1. Café Trainer Guide
Created By: Rachel A Parr, Café Barista
Edited By: Adam Peters, SM
Barnes & Noble Café 2067
Last Updated: October 2015
Important resources:
Job Aids (Cup Marking, Drink Making, etc.):
BN Inside Reference Learning Center Learning Resources Café
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References (Drink Recipe Cards, Product Spec Sheets, etc.)
BN Inside Reference Reference Center Operating the Café
Café Server Curriculum:
BN Inside Reference Learning Center Curriculum
2. DAY 1 DATE: TRAINEE:
Training Activity Estimated Time Actual Time Trainer initials
Introduction to Café: 1 hr
Overview of barista responsibilities
- Customer service and preparing orders
- Maintain cleanliness of café and dining room
- Stock products (prepared and retail)
- Stay up-to-date with products and promotions
20 min
Brief Café tour
- Dining room (retail fixtures, condiment bar)
- Back room (back-stock, walk-ins, 3-compartment sink,
separation of food and chemicals)
- Service area (POS, drink prep, food prep, cabinets)
20 min
Introduction of products
- Beverages (explain in terms of how they are categorized
on the register + seasonal items)
- Pastries (baked, not baked)
- Savory foods (serving standards resource)
20 min
Café POS: 2 hr 45 min
Shadow trainer for 3 transactions
- Explain what you do as you go
- Introduce “Selling Conversations”
1 min/trans
Trainer shadows trainee for first 3 transactions 1 min/trans
Works POS for remainder of shift 2 hr 30 min
Prepare foods *Only if shift is longer than 4 hours* N/A
Here and To-Go serving guide
- Have trainee prepare a tray as your shadow
10 min
Prepare and serve foods, while also maintaining POS n/a
Trainer Notes:
3. DAY 2 DATE: TRAINEE:
Training Activity Estimated Time Actual Time Trainer initials
Review of Day 1 30 min
Verbal review
- Have trainee tell you what he/she learned.
10 min
Work POS 20 min
Café POS 1 hr (30 min if
done on Day 1)
Here and To-Go serving guide 10 min
Prepare and serve foods, while also maintaining POS 50 min (or 20 min)
Cup Marking 30 min
Explain cup marking
- Boxes on cups
- Correct cup markings
10 min
Trainee completes cup marking activity
- Can use guides if necessary
- Must explain each drink category
20 min
Espresso Bar Training N/A
Milk steaming (Handout)
- Explain and demonstrate how to steam milk
- Trainee makes a sample of 1 tall latte and 1 tall
cappuccino (both taste and take notes; samples are
recorded on waste)
30 min
Espresso Bar Recipes
- Explanation of different types
- Teach-back of recipe patterns
- Overview of how to follow recipe cards
15 min
Shadow preparation of hot and iced flavored lattes
- Trainee shadows trainer (1 of each)
- Trainee is shadowed
10 min
Prepares espresso bar beverages Rest of shift
Trainer Notes:
4. DAY 3 DATE: TRAINEE:
Training Activity Estimated Time Actual Time Trainer initials
Review of Days 1 & 2 1 hr
Verbal review
- Have trainee tell you what he/she learned.
10 min
Work POS 20 min
Prepare espresso bar drinks 30 min
Back Bar Training N/A
Blended beverages, Iced Coffee, and Iced Teas
- Explain how to make each (For blended beverages be
sure to explain varieties of Frappuccino and smoothies)
- Trainee makes a sample of 1 CVF and 1 VBF ( both taste
and take notes; samples are recorded on waste)
45 min
Prepares back bar beverages 1 hour
Prepare all beverages
- Have trainee complete whole orders (take order, ring,
prepare).
- Incorporate stocking, cleaning, and brewing coffee in
downtime. If no downtime, this will be discussed on Day 4.
Rest of shift
Trainer Notes:
5. DAY 4 DATE: TRAINEE:
Training Activity Estimated Time Actual Time Trainer initials
Review of Days 2 & 3 1 hr
Verbal review
- Have trainee tell you what he/she learned.
10 min
Work POS 20 min
Prepare drinks 30 min
Maintaining cafe N/A
Bake-case
- Overview of Prep Sheets
- Complete a “bake”
- Change out plates (date dot handout)
- Take stock and pull as needed
1 hr
Record Logs
- Soup temperatures
- Refrigeration temperatures (do not need to record)
- Waste log
1 hr
Stocking
- Beverage case
- Coffee/tea/Godiva fixtures (check dates)
- Café gift (straighten shelves, restock if available)
- Impulse items
- Condiment bar
- Cups, lids, and sleeves
- Prepared items (milk, mocha, etc.)
1 hr
Cleaning
- Dishes
- Dining room (wiping tables, sweep, trash)
- Clean counters
- Change out sanitizer buckets (every 2 hours)
- Task sheet (perform at least 1 task)
Rest of Shift
Trainer Notes:
