Orientation

Ok so here’s the run down on working at the world famous Classic Espresso! Welcome. Listen closely because I really don’t want to repeat myself. You like espresso? Helps if you do, so you can tell the customers what’s good and what’s not. The morning rush is the worst part of the day. Grouchy customers, most of them late for work, and no ones tolerable before their first cup of the day. Once you get to know the regulars and their orders it becomes a lot easier. I can look down the line of cars and tell you, ok next in line is a double mocha, with extra whip, not too hot. After that is an Americano three shots, then we have a hazelnut latté made with soy milk. It’s crazy when you run into these customers else where you can’t remember their name but you sure can remember their drinks. We sure have an interesting group coming in here. There’s this one guy that has to have his one shot espresso in this little cup right here call a demitasse. He brought it in himself. He thinks he some sophisticated coffee drinker because he drinks from one of these and his wife is from France. He stands here sips and discusses politics and the world and then leaves you a twenty-five cent tip. Doesn’t he realize he’s this dinky little farming town of a three thousand people and most are a bunch of red necks? There’s this lawyer guy that comes through the drive thru and gets the smallest cup we have, eight ounces and never leaves a tip. I think he and Tyson must be best friends. We have another guy who gets the 24 ouncer with 12 shots in it. He comes at night so I think he must work nights somewhere, probably security. He’s an awesome tipper! The best tipping time is around the holidays, especially around Christmas. When you open hopefully everything is fully stocked, by the closing person the night before. That’s usually Holly and she pretty good about that, unless her boyfriend’s been in. Then you’ll end up spending your morning refilling the cups, the lids, stir sticks and so forth. As you can see those things are stored back in the storage room by the ice maker. Making an espresso is pretty simple, first you grind the beans. Never change the grind. Then you pack the grounds in the thing, can’t remember the name, put it up in the machine and while you are waiting for the drip, steam your milk. Put your flavor in the cup never more than a shot of syrup, unless the customer pays extra, this measurement right here, Tyson gets really peeved about that! Tight wad… oops did I just say that out loud? Well I guess it’s the way to make money, pinching every penny. He is the owner after all. We have a list right here on the specialty drinks and everything else I just went over, in case you forget anything, and remember to smile! Pretend like you love your job, you get more tips that way!