Disgruntled guests beware: Barista reveals subtle forms of revenge
Performing work that involves serving customers can sometimes be difficult and isn't always the most pleasant task. A barista from the United Kingdom learned this firsthand, sharing her ways of dealing with disgruntled guests.
23 September 2024 08:12
Betsy Windmill, a barista from the United Kingdom, worked for many years in a café, where she dealt with different types of customers every day. She spoke about her experience in this job, recalling how often she encountered rude people. Betsy noted that it's worth avoiding irritating café staff. It can backfire on the customers.
I used to work in a coffee shop and here are some of the examples of things I would do if customers were rude to me - she said, as quoted by The Sun.
After a brief introduction, Betsy gets to the point and explains how she handled annoying customers. Some cases may be surprising. Her honesty attracted attention online, and her recording quickly gained popularity, inspiring others to share their stories.
Unpleasant customers? this is how the barista dealt with them
Barista Betsy Windmill was not inclined to tolerate inappropriate customer behaviour and decided on certain forms of revenge. Her first idea was serving unbearable guests decaf coffee instead of the classic strong espresso. This method was subtle, and customers didn't always realize the switch. This brought Betsy considerable satisfaction.
I used to work in a train station, so I could get away with this because people were more often than not in a rush. But if someone ordered caramel, I'd give them a vanilla, just to p*** them off - Betsy admitted with a smile.
These are small mischiefs. However, the satisfaction of the staff is great
The barista enjoyed even small, seemingly innocent mischiefs. She scattered the change on the counter, even when customers extended their hand for the money. She would slightly burn sandwiches, so they weren't perfect, but enough that no one complained about their taste. Betsy served vanilla-flavoured drinks to customers who ordered caramel lattes, and when they came back with a complaint, she blamed their oversight. There were quite a few such situations.
Internet users eagerly commented on Betsy's behaviour, sharing their own ideas for dealing with difficult customers. These also surprised me with their creativity. "Using full-fat milk instead of skinny was my favourite." "Yesss, when I worked at a bar and someone was rude, I would always underpour their alcohol." "Oh, I feel like I'd under-toasted it so that it looks normal, but then you bite into it, and the inside is still fridge-temp chilly." These are some of the responses.
Working in the hospitality industry is not the easiest job, and the staff often works under strong pressure from both time and customers. However, it can't be denied that the "tricks" presented by the barista could be very controversial for many people.
