We all hate when a shift is slow. It can feel demoralizing, boring, and frustrate even the best barista. What if these times on the bar are not all bad though? What if instead of seeing these times as a waste, we saw them as an opportunity.
Today on Shift Break we will be talking about the slow bar shifts that we dread and how to use them to grow our knowledge, skill, and maturity as coffee professionals.
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