Barista Resolutions 2007

I'm a little late in posting my new year's resolutions, but I've been thinking carefully about what they should be. Though I'd love to lie and say that I'm the perfect employee with no need for improvement, I think it's about time that I set some goals and try to do a better job. So, in no particular order, here are some things for me to do this year:
Give more of myself to the customer. Does that sound kinky? Good. What I mean is that I've been working here for like four years, and I know all of our regular customers and try to be nice and chatty when I can, but I feel like I could do better. I never ask people their names, so though I know everyone by face and I know what drink they get every day and what their favorite movie is, I am only able to say "Hey....you! Good to see....you." I've done this intentionally, you see. This is because I am a very moody person, and some days I feel so down that I can't even attempt any witty banter or meaningless smalltalk with the customers. Some of my co-workers are always "on" and are so sickeningly lively behind the counter I wonder what meds they're prescribed and why don't they work as well as my anti-depressant cocktail? I feel I am protecting the customer from any rejection he may sense on the day he comes in and I won't even acknowledge his presence other than to hastily take his order and shoo him away.
But I must stop this behavior. It may actually serve to improve my moods if I put forth the effort to be friendlier and more personable. I could even make a friend! If not, getting more familiar with the clientele should at least help that old tip jar fill up a little quicker. Am I right or am I right?

Be Cleaner: I know how lame that sounds, but it's true. We are real sticklers when it comes to sanitation at the cafe- everything must meet those rigorous health codes, counter tops must glisten, floors swept clean, people should be able to eat off our toilet seats. And this year, I will make sure they can do just that.

Spend more time with co-workers: this is, more than anything else, to improve my emotional well-being. I'm a busy girl in general, and school's about to start up again. I live with my boyfriend which is pretty swell, but that's pretty much my only social outlet. I have trouble making friends at school- being a commuter, not too involved in campus life, older than my classmates by around five years, having an aloof, unapproachable aura. I get lonely a lot, but I have trouble fixing it. I guess I'm kind of bad at getting to know people. But I must forsake these insecurities, and I also must rejoice at working with some of the coolest people I've ever met! There are a few people at work that have asked me to hang out and I constantly reject their invites because I'm a nervous, slightly agoraphobic recluse. I want this to stop. I also want to be better informed of the latest cafe gossip. I'm a little out of the loop at the moment.

Pay for my food: I don't really know if I want to adhere to this one. After all, do I not give all my energy and good spirit to this cafe day after day? We get 40% off our food purchases, but the food we sell is really expensive to begin with (and not that tasty really). So I often "forget" to pay for the munchies I grab before going on a ten minute break. I'm really just making an empty promise here. No, I will not pay for my food.

Say more at manager meetings: Maybe even take notes. This here little blog is a good tool to help me remember the important or particularly intelligent thoughts I have about the cafe. I'd like to come to our bi-weekly manager meetings with smart ideas, suggestions, and criticisms, so that everyone will be wowed by my insight.

Make pretty drinks: I think I care most about this resolution. Or I know that this is the one I have the best shot at sticking to, and maybe even fulfilling! I'm in the intermediate stage of artful cappuccino pouring. When the line isn't too long and I have time to focus on the drink in front of me, I try to always execute lovely rosettes on my caps. It's a tricky thing. The milk has to be of the perfect consistency- silky, not too foamy or bubbly. The pour must be slow and steady, with a little wrist wiggle towards the end of the pour to get this beautiful, leafy pattern. I would love for every cap I pour to be beautiful in 20007.

I think that does it!!