![]() SCHENKER: A good espresso shot - it has kind of, like, a creamy, full-mouth, just, like, slightly sour, slightly bitter. Schenker says he knows exactly what a perfect cup of coffee should look like and tastes like. SMITH: Like Schenker's special portafilter, which lets him see the coffee while it's brewing. I have some of my own equipment that I'll bring with me. SCHENKER: I've become kind of a nerd about it. SMITH: So passionate that 13 years later, Schenker is still working as a barista, now at a cafe in Philadelphia. It was just a way to make rent.ĭYLAN SCHENKER: At first, it was just a job, but then you kind of become passionate about it. STACEY VANEK SMITH, BYLINE: Dylan Schenker got his first job as a barista in 2010. But NPR's Stacey Vanek Smith wondered about the other side of that screen and how the workers feel. People are pushing back against the social pressure of the tip screen on digital transactions and the higher amounts that they're being asked to tip. The rise of so-called tipflation has consumers fuming.
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