five thousand shades of blue
Thursday, February 15, 2001
Coffee Bar Etiquette1.) When you place your order, don't do so while yakking on the phone or rounding the corner or talking into your purse. Be considerate to your barista; it can be difficult enough for her/him to understand what you want with direct eye contact. The reason for this is that all the machinery occupying the space behind the counter, the stuff that produces your elixir of life, makes noise, even if you don't hear it (or if it's white noise that merely muffles everything you say). Add to that the possibility of a dishwasher running, espresso grinder working, steamer wand steaming... you get the drift.
1a.) On that same note, if you decide you need to add or subtract something from your order, please don't assume that by merely saying it, she/he will do it. Look at your barista, catch her/his attention, say your change, and wait for confirmation. Also, if she/he asks you a question, a clear "Yes", "No" or other clear verbal answer really is preferred. She/he can't possibly know you shook your head if she's busy keeping track of the temperature of your steamed milk.
2.) Don't order your drink with cutesy names (or shop-specific names), 'cause every place is different. If you love a grande milky way latte at X-And-So Coffee Bar so much you can't live without it, take a moment to find out what your drink really consists of. What size a 'grande' really is (16 ounce? 20 ounce?). Whether there's one or more shots of espresso in it (single? double?). What syrup flavours make the 'milky way' flavour (I can tell you right now, I have yet to find a bona fide "Milky Way" flavour syrup). The only exceptions I can think of off hand, as far as 'coffee bar code words' go, are "skinny" for skim milk and "breve" for half-and-half substitution.
Hm. These are all I can think of right now. I'm sensing a page for the café site in the works...
is
this just not enough…?
