Basic Coffee Shop Training

By Daniel Miessler on April 9th, 2006: Tagged as Coffee | Rants

Everyone working at a coffee shop should learn one thing on the very first day – The opening on the coffee lid should be opposite the seam on the coffee cup.

The number of coffee shops that fail to perform this very simple check is staggering. It’s not a complex idea, folks: the seam is imperfect and doesn’t allow a perfect seal with the lid. As such, if someone pours coffee in the direction of the opening, it’ll leak.

I have actually found that many actually (either purposely or without even knowing it) line up the seal and the opening almost perfectly. It’s insane. So what I end up having to do, almost every single time I get a coffee, is rotating the thing back around so that they are opposite each other.

How this issue isn’t common knowledge among coffee shop traning programs is beyond me.

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Comments

  • brad
    the two places that I actually go for warm and highly caffeinated beverages here (Jittery Joe's and Hot Corner) seem to do a pretty good job of this. Since I am usually walking while trying to drink my coffee, having the seam opposite the opening is very important to me. The funny thing is that I never actively think about this and I didn't realize that anyone else noticed this sort of thing.
  • Daniel
    Ah, *so* true... :)
  • n3tw0rk
    It also just feels right to have your fingers on the seam while you're drinking.
  • I don't know what coffee shop you frequent, but whichever it is, I'd recommend giving feedback via whatever means they have available. Places like Starbucks, at least, take their training and methods very seriously--I'd bet you'd get a decent response out of them.
  • Carl M
    What the heck? I guess I've discovered the "comment" character. I had a lot of text deleted from my post.

    "coffee shop training programs" (good one!)

    Seriously ... don't expect so much from their training. And when you find someone who doesn't do this properly, explain the proper alignment and explain why it is the proper alignment. I'm guessing that it's just a lapse in the rigorous training program (perhaps they were out sick that day). I'm sure that they can learn from a well meaning customer.
  • Carl M
    "coffee shop training programs"
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