Things are definitely not done according to 'Starbucks Standards,' because the managers don't know anything about sbux standards, they're done according to Stations' metrics and cost-cutting standards. Not really any mobility except to other f&b jobs and usually not upward. On the bright side, the tips are much better than you'd get at a corporate sbux store, except for maybe Boulder City's. Unless it's been changed, you aren't able to issue refunds, you need a manager that is never present and unreachable since they also manage two other restaurants. You're expected to do all positions alone: hot bar, cold bar, front, warming, and CS, plus more. There was usually only ever one person on shift at any given time, even on free senior coffee Wednesdays, which would be *extremely* busy for one person. Generally, one call out away from having to close the store for half the day. I used to work at a property in Henderson and the store was perpetually and critically understaffed and overworked.
