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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
the "lets train my boss" thread
Hey all,
I work in a cafe in richmond
(ahem, franchise island coffee shop in a shopping center)
Currently the owners are trying to tell us to make iced coffee the way they were taught at some franchise training center; extract double espresso over ice and 1 tsp of sugar, put in blender with ice cream, and milk, blend, pour in to glass and top with cream..
they will not back down on the use of the blender, when it detracts from the flavor and means no difference between an iced coffee, and coffee milkshake.
In an effort to outnumber them, can you please post the name and location of the cafe you work in, your position, and how you make iced coffees
Cheers,
Anthology
I work in a cafe in richmond
(ahem, franchise island coffee shop in a shopping center)
Currently the owners are trying to tell us to make iced coffee the way they were taught at some franchise training center; extract double espresso over ice and 1 tsp of sugar, put in blender with ice cream, and milk, blend, pour in to glass and top with cream..
they will not back down on the use of the blender, when it detracts from the flavor and means no difference between an iced coffee, and coffee milkshake.
In an effort to outnumber them, can you please post the name and location of the cafe you work in, your position, and how you make iced coffees
Cheers,
Anthology
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