Staff Training

Question 1

Let me walk you through this.

Answer 1

一步一步教
I’ll show you how we do it here

Question 2

First, grind the coffee. Then tamp evenly. And finally, pull the shot.”

Question 3

Watch this first

Answer 3

Notice the pressure here
This part’s important

Question 4

Does that make sense?”

Answer 4

Want to try?

Question 5

Go ahead and try

Answer 5

Take your time.
I’m right here

Question 6

That’s good—just slow down a bit here

Question 7

Almost there—try holding it like this.

Question 8

You’re doing great

Question 9

We usually do it this way

Question 10

This is our standard

Question 11

For consistency, we always…

Question 12

Always repeat the order back to the customer

Question 13

Make sure to wipe this down after each drink

Question 14

During rush hour, speed matters more than perfect latte art.

Question 15

Welcome aboard

Answer 15

I’ll be your trainer today.
Let’s start with a quick overview

Question 16

This is the register.

Answer 16

Here’s the espresso station.
Milk and syrups are stored here

Question 17

Orders come in here → drinks go out here.”

Question 18

Always keep this area clean

Question 19

Ask if you’re not sure

Question 20

Be careful—this gets hot

Question 21

Any questions so far?

Question 22

Stay on milk

Answer 22

專心打奶

Question 23

I’ll handle the shots

Question 24

Focus on one drink at a time

Question 25

Call out when you’re done

Question 26

You take hot drinks, I’ll do iced

Question 27

Just support on lids and sleeves

Question 28

Pause for a sec

Answer 28

Let’s reset

Question 29

I’ve noticed you’re rushing less during peak. We need to move a bit faster

Question 30

Pause for a sec

Answer 30

Let’s reset

Question 31

I’ve noticed the order isn’t always repeated back. That’s our standard.”

Question 32

I’ve noticed you hesitate at the register. It’s okay to be confident

Question 33

This will get easier with practice

Answer 33

I’m here to help you improve

Question 34

Hey, quick note. I’ve noticed the milk’s been a bit inconsistent. During rush, focus on texture first. You’re improving—keep it up.

Question 35

It’s okay to make mistakes. That’s how you learn.

Answer 35

Be on time Ask questions Stay calm during rush Be friendly and professional

Question 36

Orders come in here, drinks go out there.

Answer 36

• Register – take orders & payments • Espresso station – shots & milk • Brew bar – drip / pour-over • Pickup counter – drinks go out

Question 37

“Hi! How are you?” “What can I get for you?”

Answer 37

“So that’s a medium oat latte, right?” “Here you go. Enjoy!”

Question 38

Milk texture matters more than latte art

Answer 38

• Always purge the steam wand • Texture before pouring • Wipe and purge after use

Question 39

Clean as you go

Answer 39

• Wipe down after each drink • Keep hands dry • Be careful with hot surfaces

Question 40

Speed first, perfection second

Answer 40

• Stay on your assigned task • Move with purpose • Don’t panic

Question 41

Can you double-check this with me?

Answer 41

Just to confirm… I’ll remake that. That’s on me.

Question 42

No worries—just adjust this next time

Question 43

Let me know what I can improve

Answer 43

Clean your station Restock if needed Ask for feedback

Question 44

We work as a team. Ask questions, stay positive, and have fun