Deb if you want to order it, ask them to make a coffee with no cream or foam. If they look at you going WHAT? ask them to play a spoon in the pout of the jug and pour it from high up enough to pour but not create bubbles as it goes into the cup. That will create a flat white--although usually there is a tiny wee bit of cream with it at the end to create the classic heart as we bring down the jug from the height to finish up the drink.
I agree Anne. I don't understand how people muck up coffee fulls top! Well actually, I do know--but its called checking your coffee before you give it a customer. *stops the barista rant*
(btw Hello Annie! How ist you?)
NZ is well known for reasonably good coffee-and we actually have NZQA standards to obtain to make coffee, especially if you are hired in a chain of cafes/restaurants. Maybe it doesn't happen in other countries?
I am going to print this off as a card and laminate it and carry it with me wherever I go. Question though. How much actual coffee are we talking? Is it a double espresso shot? What are the quantities involved?
The thing is that so many places just don't seem to get it, so the coffee tends to be average at best. I suspect the training here is not up to par. You sure as shit can't get a qualification in it!
It depends on their sizes, but I'll use our store method.
Double shot=400 ml cup usually. Its simply a double shot which is.. 12oz I think? (Patti?) and then milk on top. Probably best to ask when they are not busy because it is SO easy to miss the cup at that height. *giggles*
Its probably the training--I'm currently at my new store and OMG. *shudders* The new people taught have not been taught properly. Thankfully they get a good shot and then they go and fuck it up with the milk. *facepalm* On a side note, I love training people on coffee :)
Want an explanation on *why* it could be average to leave it? :D
Ooh, the unemployment blues. :o( Could you volunteer somewhere? That can help with the not having anything to do. Or call in your brother and see if he'll take you on at the cafe, thereby killing two birds with one stone!
I'm working (hah) on it. It is actually tempting to get Tom to teach me properly, but it's not very fair on him, specially if I suck at it, poor thing. I'm looking into stuff. Possible admin job at a pathology lab, doing data entry and stuff.
*hugs* If something doesn't come up, could you get some work experience with your brother? Even better--if you could get some work experience in the admin side of the cafe?
I do not think I have so much pride that that may not become an option, even if it's begging Tom to take me in one weekend (his shop's in the bottom of an office building, so it's not open weekends) to teach me how to use a machine. But I shall see?
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Deb if you want to order it, ask them to make a coffee with no cream or foam. If they look at you going WHAT? ask them to play a spoon in the pout of the jug and pour it from high up enough to pour but not create bubbles as it goes into the cup. That will create a flat white--although usually there is a tiny wee bit of cream with it at the end to create the classic heart as we bring down the jug from the height to finish up the drink.
I agree Anne. I don't understand how people muck up coffee fulls top! Well actually, I do know--but its called checking your coffee before you give it a customer. *stops the barista rant*
(btw Hello Annie! How ist you?)
NZ is well known for reasonably good coffee-and we actually have NZQA standards to obtain to make coffee, especially if you are hired in a chain of cafes/restaurants. Maybe it doesn't happen in other countries?
*shudders* I'm glad I don't like coffee.
no subject
The thing is that so many places just don't seem to get it, so the coffee tends to be average at best. I suspect the training here is not up to par. You sure as shit can't get a qualification in it!
no subject
Double shot=400 ml cup usually. Its simply a double shot which is.. 12oz I think? (Patti?) and then milk on top. Probably best to ask when they are not busy because it is SO easy to miss the cup at that height. *giggles*
Its probably the training--I'm currently at my new store and OMG. *shudders* The new people taught have not been taught properly. Thankfully they get a good shot and then they go and fuck it up with the milk. *facepalm* On a side note, I love training people on coffee :)
Want an explanation on *why* it could be average to leave it? :D
no subject
I'm not the best, but it's the unemployment blues, and I am in a much better position than a lot of people, so I can't really complain.
no subject
no subject
no subject
no subject
no subject
Hope something works out for you Anne!
no subject
Thanks hon :)
no subject
Awesome at being at the bottom of an office building. Now that is what I call a strategic lease. *grins*