If you see your local barista on the verge of tears, it’s probably because they just got an order for a drink that takes longer to say than it does to make. I work in a coffee shop, and while there are a few “purists” who still order just an average cup of coffee, the increase in the number of “coffee divas” has made my job a nightmare.
On a daily basis I hear more specifications for already overtly frilly coffee beverages than most people would think. Some customers will even ask to speak to a manager if their tall, skinny, caramel-macchiato isn’t PRECISELY 143 degrees. You’d think their tongue was the world’s most exact thermometer.
In any case, despite my attachments to my regular customers and the perks of free coffee, this job is slowly burning me out. It is absolutely no wonder I, like every other barista I know, have turned to straight espresso just to make it through the day.
