A few months ago, I had the opportunity to work for Starbucks as a barista.

I had recently moved to New York City, and I was freelancing at the time. But I had to get a part-time job in order to pay next month’s rent. So one afternoon, I printed off a stack of resumes,and hand-delivered them to nearly 30 Starbucks in Lower Manhattan and one in Brooklyn. Only one manager called me back: the one from Brooklyn, just a few blocks from my apartment — and the last store I visited.

I’d later find out that it’s located next to the busiest transit hub in Brooklyn, which makes it the busiest Starbucks outside of Manhattan. My initial idea of working a leisurely part-time job was completely false. This was going to be hard work. And a lot of it.

My first day was deceptively easy – watching videos of Starbucks CEO Howard Schultz on the store’s laptop with my fellow three trainees, and taste-testing coffee and tea. We had some pamphlets that explained the drinks, and our task was to memorize all of them — including some several dozen variations of shots, sizes and flavors.

We tried making a few of these with our trainers at the bar, but it wasn’t easy. There was usually a steady stream of 20-some people waiting in line, and there simply wasn’t the space or environment to train properly. It was always chaotic, with several people on the floor, calling orders, shifting from station to station, and asking you to get out of the way. Not to mention 10 customers waiting at the end of the bar for their drinks.

My first real 7:30 a.m. shift was jarring. The intensity of what goes on behind the counter is simply not visible from the customer’s point of view. During the peak morning hours, we’d work through around 110 people every half hour with seven employees on the floor.

Since there was no chance my new colleagues — or “partners,” as Starbucks calls its employees — and I would ever memorize all the drinks, we handled everything else: brewing and changing coffees (staying on top of which ones are decaf, light and bold roasts, while rotating them via Starbucks’ “coffee cadence” using 2-minute timers and grinding the beans, having them all prepared to brew — and never leaving one pot sitting longer than 30 minutes without dumping, since it’s no longer “fresh”), marking drinks (there’s a complicated shorthand that you’ve got to memorize, while translating what a customer is saying into “Starbucks speak” and calling it properly), rotating pastries, the food case, and tossing hot items into the oven — all while managing the register.

Just as I was tempted to remind my coworkers that they were new once, too, I wanted to tell customers that I was way over-qualified for this job, and hoped they’d see me on the street in normal clothes, not in khakis, a black T-shirt, bright-green apron and baseball cap.

On my third day, my boss handed my fellow trainee — who would later disappear after a 10-minute break never to return — and me a mop and supplies to clean the bathroom, because the toilet was broken. It turned out not to be so horrible, but again, I quickly learned to swallow my pride.

We got two 10-minute breaks and one unpaid 30-minute break for every 8 hours on the floor, where we’d have to decide between running next door to use the restroom (because ours was always had a line of customers in front of it), quickly eating a bag lunch (there was never time to stand in line and buy something from the store), or making a cell phone call. If you’re lucky, you got to sit down on the one chair in the break room, or on the ladder, because there were never any open seats in the store.

Some of my coworkers were more demanding than others. Most were nice and welcoming. And there were office politics. On more than one occasion I walked into the break room to see someone crying, or talking about other coworkers. I mostly avoided this, until what would be my last week on the job.

I told my boss that I got a new, full-time job, and could work until I started at Business Insider. But the next day my name disappeared from the schedule.  

For many people, service industry jobs are not a supplementary income or short-term solution. And hats off to them — especially those who do it without even complaining.

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