20 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You usually start by prepping the shop: check espresso machine, restock milk and cups, set up pastry display, and pull any temperature logs for fridges. That takes 15–30 minutes before opening.
During the shift you greet customers, take orders on the POS, make drinks (espresso shots, froth milk, cold beverages), serve pastries, clear tables, and take out garbage. Toward the end you count cash or close the POS, restock supplies, and note inventory for the next shift.
You’ll use a commercial espresso machine and milk steamer constantly for shots and frothing. For sales you’ll use a POS (point-of-sale) system to ring orders and take payments.
You’ll also use simple software like Microsoft Excel to track inventory or sales counts and Microsoft Word for basic signs or schedules. Most shops keep fridge/freezer temperature logs on paper or in Excel.
The U.S. Bureau of Labor Statistics (BLS) reports there were 3,854,050 baristas employed and a median wage of $31,200 per year. The lowest tenth earned $22,840 and the top tenth earned $42,650, according to BLS 2025 data.
Tips can change your take-home pay a lot, so hourly wage plus tips is what baristas often watch rather than the base number alone.
Most shops train new staff on the job. You’ll learn practical tasks like operating the espresso machine, following drink recipes, frothing milk, creating latte art, and using the POS during your first days or weeks.
Some places offer short classes or online modules about coffee beans, brewing ratios, and food safety. Helping train new staff is common once you’ve mastered those basics.
A barista focuses on beverages: pulling espresso shots, steaming milk, making hot and cold drinks, and running the POS for coffee sales. You also manage coffee-specific inventory (beans, milk) and make display signs.
A line cook mainly prepares full hot meals on a stove or grill; a server focuses on table service and food delivery. Baristas sometimes serve small food items like pastries, but not full plate cooking.
Technical skills: operating a commercial espresso machine, frothing milk consistently, following drink recipes, and using the POS. Soft skills: greeting customers, taking orders clearly, and engaging to improve their experience.
On day one the most important is clear POS and cash handling—getting orders and payments right—because that keeps the line moving while you build speed with the espresso machine and latte art.