Blog post

Process

(n): a series of steps or actions taken in order to achieve a particular end.

(v): to perform a series of operations on (something) in order to change or preserve it.

I’ve been thinking a lot about process both in the contexts of learning as well as crafting. We prepare, we practice, we create, we perform; repeat. Our ability to learn new things even depends on how comfortable we are with the process it takes to learn it (learning process). Process is one of those places we can feel the most uncomfortable, vulnerable even. In our process lay our decisions to keep going or give up. 

No one really enjoys listening to children play an off-key twinkle twinkle little star on violin. Yet, recitals are attended by families, friends, and loved ones. Apart from going fueled by feelings of obligation, nostalgia, pride and/or excitement–why do we go? It’s certainly not for the beauty of what we hear. Whatever feelings get us there, we are ultimately going to support the child’s process. How we process is one of the things learned deeply in childhood.

As I write this my 3 year old is watching an episode of Sesame Street. Interestingly enough the episode includes practice as the word of the day. They are defining practice as “something you do over and over again until you get it right.” What does “right” even look like?! Sometimes it’s set to another’s standards but within each craft, and anything we learn, getting it right is ultimately determined by us. Subconsciously we have standards we are trying to meet. Whether they are influenced by others or we intrinsically know what we expect of ourselves; getting our work right is us learning what it means to self-improve.

Adults we have issues with process.  We want to just do the damn thing. We want the result without the effort. We want a quick fix. In healthcare we see it when patients have an ailment and simply want a pill to take care of it rather than make the changes (process) to self-improve. The phrase “old dogs can’t learn new tricks” is because the older we get the less comfortable we feel with the insecurity of process. Somewhere between childhood and adulthood hopefully self-improvement and self-discipline start to dance together.

All of this is to say process is hard. Every time I take a piece out of the kiln feels like a performance and as with any performance so much can go wrong. Anyone who makes anything knows this feeling as well as the layers of feelings beneath: discouragement, pride, frustration, sadness, determination, relief, excitement, clarity and confusion. We prepare, we practice, we create, we perform; repeat. Process reveals our literal and metaphorical cracks, but it’s up to us to determine how exactly we can grow from them.

Newsletter

(School)

The Garden Room

With the first few weeks of school under our belts I am happy to write the first newsletter of the year! Our days have been filled with songs, practical life, grace and courtesy lessons, sensorial work, and lots of games in math and language. We enjoyed our first taste of rain for the season: a great big THANK YOU for continually sending your children to school with multiple changes of seasonally appropriate clothing! As we learn through our senses, outside time can have an extremely beneficial effect and coming inside to warm clothes helps each child master self-care as well as stay comfortable and able to focus on inside work/play.

Thank you for signing up and bringing snacks! The children have enjoyed preparing and eating them! In our classroom, we have child sized cutting boards and kitchen needs so the children are able to help with each step. If you are interested in ways your child can help in the kitchen at home let me know! We are officially baking bread every day as well! In addition to plain wheat bread we have also experimented with olive bread and cinnamon bread! We seem to have a hungry group; bread has been a big hit. The class is leaning heavily on practical life as it is amazing work; helping young children adjust to the environment while also building fine motor skills, gross motor skills, and general control and coordination of movement. 

It's been wonderful meeting with you at our “check-ins.” A common thread that came up was wondering what your children do during the day and wanting to talk with them about it at home. Children very much live in the moment with parts of their days lingering in the evenings and “how was your day?’ or “what did you do today?” may often be answered without much detail. I mentioned there are a few articles with questions that may get a conversation going. Here are some of the questions and prompts I found that are appropriate for your children and may help: 

• What did you eat for lunch?

• What games did you play (inside/outside)?

• What was the funniest thing that happened today?

• Did anyone do anything super nice for you?

• Did you bake bread today?

• Who prepared snacks today?

• Who folded laundry today?

• What was the nicest thing you did for someone else?

• Who made you smile today?

• Who brought the best food for their lunch today? What was it?

• What was difficult today? 

• If you had the chance to be the teacher tomorrow, what presentation would you give? (this question may be best answered in a few more months when the children have better digested what specific activities are called)

• Tell me something you learned about a friend today.

• What is one thing you did today that was helpful?

• When did you feel most proud of yourself today?

• When were you the happiest today?

• When were you bored today? (this is not necessarily a negative thing)

• Who is the funniest person in your class? Why is he/she so funny?

• What was your favorite part of lunch?

• Tell me something that made you laugh today.

Please, by no means interrogate your children, but rather, perhaps choose a couple to ask each night and take note of which ones are successful. Keep in mind that as your child develops; some questions that s/he didn’t answer one month may result in a whole monologue the next month. I hope this helps!

Current wish list items:

• Crockpot

• Bags of flour: specifically Bob’s Red Mill

• Coat rack for wet days: link here

• Hangers for said coat rack: link here

Volunteer opportunities:

• Our bathroom is still a not so great green: if you have time and are able please come repaint it for us!

I can’t express enough how wonderful it has been getting to know your children and working with them on a daily basis. As the year moves forward we will move into bigger works and continue to foster each child’s intrinsic motivation. Thank you for making up our community; I feel so lucky to be a part of it!

Ghostwriting

Bio & Company History

Getting Into Coffee

In 1998 I was a wayward youth making poor choices. Through a series of wild circumstances I ended up living in my car. I was taken in by Love: Cory and Jen Love to be exact and as their name suggests their presence in my life was the definition of it.

At the time I couldn’t imagine the directions my life would go, but my time with the Loves gave me my first real experience with coffee. Cory was a hobby roaster; roasting coffee for the house in an air popcorn popper. He’d stand out on the sidewalk roasting, singing and when it was done he’d run quickly inside, toss the beans out on a cookie sheet and into the freezer they’d go. In time the Loves started a small commercial roasting company with a 5 pound roaster: I was there to help and learn in any way I could. In 2008 my wife Kim & I partnered up with some friends and opened our own coffee shop in Sheridan. We naturally bought coffee from my old boss, friend & mentor Cory until he gave us the opportunity the following year to buy the roasting business as well. We’ve been full time coffee people ever since.  

Our Beginnings

In 2011 we moved from Sheridan to Corvallis to be closer to family, but our business remained primarily centered in Yamhill County. Those were lean years, and we learned a lot about the value of perseverance and the complexities that come with pushing towards a goal. In 2013 we opened Chrysalis Coffeehouse in the space that is now our shop. We built out much of this space ourselves with a handful of guys who loved us. Doors opened August of 2013 and with it a roller coaster of opportunities and struggles to stay afloat. Building a business while supporting a young family was fraught with difficulties.

About 6 months in I had what would ultimately become one of the most formative experiences for me as a businessperson and for us as a company: I call it our “Kitchen Floor Moment.”  I came home; it was a bad day at the shop, Kim had a bad day with the kids, and she was crying on the kitchen floor. I sat down with her and started crying too in broke-assed defeat. Something wasn’t working. At one point Kim asked me, “are you even passionate about coffee anymore?” Her question hit me like a ton of bricks--but like one brick a day for a whole year. It just kept eating away at me as the days went on and changed everything.

A Love and Care Company

My perspective shifted and I realized; we’re not actually a coffee company but rather a “Love & Care” company. Coffee mattered, but not as much as the people involved; family, customers, future employees, farmers, wholesale accounts and anyone else we may reach. The more I acknowledge just how futile an endeavor it is to hunt for self-worth in making a cup of coffee, the better the cup gets! In contrast; the more important the customer becomes, the better the cup gets. 

This is the history of our company, and it’ll be our future, too. We’re not a coffee shop or a wholesale roastery, we’re people tying our fortunes to others. Our success is hollow and empty if the people we work with aren’t seeing their lives improved as a result of our working together and our success will be broken and false if we’re not doing our work with a sharp eye on adding value to the lives of our customers and friends. Similarly, in our business practices, our success won’t really be a success if we’re stepping on the marginalized either. Further up and further in! 

Program Proposal

Food for helping hands

(adult/child class for 2-3 year olds)

Cost: $100

Max 5 sets of adult/child pairs 

Meets Wednesday or Saturday mornings.

Material fees: $10

Kid-safe knife & small cutting board to take home

While it does not need to be the same person every time; we do ask only one parent or caretaker to accompany one child.

Note: this class will ebb and flow according to the needs of the group and as such may include learning songs and games when the littles need to get some of their gross motor needs met (ie-wiggles out).

A five week course meeting once a week from 9:30 am to 12pm: includes materials and seasonal food (please let us know of any accomodations when registering; vegan, gluten free, etc).

Each class will focus on both meal preparations, age appropriate skills and fun ways to include your child in the kitchen. You will leave this course with a couple child appropriate tools to bring home to continue your kitchen adventures.

Cleaning up with children as well as how to repurpose and/or compost food waste/scraps will also be covered. Two and three year olds are so ready to participate in anything and everything food and water related: come see how to have fun with them in the kitchen!

All classes will be nut free and vegetarian.

• Week 1: Basic abilities in food prep and clean-up (washing fruits and veggies, chopping and clean up basics)

• Week 2: Snacks (eg. hard boiled eggs, chopping vegetables, fruit salad, etc)

• Week 3: Breakfasts (eg. pancakes, scrambles, breakfast potatoes, etc)

• Week 4: Lunches (eg. quesadillas, bean salads, pita pizza, etc)

• Week 5: Dinners: (eg. one pot broccoli and penne with herbs and lemon juice, spinach balls with risotto, vegetable alphabet soup, etc). 

I can make that! 

(Cooking with 4 - 6 year olds)

Cost: $75 per session 

Price includes mason jars for taking home food (please bring back for each class).

Max. 8 kids per class

Series of three week courses meeting Thursdays from 3:30 - 5:30 pm

Broken down into specific sessions; each class focuses on isolating and pairing kitchen skills to create some food basics.

Each session includes materials and seasonal food (please let us know of any accomodations when registering; vegan, gluten free, etc).

Kids leave each class with new skills, a fun experience and samples of what we’ve created together.

Cleaning up with children as well as how to repurpose and/or compost food waste/scraps will also be covered. All classes will be nut free and vegetarian.

  Basic Kitchen Skills

Week one: Chopping and roasting  (veggies)

Week two: Peeling and boiling (mashed potatoes)

Week three: roasting, boiling and blending (soup)

 Snacks

Week one: apple sauce

Week two: seasonal veggie chips

Week three: hummus 

Meals

Week one: three sisters rice (corn, beans, squash with rice)

Week two: minestrone soup

Week three: homemade mac and cheese

  Basic baking skills

Week one: measuring and mixing (no bake cookies)

Week two:  mashing and eye balling (choc. chip banana bread)

Week three: egg cracking and portioning (thumbprint cookies)

Breads

Week one: basic bread

Week two: fruit bread

Week three: Pizza

Recipe

With detailed instruction

Cooking With Kids:

Roasted Vegetables

Adults need: A cutting board and sharp knife

Kids need: A cutting board and kid friendly knife

Ingredients

• 2 sweet potatoes

• 2 squash of your choice (delicata is recommended)

• 2 bunches of carrots (one rainbow if possible)

• Baby potatoes (about 1 lb)

• 1/4 cup of Olive oil

• Salt and pepper

• Roasting pan(s)

• Optional: favorite herbs (rosemary, thyme, etc.)

  To Do

1. Preheat oven to 415 degrees Fahrenheit

2. Place pan(s) in oven to preheat*

3. Wash all vegetables

4. Chop vegetables*

   Sweet potatoes

   Cut sweet potatoes into 1-1 ½ inch pieces. If including your child: pre-cut sweet potatoes into 1 inch wide strips the length of the potato. Your child can then chop the sweet potatoes into smaller pieces.

   Squash

   Cut in half. Scoop seeds out with a spoon. When including small children: pre-cut squash into 1 inch wide strips the length of the squash. Your child can then chop the squash into smaller pieces.

   Carrots

   Cut into one inch pieces after washing.

   Baby potatoes

   Cut in halves or fourths depending on the size of the potatoes.

5. In a large bowl mix all raw vegetables together with olive oil.

6. Add salt and pepper to taste (1 - 3 teaspoons should do). 

7. Carefully take pans out of the oven with an oven mitt.*

8. Spread vegetables out evenly on your pan(s)*

9. Roast the vegetables until tender (roughly 40-50 mins) turning the vegetables once half way through.*

10. Let cool on pan for 5 mins before serving.*

    *Take extra caution and guidance with hot and sharp activities with children especially

Doula Contract

The following contract is agreed upon by T. Smith, J. Smith and M. Hall in regards to postpartum doula care. Expectations and responsibilities are discussed in person and/or via email/text, and focus on supporting healing and transition in the postpartum period.

Responsibilities of the Doula

Upon signing of this contract, the doula shall not schedule another postpartum client for the dates and times agreed upon. It is the responsibility of the doula to inform the client of any dates of times that she will be unavailable. 

The doula will provide physical, emotional, and informational support to the new parent(s) regarding the postpartum period and new baby.

• Care for family: J. Smith has expressed interest specifically in meal preparation; other supports include

  • Lactation education and support

  • Postpartum bleeding

  • Delegating household responsibilities

  • Help with healing/discomforts

  • Light meal preparation 

  • Self-care

  • Empowerment

  • Small errands

  • Parenting information

  • Help with light household duties

  • Infant care

• Care for baby: specifics of care will continuously change based on individual mental, physical, emotional, and overall development. It will include but is not limited to:

  • Diapering (cloth or otherwise)

  • Baby wearing

  • Helping with cup feeding, and/or bottle introduction

  • Soothing

  • Baby signing

  • Sleep transitioning 

  • Provide a log as to help ease transitions of care 

  • Montessori and/or RIE based education via caregiving routines 

The doula shall not do any deep cleaning including walls, floors, windows, and bathrooms. The doula is not a medical doctor, registered nurse, or person with formal medical training and as such will not provide medical advice, care or prepare/write/administer/fill any prescriptions. Attending postpartum appointments and small errands are within the doula’s scope and time will begin when she has reached the first destination (clients house, supermarket, etc).

Client responsibilities:

The client is responsible for informing the doula when the baby has been delivered so the doula can prepare to begin working for the family. This may be a vulnerable time: keeping an open dialog is essential for getting the most from the doula/client relationship. As your doula, know that I am bringing the best of my experience and education to you and your family with every visit and service.

In the event that the client(s) and/or baby are sick and contagious for any agreed upon date for service: the doula shall not be required to provide doula services on that day. The doula shall still be paid for the agreed upon dates/times for service. The client and doula may agree that the doula will provide services at a later date.

COVID precautions:

• During my time with you I will wear a mask, wash my hands immediately upon entry, wear newly cleaned clothing, and take off shoes upon entry. If there are any other precautions you would like me to take in your home please let me know so we can include them here. 

• Coming into your space I guarantee that I have no fever, no cough, no shortness of breath, no contact with COVID-19 in the last 14 days and check symptoms daily. 

• I will get tested at the first sign of symptoms and let the client know immediately.

Sick days and unexpected events

If the doula is sick and contagious, or has a family emergency for any agreed upon date for service, stated above: a suitable back-up doula may be provided. Payment is still required for the doula services and contracted doula will pay backup accordingly. This suitable back-up will be someone with similar experience and references.

Schedule and Payment: 

The fee for a postpartum doula service is $30.00 an hour for a single baby. The doula shall be paid in full for the dates and times agreed upon within this contract; even if the clients decide that they no longer need the doula’s services or as a result of an illness. 

Payments will be made according to said contract: 50% upon signed hire (non-refundable); 50% at the contract’s end date (payment plans available upon request).

Total amount due $360 for 12 hours (Two payment $180).

The contracts and schedule will be re-evaluated two weeks after care is established.

Establishing care:

• M. Hall  will meet you after the second week postpartum. Details to be specified as needs reveal themselves and care is established. She may be available within the first two weeks postpartum if the need arises. 

  Additional services:

• Placenta encapsulation via Placenta Encapsulation Services 

  • http://www.placentaencapulation.com/placenta/

• Meal packages 

  • This can be helpful in the last trimester as well as postpartum. Nutritious meals for you to reheat and prepared according to your dietary needs: available vegan, vegetarian, gluten free and paleo. Provided for you in glass mason jars you can give back to me to refill whenever you find your family needing sustenance. Please let me know if you have any allergies prior to your order. Each 3 days offers 2 servings of each (6 jars).

    • 3 days of porridge with sides (sweet or savory) $45.00

    • 3 days of lunch $ 55.00

    • 3 days of dinner $ 65.00

    • Broth package 

      • $65 vegan/vegetarian

      • $80 bone broth

• Classes and information based in the RIE Philosophy: child development, bathing, diapering, “potty training,” breast led weaning, feeding/food/drinking, sleep and all the changes within each (discounted classes and free information with postpartum services).

• Personalized Mama Blessing

Contract Relationship

We, the undersigned, understand our responsibilities as client and doula. We have been given the time and opportunity to review our contract, discuss, or ask questions about various terms, and fees. Together we agree to the terms stated above.

T. Smith

J. Smith

M. Hall

(by typing your name above you are providing an electronic signature agreeing to the terms stated above it).                                           

Employee Manual

This document not only acts as a resource for you to access whenever you have questions but also as an agreement between F & W Coffee and its employees. Please bring up any questions as we go over this document together. 

OVERVIEW

We want to make our expectations, values and goals transparent. At F&W Coffee we believe in our community and that valuing our neighbors as we do ourselves is essential. Over time F & W has become a staple in the community as well as the west as a whole: We have wholesale accounts throughout Oregon; send coffee subscriptions around the US and have built business via word of mouth so tourists near and far return year after year when visiting Oregon Wine country. No matter who we serve, we do so with a kindness and attention to detail that helps each person walking in and out our doors to feel they matter.    

Equally important to the way we interact with our customers is the quality of what we serve them. When customers show an interest, we like to share details about the coffee we roast and serve. Having knowledge about our coffee is a process. While we don’t expect you to know everything all at the start, we do expect you to take the time and care to get to know our coffees one by one. We have rotating single origins as well as blends (Benevolence, Life’s Good Things, and Road Trip).

ALL SHIFTS & GENERAL INFORMATION

  Clocking in and out

•  For scheduling and time sheets we use a program called “Sling.”

  • Upon hire you will be emailed a video regarding the time clock kiosk as well as how to set reminders and notifications.

  • You will receive a personal code upon hire for clocking in and out. 

•  At the beginning of your shift and the end of your shift; it is your responsibility to clock in and out.

• Wearing a mask is required during your entire shift and as long as you are in the building.

• No one else may clock you -in or -out

  • If you forget to clock-in or -out it is also your responsibility to contact K to correct your hours. Your paycheck will only reflect the hours according to the times at the time of payroll. 

    • Unless K is notified of a discrepancy in writing (email, slack, note on the system) your paycheck will only reflect the hours you’ve been clocked in/out. 

    • Eg: Your timesheet shows you clocked in at 6:35 am for a shift that started at 6 am. You remember this because you see you have a paycheck but you did not let K know you clocked in late even though you were there on time.

    • Let K know if you don’t think your paycheck reflects your hours worked.

  • Note: after entering your personal code you must actually select the big green clock-in button OR big red clock-out button; when the screen turns entirely green or red and gives you the option to select, “Wait, I’m not done” you are officially clocked in or out). 

  • Tips

    •  At the end of your shift find the Google sheet with your name, and enter your cash and credit tips with the date.

    • Tips are to be split evenly unless it is a training shift for one of the staff members

      • Untipped training shifts will vary in time frame from person to person.

      • Once the “date completed” section of the “Responsibilities Upon Hire Check-List” is filled out and signed and you are working shifts in the role you’ve been hired independently will you start splitting tips.

  • You may also clock out via your phone, if the kiosk is causing issues and not working properly.

  Scheduling

• While we do our best to accommodate your individual scheduling needs; the staff schedule as a whole is part of a much larger company-wide ecosystem.

• Use Sling to input any time-off requests.

• Unless there is an emergency; If you are getting a shift covered it is your responsibility to inform Kim whom is covering for you with no less than 24 hours of the shift.

  • Emergencies include but are not limited to

    • Vomiting

    • Diarrhea 

    • Fever (temp 99.5 or above)

    • Bodily injury

    • Mental breakdown

    • Family emergency (something that occurs unexpectedly and affects the health or safety of your parents, children, spouse, etc.).

    • Etc. 

• If you put in a time off requests before the next published schedule your time off will be reflected in the schedule/your shifts will be covered to the best of our scheduling ability.

•  If you put in time off requests after the schedule is published it is your responsibility to get your shifts covered and let the scheduler (K) know within 24 hours so the change in shifts are reflected (NOTE: It is the responsibility of the person who needs the shift covered to let Kim know whom is covering for him/her/them -- NOT the person doing the covering). 

•  If you did not realize you are scheduled for a specific shift and have not gotten it covered it is your responsibility to work that shift: unless a previous arrangement has been made not showing up for a scheduled shift will result in a meeting. 

• If you are significantly late (30 minutes or more) for 3 or more shifts a meeting or staffing review will follow. 

• If you completely miss multiple shifts (3 or more) a staff review and/or immediate termination may occur.

 Payroll

• Payperiods run from 1-15th, and 16th-31st of each month. Paychecks are issued on the 5th and 20th. We do not issue via direct deposit at this time.

 Breaks and Bathroom

•  Per every morning front shift you get a paid 10 min break. Please coordinate with your coworker.

•  During this time you may eat, step out for a few minutes, make phone calls, etc.

•  If you are working a double you get a ½ hour unpaid break per shift (not one long break).

• If you are working an afternoon shift, you may have a working break, which means you may sit at the bar, eat something, but will have to stay present in case of customers.

• You may of course go to the bathroom whenever you need to but please make sure to talk to whomever you are working with so they know and/or put out a note such as “back in a jiffy.”

• A note on phones: Unless you are on slack, using instagram for F & W posts, or using it in general for work reasons (and except for your break time) there is no reason to be on your phone for longer than a minute or two when working. Phones generally need to be kept in the back. There are plenty of things to fill your time here (see sections for your shift as well as side work options). If all else fails, you can also look to some literature in the back to enrich your coffee knowledge. 

• Make sure to follow proper hand washing protocol including double hand washing whenever you use the bathroom, blow your nose or eat.

• Staff beverages should generally be kept out of sight and have a cover and/or straw. 

Dress Policy 

We understand everyone has their own individual style: the following is to help maintain a safe environment as well as to maintain a semi-professional workspace. 

• Make sure you are wearing closed toe shoes

• You are welcome to wear pants, dresses, skirts, tank tops, t-shirts and/or whatever else you may be comfortable in.

  • Please refrain from wearing any clothing with nude graphics and/or drug references.

  • Please make sure your underwear is not exposed.

  • Please make sure you are able to comfortably do the following in whatever you wear.

    • Bend over to reach items in the lowest cabinet

    • Climb a latter 

    • Lift 50 lbs

    • Pour scalding hot water into containers

    • Move quickly when necessary around narrow spaces

    • Do dishes; getting your arms and clothes wet as a result

• Note: if needed we will kindly have a meeting with you to discuss any issues regarding clothing in private.  

SHIFTS OVERVIEW

Generally two people work in the morning (one as front counter, one as barista) and one person in the afternoon (as front and barista); an additional second or third support person may be scheduled on especially busy days.

• Front Open 

  • General Duties

    • Take orders as often as possible

    • Retain and communicate knowledge of what we offer

      • Get to know F & Wire Short-Hand

      • Pastries are from Valley Commissary

      • Beverages

        • Sizes for hot beverage

          • Sm: 8 oz

          • Med: 12 oz

          • Large: 16 oz

        • Sizes for cold beverage

          • Sm: 12 oz

          • Med: 16 oz

          • Large: 20 oz

        • Milk alternatives

          • Coconut

          • Hemp

          • Almond

          • Oat

        • Flavors to add

          • Vanilla

          • Sugar free Vanilla

          • Cardamom

          • Lavender

          • Caramel

          • Maple

          • Peppermint

          • Hazelnut

        • Answering questions

          • Q: “why do you charge more for ice?”

          • A: “because cold cups are a larger size and biodegradable which cost more than paper”

          • Q: “what is a woodsman?”

          • A: “It’s a latte with high quality maple syrup.”

    • Keep sinks clean and full of hot, soapy water, bleach water (if/when appropriate).

    • Do the dishes.

    • Stock the barista (they should never run out of anything).

    • Keep café clean.

• Clean tables.

• Sweep floors.

• Clean windows.

• Stamp cups.

• Stock lids in all areas.

• Stock straws.

• Stock sugar.

• Fold towels.

• Have roasting room tables ready for overflow seating.

• Pastries

  • When pastries arrive log the quantities of each in the spreadsheet as well as the time of delivery.

    • Monday - Saturday pastries should come around 7:15 am 

    • On Sundays pastries come around 9 am.

  • Place parchment paper on the trays.

  • With tongs; place the pastries on the trays in an attractive manner.

  • As the pastries sell -- keep adjusting the pastries to keep it looking neat and appealing. 

  • Know what the pastries are. 

  • Write down on the provided display (new paper daily) what is in the case.

  • Please note on the pastry sheet the time the last pastry was sold and/or if there are any left over (bottom of the page). 

• End of shift

  • Make sure the counter and cafe is ready for the next person as you would like to receive it.

  • Make sure the dishes are taken care of and counters are clean.

  • Make drip coffee.

  • As much as possible leave the next person with a clean slate.

  • Record tips in spreadsheet.

  • Clock out of shift.

• Barista

  •   General Duties.

    •  Pull consistent shots from beginning to end of day that display a thoughtful dialing process.

    • Keep pucks out of the machine.

    • Keep Dispersion screens clean.

    •  Keep steam wands clean.

    •  Keep shot glasses clean of grime or oils and empty of water.

    •  Keep steam pitchers clean.

    •  Keep pitcher rinser tray clean.

    •  Keep inside of pitcher rinser clean.

    •  Keep grinder bodies and trays clean of grounds.

    • Keep inside and outside of barista’s fridge clean.

    • Do not leave any perishable items outside the fridge (milk, maple syrup, etc.).

    • Have clean stirring utensils ready that are not in water.

    •  Have full syrup containers.

    •  Keep tamping area clean.

    • Use an approved tamping method with a consistently even tamp.

    • Have brewed coffee ready that’s less than an hour old.

    • Have the next batch prepped with a clean and ready server.

    • Make sure decaf espresso is measured.

    • Fill red sanitation bucket with cold water, a few drops of bleach and a rag for easy counter and table wiping; change every 4 hours.

    • Keep the sink area clean with hot soapy water in the first sink.

    • You may or may not choose to fill the third sink with cold bleach water for sanitization.

      • Our dishwasher sanitizes dishes, trays, etc.

      • Keep insulated items out of the dishwasher (thermoses, half and half chillers/creamer tub, airpots, etc) and wash/sanitize by hand.

      • Change soapy water after each use.

      • Sanitization water/bleach water needs to be changed every 4 hours if using.

• Opening Barista (6 am to 12 pm). 

  • How to get in (two ways)

    • Use your key.

    • Go through back using the passcode “door” (2222).

  • What needs to be done before doors open.

    • Sanitization bucket by front sink with rag (to be changed every 4 hours).

    • Dial in coffee.

    • Water in the jug.

    • Drip coffee made. (medium batch)

    • Measure out several batches for drip coffee.

    • Make chocolate.

    • Bring out whatever is needed for outside.

    • Turn on the dishwasher.

    • Layout barista station.

    • Open the back.

    • Cold container for cream/half and half. (back fridge freezer)

    • Get ice.

    • Make sure the syrups are filled.

    • Check for sparkling water & cold brew

    • Bring out day old pastries- lay out fresh pastries in case and write pastries and prices on menu sheet

    • Double check that starting till is $140, and that the drawer is started correctly

    • Start music

    • Make sure tables are clean, and chairs are down and pushed in

  • See General Duties

  • End of shift

    • Make sure the station is ready for the next person as you would like to receive it.

    • Double check there is ice.

    • Make sure drip coffee and decaf are measured.

    • Let the afternoon barista know how espresso is dialed in.

    • Make sure the dishes are taken care of and the espresso machine is clean.

    • Make chocolate, check syrup levels, etc.

    • As much as possible leave the next person with a clean slate.

    • Record individual tips in T-Sheets.

    • Record collective morning tips at the end of morning shifts on a sticky note for the afternoon person/people

    • Clock-out of shift.

•  Closing Barista and Afternoon Front (12 pm to 6 pm)

  • Check in with morning barista

  • See General Duties for both Barista and Front Open (both above)

  • Closing duties and side work

    • Check levels of CO2 and if necessary repressurize  and refill

    • Restock everything

• All milks and syrups in the fridge

• Lids

• Cups

• Straws

• Stir sticks

• Tea

• Towels

• Paper towels

• Napkins

• Forks

• Paper and bags

• All bars/snacks/fridge beverages

• Measure decaf for the next day

• (whatever else you may think will set the next day up for success)

• Make sure dishes are washed and put away

• Make sure every surface is wiped down

• Sweep

  • Café (under everything)

  • Barista area

  • Hallway (where bags are)

  • Back room

• Tidy all areas

  •   Pens, sticky notes, paper, etc.

  • Backroom counter, coffees, etc.

• Take out trash and recycling

•  Wrap any pastries leftover and log quantity in the log

• Flip closed sign/lock doors

• Disassemble espresso machine

• Soak portafilters, clean wilbur curtis

• Clean Espresso Machine

  • Groups

  • Stem wands with milk detergent

  • Body of machine

• Clean milk pitcher rinser

• Load remainder of items into dishwasher and wash them

• Rinse portafilters and accessories then reassemble machine

• Count and report tips

• Count the till 

  • If numbers come out wonky please count 2 or 3 times to confirm.

  • Please also reference the daily sales report

• End drawer

• Start new till

• Turn lights off

•  Lock up

• Turn end of day form in

• Log tips via Sling

• Clock Out

• Note: if you have any issues and/or if numbers aren’t adding up correctly please contact K immediately. 

• Additional Support Person

  • This may be a second person in the afternoon to work the front role (see job description for “front open” for this version of support).

  • This may be a third person on especially busy days

    • Responsibilities for this role may include but are not limited to

      • Being able to retain, communicate and act upon the knowledge associated with the front person’s duties.

      • Making smoothies

      • Dishes and bussing

      • Measuring and making drip coffee

      • Wiping tables and counters

      • Keeping fridges stocked

      • Stamping, stocking cups, lids, sugars, etc.

      • Making chocolate for the barista

      • Running drinks

      • Getting ice

      • Extra customer support

        • A customer who wants more ice cubes in their cup

        • A customer who wants a cup of water to go

        • Refilling for here mugs

        • Warming pastries and bringing them to the customer

    • Check in with the Barista and Front person regularly to see what their needs are. 

    • Assist in any other side work when lull’s occur

OTHER TASKS

• Check the schedule of tasks required for each day located on fridge.

• Restock the back from the roasting room

  • Cups

  • Lids

  • Paper towels

  • Fridge items

  • Etc.

DRINK POLICY

IMPORTANT- In some situations customers may end up feeling dissatisfied with a drink or service. Please do not use specialty drink buttons for those situations. Instead, you may choose to either: give them a partial or full refund; hand them an “it’s on us free drink” card (see bottom of page), or make them a new drink at no cost.

Example 1: A customer orders and pays for an iced americano. When they receive it, they realize that thought they were ordering an iced latte. In this situation- take the americano back, place it behind the bar, and make the iced latte. Do not recharge them for the difference for the latte.

Example 2: Someone loved their mocha, but found a hair on the rim of the cup. Offer them a refund, or a free drink card for their next visit and be sure to offer apologies -- EVEN if you aren’t sure if it’s a staff member’s hair.

Employee On Shift:

We want you to understand and enjoy each of our different coffees made all the different ways; we encourage you to taste and try coffee drinks during your shift! You do not have a limit of espresso-based drinks, brewed coffee and tea bags you may have during your shift, but please remember to enter them in the register. This discount does not apply to the ready to drink beverages in the fridge, please use your 40% employee discount if you take a drink from the fridge. 

Record every drink in Square and use the discount button “Employee On Shift.” Please note that this employee benefit is NOT to be used for friends or family. It is only for you -- while you are working. Please note that this does not apply to espresso that you make during the dial-in process or any such samplings involved in the initial barista training process. It is equally the barista and/or front person’s job to record drinks made for other employees who are also on shift; unless that employee has communicated that they will enter the transaction themselves.

Employee 40%:

This is a benefit you may use when you just can’t stay away from your awesome workplace. We value your effort as part of our team, and we want you to have 40% off all drinks! 

Feel free to use this discount when you bring in your immediate family, but please note that your friends should not be receiving this discount when they come to see you during your shift, & this benefit may be extended only to immediate family members anytime you’re present.

This discount is also used if you want to eat a pastry , and for “ready to drink” beverages from the fridge. Please do not eat pastries before 11 am, as we run out so often, and don’t want to have them eaten before customers can get to them.

Note about personal trades:

Trading for products is a fun way to develop community, and to engender goodwill! Use this discount to trade community members for their products.

Example: you have it worked out with a vendor at the farmer’s market to trade coffee drinks for honey. When that person comes in and orders a drink, use your “employee off shift” discount and as a personal trade you cover their cost out of your own pocket.

Employee Equipment:

You receive a 30% discount off coffee equipment sold in the cafe. This is not a discount to be offered to others.

Friendship Discount:

This benefit is for your friends, or someone you feel like needs a lil friend in their corner that day. Everyone can use a pick me up once in a while. This discount is also for GS employees

Personal Free buttons

• These buttons are for these people ONLY. Do not use them for others.

• J&K- these guys drink for free, but you still need to enter their drinks and use this button.

• A& R- 100% free, he helped build this shop, he put in a ton of hours free of charge.

It’s on Us Free Drink Cards:

Please hand these out when you have a really great customer interaction, or a not so great one, or feel that a customer would benefit from a free drink. Write your name on the “Barista_____” line on the card, so we know who gave it out. Please record them with this discount button when you receive them, and not the trade/free button. These cards also need to be included in the daily deposit envelope, so K & N are able to keep data on how many are being used.

IMPORTANT MISC. SITUATIONS

When you notice something may be running low

1. Check the back room(s) and/or any other storage spaces it is usually found

2. Restock and when you notice something may be getting low...

3. Write on Slack ( in “get low”) and/or the white board what is running low

4. It also may be helpful to send a message to Kim

5. Please do not wait until an item is out before letting others know

Emergencies 

• Fire or Earthquake

  • Find the nearest EXIT

  • Exit the building getting at least 500 ft away 

  • Contact 911 

• Square or equipment malfunction

  • Contact K and/or N immediately

  • Reach out via slack so that others know and may assist

  • Continue taking orders and give customers their drinks for free if it’s a square malfunction until the issue is resolved.

  • If it is an equipment malfunction please do your best to give the customer what they would like; if the espresso machine is ever down completely you may give drip coffee out for free while a plan is figured out.

Return policy

We only accept unused or defective returns for refunds.

Receiving Inventory Check-List

• Often deliveries will come during your shift

• Bring deliveries to the back if they are for “N or K”

• Keep deliveries up front and process if they are for the cafe

  • ____ find invoice (often attached to the box or within the box itself)

  • ____ open box(es) if appropriate  

  • ____ check that what was delivered matches what is on the invoice 

    • ____ if what was delivered is not accurate mark on the invoice what is different and if K or N is available see if the order needs to be refused; otherwise accept the order and let Kim know what the discrepancies are.

    • ____ if what was delivered was 100 percent accurate when compared to the invoice simply place invoice in Kim’s folder with a check next to each item received/confirmed.

    • ____ Take a picture of the invoice and send it to Kim via email with the company in the subject line (eg. “Jasmine pearl invoice,” “soda express invoice,” “chai invoice,” etc.).

  • ___ unpack order to proper areas 

  • ___ breakdown boxes if boxes have been emptied

I HAVE A QUESTION WHO DO I CALL?!

K : 222.222.2222

Accounting/billing (all monetary situations), scheduling, inventory, etc.

D: 222.222.2221

Wholesale accounts & Sales

N: 222.222.2223

Roasting, General Inquiries

For coverage:

D: 222.222.2225

J: 222.222.2226

P: 222.222.2228

G: 222.222.2229

S: - 222.222.2210

If you could only sense how important you are to the lives of those you meet; how important you can be to the people you may never even dream of.

There is something of yourself that you leave at every meeting with another person.

-Mr. Rodgers

Responsibilities Upon Hire Check-List

Start Date:

Date Completed

1. Food Handlers Card (30 days from start date)

____/____/______

      2) Handbook signed

____/____/______

      3) Barista Training (if applicable)

____/____/______

      4) Register Training

____/____/______

Ending of employment:

• In Oregon employers and employees have the right to terminate a working agreement at any point. 

• We do ask for a minimum of 2 weeks notice to be used as a reference.

• Note: You will be immediately let go if you are found to be stealing in any way: If appropriate charges will also be pressed.

 What you are agreeing to by signing

• You have familiarized yourself and will continue to re-familiarize yourself with the information above.

• If you have any questions, qualms or comments at any time you will keep an open dialog and make sure to ask/speak up. 

• You agree to everything above and will do your best to adhere to everything stated here.

Name of new employee:__________________________________

Job Title: ________________________

Signature:__________________________

Date of agreement:____/____/_____