When we’ve been working the bar for a few days in a row, and maybe we’re nearing the end of our opening shift the day after a closing shift the day after an opening shift... it can be hard to remember how easy we all have it.
And when we’re maybe a little dehydrated and spun out from tasting too many shots trying to get dialed in, or still recovering from the night before... it can be easy to take things personally, even if patrons don’t mean them that way.
That’s all part of the deal with hospitality, or The Industry, or Social Labor, or whatever we want to call it. It’s just the way it goes.
When a completely nice patron says something like, “Decaf? What’s the point?” it’s usually best to just smile, or ask, “Got a big afternoon ahead of you?” Every once in a while, however, we get the feeling that the patron is asking that question seriously, and maybe we could go so far as to honestly answer.
“The point of decaf is to enjoy incredible coffee without subjecting one’s self to unnecessary caffeine. Unfortunately, most decaf coffee is absolutely terrible. It’s the cheapest, oldest, moldiest, dirtiest coffee available. And most methods of decaffeination aren’t too pretty either.