Much of what gets written regarding the reasons behind declining standards in the coffee shop focuses on the leadership and what they can do to facilitate success. Here at KTTS there are dozens of interviews and solo episodes dedicated to this very thing. But what does not get so much air time is the reality that if we are to see a rise in standards of leadership, we must also call for a rise in personal professional work standards from staff.

Culpability for the miserable state of coffee service goes both ways and often it is the leaders avoidance of dealing with toxic employees that keeps them employed thus allowing their negative influence to sabotage the success of the business, the team, and, in fact, the whole industry whose reputation is built from the interactions consumers have with "professionals".

Today on this solo episode we will be exploring the reasons why so many owners refuse to deal with toxic employees in the cafe in favor of a misguided notion of giving perpetual grace that is more enablement than kind gesture. We will also talk about what is needed if we are to make progress in the business of coffee shops. High standards are not just for owners and managers, they are for all and it is time we started creating environments that reward and recognize great work, while also not tolerating corrosive behavior and attitudes, be ti from leaders or employees.

Related episodes:

• 331 : The 7 Deadly Sins of my Career
• 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career
• 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017
• 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it
• 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority
• 483: Encore: 6 Essential Qualities of Coffee Shop Leaders
• 368 : Walking the Line Between Leadership and Friendship
• Things the Owner Can't do for You
• SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners
• SHIFT BREAK: How to Take Criticism as a Barista
• SHIFT BREAK: Evil Owners and Lazy Baristas

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