My first few days working at Disney were probably one of the hardest and nerve-wrecking days if my life.
Before you actually work in your specific location, everyone has to go through Traditions, a class where they teach you the history of Disney and the ways the company run things and benefits. This is where you get your ID and Nametag. Traditions basically felt like a brainwash about how good the company is and that everyone should feel special working here. Blah, blah, blah.
You may be working for a big company and all, but at the end of the day, its the managers and co-workers that make your day worth while.
Disney is very strict about Show. They care about what our Guests see and think about. everything’s put into theatre terms like the following:
Costume = uniform
Onstage = area where guests are present
Offstage = area with no guests
Also, we have 4 Disney actions while onstage.
Disney point - pointing with 2 fingers.
Disney scoop - pickingup things on the floor by kneeling down, scooping it up with one hand and keep walking
Disney bend - bending down over on your knee when talking to kids so you can be at their level and “build a bridge”.
Disney trade - putting both hands flat behind your pin trading lanyard so guests can see all pins straight.
Yes, this was very annoying when I first started working here. Its gotten better now that im used to it. Anyways, moving along…
So, since I work for a Starbucks store in Disney, we have to take training for a week at a lab, and if we don’t pass the assessment, we are fired. No pressure.. right?
Lab was so hard. We were being given endless information, recipes and procedures all at once. Who knew coffee had to be so complex? We were taking notes all day long in notebooks to remember everything they taught us. It was like college for Starbucks. And at the end of the day you are tested of what you learned. Then at the end of the lab week, you take a final assessment where you have to make as many drinks as you can in a number of hours. That was very, very, VERY stressful. I was rushing to make sure I had a good number of drinks, but me rushing caused me to forget some steps of the recipe then I would have to start over, and… I felt like a mess.
I passed, thankfully, I was one of the top trainees in the lab. (I would literally go home and study all night because I was scared that I would get fired). But, now it was time to do hands-on training at my location, Main Street Bakery.
I was also stressing out here because I had no idea how things ran around here, where anything was, or who I was working with. You were there for 3 days with a trainer, and on the 3rd day was your assessment with a manager to see if you were good at making drinks and remembering the procedures of the Bakery. i made about 20 drinks on cold bar and hot bar, had to mark several cups with the correct codes, and answer numerous questions about standards and bakery stuff. (I kind of winged it but got it right). I tried to look like I wasn’t nervous even though inside my heart was tearing itself into pieces. But I passed, “earned my ears”, and it was official. It felt great.
Alright, ill leave it at that. Stay tuned for more blogs. Hope u guys enjoyed. What should I talk about next??