As A Former Starbucks Employee, I Hated Making One Thing - Tasting Table

"Working at Starbucks can be something of a sensory overload, and for those who might be sensitive to being over stimulated, it's certainly something you should know before applying to work at Starbucks. The crowds can be intense, there are alarms and notifications every which way, and now and again, you hear the sound of screaming milk from the espresso machine."

"I worked at Starbucks as a barista many years ago, long before the abomination that was the unicorn Frappuccino. But Starbucks Frappuccinos were still a trial to make. There's some consistency across Frappuccino recipes like the amount of ice that goes in each one or the pumps of syrup, but Frappuccinos can also easily change based on a recipe and they often fall victim to new ingredients or processes."

"First, Frappuccinos are typically made in a different area than most bar drinks at a Starbucks location. While the footprint may vary, in general, the Frappuccinos will be made near the blenders. Typically, everything was within reach, but frequently, there will be syrups that are on the opposite side of the counter that will lead to a more complicated routine for making a drink."

Starbucks stores can create sensory overload for employees, with intense crowds, alarms, notifications, and loud machine noises. Frappuccinos are blended, milkshake-like beverages offered with cream or coffee bases and often appeal to first-time customers, yet baristas commonly dislike preparing them. Consistency exists for some Frappuccino elements, such as ice amounts and syrup pumps, but recipes change frequently and can be complicated by new ingredients or processes. Frappuccino preparation typically occurs near blenders in a separate area, which can require reaching across the counter for syrups and complicate established drink-making routines. A former barista sometimes still orders Frappuccinos despite these challenges.

Read at Tasting Table