- How is your position in your community (e.g., youth, leader, worker) influenced by the place where you live, work, relax?
- Are there places/spaces you are not allowed to enter or participate? Why?
- Do your friends, family, and co-workers have access to different places than you?
- What spaces are private and what spaces are public?
The position I will be writing about is a Shift Supervisor, and the place of work being a Starbucks Cafe. So the question if I am to understand that I am to understand (for myself) is this, "How does the Starbucks Cafe influence your role as a Shift Supervisor?"
Most Shift Supervisors are hired up from the entry level position in a cafe, which is a Barista. This is because when you are turned into a Shift, you are given the keys to the entire store. This means everything; from the lockers that hold spare tools, to the back room where the water filtration system needs to be salted. These are areas that Baristas wouldn't be ale to access unless the Shift allowed it. This also gives Shifts the responsibility of money, which is a completely different level of responsibility that most Baristas wouldn't in regular have to worry about. The reason most stores like to promote up from the Barista position is because Baristas can be witness to this; they can learn the devotion a Shift has to have when they are given literal control of the store. And Shifts do have control of the store; they are given a piece of it from the very beginning with their own Store Keys that they can take home. The Store Key is special because it allows the shift at any time to open or lock the front doors, and it has an identification key that allows you into the Safe; the source of all store funds.
Shifts are to be trusted, devoted people who are meant to improve the store. That is the complete idea of the position, and they are given control of the resources and workers to do it. Therefore, when standards for the store are not being met in terms of food safety, cleanliness, and drink quality, the blame will fall unto the Shift. Shifts are not just caretakers of the store, they must also be trainers. If standards are not being met, that simply means they are not being properly taught.
In the literal sense of the Cafe, the Cafe will be at the constant attention of the shift. A Shift needs to learn to constantly check on the cafe, whether it is meeting those cleanliness standards from the bathrooms, to the floors, to the condiment bar, and the counter-top surfaces. The displays need to be stocked so that sales are kept high, and mood must be set properly with happy baristas, music, and happy customers. All are things that call for the Shifts constant attention and care.
The entire idea of the Shift that they have full range and access to the store entirely. My friends, family, and co-workers do not have access to different places than myself; in fact they have less access then I do. Baristas cannot access the full range of areas and tools because their responsibility of the store is not as high. Any space pertaining to stock, money, or utilities are often kept private. No one is allowed in the safe besides the Shift, and money is not even a subject meant to be spoken of too much. Stock pertains to the excess of essentials we need to keep the store functioning from cups, sugars, syrups, coffee beans, etc. Utilities like the dish washer sink, the mop sink, the ice machine, and the water filtration system are all unnecessary pieces to the customer experience. The only truly public spaces are the cafe and the restrooms. The Floor where all the Baristas work is only public to the Baristas.
Most Shift Supervisors are hired up from the entry level position in a cafe, which is a Barista. This is because when you are turned into a Shift, you are given the keys to the entire store. This means everything; from the lockers that hold spare tools, to the back room where the water filtration system needs to be salted. These are areas that Baristas wouldn't be ale to access unless the Shift allowed it. This also gives Shifts the responsibility of money, which is a completely different level of responsibility that most Baristas wouldn't in regular have to worry about. The reason most stores like to promote up from the Barista position is because Baristas can be witness to this; they can learn the devotion a Shift has to have when they are given literal control of the store. And Shifts do have control of the store; they are given a piece of it from the very beginning with their own Store Keys that they can take home. The Store Key is special because it allows the shift at any time to open or lock the front doors, and it has an identification key that allows you into the Safe; the source of all store funds.
Shifts are to be trusted, devoted people who are meant to improve the store. That is the complete idea of the position, and they are given control of the resources and workers to do it. Therefore, when standards for the store are not being met in terms of food safety, cleanliness, and drink quality, the blame will fall unto the Shift. Shifts are not just caretakers of the store, they must also be trainers. If standards are not being met, that simply means they are not being properly taught.
In the literal sense of the Cafe, the Cafe will be at the constant attention of the shift. A Shift needs to learn to constantly check on the cafe, whether it is meeting those cleanliness standards from the bathrooms, to the floors, to the condiment bar, and the counter-top surfaces. The displays need to be stocked so that sales are kept high, and mood must be set properly with happy baristas, music, and happy customers. All are things that call for the Shifts constant attention and care.
The entire idea of the Shift that they have full range and access to the store entirely. My friends, family, and co-workers do not have access to different places than myself; in fact they have less access then I do. Baristas cannot access the full range of areas and tools because their responsibility of the store is not as high. Any space pertaining to stock, money, or utilities are often kept private. No one is allowed in the safe besides the Shift, and money is not even a subject meant to be spoken of too much. Stock pertains to the excess of essentials we need to keep the store functioning from cups, sugars, syrups, coffee beans, etc. Utilities like the dish washer sink, the mop sink, the ice machine, and the water filtration system are all unnecessary pieces to the customer experience. The only truly public spaces are the cafe and the restrooms. The Floor where all the Baristas work is only public to the Baristas.