Recently, a university student looking for a part-time job at a milk tea shop was stunned by the hourly wage of 8 yuan, only to be retorted at as "scrap" by the recruiter, an incident that quickly sparked heated discussion online. After the job seeker turned the chat records into a video and posted it, netizens engaged in fierce debate over the understanding of dialect slang, the issue of respect from the recruiter, and part-time wage standards. Employees of the shop involved have apologized, and the brand Shuyi Tealicious also responded, stating that the shop has been closed for handling and promising that follow-up negotiations will be held to rectify wage management for franchisees. The part-time ecosystem behind a cup of milk tea deserves the attention of every coffee lover and job seeker. [more…]

Why would someone voluntarily give up a job paying 25,000 yuan a month? Recently, a blogger shared her experience of resigning from a high-paying position to work part-time at a café, sparking widespread discussion. She admitted that her initial motivation came from a longing for the environment of a beverage shop—no after-work phone bombardments, no buck-passing or office politics, the ability to see the daylight, and the chance to observe all kinds of customers. Even more appealing was the freedom over her time: 23 yuan an hour, self-determined working hours, and only two half-days a week. Behind this "café temp worker" trend lies a deeper reflection among contemporary office workers on the trade-off between mental burnout and physical labor. [more…]

Coffee shops are sprouting up everywhere, and job postings are easy to find, but age often becomes an invisible threshold for applicants. A middle-aged woman who calls herself 40+ successfully applied for a part-time social position at Starbucks and recorded in writing every day of learning to make coffee from scratch. From memorizing cakes and recipes to working the register and closing up, she went through moments of frantic fluster and physical exhaustion, but also gained patient guidance and confidence. At the same time, age standards in coffee industry hiring are becoming increasingly strict, with some brands even setting the upper limit at 27. Through her personal experience, this article explores whether middle-aged beginners still have a place under the highly standardized chain coffee model. [more…]

In today's rapidly evolving coffee industry, barista positions attract a large number of enthusiasts submitting their resumes. However, during interviews, the gap in expectations between recruiters and candidates often leads to both amusing and exasperating situations. This article compiles real interview experiences from multiple coffee professionals, covering everything from entering the industry with zero experience, requirements for latte art and pour-over skills, probation-period salary negotiations, to the professional thresholds for part-time positions, recreating those conversations that leave a complex mix of emotions. Whether you're a newcomer preparing to step into the coffee industry or a shop owner currently hiring, these cases are worth reading. At the end of the article, we've also included channels for learning professional coffee knowledge to help you avoid unnecessary detours. [more…]

How tough is the coffee business this year? Many independent café owners have found that store revenue alone is no longer enough to support themselves, let alone get rich from coffee. To keep the small shops they poured their hearts into, some have pivoted to food service, some have thrown themselves into social media marketing, some have launched membership top-up schemes to lock in regulars, and some owners have simply chosen to take outside jobs, using their wages to subsidize the café's daily expenses. How do these "re-employed baristas" juggle their main business and side gigs? And are employers willing to hire someone who is themselves a fellow café owner? This article takes you inside the real circumstances of these coffee operators who persist out of love. [more…]

In recent years, a striking workplace phenomenon has been spreading: international students with backgrounds from prestigious overseas universities are returning home and choosing to enter the coffee industry, becoming baristas or part-time workers at chain brands such as Starbucks and Luckin Coffee. This phenomenon has overturned the public's traditional perception of barista roles and also reflects a new orientation among highly educated talent when it comes to employment choices. Why do they favor the coffee track? Is it the pursuit of experience, an escape from involution, or using barista work as a springboard for career transition? Combining real feedback from netizens and industry observations, this article analyzes the logic behind international students flocking to the coffee industry and retains relevant recommendation information about the Front Street brand. [more…]

Recently, the news of a fresh master's graduate choosing to join Luckin as a part-time barista has sparked widespread discussion online. Supporters believe that no occupation is superior or inferior, and that young people should try more things; opponents feel that this is a waste of a diploma. In fact, as the number of graduate students in universities surpasses that of undergraduates, under the dual pressure of degree devaluation and economic downturn, more and more highly educated young people are turning their attention to light physical service industries such as coffee and tea drinks. They either want to escape the high-pressure, hyper-competitive office environment, or use it as a transitional job. However, is the real experience behind the bar counter of chain brands as relaxed and comfortable as imagined? This article deeply explores the multiple motivations and real dilemmas behind this phenomenon. [more…]

Recently, Luckin Coffee has sparked widespread controversy due to a shortage of staff in its stores caused by reforms to its employment system, while simultaneously rejecting local job applicants in Shanghai during recruitment. A Shanghai netizen applied for a part-time barista position but was directly turned down because their ID number began with '310', with the reason given being 'currently Luckin in Shanghai does not accept locals'. This incident reflects companies' stereotypes about local job seekers—such as being 'unable to endure hardship' and 'demanding social insurance'—and also touches on practical considerations like high social insurance contribution bases and labor cost control. Against the backdrop of a simultaneous labor shortage and employment difficulties, is Luckin's recruitment strategy reasonable? And how should the rights and interests of local job seekers be safeguarded? This article will delve into the multiple factors behind this phenomenon. [more…]

After the onset of winter, the coffee and tea beverage market enters its traditional off-season, with store foot traffic and order volumes declining noticeably. Recently, many part-time employees at Luckin Coffee have reported that their scheduled working hours have been significantly reduced, with some being assigned only one shift a week, or even working just over thirty hours in an entire month. Full-time employees have not been spared either, with working hours dropping from over 180 to between 110 and 170, which has also affected their base pay. To make up the target hours, some employees have had to voluntarily support other busier stores. What exactly is causing this widespread reduction in working hours? How do the situations of part-time and full-time employees differ? This article, based on accounts from multiple employees, sorts out the logic behind the current scheduling adjustments at Luckin Coffee stores and reminds practitioners to plan ahead and prepare countermeasures. [more…]

After the National Bureau of Statistics released the 2023 average annual wage data for urban unit employees, a blogger compiled the monthly salaries of baristas at chain coffee brands in first-tier cities. The results showed that the highest-paying brand was not a well-known one like Starbucks or Luckin, but NIO, the coffee brand under NIO Motors, whose job postings listed a monthly salary of 9 to 13k with 13 months' pay. Behind the high pay, however, the job description was vague about the work content, and former employees revealed that the role actually required extra tasks such as event execution, taking photos, looking after children, and chatting with customers. At the same time, the average pay for baristas in China is only 5,084 yuan, with a median of 5,000 yuan, and part-time hourly wages generally range from 15 to 30 yuan, even lower than those of hourly workers and domestic helpers. Chain brands rely on stable equipment, which lowers their requirements for baristas' professionalism, while independent stores are under pressure amid fierce competition, leaving baristas with increasingly narrow room for seeking higher pay and promotion. [more…]

Recently, a post about a part-time employee at a Nayuki store suffering workplace injustice sparked heated discussion on social media. The poster claimed to be a student who had worked part-time at a Nayuki store in Shenzhen for over two months but was only scheduled for four shifts, and for nearly a month had no shifts at all, before being dismissed without reason. During communication, a senior employee launched personal attacks against them, while the scheduling manager brushed them off citing efficiency. After the incident came to light, netizens spontaneously flooded the store with over two thousand negative reviews and swarmed Nayuki's official account to leave supportive comments. Coincidentally, another Nayuki employee in Xiantao, Hubei, also posted claiming to have been targeted by the store manager. These two consecutive incidents pushed Nayuki into the spotlight and prompted deeper industry reflection on store management and employee rights protection at chain tea beverage brands. [more…]

Recently, a set of comparison photos circulating on social media has drawn attention: a Luckin Coffee employee lost 20 jin (10 kg) after just over three months on the job, and their posture became noticeably more upright. Once the post went up, food-service workers from all over chimed in with their own "transformation stories"—some cured their hunchbacks, some built up arm muscles, and others lost ten jin within half a year. These real-life cases have tempted many people struggling with their weight, making them wish they could immediately grab a part-time job at a coffee shop—earning money while slimming down. Yet those who have actually been through this "total makeover" offer completely different advice. Behind the buzz of "Luckin as a weight-loss base," how exactly do you balance the physical exertion of manual labor against the toll it takes on the body? This article walks you through the real experiences and warnings of these food-service workers. [more…]

In the coffee industry, it is not uncommon for employees to leave and later return to their original company. However, a former Luckin Coffee employee who tried to return to the bar in a part-time capacity after a two-year absence ran into repeated rejections. The recruiter explicitly stated that "those who have previously worked at Luckin cannot be rehired," a rule that has sparked confusion and discussion among many former employees. Compared with Starbucks' open attitude toward rehiring former employees, why is Luckin's recruitment policy so strict? Is it out of consideration for stability, or is there another reason? This article will walk you through the various perspectives behind this phenomenon. [more…]

Recently, Luckin Coffee posted recruitment posters in Hong Kong, hiring store managers, assistant store managers, and baristas for areas such as Yau Tsim Mong and Central, with pay ranging from HK$65 per hour to HK$30,000 per month. The job requirements specifically note that applicants must understand Cantonese, and non-Hong Kong residents must hold an HKID to apply. Once the news broke, netizens were both looking forward to 9.9 yuan coffee coming south and engaging in heated discussions about Hong Kong salaries and the cost of living. At the same time, Cotti and Luckin's expansion paths in the SAR and overseas have once again drawn attention. [more…]

Many coffee professionals have encountered the same dilemma: while in school, they worked part-time at a coffee shop, and their family supported it; after graduation, when they decided to become a full-time barista, their parents strongly opposed it, believing this job had no future. Faced with this disagreement, should you listen to your family or stick to your own choice? Starting from the real situation of the barista profession, this article helps you clarify the relationship between your motivation for entering the industry, professional accumulation, and future planning, and also offers specific ideas for communicating with your parents. Whether you are a prospective barista still hesitating or a professional who has already entered the industry but encountered doubts from family, you can find useful guidance here. [more…]

Trendy cafés are popping up all over Southeast Asia, but a "soldier café" operating inside a military camp in Thailand has drawn particular attention. Run by the Thai Army's 4th Battalion, the café uses uniformed soldiers as models and staff, and promotional photos featuring a lotus pond and pedal boats quickly went viral on social media. The café is open daily from 8 a.m. to 7 p.m., and its customers are mainly soldiers from the nearby camp, though civilians also come to check it out. However, as its popularity has grown, so have questions: some Thai netizens worry that the shop was built with taxpayers' money, and others ask—is a soldier's primary duty to serve in the military or to be a barista? Behind the warm image of soldiers and civilians enjoying themselves together, controversy continues to simmer. [more…]

Recently, multiple part-time employees at Manner have reported on social media that shifts they had originally selected were canceled by stores at the last minute before work on the grounds of sufficient staffing, and some even had this happen several times in a row. At the same time, some full-time employees have also revealed that stores adjust shifts at will according to how busy they are, arranging long continuous shifts when busy and cutting hours when quiet. Some analysts believe that because part-time hourly wages are higher than full-time ones but the work is more oriented toward packing and cleaning, stores may be more inclined to reduce part-time positions in order to control labor costs. As of now, Manner has not yet responded officially, and this series of scheduling chaos is chilling many young people who are interested in joining. [more…]

When Manner's nationwide store count surpassed one thousand, coffee enthusiasts cheered that they could finally check in nearby. At the same time, this chain brand is facing a severe shortage of frontline staff. To fill the barista gap, Manner began recruiting large numbers of daily-paid temp workers responsible only for packing, restocking, and cleaning, jokingly called "packers" by netizens. However, these part-timers change every day and cancel at the last minute without notice, forcing already busy full-time baristas to repeatedly train newcomers during peak hours, triggering strong dissatisfaction among veteran employees. This article sorts out the recruitment requirements, pay, and scheduling model for these temp workers, as well as the real complaints from baristas, while also looking at what reference value brands like Front Street Coffee offer in workforce management. [more…]

Around the Spring Festival, a large number of university students flocked to tea and coffee shops for part-time work, but a rule at Heytea about mealtimes sparked confusion among employees: they are not allowed to eat unless they have worked a full 6 hours, and if they want to eat, they must either have half an hour deducted from their work hours or volunteer to work overtime. Multiple Heytea part-time employees reported encountering similar or even harsher requirements, and some stores were found to deliberately cap work hours and shorten shifts. In the food and beverage industry, mealtimes are peak hours, so it is normal for workers to be unable to eat on time, but employees question whether the rule is reasonable, believing that management, under the pretext of controlling labor efficiency, is cutting work hours and forcing workers to labor almost without rest while starving. [more…]

Recently, a social media post about Luckin Coffee's salary and benefits for barista recruitment in Hong Kong sparked widespread discussion. The post noted that full-time baristas at Luckin in Hong Kong are entitled to paid statutory holidays, MPF, and annual leave after three months of employment, while the recruitment information for part-time positions did not explicitly mention MPF contributions. This detail quickly ignited enthusiastic discussion among Luckin workers in mainland China, with many expressing mixed feelings after comparing the treatment in the two places. However, clarification from Hong Kong netizens offered another layer of interpretation—the MPF is fundamentally an employer's statutory responsibility, not an extra benefit. This cross-border discussion reflects differences in awareness of labor rights. Front Street Coffee continues to follow developments in the coffee industry and brings you in-depth analysis. [more…]