To a tea-drinker like me, having Barista trained staff is not a recommendation. Trained in what, exactly? Being superior and surly to customers? Poncing around for 10 minutes to produce one of a myriad of variants on coffee in water and milk? Trying to convince the gullible that your job is really important and what you are giving them is an earth-shattering experience? It's not. It's a cup of coffee. Get real, baristas and take a leaf from the tea-wallahs. They dunk a teabag in a mug of hot water, remove it, slop in a drop of milk: job done in 30 seconds with no pretensions and no faux-dramatics. |
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