>There’s a customer at my coffee shop who has got the system beat. She always gets a small coffee in a medium cup, which puzzled me until I noticed her at the condiment stand, topping off her cup with cream and sugar. It’s a clever tactic to be sure: save a devastating 26 cents while lavishing yourself with four ounces of free product.
At first I was pretty angry, but now I am mostly just saddened this individual places such a low price on her integrity. 26 cents? Heck, I would be happy to buy you a coffee if your finances are that tight.
But it would be hypocritical if I judged this customer’s deception without examining my own life. As a barista, am I consistently giving each customer the highest quality beverage possible? What about shots of espresso? Even just plus or minus a few seconds makes a huge difference in taste. How about milk? Motivation to steam microfoam is definitely dampened when it is just going to be smothered by whipped cream, but that doesn’t mean I should compromise a single component of the drink.
Perhaps there are implications not pertaining to coffee.