Sandbox

You can use this Sandbox to try out things with the Amara tool.

The video that is primarily streaming here is http://www.youtube.com/watch?v=ZU2kyr9jRkg , which is completely blank. But you can go to the URLs tab to add the URL of another video and make it primary.

Please remember to download your subtitles if you want to keep them, as they will get deleted - and the streaming URL reverted to the blank video if you changed it - after a week or two,

well as you probably know we've got our

own in-house training facility here for

bursters as many for staff but we and by

we I mean our marketing department do

open it up to the public too

so it can get a bit messy in terms of

scheduling if we're hiring someone to go

into a barista role we insist on some

previous training in experience there's

certainly no shortage of applicants but

it's company policy that they should

know how to make the best coffee with

our beans and equipment so all new hires

have to attend some training sessions

which is where life starts to get

complicated first off I have to be

notified when a new hire is employed in

a burst role of any of our cafes some of

the managers are good about letting me

know others seem to blot out my

existence and just don't communicate at

all sometimes I only find out there's

someone new when I stopped by a cafe or

my regular long black and get something

that just isn't up to standard the

damage a substandard barista can do to

our brand just isn't worth thinking

about well the coffee might taste okay

but then I notice something really off

like a cold taro being served in a flat

wake up I've seen some real shockers but

where was I oh yes the basic training so

assuming a manager has let me know when

someone new has been recruited they then

get in touch with the new hire to

schedule training sometimes you get some

real resistance bristles can be a bunch

of prima donnas always think you they

know it already but if they want to work

for Coffee Co they've got to learn to do

things our way I try to remember to add

their name and the training session

scheduled and attended to the

spreadsheet but we do get a lot of

people through high turnover in this

industry and things just get away from

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

just the spreadsheet because I use that

calendar thing an Outlook to book the

meetings so there's some information in

one place and summon another I guess

when it comes down to it there's my

whiteboard that I rely on most to keep

check of wind training sessions are

booked there's the master source really

which means we have a few issues of

marketing trying to schedule public

training because they're all based in

the office

of the road and can't actually see my

whiteboard so if I'm out and about

there's no easy way of knowing when the

speed training slots up oh and I forgot

to mention there's another marketing

inspired training venture that's

complicating my life big time there's

bright idea of vlogging training two

small independent cafes so we're pushing

our beans and smaller equipment at the

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

complicating our in-house training

scheduling even further

marketing sometimes I think I've been

not say what I really think about that

bunch

so all our baristas are required to

attend three basic training sessions

when they start work with us each of

these sessions last two hours so there

might not be scheduled on the same day

but it should be reasonably close

together we have to fit in with the

rostering at the home cafe it's a bit of

a juggling act to say the least then if

they miss a session I must admit I don't

always know about it

so probably our follow-up isn't as good

as it could be but you can't control

everything can you it's only after

they've completed these three sessions

that in theory they're allowed to fly

solo and lead the shift it's probably

fair to say a few fall through the

cracks though there's another aspect to

all of this and that I've only been

talking about the new staff hired as

baristas we've also got the situation

when you've got your other non

specialist cafe crew runners kitchen

hands counter staff etc who perhaps

might be drafted in when the breast is a

short or hard pressed to keep up with

demand if a cafe finds they have someone

already on their books who shows promise

and being a barista is an art not a

science

then they'll obviously want to hang on

to them in that case we've got to work

out a specialized training plan for them

so they can build up to full barista

status it doesn't happen overnight which

means we've got a fair few of these

let's call them baby baristas they'll

have to be monitored they stand in line

to get a pay hike if they make it to a

full barista status so it's important to

keep tabs on them I've got most of them

listed on another spreadsheet somewhere

or other I think

and of course because these babies are

starting from zero they've got a lot

more ground to cover first of all

they've got to do the basics like a

spritzer preparation understanding the

different type of milks and how to put

the drinks together most people have no

idea the effective fat content and milk

has on the creamer

but regressing again as they either get

the hang of grinding tamping and

extracting they can move on to the next

level of training which covers a greater

range of drinks customer service skills

and preventative maintenance to know how

much we've been missing in these

machines and for each of these skills

there are exams both Russian and

practical we don't do things perhaps

here luckily recording the outcome of

his exams is one of the easiest parts of

my job if I forget and a baby for us to

past you can bet your bottom dollar

they'll remind me so if they don't

remind me and there's no password are

recorded on my spreadsheet for them then

I know they must have failed

there's my foolproof system at least I

can feel I've got that part nailed down