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Barista = drinks + dishwashing + moping + vacuuming ??

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  • #16
    Originally posted by Dragunov21 View Post
    I think it's more a factor of you being there during the times when the most cleaning/etc would be done than anything else; if you were there during peak then you'd get the experience you're looking for.
    That's a very good point, and I think majority of the cafes want someone who can brew a good cup but also do all other work in the evening shifts.

    Originally posted by Dragunov21 View Post
    Weekend work an option?
    Yes, I think any morning shift will be heaps better for baristas since you get to make a mammoth of drinks. And the best part is when you get to work - everything is stocked, cleaned and ready to go. (Done by night staff )

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    • #17
      Bingo.

      tenchars

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      • #18
        Originally posted by Abhishek View Post
        So, I've finally quit! Tonight is my last shift.

        But by looking at the replies, it seems that Barista is not a specialised role since many agree it's ok to do menial tasks. If I were 19yo, studying and working part-time in a cafe - I wouldn't (or shouldn't) mind doing menial tasks, but if I'm a knowledgeable professional wanting to specialise in coffee industry - I'll be taken aback.

        I've not worked much in the hospitality industry, but wherever I've worked (IT sector & Agencies) - if someone is hired for a specific role, we train them in that field and help them develop skills, not expect them to do admin work and answer calls at the reception desk.
        Well done Abi, if your unhappy in a position its time to walk.

        As far as Barista being a specialised role, I've always viewed it as a semi skilled position, anyone with average intellect and dexterity can master the skills quite quickly.

        Wikipedia view it in a similar way "a barista is a male or female bartender" Barista - Wikipedia, the free encyclopedia most take on the position as a fill in until they can find something better

        I've no doubt my opinion will ruffle a few feathers, just the way I see it, my daughter worked as a barista while at uni, it was a stepping stone, she still pulls a pretty good shot, does/did she view herself as a professional? nope.

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        • #19
          Methinks you have put yourself in the firing line.

          Technically speaking 'barista' is the common gender Italian word for bartender......'bar' + 'ist' = (bar + person). (wiktionary).

          Barista , in Australia, is generally a specialised role........ it's just that there are too many people calling themselves 'barista' when all they really are is a
          coffee maker. There are plenty in the industry seeking to sit themselves down in high places, way above where they really belong.

          Most barista job descriptions that I have seen all make mention of work other than just making coffee.

          A highly experienced, competent and knowledgeable barista would look for work in an establishment where the baristas are so busy, making coffee and cleaning is all they do.......;-D
          nor is there anything menial about working together with fellow staff, as a team, taking pride in your work and helping each other; nothing menial about providing
          a clean and efficient environment for the clients to enjoy; nothing menial about having a work ethic where ego is not centre stage but an eye for detail and readiness to put in prevail.

          But you do say you haven't worked much in the hospitality industry.......... maybe it's a case of learning to walk before you run...or fly?

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          • #20
            I have a slightly different view here - probably because I've always worked in a non-hospitality sector.

            I believe in hiring right people for the right job. As much as I love helping the team when busy, I would certainly not be enthusiastic about doing things that I'm supposed to - on a daily basis. That will take away my interest in doing things better.

            For an instance, if you put a barista on pizza duty - he sure won't make the best pizza. Not because he can't, but because he doesn't need to. Our housekeeping guy sometimes makes takeaway coffees, and he has no inclination to get the milk or crema right.

            I just think that employers should make the job descriptions clear beforehand, to avoid any surprises or disappointments later.

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            • #21


              I remember when I was a graduated accountant, i hated doing the menial tasks like sorting paperworks, fillings, data entries, etc... I wanted to be the finance controller, and do more important stuff because "I am an accountant"... *puff up my chest and pose like a Superhero*
              now I'm in a senior position, and looking at some of the juniors hating and complaining like I was before, I wonder if my previous supervisors also had the same urge to smack them behind their head....

              Oh well, we all had to start off somewhere.

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              • #22
                Originally posted by Yelta View Post
                As far as Barista being a specialised role, I've always viewed it as a semi skilled position, anyone with average intellect and dexterity can master the skills quite quickly.
                Interesting! That's what I thought too.
                But in a few countries including Canada, Denmark and USA - Barista is a very skilled profession. Recalling from my last trip I met some baristas who were in trade for more than a decade and could talk technical for hours about the TDS in their espresso. That's when I realised that there are two major groups - one who work part-time to support their expenses, and two professionals - who have in-depth knowledge of the end-to-end coffee business.

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                • #23
                  Originally posted by Abhishek View Post
                  Interesting! Recalling from my last trip I met some baristas who were in trade for more than a decade and could talk technical for hours about the TDS in their espresso.
                  Have you asked them what they had to do when they first started out? even world famous chefs had to start off from the bottom too isnt it?

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                  • #24
                    Originally posted by chokkidog View Post
                    nor is there anything menial about working together with fellow staff, as a team, taking pride in your work and helping each other; nothing menial about providing
                    a clean and efficient environment for the clients to enjoy; nothing menial about having a work ethic where ego is not centre stage but an eye for detail and readiness to put in prevail.
                    I completely agree.
                    Disappointed of the fact that these things are not made clear beforehand.

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                    • #25
                      Originally posted by okitoki View Post
                      I remember when I was a graduated accountant, i hated doing the menial tasks like sorting paperworks, fillings, data entries, etc... I wanted to be the finance controller, and do more important stuff because "I am an accountant"... *puff up my chest and pose like a Superhero*
                      now I'm in a senior position, and looking at some of the juniors hating and complaining like I was before, I wonder if my previous supervisors also had the same urge to smack them behind their head....
                      I sometimes do 'nursing' tasks (change dressings, hook up IV lines, etc) - but if that became more than 50% of my job, I'd shoot myself (or someone else). (and yes, I'm more expensive than the nursing staff now, but as an intern I was cheaper on an hourly rate than many of the nurses.)

                      There's nothing wrong with helping out, but I think you have a right for your job to be as described.

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                      • #26
                        I'm tipping that the ones who are professionals with in-depth knowledge were unlikely to have started out just making coffee.
                        You seem to think that being an IT professional has some bearing on wanting a specific role in hospitality. I don't think IT experience entitles anyone to skip over what the business owner deems necessary for the role.
                        Fair enough, you think the job definition should be clearer, but for the rate I am guessing you were earning, what did you realistically expect?

                        You seem to want a full on barista job with little or no experience. I cannot see it happening.

                        As said earlier, walk then run.
                        Last edited by fatboy_1999; 14 January 2014, 03:44 PM.

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                        • #27
                          Originally posted by Abhishek View Post
                          Interesting! That's what I thought too.
                          But in a few countries including Canada, Denmark and USA - Barista is a very skilled profession. Recalling from my last trip I met some baristas who were in trade for more than a decade and could talk technical for hours about the TDS in their espresso.
                          Cant comment on Denmark or Canada, however have traveled the US extensively over many years and only on a couple of occasions have I met skilled barista's/baristi that even come close to Aussie standards.

                          Re "technical talk" know exactly what you mean, we certainly have a select group here that are able to debate any subject you like to choose ad nauseam, talk is cheap, guess what it all comes down to is, can you pull a decent shot?

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                          • #28
                            Originally posted by Yelta View Post
                            Re "technical talk" know exactly what you mean, we certainly have a select group here that are able to debate any subject you like to choose ad nauseam, talk is cheap, guess what it all comes down to is, can you pull a decent shot?
                            Agreed, Yelta. The ability to "pull a decent shot"; to have a workflow Modus Operandi that gets the drinks to the customers
                            efficiently and maintaining a clean workstation. These things speak way louder than words about Total Dissolved Solids, Specific Gravity and Refractometry
                            and a few Other Things that spring to mind.. ( but can be found in certain threads on the wawaweb ;-D )

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                            • #29
                              Originally posted by Abhishek View Post
                              Barista is a very skilled profession...
                              Yes agreed. At the moment, you are/were learning to make coffee. You're not a barista yet!

                              Think Japan and sushi-chef- 7 years and then you might get to call yourself one...

                              Many/most who would call themselves baristi in Australia are patently not. Many with the requisite skills and experience don't need a tag. Their coffee speaks for them...

                              Baby steps (even if on the end of a broom for a while....)

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                              • #30
                                30 coffees a day is better then 0 coffees a day which subsequently you will be doing having left your part time job. I currently only have the opportunity to make and practise my barista skills at home in my own time which I love however I would be happy with a 5 hour weekend shift making only 30 coffees even if it involved cleaning duties. I guess it's been stated but any exposure to making coffee is still exposure and experience non the less. Good luck with your quest my friend.

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