A typical working day is formed by two shifts of 10 hours each, wtih morning shift starting at 7am ends at 5pm where evening shift starts at 230pm ending at 0030am. All my skills and knowledge related to coffee and food and beverage operation were given as on the job training.
The job requires the person to willingly explore about history of coffee, brewing methods, equipment, technique, delicate care and be detail-minded. Apart from the organic side, the working environment created close-relationships amongst the co-workers formed of a 10+ age difference. I would insist on listening to others as I have no previous skills in food and beverage or coffee house operation, I would consider any information given by all my co-workers as advice.
Long hours would be the hardest part of the job, also coupled with customers with unusually abnormal requests and attitude. At an unusual instance we were required to work 14 hours with one hour rest in between, and continue to work the other day
experimenting on different beverages
long working hours with low pay