- Why do we let people add shots to their drinks? (Facebook Group)
- Make customers happy or restrict your offering? (Facebook Group)
- Why don’t some bars have everything dialled in before opening? (Facebook Group)
- Manual brewing at peak times only? (Facebook Group)
- Discussions on standardisation and communication. (Facebook Group)
- Positive and Negative effects of ‘Barista-speak’. (Facebook Group)
- Balancing between fulfilling requests and respecting your menu. (Facebook Group)
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The Death of the Death of the Barista – Matt Perger -
Hidenori Izaki on Service – Alex Bernson -
How to Serve Addicts – Alex Bernson
Reply with any links/resources you have, and I’ll add them up here.