Vectors of development in the profession of Barista
It is believed that the profession of Barista is a certain intermediate stage. In Russia, it is more associated with students. However, now the situation is changing. The profession of Barista goes into the category of serious specialties: people who have chosen this profession have career growth, prospects for development and the ability to significantly increase their income.
We interviewed the guys from the coffee industry, with their eyes on the Barista career. This article shall share their opinions with you.
Lion Reshetnyak, Barista Coffeehouse "Avgvst & Papa Carlo Coffee", St. Petersburg: "You need to make a focus on what causes passion and realize yourself in this direction."
Photo: Lion Reshetnyak
Barista Coffeehouse "AVGVST & PAPA CARLO COFFEE" Lion Reshetnyak from St. Petersburg told what path in the profession of Barista he chose for himself.
The conditionally work of the barista can be divided into three stages: intelligence, choice of niche and improving skill.
The first thing that makes Barista is working beyond the counter. Usually at this time it is watching the coffee industry and what happens around. The next step is looking for a place of work that will reflect his personal interests, approach the style of life and schedule.
Someone is enough to passively in the industry - go out twice a week to change the inspiration. Someone focuses on the development of copyright drinks, and others like working on the passability. Not every barist dreams to achieve world heights. All individually.
Some begin to chase their post, finance and some recognition. But in fact - it is wrong. First of all, you need to focus on what causes passion and implement yourself in this direction.
For example, Bariset like Latte-art. Then the pattern is triggered: if there is a passion and internal response to this case, then you need to make every effort to develop this skill. Watch training videos, go to workshops and practicing. If a person is constantly developing his skills, after three years he becomes a popular specialist.
Like to do Latte Art? Improve in this direction
Or it happens that Barista is more interesting to engage in administrative management and organize the work process. So, he must look for such activities in the coffee shop and around him. For example, to conduct a local aircraft on aircraft: Barista is fully incorporated into the organization's process and receives a new experience.
There are cases when a barista loves to work with coffee, rather than communicate with people. In this case, you can deepen in the study of the chemical composition of coffee and brewing processes or go on production.
My professional growth in the coffee industry was rather chaotic. At first, he worked in the segment "Coffee with me" and did not understand for a long time how to develop.
The changes began when I met a couple of professionals: one of them won the Barista championship, and the other was engaged in roasting. At that moment I saw that the profession has a depth.
After that, he got into the coffee shop "Dad-Carlo" in Yekaterinburg, where the guys told me about the coffee industry. So I learned about James Hoffman, Matthew Perger, various roasters and farmers. When I saw the offline of the industry, I immediately felt that people needed here. Inside there was some kind of call: "It's time! If not me, then no one means. We are all parts of one chain. Must love and respect coffee. "
In me for seven years, the passion for the coffee industry is not fading. I study all the skills needed in the work of the barista: service, coffee, cooking process, brewing methods. Often watching other barista communicate with the guest. I make up my microtera and check them on the personal experience of communicating with guests.
When I was looking for myself, I tried to work Barista, teach people and even learned on Judge Bryryrs Cap. I did not have enough perseverance to become a sought-after judge. To do this, you need to invest in yourself: a lot to ride in other cities and constantly judge. I liked the experience in the judging, and if the championship will be held in St. Petersburg, then I will definitely make a statement about yourself.
The mistake I allowed at the beginning was in a hurry and envied professionals in his business. Constantly compared myself with others. All this imposed complexes, and I spent a lot of energy to rivalry. Over time, stopped chanting and simply gained experience behind the counter.
The work of the barista is often handicraft and, in my opinion, it is necessary to treat it the same: do not rush, do not chase for money. In the work, it is important to sincerely love the product and what you do. On this subject I have a quote, which I am guided by: "To prepare a delicious food, we must eat delicious food. And in order to prepare delicious coffee, we must drink delicious coffee. The more you try the product, the better understand what delicious coffee is. " It is necessary to be in this and enjoy the process: to study many materials, not compete with others, but to direct your energy in creativity. It is not so important to quickly issue a service how to develop its quality.
Take patience, because work is not a marathon and not sprint. Sometimes it takes more than one year to study professional skills and full immersion in the sphere. If you like coffee, there will be no problems.
Before choosing your niche - you need to conduct exploration in different directions of work.
After search, you can focus on the one that is interesting and continue to go deep into it. Niche for a lot of development, and it's great.
Roman Sterhov, Tasty Coffee Training Manager: "The main thing is to at least gradually, but constantly improve your skills"
Roman Sterhov, Tasty Coffee's training manager, told how the development path inside the industry chose.
Before Tasty Coffee, I worked in the field of catering in Moscow and abroad. Based on his experience, developed the concept of a coffee shop and presented her to the head of Tasty Coffee Coffee Mikhail Sharov. The focus of the coffee shop was paid to the final product - coffee. So we opened Tasty Coffee on Soviet. I became the manager: Developed the menu, hired and taught the staff, engaged in administrative activities.
Then we opened the second coffee shop. There was a need to divide the duties and deepen in the profile direction - so I suffered more in a product, and the place of the manager took another person. And when the company has formed a quality control department, I was invited to take the position of the manager of this department. I tasting coffee and entered the comments in the table for the roasters.
In parallel, the company created a grain quality control system. To objectively evaluate the coffee and get new knowledge, I was offered to undergo training on the Q-Arabic Greuding system. I decided to learn from the Q-grader on the program, which developed by Coffee Quality Institute. I needed to strudust my knowledge and new skills, and bring them to the quality control department.
I wanted to easily understand the taste of coffee, so I decided to participate in the Championship in Captoreguing. It became my first competition, where it was necessary to accurately determine the cup of coffee, different to taste. Thus, confirm the skills of sensory analysis. Then I participated in the championship of brewing coffee (Brewers Cap). Already then I partially answered the choice of grain in the company. And it was important for me to have a variety of taste experience in order to search for new coffee yourself, or add something to the recipe. Therefore, the decision to participate in the brewing championship was not just true.
It seems to me that participation in the championship depends on both the participant's desire and on the interest of this company in which it works. Also important is the stimulus of Barista in championships: Do you want to prove yourself that you can or or charge other newcomers in the coffee that look at you?
After some time, the Barista Caffean also wanted to participate in Bryryrs Cap and I helped them prepare. And then they have inquiries for other competitions.
Several guys chose the classic Barista Championship, where you need to cook espresso, author's drink and cappuccino. I prepared, as it possessed the skills of sensory analysis and knew the technical regulations. At that time I did not have personal experience of performances. And after some time I wanted to know the discipline from the inside.
The company supported my desire to participate in the classic Barista Championship. But only the participant is not enough for me. Therefore, I went to study and passed the certification on the judge of the Barista Championship. It was always important for me to receive personal-professional experience and at the expense of this to improve the training of other people.
Those who wish to perform at the competition became more and more, so the company opened his training center. We have developed a training program for our Barista. I talked about the intricacies of work in the coffee shop: how to provide quality service, prepare delicious coffee, quickly adjust recipes and control their stability. He taught to understand most of the issues relating to coffee as a final product and recipe for its preparation. We tested the training program and realized that on the basis of this knowledge you can make training for customers of the company who want to better understand coffee. Soon we began to come from other cities. And I deepened to the position of training manager.
Now I want to share knowledge, because not every barista can afford training at once in several SCA courses. When preparing training in the training center, I developed my course on the sensory assessment of coffee. It pays great attention to all sensory and practical part. In the future, I plan to develop a course.
Transferring your experience to others, you make coffee industry better
Also noticed that our wholesale store managers have a need to deeper into coffee. Therefore, I developed several internal programs that help managers to give competent recommendations for configuring coffee recipes.
Today there are many ways to work for Barista: you can be improved in the service, in-depth to recognize ergonomics with the possibility of designing space, create your own courses or try yourself in a synergistic area. For example, learning to manage or explore the coffee product, from the point of view of roasting. The main thing is to at least gradually, but constantly improve your skills. This also helps to avoid burnout in the coffee industry.
Dmitry Maurin, Managing Coffee Shop Espresso Season, Yekaterinburg: "It is important for me that my employees do not think about their financial condition: calmly started families, traveled, dressed well"
Photo: Dmitry Maurin
Dmitry Maurin, the Espresso Seasons Coffee Shop in Yekaterinburg, shared his opinion on the development of Barista.
For some reason, many perceive work in the coffee shop as an intermediate stage. But at the same time there is no thought just to stop on it.
In our coffee shop, Espresso Season has no textured frames. The guys know exactly what coffee to advise guests, how to make it properly and serve. And when they are asked: "Who do you work?" They proudly answer: "Barista, of course."
Work in a coffee shop is one big system where we are together with the team strive for the result.
It is important for me that my employees do not think about their financial condition: calmly started families, traveled, dressed well. If Barist is dissatisfied with his work, earnings, it will be visible to guests. When there is no material reinforcement, people often go out of coffee to work by profession where there is money.
Therefore, our barista is 3 times more than a barista in the city. And the guys can increase their earnings up to 100 thousand rubles, if we reach a certain turnover in the coffee shop. When a barista receives from 80,000 to 120,000 rubles in Yekaterinburg, does he want to change something? It will continue to work well - prepare delicious coffee and provide the service. The longer the barista works in this area, the more it is valued. And the more he can earn.
Experienced Barista are very valued in the industry, so it is important to motivate them to develop
At the interview, I always ask for applicants to tell about loans and financial expenses. Sometimes I hear: "I dream to work in a coffee shop! Salary like everyone else, yes? " This means that he still has romanticism in the head. The man came for a while, it means, just as quickly he will leave.
At first, it will have to fix it with romanticism and explain that coffee is a job. If you think and do everything to earn more - you will earn more. Growth mechanics are pretty simple: to sell more, the guest should return to the coffee shop every day. It depends on the service, and therefore, from the work of the Barista.
There is no common path of development: every barista himself chooses where he moves
Coffee sphere multifaceted. And the work of the Barista is only a small part of the industry. But even within the profession, you can find directions for the development of our skills. For example, to comply with the latte art technique, master alternative brewing methods, to participate in the development of the menu or perform on the coffee championships. Although some soul will simply prepare coffee and provide quality service.
Possessing the purposefulness and passion for coffee, everyone will find an opportunity for professional growth.
For three years I worked in ten coffee houses and prepared 12.5 thousand cups of coffee.
In the interruptions between the preparation of coffee for customers, I will tell you how to become a barista and choose a coffee shop with the best working conditions.
Where to study
On course. To become a barista, you can go to courses that last 10-30 hours. Price - 500-1000 rubles For the hour of classes. You will be shown how to cook coffee, and take 10-20 thousand rubles from you. During the classes, you can make a general impression of the profession.
In some courses, a diploma is issued, but with employment, it is rarely asked. Barista is not a dentist.
At work . To deal with coffee, courses are optional. You can comprehend the profession in practice: For the courses, you pay money, and nothing will be taken for internship with you, the conscientious employer will also pay you. Internship from scratch occupies 3-5 days, Five hours a day. Need to negotiate it with the employer.
When I started working, trained for three days. I began to beat milk on the water with a drop of detergent: it foams like milk, but it is not sorry to spend on training.
What do they most often ask me
What is soluble coffee? Soluble coffee is fried, crushed, brewed and dried grain coffee.
How does the coffee bean look in nature? It grows on a tree and looks like a berry or a small plum.
What is the difference between latte from cappuccino? And cappuccino and latte are prepared on the basis of one portion of espresso. Differences in the ratio of milk to espresso: in milk latte.
What you need to be able to
Wake up coffee. There are two varieties of coffee beans - Arabica and Robust. Arabica - grain with sourness, can be sweet and in principle have a richer taste. Robusta - with mustard, contains more caffeine than Arabica. In conventional Barista coffee houses, coffee makes coffee from the finished mixture of Arabica and Robusta. There are still "rush" coffee shops for connoisseurs, there are not fundamentally coffee from the mixture.
Contact equipment. Any coffee is prepared on the basis of espresso, in addition to alternative ways of brewing, but I am not about them now. To prepare espresso, you need to be able to handle the coffee machine. Coffee machine - Barista's main tool. In addition to it, you need to be able to work with a coffee grinder - it is manual and automatic. All equipment must be kept clean.
Beat milk. One of the first questions in employment is whether you can beat milk. Typically, Barista learns to beat milk throughout the internship and fixes this skill at work.
Draw on coffee. You can draw cinnamon, chocolate or dairy foam. At work, you can do without drawing, not from all Barista this requires. He does this at his request, if I liked the client.
Add syrups. There are syrups with unusual tastes. For example, with a taste of cucumber. Experienced Barista believe that real coffee makers drink coffee without syrup and sugar. Only so you can feel all the taste shades of coffee.
The coffee house buys syrup for 200 rubles per bottle. And sells customers by adding to coffee, five times more expensive. A bottle for 200 rubles, spilled in cups, will cost 1000 rubles.
Inventory. Sometimes you need to recalculate the products and consumables to know how much it remains. Have to for 3-4 hours Read the pieces of paper, measure the syrups line and weigh additives.
Cook. Often in the responsibility of the Barista is not only coffee, but also buns with sandwiches. Nothing difficult to cook is required. The most difficult thing I prepared in my life is a ham sandwich.
To make tea. Where they sell coffee, tea is usually sold there. Green and black tea is collected from the same bushes. Black tea is treated green.
Work with a cashier. Barista will work - you have to take money from people and keep accounting sold. In many Barista coffee houses, work with an electronic cash register. You can learn this in 10 minutes.
A glass of coffee costs 10 rubles
Once I considered the cost of breeding coffee:
- 8 grams of coffee - 3 rubles;
- Milk - 4 rubles;
- Paper glass - 3 rubles.
It turns out if you buy a glass of cappuccino for 120 rubles, I will pay 110 rubles for its preparation.
How much pay
Salary Depends on the number of waste shifts, their lengths and stream of customers. In small coffee shops, they usually pay more than in networks. Standard salary for twelve shift - 1.5-2 thousand. In some coffee shops you can work half of the shift. Money will also be half from day salary.
I received the biggest salary in a small Moscow coffee shop - 2000 Рfor shifting. My highest salary in the Voronezh Coffee Shop - 1500 Р.
Barista salary does not depend on the format of the coffee house. A more correct indicator - Penta. Typically, the barista receives a percentage from sales - the more revenue, the greater the salary. In the coffee island in the shopping center, revenue can be greater than in a coffee shop with chairs and tables, and vice versa. For example, my salary in the restaurant was 700 Рper shift, and in a coffee shop equipped in the trunk of an old van, - 1500 Р.
Increased salary. You can earn more at events. For example, on the city day in an exit coffee shop you can earn money 5-7 thousand, But there will be no time to rest.
Once for two weeks I combined work in two coffee shops. In the first one worked from 10 to 18 hours, in the second - from 19 to 3 o'clock in the morning. I slept for five hours a day.
In the short perspective, you can make more money and rebuilt into normal mode. In a long run, without prejudice to health, work in two coffee shops can not withstand.
Tip. Can be calculated for 200-500 rubles On the day, depending on the patency of the coffee shop, and whether there is a box for tip on the bar. Boxes or banks for Tip Barista themselves put themselves: "Skill to the sea", "Kin coin in a barista mug on a bike." This increases the amount of tip.
The biggest tips that I received from one client - 1000 rubles. He liked that I praised his choice of coffee.
Frequency of payment. By agreement, the owner of the coffee shop can pay daily or twice a month. It is better to choose small bearing coffee shops where they pay every day. Then the chances that they will not pay for work, decrease.
It is possible to reduce the chance of deception and concluding an employment contract. But often the employer does not want to conclude it not to pay taxes. Without an employment contract of Barista depends on the bosses.
For example, I worked in the Voronezh coffee network without a contract and I was fined for 4 thousand rubles. But I could not defend my rights, because it was not issued.
Working day. Twelve-hour shifts for cafe workers - the norm, but usually the barista is not loaded during the day and is engaged in their affairs.
Schedule. The most common graphs are two in two and three through three. I like the first option: it turns out to relax and work does not have time to get bored.
Medianship. According to sanitary standards, the cafe worker must have a medical record, but often work without it. Usually the authorities give time to its acquisition. For example, before the first salary, because pays for the book of Barista. Medical registration will cost 5 thousand and half a day of life spent on the clinic.
Collective. I worked with a partner once. I like to work more: you can do your affairs without being distracted by talk.
Control. Barista is watching. Not as in the novel "1984", but still intently. Sometimes a warning manual comes with a check or monitors a barist through the camera installed in the coffee shop.
The owners of small coffee houses rarely finally finant workers for violations. But in large network coffee houses, it is often fine: for being late, disruption of the formulation or for the fact that the barista flirts with the client.
Coffee and dinners. In Barista coffee houses, a couple of cups of coffee can have a day. I never came across places where it would be forbidden. In some coffee shops you can eat buns and sandwiches. In the coffee shop, where only coffee was sold, the employer gave me 150 rubles for lunch every day.
Where to look for work
At Avito. The most effective way is to search on the Internet. If you live in a big city, there are always several vacancies of Barista to Avito. I recommend to watch and old vacancies: it often happens that the employer found a person, but he has already left, and Barista is looking again.
Choose small coffee shops if you want to get a salary more, have fewer problems with the manual and work alone.
In VKontakte. Go to the group of your city. For example, I was looking for a group "Work in Voronezh". Look for a wall on the keyword "Barista".
In the coffee shop. You can just go to the coffee shop and offer your candidacy. In my experience, this is the weakest way: you can get on a barista who is not interested in passing your contacts to the management.
What you need to learn from the employer:
- What is the schedule of work.
- How many changes.
- You will work one or in the company.
- How often salary is paid, is it possible to take money every day.
- What is the coffee shop.
- How much need to be inhabit whether the internship is paid.
Pros and cons profession
- Pay for courses is optional: everything can be learned at work.
- You can drink coffee and there are donuts at the expense of the coffee shop.
- Every day, Barista communicates with different people.
- The working day lasts 12 hours.
- Sometimes people are furious.
Kofevar, or Barista, - a person involved in the preparation of espresso and beverages based on it. This profession is in demand, easy to learn, offers ample opportunities for self-improvement and career growth. Specialization is suitable for creative, communicable people who can communicate with customers and dismantling in the intricacies of making coffee.
The history of the origin of the profession
Barista is a young profession originated in the 80s. last century in Italy. Govard Schultz is considered her ancestor, the founder of the Starbax network. He realized that the skills of the Coffee Room, an important component of the success of a coffee shop, and took up learning these employees. This practice brought the institutions of the city of Schulz commercial success, after which other companies became training and hiring specialists.
Barista: Features of specialization
The name of the profession occurred from the Italian word Barista, which is translated as "a man working at the bar."
The responsibilities of the employee enters the preparation of espresso in compliance with technological rules and taking into account the subtleties of the process at all stages - from the purchase of coffee beans before decorating and creative feed.
The main tasks of the Barista are to prepare drinks in the coffee machine and submit to their institutions. The duties of the expert include:
- Cooking. The master needs to know 40 classic recipes, be able to select the proportions of the ingredients, determine the degree of grinding and roasted coffee beans, calculate the temperature of the water and the time of the extraction process to obtain a saturated taste.
- Communication with customers. At the request of the visitor to the Coffee Shop, the master reports to tell about the types and brands of grains, explain the subtleties of cooking, help determine the choice. The specialist's responsibility includes support for a relaxed conversation and the creation of a cozy, relaxing atmosphere in the institution.
- Working with equipment. Barista needs to be able to handle equipment: coffee machine, coffee grinder, Holder, Pitcher. The duty of a specialist includes cleaning devices, troubleshooting.
- Conducting inventory. The employee controls the number of the remaining products is the procurement plan, monitors the compliance of the storage rules of the ingredients.
- Work with a cashier. The specialist independently calculates the client.
A complete list of employee duties depends on the features of the institution. In some Barista coffee houses, it additionally prepares tea or dishes by simple recipes, performs the functions of a waiter or cleaner.
Wizards with experience are often trusted to independently choose suppliers of coffee beans, follow the process of collecting, roasting, grinding.
Quality, Knowledge and Skills
To fulfill their duties, a specialist is necessary:
- To be able to handle the coffee machine, Holder, Pitcher, Greentra, etc. Equipment, including correctly select the settings for brewing beverages with a saturated taste;
- be sociable, non-conflict, keep the cheerful mood in the coffee shop;
- know the features of varieties, species, brands of coffee, the history of their origin, grain growth sites, the differences in taste, the subtleties of brewing and extraction;
- be able to beat milk in foam;
- know the foundations of the psychology of customers;
- understand the intricacies of recipes, be able to competently select the proportions of espresso, cream, syrup and other additives to obtain a saturated taste;
- Know the coffee etiquette, including the rules of creative filing;
- be able to determine the quality of the finished product, focusing on the view, smell, taste and aftertaste;
- possess fantasy, creative abilities for drinking;
- know the subtleties and rules of the roasting, grinding, storage of grains;
- Own creative skills of Latte Art - drawing on coffee foam chocolate, cinnamon or milk;
- To be able to determine the necessary water temperature, the extraction time, the streams of the coffee bean and the remaining parameters for the preparation of espresso with the desired taste.
A good coffee maker is constantly improving the skills: studies the subtleties of recipes, reads specialized literature, develops creative techniques based on personal experience. The profession of Barista appreciates the wish of the master grow and develop.
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Differences from Barmen
Representatives of both professions work at the bar counter. The main difference between them is that the bartender specializes in alcoholic beverages, and Barista - on the brewing espresso. Detailed comparative table:
|Profession||Specialization||Knowledge level||Units of measurement of ingredients||Beverage temperature|
|Barista||Espresso and other coffee beverage-based drinks||Deep: understand the intricacies of coffee culture and history for the master is no less important than to have practical and creative skills||Grams, milliliters||High|
|Bartender||Alcohol, mostly cocktails||Surface: Practical skills and taste of ready-made cocktails are valued.||Oz, parts||Low|
In some institutions 1 worker performs both functions. This practice is distributed in Bars Italy and other European countries.
Coffee Preparation Rules: Work Nuances
Barista should be able to brew drinks with a coffee machine. The process consists of:
- Holder preparation. The employee rubs, cleans, dries it, then he warms up to operating temperature.
- Dosage. The worker fills the holding holder completely, with a slide. In elite coffee shops, a specialist uses freshly ground grains from a coffee grinder, in the standard - automatic dispenser.
- Distribution. The employee is slightly knocking on the holding, so that the coffee beans are evenly mixed by filling out emptiness, after which it raves the surface.
- Tablet formation. The process takes place in 2 stages: First, the employee presses the mass, then shakes the remnants from the filter and repeats the procedure. The correctness of the preparation of the tablet, the employee checks, turning the holder. She should not fall out.
- Preparation of coffee machines. The specialist sets the desired settings, warms the water in the group.
- Extraction. The worker inserts the holding in the coffee machine, immediately turns on the spilling of the water, then puts a pre-warmed cup under the jet of hot espresso.
After the process is completed, the specialist knocks out the used tablet, cleans the equipment from the remaining mass particles and returns the holding back to the coffee machine.
Barista inventory in coffee shop
For the masters, work skills with professional equipment are important. It should not only be able to correctly apply coffee making devices, but also to care for them, clean, change water during operation, carry out primary maintenance.
The main device for the preparation of espresso. In it, the master loads the coffee tablet, after which he passes through it hot water under pressure, getting a fragrant drink at the outlet. From the ability to properly configure the parameters of the coffee machine (temperature, extraction time, compression density, etc.) depends the taste of the product.
The device in which ground grains fall asleep. Consists of a holder with a mesh-filter. Filled kellas inserts in a group of coffee machines, after which the extraction process begins.
The device-press used to the ramming of a coffee tablet. There can be different diameters. For the preparation of a high-quality product, a specialist needed tempera with a smooth, flat surface without dents, irregularities, chips.
A small metal jug with a nose and handle. It is used in the art of latte-art - painting with milk on the surface of the coffee foam.
Device for grinding coffee beans. It happens manual or automatic. Professional Cokefera requires Grinder with the possibility of fine adjustment of the fraction of fraction, homogeneity of mass, the degree of grinding and other parameters, on which the taste of espresso depends.
Extraction of coffee
Extraction is called the process of extracting substances from ground grains during the brewing process. From its quality and duration depends on the finished taste and aroma of coffee. Approximate time extraction:
- For coarse grinding grains - 6-8 minutes;
- medium - 4-6 minutes;
- Thin - 1-4 minutes.
Barista controls the time to obtain a saturated, balanced taste.
Newbies in the profession are focused on standards that are spelled out in professional literature. But over time, they begin to calculate the time of the process intuitively, relying on their own skills. This is considered one of the creative aspects of specialization.
Ways to get a profession
Anyone who wants to learn the profession of Barista from scratch. To do this, use the services of private masters, sign up for courses or to engage in self-education through specialized literature. When a device for work in a coffee shop, the training of new employees occurs at the expense of the employer.
In large network coffee houses, such as Starbucks, "Chocolate" or "Coffeeman", get the necessary skills in the workplace. Training holds a senior specialist, it lasts it from 1 to 7 days. Employee acquainted with Azami work with a coffee machine, train to beat milk and prepare espresso on simple recipes. Further newcomers acquires in the process.
Training occurs during internship. In large institutions, it is paid.
Some retail chains have their own schools, where new employees train separately according to specialized programs. Such a way to obtain education is convenient because the student learns not only about the rules for making coffee, but also on the intricacies of work in a separate institution.
Pass learning courses
For people without experience and skills, special careers will be specialized courses. They are carried out large companies and individual masters. The duration of the training is from 2-3 days to 1 month and more. There are courses for beginners and experienced cofesvar wishing to improve skills. They study unusual recipes, subtleties, allowing to turn the process of making coffee into a creative show.
Training courses can be passed:
- from masters giving private lessons;
- in the training centers of companies, for example, the Russian branch of the European Association in a hurry of coffee;
- On online courses on Skype;
- In specialized schools - EBS, ONA.
The cost of learning for beginners will be from 4 to 20 thousand and more rubles. It depends on the duration of the course, the qualification of the wizard, the complexity of the program.
Many educational institutions issue specialized certificates, diplomas, graduates.
Learn the main skills of the work of the Barista in professional universities. The duration of the academic program is 2-6 months. Profession training occurs in such areas of training as a hotel and restaurant, tourism, personnel management, etc.
Qualification and prospects
The profession of Barista can become both temporary part-time, and the occupation for life. The following prospects are opened before a specialist:
- Developing its Espresso Recipes, Coffee Maps;
- additional earnings in the form of grants for participating in competitions and competitions;
- Career development to a coffee master or coffee chef that controls all the stages of making coffee from the purchase of grains to the creative feed of espresso to the visitor;
- Conducting courses and master classes for employee training;
- Opening your own coffee shop with copyright recipes;
- obtaining membership in the judicial commission at the championships of making coffee masters;
- Internship in a foreign company;
- The publication of copyright books, collections of creative recipes and articles.
Work in the coffee shop helps to acquire skills and connections, allowing you to start a cook career, bartender or institution administrator.
International competitions on the best barist are held annually since 1999 prizes are played out in different nominations: in addition to the "Barista of the Year," there are the title of a better roaster, a taster, a fragrance specialist, Latte-Art Master.
Candidates for participation in the international program are selected at regional and regional competitions. Anyone who wants to sign up for them: for example, in 2016, the winner of the Championship in France was the unprofessional Barista Charlotte Malaval. Evaluates the work of the contestants a specially selected jury, consisting of experienced coofers who know the subtleties of taste.
More than 400 people participate in the Russian annual championship for the best cooking specialist. The speeches of the competing resemble a creative show: they do not just prepare a drink, but also effectively decorate it, after which they are served in accordance with all the subtleties of etiquette. Such events help to acquaint viewers with coffee crop, attract their interest.
The winner of the contest Cofevarov goes to the tour to the international championship. His rules are simple enough. The master must prepare 12 drinks (3 for each jury member: 4 espresso, 4 cappuccino and 4 hot coffee in their author's recipe). It gives 15 minutes. Judges define the winner on such criteria as taste, smell, creative design of the finished product, as well as compliance with the rules and subtleties of the recipe in the process.
Features of the profession in different countries
In Russia and the CIS mills, the coffee shop is most often perceived as temporary part-time job. 68% of profession representatives - girls 18-23 years old. Due to the lack of employees, they fulfill the role of not only Barista, but also the cashier, waitresses, cleaners. Special knowledge from employees is not required: appreciates the ability to brew drinks. The experience of workers is most often small - only 10% of them are delayed in a coffee shop for 5 or more years.
In Europe, most vacancies in institutions occupy men by age 30-40 years. The attitude to specialization is more responsible: the employee is required not only the ability to brew coffee by recipes, but also have exhaustive knowledge about etiquette, culture, stories of beverages, subtle differences of their taste.
In European countries, many experts perceive their work not as a source of earnings, but as a creative calling or lifestyle. They devote a lot of time to self-study, the development of new recipes and technologies. The role of the main barista is often fulfilled by the owner of the coffee shop.
In Italy, there are family clans that own the secrets of cooking coffee drinks. They independently grow grain, control the process of their collection, roasting, grinding, delivery to institution and brewing for special recipes.
The average salary of Barista in Russia is 30 thousand rubles. per month. It depends on the region, the qualifications of the employee, the level of the institution. For example, in Moscow, a professional receives from 60 thousand rubles, in St. Petersburg - from 26 thousand, in the Volga region - from 20 thousand rubles.
In the United States and European countries, the hourly rate of the coffee shop employee is an average of $ 9-13 per hour. For a 12-hour shift, a specialist earns $ 108-156.
Considerable part of income is brought by tips: depending on the level of the institution, they may exceed the main salary by 2-3 times.
Advantages and disadvantages of specialization
Advantages of the profession:
- The ability to join the culture of coffee, learn the author's espresso recipes;
- the acquisition of new connections and dating, the development of social and communicative skills;
- Real estate - Even an employee without experience can easily find a institution for employment in any city of Russia;
- Flexible schedule, the ability to change under the 2/2 or 3/3 scheme, combining part-time job with study or with the second job;
- creative self-realization;
- ease of learning;
- Independence - Unlike Barman, Barista is rarely tied to a separate coffee shop or brand;
- Wide opportunities to improve the skills of the master and receiving additional earnings;
- Free espresso and food at the expense of the coffee shop.
The disadvantages of specialization include:
- low wages, especially in regions with underdeveloped tip culture;
- the need to communicate with the clients of the institution, which leads to conflicts and stressful situations;
- long shift - from 12 hours;
- Professional deformation - the master distorts the perception of coffee taste, which is why the pleasure of espresso is reduced and the requirements for its quality increase.
The profession is suitable for communicable, creative, stress-resistant individuals who are interested in cooking drinks, study the subtleties of recipes and communicate with people.
Barista can literally be translated as "a man standing at the bar." It is a bartender who does not work with cocktails and alcohol, but is associated with the art of making coffee, owns the skill of Latte-art and knows how to make a drink to the buyer. The profession has become popular in 1980, when in America they learned about the existence of Barista. There is a huge number of books for learning to cook coffee. Such specialists work in coffee shops and in establishments where coffee is served.
The history of the occurrence of the profession of Barista
Initially, the profession of Barista arose in Italy. However, it was known thanks to Howard Schultsu, the founder of Starbucks, which in 1980 visited Italy and was admired by the beauty of making coffee. He removed all the elements of cooking and serving the drink on video and showed it in America, thereby, the coffee shop soon began to flourish and bring even greater income.
In Europe, Barista are men from 30 years and higher, since in the West this activity brings enough high profits. It is also the fact that Barista in Europe is not a job, but a calling. Mostly Barista in Europe is the owner of a cafe and a waiter and cleaner. In Russia, Barista employs mainly girls aged 18-23 years.
Today in Italy there are even family clans who themselves grow coffee grains, prepare and fry them their own, and know a huge number of variations of the preparation of coffee beverages.
What should this specialist do
The main thing in the work of Barista is work with visitors. It is important not only to be able to prepare coffee, but also to do it beautifully, and charge the client for a positive day. Barista should know how coffee grains were cooked, from where they were made, how and how much to store coffee beans, etc.
A professional must understand what kind of coffee is needed to prepare different variations of coffee. And of course, the most important task of Barista is the exceptional possession of the coffee machine, whether it is an ordinary coffee maker or professional coffee making equipment.
One of the excellent qualities of the professionalism of this Barista is the ownership of the art of Latte-art. When on beverages with the espresso base on the foam paint beautiful drawings of milk or cream. Thus, a real barista should be not only a specialist in the preparation of coffee, but also a good psychologist, showman and designer.
What should be able to do Barista?
- Prepare about 40 varieties of coffee;
- Know all the subtleties of cooking coffee;
- Be able to determine the degree of roasting coffee by smell;
- Distinguish between the varieties of coffee and the origin of the grains;
- To be able to draw pictures on a coffee foam, that is, to own the art of Latte Art, etc.
The average salary of Barista in the Russian Federation is 30,000 rubles. The maximum salary is obtained in Moscow and the Moscow region, as well as in Kamchatka Territory. Their wages are about 35,000 rubles. The minimum salary in St. Petersburg, which is 26,000 rubles per month.
In Kazakhstan, the average salary of Barista is 23 000 rubles. The fact is that professional courses of Barista in the country does not exist, so you have to train new specialists at workshops or send abroad.
In the United States of America, the average salary is 900 rubles per hour. Thus, the average salary of Barista in the United States is 175,000 rubles per month. In America, the work of Barista is valued much more than in Russia and the CIS countries.
In Italy, the work of Barista in the preparation of ordinary espresso is estimated at 1200 rubles per hour. In addition, in each coffee shop there is a box for tips, where the Italians put quite good tips.
How to learn to cook coffee?
You can become a professional barist to any person, just enough to have a desire to work in this area. You can learn how to four ways: on your own, learn at the site of work, on courses and in universities.
You can learn independently by reading various literature on the preparation of coffee, watch videos and visits to various master classes. In addition to the theoretical part, you need to have a large number of hours of practice. The more practice, the higher the skill.
One of the best ways to learn the art of cooking coffee is to find a free vacancies in the coffee shop. Usually in professional coffee shops, they will enjoy free people who are ready to work Barista. One of the main qualities at work at work is a pleasant appearance, knowledge of several languages, goodwill and sociability.
There are also special courses on which you can learn to be a professional connoisseur of coffee, master the art of making coffee and coffee drinks, as well as study the way of the Espresso called Latte Art. Such courses are quite expensive, since everything is mainly carried out in practice on special professional equipment.
There are also special schools and universities for future Barista. Mostly, training is initially and no longer for simple workers at the bar counter, but for the future owners of the company, which should understand all the intricacies in the preparation of coffee, as well as the search for the necessary equipment and ingredients for the future coffee shop.
Inventory that uses Barista in a cafe
The quality of the equipment in the coffee shop shows what quality of coffee will be offered to the visitor. Thus, you need to choose the highest quality equipment so that customers return to the coffee shop again and again. The main equipment is a professional coffee machine in which different coffee making functions will be available.
One of the main tools for Barista is a coffee grinder with a dosage for direct spin in the horn. Thus, the whole taste and smell will move from the grains in fresh coffee, where it will not evaporate the smell of future coffee and the taste from it will be even rich.
Be sure to use fresh purified water for making coffee, so it is better to keep the filter near the coffee maker to be comfortable.
Tever is a special tool, for pressing and sealing ground grains in Holder. They must be made of metal so that the taste of the cooked coffee is sophisticated and did not change its taste when contacting with other elements. Typically, tempera is stored next to the coffee maker, as it is constantly necessary to use. And a special rug for pressing coffee in Holder is used, so as not to scratch the tools.
Pitcher is a special container with a spout of milk foaming, which is consequely poured into coffee or is used to prepare drawings on coffee using Latte Art.
Be sure to use dry napkins so that after each application, wipe all the tools that were used in the preparation of coffee. And constantly clean the workplace from coffee and milk, accidentally fell on the table.
Who is the best Barista in the world
The world championships at Barista for different titles are held annually. For example: "Best Fries", or "Barista of the Year", or "Fragrance Evaluation Champion".
Finalist of the World Championship from France Charlotte Malaval. She was the first unprofessional Barista, which decided to participate in this competition, submitting an application in the last minutes of the end of receiving applications. Before preparing for the competition, she took several lessons from professionals from her country. She was only 23 years old and in this area she worked for only a couple of years. She took part in last year's championship and ranked third, and in this she took first place. She believes that in this matter the most important thing is to improve in their business constantly and do not stand still.
The second finalist of the world championship was the owner of several cofners in England, whose name is Maxwell Colonna-Dashwood. It is unique in that none of his performances repeats the previous ones. That is why everyone is waiting for his speeches every year with impatience. He dedicated a whole book about cooking coffee. In one of his speeches, he changed into a white robe, like a doctor and told a lecture on the usefulness of coffee and its components.
Another finalist in the world championship was the candidate from Australia Sasa Sestic. Preparing for the world championship, he during the year. And he worked in this area about 2 years. He studied at the British champion in Skype for the whole year and spent a large number of hours to practice coffee and its drinks with coffee. Follow the work of specialists on their personal pages on social networks.
What can Barista in the future
Typically, Bariset become those who want to open their coffee shop in the future. At the moment, the work gives good prospects and allows you to save on the opening of your own business on the preparation of coffee and coffee beverages. In the main visitors to the coffee shop are guests who understand the coffee. Also participation in coffee cooking championships gives a good material feed.
The profession of Barista in the modern world is necessary for consumers, and this is not replaced by a simple Turkish and cheap coffee maker. A good barista knows a sense in coffee, its constituents and perfectly raise the mood of visitors with good mood and delicious coffee cooked with the soul.
Increasingly, people are attracted to work in the service sector. At the same time, a particular interest is the profession of Barista. True, few people know what exactly is part of the person who occupies this position. It should not just be able to brew coffee, but also possess a number of other skills.
Who is Barista
Barista is a coffee maker. Initially, his duties included combining the position of Barmen and the operator of the coffee machines. Now the specialization is limited only to the brewing of espresso and the creation of beverages based on it.
The responsibilities of Barista receives not just the preparation of such drinks as coffee and its derivatives. He must constantly communicate with people. Sometimes he is dealt with customers.
This Barista is called a person who mastered the subtleties of cooking at least forty species of coffee drinks.
Coffee specialist is familiar with the characteristics of various varieties. He knows the regions of their cultivation, features of taste and aroma. Also in the duties of Barista includes:
- grinding grains and selection of the desired degree of grinding;
- Coffee machine setting;
- Selection of suppliers;
- control of water temperature;
- Coffee powder traaming;
- determining the proportions of water and crushed grains for each portion;
- whipping milk foam and creating drawings on it;
How to become Barista
A man who does not represent life without coffee can easily become a master of cooking. The main thing is to master certain skills and armonize knowledge. After that, you can safely go to search for work.
Quality, Knowledge and Skills
Barista is not just a person who cooks espresso and prepares other drinks on its basis. He must know many special terms. For example, what is Greender and Temper. In addition, you need to understand the varieties of coffee beans, it is easy to distinguish them.
The master should be able to work with specialized equipment, know all its functions, eliminate small malfunctions. Specialist needs to constantly improve their knowledge, study new recipes. He should master the latte-art technique, implying drawings, inscriptions for dairy foam.
Where teach this profession
The specialty Barista can be obtained in several ways:
- Training at work. Initially, it will have to take the position of the younger specialist and get all the necessary knowledge from a more experienced master. He will hold master classes and give a few lessons.
- Study of specialized publications. In the manuals there are a lot of recommendations for the preparation of various drinks.
- Training in courses. The duration of study varies from 2-5 days to a month. In the future, the qualifications will need to be at trainings. As a rule, they are carried out large companies.
- Passage of training in higher educational institutions. In universities preparing professionals in the field of tourism, hotel and restaurant business, there are academic programs with a degree in Barista. Study lasts 2-6 months.
Place of work
Barista work in cafes, restaurants, coffee shops. Having experience in this area, there will be no problems with employment. Talented masters are not enough, and they are in demand. Barista with great work experience even becomes members of the coffee association and are part of the jury at championships.
How much does Barista earn
Salary size depends on the region. As a rule, the salary is the same as the bartender, and ranges 15-35 thousand rubles. Additionally, the barista can get tip. The better the master performs its work, the greater the reward is. International class specialists receive up to 100 thousand rubles.
Initially, it seems that the master of the coffee maker there is no prospects. In fact, when he gains experience, new opportunities are opening before it. For example, the baryist chief can create coffee cards, follow all stages of the process. It is possible to take the position of the purchaser and ride the coffee beans on the plantation.
Barista can open his own coffee shop, as knowledge in this area will be plentious
Pros and cons profession
People gathering to master the skills of the Barista profession should first of all examine the pros and cons of this work. Among the positive parties are the following:
- For true coffee makers, it is a chance to develop in your favorite sphere.
- Dating with new people. Often, regular customers become real friends.
- Creative self-realization. The master invents new cocktails, experiments, by combining various varieties.
- Flexible schedule. Allowed to combine work with learning.
- Unemployment does not threaten. People drink coffee in all corners of the globe, and the wizard for cooking is always appreciated.
- Favorite drinks in constant access.
Among the disadvantages of this specialty, such aspects are distinguished:
- Relatively low wages.
- Permanent communication with people. Stresses, conflicts are not excluded.
- As a rule, youth take to work. Extremely rare employment is considered in the long run.
- For the work day, the master is very tired. At the same time they need to be friendly, smiling all the time.
- Possible non-normalized work schedule.
Assistants of professional Barista
The main assistant master is his inventory. In addition to the coffee machines, the following devices are used in the paper:
- Holder - the horn in which the filter is inserted and the coffee powder is saturated;
- Tever - Designed for rambling (temperakes) ground grains;
- Pitcher - a special container in which milk is heated and whipped, it is used when applying patterns on the foam;
- Grinder - This is a coffee grinder.
The profession of Barista is interesting and informative, especially for true connoisseurs of coffee. Become a master in a coffee business for everyone. For this you just need to not be afraid of experiments and constantly improve.Professions
Who is Barista and what does he do?
Barista is a word that came from Italian, and it means an expert who prepares espresso and coffee cocktails based on it. That is, loved by millions of Latte, American, cappuccino. Translated, this will sound like a "man behind the counter", but the term is still interpreted already. Technically, the barista meets only for the preparation of coffee, work with the coffee machine, the other functions delegates to him (or does not do this).
Barista - the profession is relevant, pretty popular and label-hung. Someone believes that only students who do not claim for special career growth of the Yunsians can do it. Someone is confident that you can learn this in one day, and all courses - Fall and dying money.
Someone does not understand why, why did the bartender earlier, it is prescribed to study another regular unit.
The profession of Barista is still enough young, because all these labels and stereotypes take place. Yes, and more than 30 years ago, people in coffee shops, bars, cafe made coffee, but it was just one task from a professional list. But the emergence of a coffee shop network that has spread around the world has become popular and more than recognizable, led to the fact that the history of the profession started. Now often customers are not so much in a specific cafe, how much to a specific barista. Specialists conquer glory, they even take interviews.
Pros of the profession:
- creative component;
- relatively simple to work out;
- Work on the provision of services - gratitude for work is expressed not only in obtaining salary, but also in good words from customers;
- more or less simple entry into the profession;
- new acquaintances and so-called workshop solidarity;
- Great place for those who love coffee very much;
- Accessibility of learning.
- ambiguity of professional perspectives (as an opportunity to become a famous barista and the inability to jump above this position);
- all shift on the legs;
- Salary is not the highest;
- Sometimes a non-normalized schedule;
- The introvert will have to be not easy - many individuals and contacts;
- Accuracy, speed of reaction, switching attention - all this should be in the list of professional tools, but not everyone can boast of it.
Of course, the search for pros and cons does not matter if a person is sincerely interested in the profession and sees himself clearly.
It is worth noting that so far many specialists still have a job, do not read the vacancy as it should be done. But if there are no specifics, if the duties are imputed to something that the barista should not be a priori, it can be in subsequent conflicts with leadership.
Barista is engaged in both the preparation of natural coffee and creation of beverages based on it.
What is the specialist?
- fulfillment of customer orders;
- advice on the choice of drinks;
- counting revenue and surrendering it to the cashier after shift;
- preparation of applications for procurement;
- Selection of coffee varieties.
And now a little more. Barista does not just make coffee, he should be good in it to understand, distinguish the Arabica from Robusti, know the varieties and their features. He must be able to handle the coffee machine, which is the main tool of Barista. It works with a coffee grinder, both manual and automatic. He monitors the state of technology, for maintaining it clean.
Becut the milk, draw on coffee, add Barista syrups, too, should be able to professionally. By the way, in most cases it will have to brew tea, and even cook something elementary like sandwich. Well, of course, to understand in the inventory and work with the Barista Cashier should also.
Each of the items prescribed in the instructions should not cause questions even at a novice specialist. If he does not agree with something, everything is discussed before entering office.
Here everything is simple: Barista has the same rights as any worker according to the country's labor code. He has the right to know his schedule in advance, do not work overtime without personal consent and adequate payment. He has the right to the social package, and also need to know in advance that it enters it. Barista is not obliged to remove the room of the coffee shop, unless, of course, additional actions are not spelled out in the instructions and are not charged accordingly.
She follows from the list of responsibilities. What is imputed to a specialist, he must fulfill in full. Issues of tracking technique, cashier - also on it.
Some important information:
- 12 hours of shift for a specialist - Norma, but this should not scare, because Barista does not serve customers without a break, he has time to a breather;
- Two days of work in two days of rest - the most common schedule, although "three through three" is also not uncommon;
- According to sanitary standards, the employee must have Median , and time for its acquisition, the employer usually gives;
- Preparedness to control by leadership - constant, sometimes it is done by video cameras installed in the coffee shop;
- Penalties for violations - Common practice, and they may be for violation of the formulation, as well as for flirting with a client, for example.
The main thing is to maintain adequacy and professional attitude, not charming ahead of time and clearly understand the requirements that the employer puts forward.
The work of Barista implies not just contact with people, but also communication. Professionals say that you need to prepare for the fact that people will expect from your show. That is, being a showman - partly a professional requirement.
What else is needed for a successful career.
- Politeness, tacty - Without this, in the service sector, in principle, it is difficult, and so where you have to not just give people a delicious product, but also create a mood, atmosphere, such skills are priority.
- Readiness to hide your mood . It doesn't matter how things at the Barista himself, whether he slept and so on, his appearance should not give personal problems. People want them to serve a smiling, pleasant and educational officer.
- Expert . This is not quite personal quality, but it is connected with the ability to deeply immerse yourself in the profession, do not stop at what has been achieved, learn, learn, listen to masters and see new horizons. In a word, be, not to seem.
- Attentiveness - Where without her. There should be no attention to the client, and the appearance of the coffee machine, and order at the checkout. If Barista wants to become a person who does not have such focusing, and multitasking is the most unpleasant for him, he will clearly have problems.
Sociable, friendly, pleasant - such a specialist customers see and comply with this expectation - probably, really in many respects the key to success for Barista. In addition, the specialist must have such important qualities as tidy, punctuality, discipline.
Here are several options. You can go through courses, where the hour of study will have to lay out from 500 to 1000 rubles. Consequently, for the full course, a person can give up to 20,000 rubles. Of course, during this time you can not just learn how to work with coffee, but also to understand your profession or not. Although real, full impressions are only directly in the workplace.
Another option is to learn right at work. And it is real. The manual may arrange it as an internship and allocate an average of 5 hours a day for the training of a new employee. How many days will take such an internship, in each case it is solved individually.
It all depends on the readiness of the leadership, from the need for an early introduction of a person to the position, from the inkalability and training of the employee himself.
The diploma or certificate of courses does not have the same value as a diploma of the university. Not all coffee shops are even asked to show him, quite mention that a person has passed his studies and knows the requirements for its specialty. But the passage of various advanced training courses already during the career - perhaps more relevant than the primary passage of courses. So you can become not just a good barista, but one of the best in the market, such that makes the name of your coffee shop.
Place of work
You can search for work directly on sites where employers are postponing vacancies. Today, these sites are often inferior to thematic sites in social networks. And this is a good option: monitor them, look for those cafes and coffee shops, where they are ready to take a person without experience, beginner. Also on such sites easier to track the conditions for admission to work, the level of wages and so on. That is, the ultimate goal is not just getting ready, where they take, and find the most acceptable workplace for yourself.
What you need to ask the employer:
- What is the work schedule;
- What duration will be a shift;
- There will be a barista to work one or other employees;
- What is the salary schedule;
- What is the passability of a trading place;
- Is it necessary to also be an internship paid.
In some, it is especially personally a pretty Coffee Shop Camera, you can simply go and be interested in whether they are not looking for an employee. In a number of places where such a vacancy is currently irrelevant, nevertheless, give to fill out a questionnaire, and in the future everything can work out.
The work in this area is never called the specialty that will help to get rich or make a career jump. Height inside the profession is definitely possible, but it still has its own ceiling. Very often a man who has worked Barista, just begins to seriously look after this business and plans to open his coffee van over time, work on himself. This is a more realistic goal than becoming the coolest Barista of Moscow, for example.
How much does it earn?
The salary is affected by the number of shifted shifts, the length of the change itself and the flow of visitors. In small coffee houses, which is interesting, the average salary is greater than in the network. Usually, the dredge salary at 12 o'clock extends within 1500-2000 rubles. From the format of the coffee shop, there is little earnings, but from the passability - more as. Barista receives a percentage from sales (not always, but in the overwhelming majority) - the more coffee revenue, the greater the salary. Therefore, it turns out that a small island in a large shopping center may well be a more favorable job in terms of salaries than a stylish coffee shop.
And you can also raise the salary, working at events. Sometimes in the outbound coffee shop you can earn 5,000 rubles per shift, and even more, however, and work will not have to do not bother.
As for Tipping, the most honest calculation is 200-500 rubles per shift. Boxes and jars under the tip barista puts himself, it is possible to accompany them with a romantic or motivational signature, for example, "Copper to the wedding" or "Collapse to Elbrus". Such charming marks increase visitor loyalty.
Pay guide can either standard twice a month or every day. Usually on this account can be agreed. Less risks for an employee in the case of a selected payment, the danger of what they would not pay for something is calculated, minimized.
Defend the whole life to customer service, preparing them coffee, probably, few people dream. But the profession is interesting, allowing you to know yourself, earn (for a young man without a family the word "earn" exactly sounds without exaggeration). Yes, it is also not particularly difficult to start in it.