Bartender - Once a title similar to chief, now comparable to a McDonalds employee
In Italy, a barista is a respected job title. This is a title such as "head" and "Sommelier" actions. The average age of an Italian barista is 48 years old, and have been a bartender for most of their lives. In America, there is a dramatically different story. The bartender average in his / her twenties, and is hardly respected in the culinary world.
"Bartender" is no longer deserves a title, or take it with pride. For the most part is just what a callPimple faced child who throws together the pump 4, soy, vanilla, cappuccino without foam.
Milk texturing. What is it? Shot times. Huh? Latte art. Is that where you draw the picture?
Unfortunately, a Starbucks coffee shop and most business models have the public perception of a bartender from that of a respected "chief coffee" or "coffee sommelier" of employees at a fast food restaurant McDonald converted. All goal is efficiency.
Although a good (real) requires bartenderthe same level of training and commitment to their business as a good cook or sommelier, are happy, earn little more than minimum wage.
Meanwhile, the coffee company working for yelling catchy slogans such as responsibility, sustainability and seed cup - with all the attention on the "seed" of things. And the hand "cup" - AKA bartenders? $ 22ka year (and this is generous) is hardly sustainable in today's world.
The true talents are forced baristas out there,make an important decision in life. Follow your passion - and the struggle financially for the rest of their lives. Or make a successful career - and life more convenient.
No wonder specialty coffee is still in the dark ages!
Think of it as best he could if the industry could attract more high in almost every coffee shop baristas.
Think of consciousness CRAFT generate real coffee baristas.
Imagine how much easier it isbe the perception of what a cup of coffee should cost increase.
Think about how farmers and roasters of coffee can be sold at a cost of increased benefit.
"From seed to cup." This is a complete reversal of the current thinking, but one that could have the greatest impact.
When the owner of the coffee shop would stay away from this "altruistic sustainability" football and focus on increasing the perception of coffee, wine, all of a sudden, they have more money to pay more for bartenderseven more for the roasters to pay more for a van, all the way down to the farmers. Everyone wins - sustainable! It will be so simple? Of course not. But if enough key people to buy into this thinking that the industry could do better as a whole. Finally, I hope some of the gears will turn out.
Spread the word! Please publish this on your Facebook and Twitter.
From: Tom Vincent, founder of the Texas School Coffee
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