Stories about the fundamental laziness of British youth are becoming increasingly common. ‘Unskilled,’ ‘uninterested,’ ‘unemployable,’ and other damning epithets with the prefix ‘un-’ are liberally thrown by journalists at the country’s young people. I suspect that rampant unemployment among the under 25s has more to do with the shrivelling of the economy than any inherently off-putting traits possessed by those unfortunate enough to have been born after 1987. But I could be wrong. Evidence that I might well be can be found, in fact, in the introductory training schemes which many of us have to go through upon starting a new position. Some of them even take place in public.
I’m not talking about those graduate-scheme induction programmes for entry-level management consultants, which involve such well known team-building exercises as hugging ten strangers in the street or initiating an impromptu tramp karaoke sing-off. I’m talking about those mundane, run-of-the-mill training courses that take place by the thousand every day. If you want to observe one you need only head down to the nearest coffee shop where, if you’re lucky, you might just catch the in-house training of that individual who is the dream of all people-watchers: the would-be-but-shouldn’t-be barista.
You can see at once that this is his first day, and that the person lumbered with sculpting him into a caffeine-slinging paragon of customer service is Maria. She’s a known quantity. She’s served you coffee before and it’s usually been pretty good. Not leaving-pennies-in-the-tipping-cup good, but nothing to complain about.
Today you’ve really lucked out: you’ve caught them right at the start of training. In fact it’s odds on that they’ve only just clapped eyes on each other, evidenced by the vague sense of disappointment that lingers on her face and the fact that she’s asking him the most elementary of questions.
Maria: “So, Dean, have you ever worked in a coffee shop before?
Dean: “No, but I’ve seen them on TV.”
A little cryptic, she thinks, but whatever.
Maria: “Right… good. So let’s start with the basics. Always begin by smiling at the customer and saying ‘good morning.’”
Dean: [Nods.]
Maria: “Then ask what they’d like. We’ll start with an easy one. Let’s say the customer wants an Americano. You ask them ‘would you like that black or white?’”
Dean: “Black or white? [squints with confusion] But all coffee’s black. Well actually more of a brown I suppose.”
Maria: “What? What do you mean by…? Dean, don’t take this the wrong way but have you ever… have you ever had coffee?”
Dean: “I think so… yeah I’m pretty sure I have.”
Maria: “So, you know, white as in ‘with milk.’
Dean: “Milk? Seriously? You mean some people put milk in their coffee?”
Maria: “Yeah, about 75% of our customers do [vein on side of her head begins to bulge]. Look, we’ll talk about this in a minute. Let me run through the machine with you. You start here [points to the coffee grinder]. You just push this button to grind the beans, and once that’s done…”
Dean: “Oh I know this…”
She smiles. Finally he’s getting it.
Dean: “Yeah you just take a couple of spoonfuls and stir it into hot water.”
Maria: “What? No, you…”
Dean: [looking around] “So where’s the kettle? [looks under counter] I would have thought a place this size would need loads of them.”
Maria: “No listen to me. This is ground coffee, you can’t just drink it. You put it in here [points to coffee machine], press this button here and wait. It’s that simple.”
Dean: “Right, right, I get it. So do you add the whisky afterwards, or should we have put it in before?”
Maria: “What??”
Dean: “Oh, sorry, is there a separate nozzle where the Irish coffee comes out? Is it this one?”
Mariah: “That’s the steamer!”
If you’re an unreconstructed optimist you’ll probably shrug and say ‘everyone has to start somewhere.’ If you’re like me, however, you’ll probably conclude that the journalists were right all along.

