My thoughts followed me to Coffee Bean where I ordered two small Lattes with an extra shot and a Grande Vanilla Soy Chai Tea Latte. On my way back to the office, three coffees and a pile of sugar packets held delicately in one hand, it occurred to me-- not just anyone can do this as well as I can. This is an art.
Taking Orders
If you run into problems later in your coffee run, 99% of the time they can be traced back to the initial order placement. (Translation: Your fault.) The orders can be extremely complex, and if the person you are ordering for is extremely successful, their beverage's nomenclature probably contains a word you don't know. This brings us to my first tip: When in doubt, write down the order exactly as they give it. That way you can relay it to the barista word for word and if the order comes back wrong it was their words, not yours. If you're interested in saving a tree and/or looking like the coolest PA/assistant ever, try the "Coffee Order" app, (pictured to the left). You have to know a couple things about coffee to use it efficiently-- for example, that a Latte is in the Espresso category-- but if you weren't born under a rock circa the nineteenth century you should be able to grasp those general concepts fairly quickly.
What's Your Angle?
Nobody wants a coffee with foam and brown stuff all over the lid but it's almost inevitable, especially if you are transporting the beverages in a vehicle. How you carry the coffee is an often overlooked art form that, fortunately for you, I have mastered*. Back when I was a novice, I solved the brown-foam-flooding-the-lid problem by pouring out about an inch from everyone's cup. However, this is a dangerous practice as it can lead to over-the-line coworkers being under-caffeinated. As we all know, a caffeinated producer is a happy producer! Err... well, sometimes. Anyway, to solve the lid spillage problem there are two easy things to remember; Align the openings and angle the tray. If you turn the cups so that all of the holes are facing the same direction, then angle the tray so that those holes are at the highest point, you are rewarded with a clean, dry lid upon delivery. No need to waste time and risk temperature decreases by getting napkins to wipe off the top. That leaves a stain and/or napkin residue every time, which is a dead giveaway to your lack of commitment and passion for the cause.
*Author's Note: Oddly enough, dozens of people passed by my delicately balanced beverage bundle without a second glance, or even a slight gasp of awe!
*Author's Note: Oddly enough, dozens of people passed by my delicately balanced beverage bundle without a second glance, or even a slight gasp of awe!
Starbucks has invented this awesome thing called a "splash stick". I don't like to waste stuff I don't need, and having mastered the skill of not splashing things around while walking renders the splash stick unnecessary. However, if you are particularly uncoordinated or are transporting beverages in a moving vehicle then the splash stick is your new BFF. Ask for it, use it, love it. And if they don't have any, as they frequently run out due to unprecedented popularity, at least you have a backup method.
Extra Extra

I Said Burrr, [clap clap], It's Cold In Here!

Look Ma, One Hand! (And my point)

I'm urging you to really think about everything you do and take pride in it even if you think it's beneath you, because it's really not. The director you are handing coffee to once handed coffee to someone else, and when that person was beginning their career they delivered food and ordered office supplies, just like you're doing now. You weren't the first person who was totally overqualified to take a coffee order, and you won't be the last. Try and keep that in mind, and when somebody hands you a coffee one day remember it wasn't so long ago you were in their shoes. Sugar with that?
Hey... just what does the title of this article mean anyway?
It's the chemical formula for caffeine, my dear, and this article is sheer brilliance!!!
ReplyDelete