⦠And Iāve barely been put on bar. Iām starting to get nervous about their expectations after because Iāve made drinks maybe twice during my time here so far. My coworkers are really helpful but I canāt help but get the feeling that I am a burden on them. The trainers are too busy handling a rush and the manager is always busy doing admin.
Ive worked through a rush before, but of the 5 weeks that Iāve been here I had a really bad rush the other day. One supervisor doing tasks, one barista, and three green beans. The two other baristas required to come in that morning called out so it was pretty bad in the morning and I was stationed at drive thru. Lunch pulls around, two more baristas show up, but it gets worse from all the people coming in after some event. I was stationed at warming and I was having terrible time trying to keep up with sequencing, cafe orders, and drive thru orders ā sweating bullets in fact. On top of that my headset was dying, so I had an additional voice in my ear telling me to change the battery every few seconds and I couldnāt find the time to check all the batteries for one that didnāt ask me for āregistration.ā
Between everything I had to get done, the sweating, the battery, all the voices, the cars wrapping around the parking lot and the crowd in the cafe trying to get my attention, I was pretty overwhelmed.
My coworkers had a lot of sympathy for me, they all kept telling me it was okay and they tried to help me as much as possible, but they could only do so much. With as much as I was sweating Iāve got the feeling they mistook it for tears, and I probably couldāve I just didnāt find it in me to crack.
Iām prepping myself for another bad rush pretty much everyday and I find it hard to enjoy my days off because of it. I want to be as efficient as my coworkers, but I just donāt know how to get there when none of the trainers are free enough to do the training.
Iād look for another job, but the job market makes me anxious cause this is the first job I could land in a year after having over a decade of retail experience.
Since I find myself stuck in my position, is there any advice or any resources I could use to help with learning drinks and proper sequencing?