WEBVTT

00:00:06.980 --> 00:00:10.230
well as you probably know we've got our

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

00:00:12.210 --> 00:00:15.900
bursters as many for staff but we and by

00:00:15.900 --> 00:00:18.480
we I mean our marketing department do

00:00:18.480 --> 00:00:19.890
open it up to the public too

00:00:19.890 --> 00:00:21.449
so it can get a bit messy in terms of

00:00:21.449 --> 00:00:23.730
scheduling if we're hiring someone to go

00:00:23.730 --> 00:00:26.130
into a barista role we insist on some

00:00:26.130 --> 00:00:27.990
previous training in experience there's

00:00:27.990 --> 00:00:30.240
certainly no shortage of applicants but

00:00:30.240 --> 00:00:31.890
it's company policy that they should

00:00:31.890 --> 00:00:33.809
know how to make the best coffee with

00:00:33.809 --> 00:00:36.180
our beans and equipment so all new hires

00:00:36.180 --> 00:00:38.070
have to attend some training sessions

00:00:38.070 --> 00:00:40.170
which is where life starts to get

00:00:40.170 --> 00:00:43.320
complicated first off I have to be

00:00:43.320 --> 00:00:45.300
notified when a new hire is employed in

00:00:45.300 --> 00:00:48.660
a burst role of any of our cafes some of

00:00:48.660 --> 00:00:49.860
the managers are good about letting me

00:00:49.860 --> 00:00:52.110
know others seem to blot out my

00:00:52.110 --> 00:00:54.360
existence and just don't communicate at

00:00:54.360 --> 00:00:57.270
all sometimes I only find out there's

00:00:57.270 --> 00:00:59.699
someone new when I stopped by a cafe or

00:00:59.699 --> 00:01:02.010
my regular long black and get something

00:01:02.010 --> 00:01:04.290
that just isn't up to standard the

00:01:04.290 --> 00:01:06.450
damage a substandard barista can do to

00:01:06.450 --> 00:01:08.100
our brand just isn't worth thinking

00:01:08.100 --> 00:01:10.560
about well the coffee might taste okay

00:01:10.560 --> 00:01:12.210
but then I notice something really off

00:01:12.210 --> 00:01:14.640
like a cold taro being served in a flat

00:01:14.640 --> 00:01:19.290
wake up I've seen some real shockers but

00:01:19.290 --> 00:01:22.950
where was I oh yes the basic training so

00:01:22.950 --> 00:01:24.750
assuming a manager has let me know when

00:01:24.750 --> 00:01:27.330
someone new has been recruited they then

00:01:27.330 --> 00:01:28.890
get in touch with the new hire to

00:01:28.890 --> 00:01:31.409
schedule training sometimes you get some

00:01:31.409 --> 00:01:33.750
real resistance bristles can be a bunch

00:01:33.750 --> 00:01:35.939
of prima donnas always think you they

00:01:35.939 --> 00:01:38.009
know it already but if they want to work

00:01:38.009 --> 00:01:39.900
for Coffee Co they've got to learn to do

00:01:39.900 --> 00:01:42.570
things our way I try to remember to add

00:01:42.570 --> 00:01:44.399
their name and the training session

00:01:44.399 --> 00:01:45.750
scheduled and attended to the

00:01:45.750 --> 00:01:47.159
spreadsheet but we do get a lot of

00:01:47.159 --> 00:01:48.990
people through high turnover in this

00:01:48.990 --> 00:01:51.240
industry and things just get away from

00:01:51.240 --> 00:01:54.149
me now I think about it I guess it's not

00:01:54.149 --> 00:01:55.649
just the spreadsheet because I use that

00:01:55.649 --> 00:01:57.540
calendar thing an Outlook to book the

00:01:57.540 --> 00:01:59.430
meetings so there's some information in

00:01:59.430 --> 00:02:01.350
one place and summon another I guess

00:02:01.350 --> 00:02:02.820
when it comes down to it there's my

00:02:02.820 --> 00:02:04.950
whiteboard that I rely on most to keep

00:02:04.950 --> 00:02:06.570
check of wind training sessions are

00:02:06.570 --> 00:02:08.639
booked there's the master source really

00:02:08.639 --> 00:02:10.050
which means we have a few issues of

00:02:10.050 --> 00:02:11.610
marketing trying to schedule public

00:02:11.610 --> 00:02:13.290
training because they're all based in

00:02:13.290 --> 00:02:13.830
the office

00:02:13.830 --> 00:02:15.780
of the road and can't actually see my

00:02:15.780 --> 00:02:17.370
whiteboard so if I'm out and about

00:02:17.370 --> 00:02:19.920
there's no easy way of knowing when the

00:02:19.920 --> 00:02:22.380
speed training slots up oh and I forgot

00:02:22.380 --> 00:02:24.480
to mention there's another marketing

00:02:24.480 --> 00:02:25.920
inspired training venture that's

00:02:25.920 --> 00:02:29.190
complicating my life big time there's

00:02:29.190 --> 00:02:30.990
bright idea of vlogging training two

00:02:30.990 --> 00:02:33.420
small independent cafes so we're pushing

00:02:33.420 --> 00:02:35.220
our beans and smaller equipment at the

00:02:35.220 --> 00:02:38.070
same time there's a new venture and it's

00:02:38.070 --> 00:02:39.450
complicating our in-house training

00:02:39.450 --> 00:02:40.980
scheduling even further

00:02:40.980 --> 00:02:44.580
marketing sometimes I think I've been

00:02:44.580 --> 00:02:46.260
not say what I really think about that

00:02:46.260 --> 00:02:48.250
bunch

00:02:48.250 --> 00:02:51.850
so all our baristas are required to

00:02:51.850 --> 00:02:53.320
attend three basic training sessions

00:02:53.320 --> 00:02:55.030
when they start work with us each of

00:02:55.030 --> 00:02:57.130
these sessions last two hours so there

00:02:57.130 --> 00:02:58.450
might not be scheduled on the same day

00:02:58.450 --> 00:02:59.980
but it should be reasonably close

00:02:59.980 --> 00:03:01.810
together we have to fit in with the

00:03:01.810 --> 00:03:03.550
rostering at the home cafe it's a bit of

00:03:03.550 --> 00:03:05.800
a juggling act to say the least then if

00:03:05.800 --> 00:03:07.870
they miss a session I must admit I don't

00:03:07.870 --> 00:03:08.860
always know about it

00:03:08.860 --> 00:03:10.900
so probably our follow-up isn't as good

00:03:10.900 --> 00:03:13.210
as it could be but you can't control

00:03:13.210 --> 00:03:15.880
everything can you it's only after

00:03:15.880 --> 00:03:17.290
they've completed these three sessions

00:03:17.290 --> 00:03:19.240
that in theory they're allowed to fly

00:03:19.240 --> 00:03:21.520
solo and lead the shift it's probably

00:03:21.520 --> 00:03:23.650
fair to say a few fall through the

00:03:23.650 --> 00:03:26.770
cracks though there's another aspect to

00:03:26.770 --> 00:03:28.660
all of this and that I've only been

00:03:28.660 --> 00:03:30.640
talking about the new staff hired as

00:03:30.640 --> 00:03:32.880
baristas we've also got the situation

00:03:32.880 --> 00:03:34.990
when you've got your other non

00:03:34.990 --> 00:03:37.330
specialist cafe crew runners kitchen

00:03:37.330 --> 00:03:40.150
hands counter staff etc who perhaps

00:03:40.150 --> 00:03:42.340
might be drafted in when the breast is a

00:03:42.340 --> 00:03:43.810
short or hard pressed to keep up with

00:03:43.810 --> 00:03:46.660
demand if a cafe finds they have someone

00:03:46.660 --> 00:03:48.190
already on their books who shows promise

00:03:48.190 --> 00:03:51.280
and being a barista is an art not a

00:03:51.280 --> 00:03:51.940
science

00:03:51.940 --> 00:03:54.070
then they'll obviously want to hang on

00:03:54.070 --> 00:03:55.690
to them in that case we've got to work

00:03:55.690 --> 00:03:57.459
out a specialized training plan for them

00:03:57.459 --> 00:03:59.380
so they can build up to full barista

00:03:59.380 --> 00:04:01.870
status it doesn't happen overnight which

00:04:01.870 --> 00:04:03.160
means we've got a fair few of these

00:04:03.160 --> 00:04:05.950
let's call them baby baristas they'll

00:04:05.950 --> 00:04:08.170
have to be monitored they stand in line

00:04:08.170 --> 00:04:09.820
to get a pay hike if they make it to a

00:04:09.820 --> 00:04:11.950
full barista status so it's important to

00:04:11.950 --> 00:04:13.750
keep tabs on them I've got most of them

00:04:13.750 --> 00:04:15.550
listed on another spreadsheet somewhere

00:04:15.550 --> 00:04:18.560
or other I think

00:04:18.560 --> 00:04:20.779
and of course because these babies are

00:04:20.779 --> 00:04:22.550
starting from zero they've got a lot

00:04:22.550 --> 00:04:24.050
more ground to cover first of all

00:04:24.050 --> 00:04:26.270
they've got to do the basics like a

00:04:26.270 --> 00:04:28.310
spritzer preparation understanding the

00:04:28.310 --> 00:04:29.780
different type of milks and how to put

00:04:29.780 --> 00:04:31.580
the drinks together most people have no

00:04:31.580 --> 00:04:33.470
idea the effective fat content and milk

00:04:33.470 --> 00:04:34.250
has on the creamer

00:04:34.250 --> 00:04:36.770
but regressing again as they either get

00:04:36.770 --> 00:04:38.240
the hang of grinding tamping and

00:04:38.240 --> 00:04:39.919
extracting they can move on to the next

00:04:39.919 --> 00:04:42.139
level of training which covers a greater

00:04:42.139 --> 00:04:44.240
range of drinks customer service skills

00:04:44.240 --> 00:04:46.790
and preventative maintenance to know how

00:04:46.790 --> 00:04:47.720
much we've been missing in these

00:04:47.720 --> 00:04:49.370
machines and for each of these skills

00:04:49.370 --> 00:04:51.650
there are exams both Russian and

00:04:51.650 --> 00:04:54.260
practical we don't do things perhaps

00:04:54.260 --> 00:04:57.500
here luckily recording the outcome of

00:04:57.500 --> 00:04:59.780
his exams is one of the easiest parts of

00:04:59.780 --> 00:05:02.780
my job if I forget and a baby for us to

00:05:02.780 --> 00:05:04.639
past you can bet your bottom dollar

00:05:04.639 --> 00:05:06.950
they'll remind me so if they don't

00:05:06.950 --> 00:05:08.810
remind me and there's no password are

00:05:08.810 --> 00:05:11.180
recorded on my spreadsheet for them then

00:05:11.180 --> 00:05:12.440
I know they must have failed

00:05:12.440 --> 00:05:15.200
there's my foolproof system at least I

00:05:15.200 --> 00:00:00.000
can feel I've got that part nailed down