The experience is as follows:

1. The salary is low. I don’t know the national average salary. The average salary of a barista in Shanghai is 6k (5 days off, 2 days off, five insurances and one fund, no meals included) stay).

Note: In 2020, the average rent in Shanghai is 2k/month, and the average lunch and dinner cost is 15-20/meal. (I own a house myself, so I’m not sure if the rent is ever so low).

2. The development prospects are poor and there are only two ways to rise.

1. Enter a large company to learn management concepts, and then change jobs.

2. Learn coffee theory, hone practical skills, compete in competitions, and then change careers as a coffee trainer or open your own shop.

If you accept these settings and still want to enter the coffee industry, it is still not recommended to enter manner.

Promotion:

Manner’s promotion path is barista (c1) → senior barista (c2) → reserve store manager (m1) → store manager (m2) → senior store manager (I have never been a senior and don’t know what level it is).

1. The classification of c1 and c2 is purely arbitrary. A barista who comes from competitions may still be c1, and a barista who comes from Starbucks may be c2. The promotion is unknown, and it all depends on the big stores and Evonne (Operations Department) Boss) likes it.

2. Reserve store managers and store managers may only have titles but no professional titles. This means that there may be a store manager who is c1-1, and a c2-1 who is from Starbucks, a rich competition. Experienced C1-1 went to work together, the scene was so beautiful, I don’t know how they adjusted their mentality.

3. Senior store manager (commonly known as a big store). I have never been a store manager. I don’t know. I have seen two big stores being promoted to store managers and then leaving. They were either taking the blame or passing the microphone. It’s nothing. effect.

To sum up, promotion depends on obedience, making no mistakes and luck, and has nothing to do with ability. By the way, Evonne is a pretty girl, so she may be promoted quickly.

In terms of salary and work schedule:

Salary

5.5-12k (doubtful). Anyway, there have been store managers with 5.5k in charge of senior baristas with 6.8k. , so don’t have high expectations for the store manager’s salary.

Working five days off and two days off

The store in the office building is very good. It seems to have two weekends off, but in fact it requires you to work at peak times for 6 hours a day, resulting in a shortage of working hours, so you have to work six hours. Take a break to make up for the work.

My friends at the shopping mall store don’t have to make up their working hours, but they don’t give early closing time after getting off work at 22:00. That is to say, if there is an order at 21.59, I have to do it. I finish at 22:00, get off work at 22:00, and close at 22:00. With the extra time, you can work overtime for 0.5-1 hour for free. Of course, if you have quick hands and feet, you may only need to work overtime for 15-20 minutes. Of course, remember to take photos at night. If you upload incorrectly or miss a photo, you will be warned.

Shift schedule

Every Tuesday the shift schedule for the next week is required.

As for why you want to go out with your girlfriend or go with your parents, they are all illegal reasons. I won’t pay attention to you when scheduling work. You want to say that you will go to the hospital next week to learn how to drive. , so that I can give you free time. Otherwise, whatever class you are scheduled for will depend on which class you take.

The work schedule is basically from Saturday to Sunday, so if you think the salary is low and you want to work part-time secretly, it is basically impossible because you don’t have a fixed time.

Now that I have resigned, I have forgotten what the manpower is like. It seems that for those with a turnover of less than 8k, there are 3 people per day, 2 people under 6, and the average cup is 28. You can count 1 minute/cup. Please be sure to calculate it. It takes a lot of time to do it non-stop, it’s super tiring.

Coffee technology:

If you are an apprentice, don't go to the manual. You won't learn anything. The assembly line operation is of no use except to maintain the feel. Moreover, Lu from the training department and Hou Dadian from the operations department are generally called manners as the two biggest pretenders. I think m2m Du, Niu Niu Zhang, Liao, and ops teacher Aguang can't even pretend.

With 0 basics, you can experience the despair of a barista. From entering the industry to changing careers, you can learn a lot of manner's sop standards. As for other knowledge in the coffee circle, including store opening, equipment, water quality, production areas, etc. Things have nothing to do with your little c1-1. If you can't learn it, you can only learn it by communicating with other coffee shops. The premise is that you have time to learn.