INSPECTOR WHUT
Yesterday at work we had the inspector from Starbucks come to our work. By the time our manager and district manager showed up, I was freaking out- I could barely eat lunch.
Now, cappuccinos are the bane of my existance. They're difficult for newbies to make correctly, and I always have trouble with them. (Just that morning a bookfloor manager scowled at me when I made one incorrectly and said, "You know the Starbucks inspector is coming today, right?") The whole time I was mentally going, "please don't make me make a cappuccino, please don't make me make a cappuccino, please don't make me make a cappuccino."
Of course the inspector turns to me and says, "Make me a double tall cappuccino."
So I did. I was careful to make sure the espresso shots were used within 10 seconds, that I foamed the milk to 90 degrees, and steamed the milk to 160 degrees. As soon as I was finished pouring the milk, he exclaimed, "Excellent!" He pointed out that I free-poured the steamed milk instead of scooping the foam on top, which is the proper technique. When he tasted it, he said "this is the way they should be made."
On the inspection sheet he wrote, "Perfect cappuccino! Good job!"
^_^
Now, cappuccinos are the bane of my existance. They're difficult for newbies to make correctly, and I always have trouble with them. (Just that morning a bookfloor manager scowled at me when I made one incorrectly and said, "You know the Starbucks inspector is coming today, right?") The whole time I was mentally going, "please don't make me make a cappuccino, please don't make me make a cappuccino, please don't make me make a cappuccino."
Of course the inspector turns to me and says, "Make me a double tall cappuccino."
So I did. I was careful to make sure the espresso shots were used within 10 seconds, that I foamed the milk to 90 degrees, and steamed the milk to 160 degrees. As soon as I was finished pouring the milk, he exclaimed, "Excellent!" He pointed out that I free-poured the steamed milk instead of scooping the foam on top, which is the proper technique. When he tasted it, he said "this is the way they should be made."
On the inspection sheet he wrote, "Perfect cappuccino! Good job!"
^_^