Thu 24 Apr 2008
coffee shop douchebaggery
Posted by Some Young Guy under Life, the Universe, and EverythingNo Comments
This one’s been brewing for a while now, so to speak.
Stop shoving your money / credit card at me like it’s some sort of diseased rodent. I’m using my hands to punch in your order at the moment, so not only can I not take your money, I can’t complete the transaction yet anyhow. Wait five seconds. Once you’ve given me your card, here’s another tip - my hands do not process electronic transactions. Don’t grab for your card until AFTER I’ve run it through the swipey-thing. In fact, don’t grab at it at all. It’s rude.
It’s not a huge deal, but when I say “Hi, how can I help you?”, “Good, thanks.” is an incorrect response. As long as you treat me like a person and not a vending machine, though, I don’t really care if you goof up the pleasantries. Honestly, I’m not really paying attention to you, either. But we’re still both humans. Don’t bark your order at me like I’m a robot. And, this is just the grammar nazi in me talking, don’t say “I need.” You want. Everything we sell is a luxury. Speaking of luxuries and poor phrasing, “I’ll take” and “I’ll have” come off as pompous.
Now on to the meaty stuff: bar drinks. First off, and I really can’t emphasize this enough, in a busy coffee shop, the barista is, by far, the busiest and hardest working person in the store. Yes, you don’t have to stand in line to ask them for things. But guess what? Don’t. You know how you don’t like waiting for your drinks to come out? Well, when you harass the barista to do whatever it is you want that you should be asking a counterperson for, you are slowing down the drinks of everyone.
When you order your drink, there are perhaps forty different modifier buttons that we have to choose from. They range from milk types (not a huge deal, unless you think you really need us to mix lowfat and nonfat, because that extra gram of fat is going to make a profound difference in your life) to foam amounts to number of shots to . . . temperature. You can order your drinks “extra hot.” I imagine that the typical person who orders a drink this way thinks that we magically up the temperature on that drink so that it will stay hot for them longer. What the request actually means is that you want us to scald your milk. Which takes us extra time, tends to make a mess and shitty foam, and makes the milk unuseable in other drinks. My favorite is the “extra hot” au lait - which is 2/3 coffee. News flash - our coffee only comes in one temperature. Even scalding your milk by 20 degrees will only increase the temperature of your drink by, let’s get our calculators out, 6 2/3 degrees. Buy an insulated cup, idiot. Paper doesn’t retain heat very well.
And last, but not least, the cappuccino. Clearly many of the people who order these have only heard the name, and don’t have any idea what they are. A cappuccino is freshly steamed milk-foam, that hasn’t had a chance to settle out, poured over espresso. Milk-foam then separates into milk and foam, and the foam dissipates. It’s an extremely ephemeral drink. If you are sending some poor schmuck to pick up coffee for the office, which won’t be consumed by you until five or ten minutes, minimum, after you order it, don’t waste the barista’s time ordering a drink that will have devolved into a shitty latté by the time you get it. You want a latté. Trust me. I’m a professional.

