to cross em off your list.

                          Comment


                          • #58
                            Originally posted by hamm View Post
                            I wouldn't think a well skilled barista would need a temperature gauge for steaming milk.
                            I agree but humans are capable of amazing stuff ups.

                            Assuming he'd had ample practise at his previous cafe (I'd been there) possibly he didn't realise that the new equipment or the time since closing the old place and opening the new one or both factors meant he should have re-calibrated his hands.

                            How does a well skilled barista know the milk is the correct temperature?

                            They measure it with a gauge. They don't count the number of customers that don't return after giving no feedback and guess that the coffee was too cold/hot.

                            I use a stick on guage on my jug these days. They don't get in the way and respond quickly. Cost about $15.
                            Customers like consistency.
                            Last edited by Thundergod; 12 January 2014, 12:55 PM. Reason: Spelling.

                            Comment


                            • #59
                              Rather than automatically waste my time by complaining about a lousy coffee when I already have other interesting things to worry about, I consider these points: My time and intellectual capital are valuable. If I were to offer the business-operator/head-waiter/barista/etc my advice, free of charge, does he deserve this gift? Can he actually understand, analyze and use this advice, or might I more usefully be complaining to a farm donkey? Do my general observations of the business suggest that it is already a lost cause? Then move on and don't come back. Food poisoning might be the next problem here. Does the operator appear to regard himself as being something of a rock star whose backside must be kissed by anyone who dares enter the premises? Then move on and spread the word, this star needs to fall down to earth. Or is this a well-run business operated by capable and approachable staff who merely made a rare slip-up and it happened to fall into my cup? I'll never forget a (now extinct) Turkish restaurant in the Gold Coast where, when after the meal I was asked for feedback, I complained that most of the menu items were NOT available when ordered. The "executive chef" emerged from behind a curtain, hands on hips, angrily telling me that Coles supermarket had run out of tomatoes, mussels and various other ingredients, so how about a tip for effort? I can only excuse my poor choice of restaurant by stating that I had just arrived on the Gold Coast at 8pm+ after a two-day cannon-ball run from interstate, and after getting out of my car for the first time in two days (except for brief refuelling stops) I simply staggered into the first decent-looking restaurant in the area. Had I first read the sign that announced that it had opened just a couple of days ago I might have taken myself to the nearby McDonalds instead.

                              Comment

                              Working...
                              X