“Everyone I know is either getting married or getting pregnant or getting promoted, and I'm getting coffee. And it's not even for me.” - Rachel Green

Since I’ve been in her place, I understand what "Friends" character Rachel Green means by the above statement -- though I hope I’m a much more efficient barista. This is my second summer working as a barista in a small, local coffee shop. Coming to the job, I knew nothing about coffee -- zero, zilch, nada. I didn’t drink coffee. I didn’t like coffee, except for the smell. I couldn’t tell the difference between a latte and an americano. However, I quickly learned how to create the numerous variations of coffee drinks, the key to making perfect foam for a cappuccino and how to translate coffee shop lingo. (“I’d like a large, non-fat, no foam, extra shot, half-caf, sugar-free vanilla latte.”) Now, I have become quite the coffee connoisseur, realizing that there are much better varieties than the coffee served at Starbucks. Maybe I’m a little biased since I work at an independent coffee shop, and it feels like I’m cheating on Costello Street Coffee House whenever I go to any chain coffee shop. Either way, I’ve learned quite a bit since working at Costellos, and while I love working as a barista, it can be frustrating when some customers often forget that they are not in Starbucks. So, here are 18 tips I’d like to give anyone who visits a coffee shop other than Starbucks.

1. Our sizes are 12, 16 and 20 ounce, not tall, venti and grande.

If ordering a “tall” drink, I will just repeat the drink sizes until the point is received.

2. Tip.

Most baristas are working for minimum wage--or less if they are also waitresses, like me--so, if we prepare the drink and/or food well, please leave a tip, but don’t be that guy who puts his fifteen cents of change in the tip jar after ordering $25 of specialty drinks.

3. Don’t be embarrassed to ask for coffee-lingo help, that way an espresso cappuccino latte isn’t ordered.

It’s more embarrassing for us to explain that the ordered drink doesn’t exist than to explain the difference between a latte or cappuccino. Also, a true macchiato is nothing like a Starbucks caramel macchiato, so don’t get offended if I ask if a true macchiato is really the espresso drink desired.

4. When ordering, start with the drink title, whether it is hot, iced or blended, the size and whether or not it will have whip.

Nothing is worse than making a drink and then someone saying, “Oh, I wanted that iced.”

5. Don’t touch the cups.

There’s no need to reach over the counter and hand the barista a cup for the drink that was ordering; we can get it.

6. We aren’t Starbucks, so don’t be upset when we don’t have the same drink menu.

Part of the charm of an independent coffee shop is that it isn’t a chain. While we can make the majority of the same drinks, our menu has quite a few differences for a reason.

7. Let me emphasize this again...we are not Starbucks.

Please don’t bring in a Starbucks mug to refill or explain how Starbucks makes a specific drink. If given a chance, as proven by the hundreds of returning customers, our coffee and the combinations thereof are in and of themselves worthy of respect.

8. Don’t choose a drink from our menu, then totally reinvent it.

I was raised to acknowledge that “the customer is always right.” However, with a vast coffee menu available, isn’t there something on the printed menu that would appease?

9. Baristas know and love the “regulars.”

In the midst of a crazy morning rush, it’s nice to see a familiar face come through the door.

10. If a customer is nice, I probably won’t charge them for an extra shot of caramel syrup.

Seriously, a simple “hello” and a smile can make a huge difference. Baristas see people before they get their coffee fix, so we get to deal with some pretty cranky customers. It’s great to have a genuinely happy person come into the coffee shop, then compliment the drink I made them. Kindness goes a long way.

11. “Do you have coffee?”

I get asked this on a daily business, no joke. No, we call ourselves a coffee shop, but we don’t have coffee here. The espresso machine, coffee mugs and carafes are actually just for decoration.

12. Baristas can’t read minds.

When a barista asks what size the customer wants, the worst answer is “I don’t care.” The same goes for whether or not someone wants whip cream or a to-go cup. It’s probably better not to leave those decisions up to the barista.

13. “That’s not what I ordered.”

Actually, I not only took the order, but I read it back twice, so yes, this is the correct order. However, the customer is always right, and I’ll be glad to make whatever is now preferred.

14. I don’t need instructions on how to make the drink.

Though I appreciate the help, I make a variety of specific espresso drinks all day long, so I’m fairly confident I can make a vanilla latte.

15. I hear some pretty great stories while clearing tables and waiting on customers.

I once had a lady explain to me that someone told her she was Jesus, so now she is just trying to decide whether or not she wants to take on that responsibility. True story.

16. We can point out the regular coffee drinkers from those who aren’t.

If someone orders a cappuccino with whip cream, I won’t bother asking if they want the drink more ‘wet’ or ‘dry.’ True cappuccino drinkers know that you don’t put whip cream on it since it has foam.

17. Don’t reach over the register and wave money in my face.

When I finish taking an order, I will take the money. Honestly, if a customer tries to give me money before I’m ready, I’ll just let them hang there while I slowly finish reading the order off of my screen first.

18. Sometimes we run out of coffee.

Please don’t be upset when it takes a few minutes for us to brew a new pot of dark roast. And, if we already have a spare, don’t complain about it not being “fresh.”