Is A Barista Ready To Advance?

Employee Name *

Store Location *

Your Name *

General Behavior & Attitude

Barista is maintaining a positive attitude when on the espresso machine.

Barista is focusing on the task at hand of constructing drinks.

Barista is not attempting to talk to other employees or customers while making drinks.

Barista is calling out customer's name and not respective drinks.

Barista is upholding a consistent high level of service.

Barista performs well under a bit of pressure from a dissatisfied customer.

Barista works well with others and is respected by coworkers and management.

Barista visibly supports their coworkers when they need assistance.

Product Knowledge

Barista is comfortable speaking to the notes of our espresso.

Barista knows all of the milk options and dairy alternatives that we carry.

Barista knows main allergens in our dairy alternative milks.

What is Specialty coffee? *

How do we define our "Shot" of espresso? *

What is the minimum grade of coffee we purchase? *

What coffees is Emma's Espresso comprised of? *

Who roasts our coffee? *

Describe an over-extracted shot. *

What kind of roaster do we use? *

What is the main difference between all of the drinks we construct? *

Procedures Knowledge

Barista can dial in the espresso.

Barista can taste the shot and know what adjustments need to be made.

Barista is comfortable describing the different between over and under extraction.

Barista has the ability to construct flawless drinks both dairy and non-dairy.

Barista maintains a clean workspace at the espresso machine.

Barista knows how to utilize cleaning rags and uses them consistently.

Barista understands when to ask for assistance on the espresso machine.

Barista knows when another barista needs assistance.

How many drinks are on bar before you ask for assistance or accept assistance from another barista? *

What should you do if a cashier hands you a cup that is mislabeled? *

Signature *

Reset Signature

Signature is required.

In order for a barista to move up to a key holder, the CSL *must* answer Yes to every statement listed in black. In order for a barista to move up to a key holder, the barista must answer every question in blue correctly. We must attain 100%. If that is not achieved, they can retake after 10 more hours on bar. In order for a barista to move into the key holder position, they must work a minumum of 50 hours on the espresso machine (this is not the same as 50 hours on shift) These hours are to be tracked. By Signing above, you are acknowledging everything is accurate and true.