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well as you probably know we've got our

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own in-house training facility here for

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bursters as many for staff but we and by

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we I mean our marketing department do

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open it up to the public too

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so it can get a bit messy in terms of

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scheduling if we're hiring someone to go

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into a barista role we insist on some

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previous training in experience there's

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certainly no shortage of applicants but

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it's company policy that they should

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know how to make the best coffee with

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our beans and equipment so all new hires

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have to attend some training sessions

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which is where life starts to get

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complicated first off I have to be

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notified when a new hire is employed in

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a burst role of any of our cafes some of

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the managers are good about letting me

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know others seem to blot out my

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existence and just don't communicate at

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all sometimes I only find out there's

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someone new when I stopped by a cafe or

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my regular long black and get something

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that just isn't up to standard the

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damage a substandard barista can do to

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our brand just isn't worth thinking

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about well the coffee might taste okay

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but then I notice something really off

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like a cold taro being served in a flat

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wake up I've seen some real shockers but

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where was I oh yes the basic training so

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assuming a manager has let me know when

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someone new has been recruited they then

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get in touch with the new hire to

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schedule training sometimes you get some

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real resistance bristles can be a bunch

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of prima donnas always think you they

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know it already but if they want to work

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for Coffee Co they've got to learn to do

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things our way I try to remember to add

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their name and the training session

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scheduled and attended to the

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spreadsheet but we do get a lot of

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people through high turnover in this

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industry and things just get away from

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me now I think about it I guess it's not

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just the spreadsheet because I use that

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calendar thing an Outlook to book the

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meetings so there's some information in

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one place and summon another I guess

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when it comes down to it there's my

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whiteboard that I rely on most to keep

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check of wind training sessions are

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booked there's the master source really

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which means we have a few issues of

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marketing trying to schedule public

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training because they're all based in

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the office

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of the road and can't actually see my

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whiteboard so if I'm out and about

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there's no easy way of knowing when the

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speed training slots up oh and I forgot

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to mention there's another marketing

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inspired training venture that's

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complicating my life big time there's

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bright idea of vlogging training two

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small independent cafes so we're pushing

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our beans and smaller equipment at the

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same time there's a new venture and it's

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complicating our in-house training

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scheduling even further

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marketing sometimes I think I've been

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not say what I really think about that

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bunch

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so all our baristas are required to

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attend three basic training sessions

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when they start work with us each of

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these sessions last two hours so there

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might not be scheduled on the same day

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but it should be reasonably close

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together we have to fit in with the

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rostering at the home cafe it's a bit of

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a juggling act to say the least then if

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they miss a session I must admit I don't

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always know about it

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so probably our follow-up isn't as good

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as it could be but you can't control

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everything can you it's only after

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they've completed these three sessions

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that in theory they're allowed to fly

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solo and lead the shift it's probably

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fair to say a few fall through the

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cracks though there's another aspect to

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all of this and that I've only been

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talking about the new staff hired as

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baristas we've also got the situation

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when you've got your other non

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specialist cafe crew runners kitchen

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hands counter staff etc who perhaps

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might be drafted in when the breast is a

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short or hard pressed to keep up with

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demand if a cafe finds they have someone

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already on their books who shows promise

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and being a barista is an art not a

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science

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then they'll obviously want to hang on

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to them in that case we've got to work

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out a specialized training plan for them

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so they can build up to full barista

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status it doesn't happen overnight which

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means we've got a fair few of these

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let's call them baby baristas they'll

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have to be monitored they stand in line

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to get a pay hike if they make it to a

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full barista status so it's important to

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keep tabs on them I've got most of them

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listed on another spreadsheet somewhere

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or other I think

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and of course because these babies are

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starting from zero they've got a lot

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more ground to cover first of all

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they've got to do the basics like a

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spritzer preparation understanding the

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different type of milks and how to put

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the drinks together most people have no

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idea the effective fat content and milk

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has on the creamer

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but regressing again as they either get

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the hang of grinding tamping and

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extracting they can move on to the next

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level of training which covers a greater

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range of drinks customer service skills

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and preventative maintenance to know how

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much we've been missing in these

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machines and for each of these skills

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there are exams both Russian and

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practical we don't do things perhaps

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here luckily recording the outcome of

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his exams is one of the easiest parts of

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my job if I forget and a baby for us to

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past you can bet your bottom dollar

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they'll remind me so if they don't

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remind me and there's no password are

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recorded on my spreadsheet for them then

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I know they must have failed

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there's my foolproof system at least I

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can feel I've got that part nailed down