Tips for getting the best from your café and barista

Baristas work bloody hard. It's a skilled job as you'd find out if you had to juggle making hundreds of drinks a day, all day, every day. Pulling an excellent espresso shot alone takes time and practice to learn,. Add in a wide variety of drinks based on espresso and you'll see there's a lot to balance and think about, not to mention the hideous and innumerable matcha concoctions that are suddenly popular. it's a ruddy battlefield, is the average cafe. They may have several drinks on the go at a time, each of which has its own workflow. Disturb that workflow and one or more drinks may be below standard. you'll almost certainly spoil your drink and possibly, others' too.

i have witnessed all these things and more, and while I'm not in the business, I have spent enough time observing and talking to baristas to know what irks them, upsets the workflow of the cafe and disturbs the vibe. the TL;DR of

I'm on my hands and knees, looking at the strange accretion of living growths that have begun to sprout from the ground in the shade around the base of a strange black boulder the size of my pickup truck. The boulder is the largest of several in a small clearing in what I think of as the jungle. The growths, almost like ferns but somehow plump and wet like fungus, are pinky-orange and sit entirely within the drip-line surrounding the tiny overhang of the boulder

A sense of fear, foreboding, disgust or distaste

"Walking past a graveyard? On a lousy date? A lousy date who took you for a stroll in a graveyard? You might develop a case of the “willies,” a euphemism for being unsettled, frightened, or otherwise disturbed."
—Mental FLoss