Origin Coffee’s Post

Baristas or media professionals. It’s always a pleasure when jobs are taken seriously. Lots of it comes down to systems. Does the coffee shop have what you want? Are the elements easily in reach for the barista? Does the register work? Some of it is of course customers. Are they just rude? Or are they rude because the shop doesn’t have what they need or the servers can’t do what they want? Lots of it is management. Do the employees feel motivated, encouraged, supported? But so much of it - SO much of it - is down to the person themselves. I don’t know how many people apply to work at Starbucks, but presumably a lot more than they hire. And I’m not sure if the best systems on earth can turn most of us into happy carefree baristas. Hiring is the most important investment we ever make, and it’s one that’s never right or wrong in and of itself. People are dynamic and respond to the company, the management, the customers. But starting with a naturally happy person has got to be good idea.

A gentle reminder for fellow barista,bartender Please, Before you apply for the position or going for an interview or accepting the Job offer. Consider these things in Prior: Background of the company! When it stared, how the market value of the company interms of sales, how busy the place gets. Second : Designation that you are applyin for and roles of your position. Third: How many staff members are there in team and if got a chance have a simple conversation about work not salary. Dont just overruled by salary!! Value yourself and value your work. People pay for value of work. Apologies if over spoken, Thank you

This is the future of the job market: Employers talk to candidates directly, showing them what it's like to work there. You don't get this by reading a job advert on Indeed. #startups #entrepreneurship #genz

Who would be better at being a bartender? A barista with six years of experience working in a cafe or a chef with six years of experience in a high-end restaurant? My guess is that the barista will be better at bartending, with some training, of course. Why? Because they are already used to mixing different liquids and drinks, being a barista has taught them skills like precise pouring, timing, and creating balanced beverages. So, if you are struggling to hire a bartender, why not train a barista? Here's the thing: Far too often, we overlook adjacent skills and focus only on core skills. I think this is a mistake. It narrows down your talent pool and also prevents healthy internal mobility. One change we are bringing at iMocha is that we consider adjacent skills while creating ontologies and taxonomies. This helps our clients fill job roles faster, and a nice by-product is that the hidden potential in our clients' workforce is recognized. Agree? Disagree?

If you're a barista, welcome to the world of endless career opportunities... When I worked in coffee, every usually said "oh, you're just a barista?" Why do we underestimate so many great jobs? As a barista, you're a: 🔹 Customer service expert 🔹 Master of multitasking 🔹 Food scientist You also handle: 🔸 Cash flow management 🔸 Inventory management 🔸 Ordering You'd be surprised how many options there are for baristas: - Coffee roasting - Coffee consulting - Brand ambassador - Sales rep - Franchise owner Whatever you choose, remember that society places too little emphasis on serving and customer service expertise. Believe in yourself, baristas. You're essential. #career #barista #cafe #learninganddevelopment

Hiring a mixologist for every party? Expensive. Having a pro mixologist in your fridge? Priceless. That's the SWISH story: • Problem: Wanted great cocktails at every party • Solution: Couldn't fit a bartender in my fridge • Result: Created SWISH Funny how one idea can change everything: → From party frustration to industry disruption → From mixing drinks to mixing up the market → From "Where's the bartender?" to "Pass the SWISH!" Great ideas don't just solve problems. They create new possibilities.

Great read, Fionn Pooler. As a millennial barista who started in coffee later in life than most of my counterparts, I have often felt like we sit much lower than many other positions in the industry. Lower pay, lower levels of respect, yet… without us, there’d be no coffeeshops for anyone. As for producers, it just blows my mind how many of them are treated, as there’d be no place for any of us without them. ————————————————————— “Baristas connect the rest of the coffee industry to the customer. They aren’t just responsible for producing large volumes of coffee beverages, consistently and at speed, using considerable dexterity and honed skill to do so. They’re also educators and communicators, the most visible face of the industry, and can even play the role of confessor or therapist to their regulars. And yet, to much of society, making and serving coffee is still considered an unskilled job. A barista is just someone who studied philosophy and couldn’t get a real job after college, or a teenager biding their time until the rest of their life begins. Today, baristas are among the lowest-paid and most demeaned professionals in the coffee industry.” ————————————————————— #baristas #baristadiary #baristadaily #baristalife #coffeeindustry #coffeepeople #coffeeperson #coffeetalk #coffeecommunity #serviceindustry