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Trained staff, health inspectors and dishwashers solved all of this. Some friendliness on the part of the establishment as well as good judgement on the part o
by SllX 8y ago
Trained staff, health inspectors and dishwashers solved all of this.
Some friendliness on the part of the establishment as well as good judgement on the part of the employees are enough to gloss over size differences in cups. Most travel mugs you see are going to largely conform to your typical to go cups, and nobody really bats an eye at filling a 14 oz cup and charging it as a 12 oz instead of a 16 oz, but if you fork over a 48 oz monster sized mug, you’re probably going to be charged for more than the large cup size and should expect it. How much more depends on the establishment, but at my old job I probably would have charged you for two 20 oz cups and not given a crap about the spare 8 oz, and if I had to answer to my boss, then most likely he would say he would have done the same.
It’s more important to cultivate good customer relations than to nitpick about exact cup sizes. You want repeat, regular customers giving you a constant revenue stream and you’re not going to get that by interrogating them on precisely how much coffee fits in their damn travel mug.
- jamesrcole 8y ago> Trained staff, health inspectors and dishwashers solved all of this How? You only explain how cup size may be dealt with - what about the other cases?
- SllX 8y agoI should have been more thorough. > - Must NOT violate sanitization of the work area; cups provided by customers should not pose any health risks to workers or other customers. Trained staff can tell customers to hold onto the lid, rinse the bloody mug and fill it with some coffee. The establishment trains the employees to understand how to handle 1. The customer 2. Their mug and 3. Keep the area sanitary. > - Should be durable enough to survive repeated visits Durable travel mugs exist. > - Either the reusable cup must conform to a standard size, baristas need a way to measure liquids consistently without in-cup guides, or coffee could be sold by volume... Answered more thoroughly higher in the thread. > - Reusable cups should not introduce enough delay to appreciably disrupt the flow of customers Dishes are a fact of life in food service. A customer is in charge of keeping their own mugs clean but employees can give them a quick rinse. For mugs that belong to the establishment, trained employees know how to 1. Wash dishes and 2. Load them into a dish sanitizer because they are professionals and it is their job. Health inspectors keep the establishment honest.