Starbucks Team Leaders

It's just 8 people barista trained, really. So you could have 3 people working 40 hours per week and 5 more each working single 4 hour shifts per week. Which is very close to what I'm doing. Except 2 of the 5 actually have 0 shifts per week, so...
 
commiecorvus said:
Why should you have to poach anyone?
It only makes sense that every ETL and TL that can cover should be trained as a barista.
Screw them for protesting, if they want to be part of the team that mean the entire team including Starbucks.
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Oh I don't plan on training any TLs or ETLs, except maybe the GSTLs. If I train the GSTLs, it'll just be to ring people up. The people who didn't want to get trained were team members from the sales floor, both of whom have gotten other jobs anyway. And I used the term poaching because I get to pick the best team members from almost any workcenter and just take them. The sales floor TLs aren't too happy about it because their best TMs already end up working electronics, market, guest service, and GSA. Then those TLs end up spending 2/3rds of their week zoning and doing reshop that the other sales floor TMs couldn't handle. But hey, if my ETL tells me to pick the best people in the entire store and put them on my team, I'm not going to fight it. Also because she's a bitch and I don't want to bother fighting with her any more than I already have.
 
Yetive said:
Are your 8 all keyed as sbux?
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Nope. I think I have 6 keyed as Starbucks. And two of them only work 1 shift per week because they have other jobs; one works 5.5 hours per week and the other works 2.5 hours per week. Not much of a paycheck for them, but they didn't want to leave Target entirely quite yet. So it's basically just 4 of us working almost every shift.
 
Well, I've been there. It's definitely nice to pick from tms who already work there. You get a good sense of how they will work, and what their attendance is like. I have a list of people who want to be trained. I have had to tell some of them that their attendance isn't good enough, and it was a shock for them :rolleyes:.
 
I had a new cashier ask to be trained. I basically told her not right now. That was after she got like 3 PDDs on her attendance. She got put on a CCA today for attendance. I assume we're keeping her if we bothered with a CCA, her 90 days have to be up right around now. It makes 0 sense to keep someone like that, but she had a surge of redcards recently so that's probably why. We've made our redcard goal like 7 times this year. With 5 of them being the last 5 weeks. So yeah we're desperate to keep anyone who can get them lol.
 
So the new set is Monday, I have enough coverage Sunday (tomorrow). Can I start setting somethings up a day early (certain signs and setting up Chile Mocha)? Which by the way, how many days is the chile mocha powder good for after opening? 3 days?
 
Yep, 3 days. Honestly, I started putting up a couple things on Thursday. Normally I wait and do everything on the day that we're supposed to do it, but we're already selling the seasonal stuff anyway, so why not? Plus I ran out of s'mores stuff almost a week ago and caramel waffle cone stuff today. I put up the banners on Thursday, then did the menu boards and the sign that's the same size as the menu boards today. And one or two other signs.
 
I had my signs for the baskets drawn out and the DOB in advance. I also fixed my retail for both feature cubes in the big surprise boxes with the signage built so all I have to do is place them. I tried to eliminate as much work as possible since it falls on Labor Day and it'll be busy AF.
 
Same here. I usually get everything made, as far as signing goes, early. If I can put it out, I will. I also get the drink ware ready to go. This will help you a lot for the Xmas set--tons of drink ware for that one.
 
I normally detrash everything I can, but a call off today prevented me from doing that. But I'll have plenty of time Monday, plus a couple team members who work after me will be able to finish up.
 
We got most of ours laid out back & assembled.
We broke out the Chile Mocha for the baristas to try & I was prepared to loathe it.
It's actually pretty good hot but disgusting iced & I won't even go into how bad it was as a frapp :p
 
So my registers has the pastries and pumpkin spice up already but salt caramel and Chile mocha aren't. What should I do and how should I ring people up in the mean time?
 
You guys are so helpful with giving me numbers to order things.. trying to order the parchment paper for the pastry case and keep getting the wrong stuff. ANY ideas?
 

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