0:00:06.980,0:00:10.230
well as you probably know we've got our

0:00:10.230,0:00:12.210
own in-house training facility here for

0:00:12.210,0:00:15.900
bursters as many for staff but we and by

0:00:15.900,0:00:18.480
we I mean our marketing department do

0:00:18.480,0:00:19.890
open it up to the public too

0:00:19.890,0:00:21.449
so it can get a bit messy in terms of

0:00:21.449,0:00:23.730
scheduling if we're hiring someone to go

0:00:23.730,0:00:26.130
into a barista role we insist on some

0:00:26.130,0:00:27.990
previous training in experience there's

0:00:27.990,0:00:30.240
certainly no shortage of applicants but

0:00:30.240,0:00:31.890
it's company policy that they should

0:00:31.890,0:00:33.809
know how to make the best coffee with

0:00:33.809,0:00:36.180
our beans and equipment so all new hires

0:00:36.180,0:00:38.070
have to attend some training sessions

0:00:38.070,0:00:40.170
which is where life starts to get

0:00:40.170,0:00:43.320
complicated first off I have to be

0:00:43.320,0:00:45.300
notified when a new hire is employed in

0:00:45.300,0:00:48.660
a burst role of any of our cafes some of

0:00:48.660,0:00:49.860
the managers are good about letting me

0:00:49.860,0:00:52.110
know others seem to blot out my

0:00:52.110,0:00:54.360
existence and just don't communicate at

0:00:54.360,0:00:57.270
all sometimes I only find out there's

0:00:57.270,0:00:59.699
someone new when I stopped by a cafe or

0:00:59.699,0:01:02.010
my regular long black and get something

0:01:02.010,0:01:04.290
that just isn't up to standard the

0:01:04.290,0:01:06.450
damage a substandard barista can do to

0:01:06.450,0:01:08.100
our brand just isn't worth thinking

0:01:08.100,0:01:10.560
about well the coffee might taste okay

0:01:10.560,0:01:12.210
but then I notice something really off

0:01:12.210,0:01:14.640
like a cold taro being served in a flat

0:01:14.640,0:01:19.290
wake up I've seen some real shockers but

0:01:19.290,0:01:22.950
where was I oh yes the basic training so

0:01:22.950,0:01:24.750
assuming a manager has let me know when

0:01:24.750,0:01:27.330
someone new has been recruited they then

0:01:27.330,0:01:28.890
get in touch with the new hire to

0:01:28.890,0:01:31.409
schedule training sometimes you get some

0:01:31.409,0:01:33.750
real resistance bristles can be a bunch

0:01:33.750,0:01:35.939
of prima donnas always think you they

0:01:35.939,0:01:38.009
know it already but if they want to work

0:01:38.009,0:01:39.900
for Coffee Co they've got to learn to do

0:01:39.900,0:01:42.570
things our way I try to remember to add

0:01:42.570,0:01:44.399
their name and the training session

0:01:44.399,0:01:45.750
scheduled and attended to the

0:01:45.750,0:01:47.159
spreadsheet but we do get a lot of

0:01:47.159,0:01:48.990
people through high turnover in this

0:01:48.990,0:01:51.240
industry and things just get away from

0:01:51.240,0:01:54.149
me now I think about it I guess it's not

0:01:54.149,0:01:55.649
just the spreadsheet because I use that

0:01:55.649,0:01:57.540
calendar thing an Outlook to book the

0:01:57.540,0:01:59.430
meetings so there's some information in

0:01:59.430,0:02:01.350
one place and summon another I guess

0:02:01.350,0:02:02.820
when it comes down to it there's my

0:02:02.820,0:02:04.950
whiteboard that I rely on most to keep

0:02:04.950,0:02:06.570
check of wind training sessions are

0:02:06.570,0:02:08.639
booked there's the master source really

0:02:08.639,0:02:10.050
which means we have a few issues of

0:02:10.050,0:02:11.610
marketing trying to schedule public

0:02:11.610,0:02:13.290
training because they're all based in

0:02:13.290,0:02:13.830
the office

0:02:13.830,0:02:15.780
of the road and can't actually see my

0:02:15.780,0:02:17.370
whiteboard so if I'm out and about

0:02:17.370,0:02:19.920
there's no easy way of knowing when the

0:02:19.920,0:02:22.380
speed training slots up oh and I forgot

0:02:22.380,0:02:24.480
to mention there's another marketing

0:02:24.480,0:02:25.920
inspired training venture that's

0:02:25.920,0:02:29.190
complicating my life big time there's

0:02:29.190,0:02:30.990
bright idea of vlogging training two

0:02:30.990,0:02:33.420
small independent cafes so we're pushing

0:02:33.420,0:02:35.220
our beans and smaller equipment at the

0:02:35.220,0:02:38.070
same time there's a new venture and it's

0:02:38.070,0:02:39.450
complicating our in-house training

0:02:39.450,0:02:40.980
scheduling even further

0:02:40.980,0:02:44.580
marketing sometimes I think I've been

0:02:44.580,0:02:46.260
not say what I really think about that

0:02:46.260,0:02:48.250
bunch

0:02:48.250,0:02:51.850
so all our baristas are required to

0:02:51.850,0:02:53.320
attend three basic training sessions

0:02:53.320,0:02:55.030
when they start work with us each of

0:02:55.030,0:02:57.130
these sessions last two hours so there

0:02:57.130,0:02:58.450
might not be scheduled on the same day

0:02:58.450,0:02:59.980
but it should be reasonably close

0:02:59.980,0:03:01.810
together we have to fit in with the

0:03:01.810,0:03:03.550
rostering at the home cafe it's a bit of

0:03:03.550,0:03:05.800
a juggling act to say the least then if

0:03:05.800,0:03:07.870
they miss a session I must admit I don't

0:03:07.870,0:03:08.860
always know about it

0:03:08.860,0:03:10.900
so probably our follow-up isn't as good

0:03:10.900,0:03:13.210
as it could be but you can't control

0:03:13.210,0:03:15.880
everything can you it's only after

0:03:15.880,0:03:17.290
they've completed these three sessions

0:03:17.290,0:03:19.240
that in theory they're allowed to fly

0:03:19.240,0:03:21.520
solo and lead the shift it's probably

0:03:21.520,0:03:23.650
fair to say a few fall through the

0:03:23.650,0:03:26.770
cracks though there's another aspect to

0:03:26.770,0:03:28.660
all of this and that I've only been

0:03:28.660,0:03:30.640
talking about the new staff hired as

0:03:30.640,0:03:32.880
baristas we've also got the situation

0:03:32.880,0:03:34.990
when you've got your other non

0:03:34.990,0:03:37.330
specialist cafe crew runners kitchen

0:03:37.330,0:03:40.150
hands counter staff etc who perhaps

0:03:40.150,0:03:42.340
might be drafted in when the breast is a

0:03:42.340,0:03:43.810
short or hard pressed to keep up with

0:03:43.810,0:03:46.660
demand if a cafe finds they have someone

0:03:46.660,0:03:48.190
already on their books who shows promise

0:03:48.190,0:03:51.280
and being a barista is an art not a

0:03:51.280,0:03:51.940
science

0:03:51.940,0:03:54.070
then they'll obviously want to hang on

0:03:54.070,0:03:55.690
to them in that case we've got to work

0:03:55.690,0:03:57.459
out a specialized training plan for them

0:03:57.459,0:03:59.380
so they can build up to full barista

0:03:59.380,0:04:01.870
status it doesn't happen overnight which

0:04:01.870,0:04:03.160
means we've got a fair few of these

0:04:03.160,0:04:05.950
let's call them baby baristas they'll

0:04:05.950,0:04:08.170
have to be monitored they stand in line

0:04:08.170,0:04:09.820
to get a pay hike if they make it to a

0:04:09.820,0:04:11.950
full barista status so it's important to

0:04:11.950,0:04:13.750
keep tabs on them I've got most of them

0:04:13.750,0:04:15.550
listed on another spreadsheet somewhere

0:04:15.550,0:04:18.560
or other I think

0:04:18.560,0:04:20.779
and of course because these babies are

0:04:20.779,0:04:22.550
starting from zero they've got a lot

0:04:22.550,0:04:24.050
more ground to cover first of all

0:04:24.050,0:04:26.270
they've got to do the basics like a

0:04:26.270,0:04:28.310
spritzer preparation understanding the

0:04:28.310,0:04:29.780
different type of milks and how to put

0:04:29.780,0:04:31.580
the drinks together most people have no

0:04:31.580,0:04:33.470
idea the effective fat content and milk

0:04:33.470,0:04:34.250
has on the creamer

0:04:34.250,0:04:36.770
but regressing again as they either get

0:04:36.770,0:04:38.240
the hang of grinding tamping and

0:04:38.240,0:04:39.919
extracting they can move on to the next

0:04:39.919,0:04:42.139
level of training which covers a greater

0:04:42.139,0:04:44.240
range of drinks customer service skills

0:04:44.240,0:04:46.790
and preventative maintenance to know how

0:04:46.790,0:04:47.720
much we've been missing in these

0:04:47.720,0:04:49.370
machines and for each of these skills

0:04:49.370,0:04:51.650
there are exams both Russian and

0:04:51.650,0:04:54.260
practical we don't do things perhaps

0:04:54.260,0:04:57.500
here luckily recording the outcome of

0:04:57.500,0:04:59.780
his exams is one of the easiest parts of

0:04:59.780,0:05:02.780
my job if I forget and a baby for us to

0:05:02.780,0:05:04.639
past you can bet your bottom dollar

0:05:04.639,0:05:06.950
they'll remind me so if they don't

0:05:06.950,0:05:08.810
remind me and there's no password are

0:05:08.810,0:05:11.180
recorded on my spreadsheet for them then

0:05:11.180,0:05:12.440
I know they must have failed

0:05:12.440,0:05:15.200
there's my foolproof system at least I

0:05:15.200,0:00:00.000
can feel I've got that part nailed down