Starbucks has nearly 20,000 locations worldwide and seemingly has one on every street corner in the U.S., but it all started in downtown's Seattle's Pike Place Market.

The first store opened in 1971 at 1912 Pike Place and it's still there. It has become a tourist attraction, and is one of the busiest Starbucks locations on the planet.

Redditor StillCorperateCoffe works at the store, and he fired up an "Ask Me Anything" thread on Reddit to talk about his experiences there.

How many hours a week do you work, how long have you worked there and how did you get the job?

"I work 25 hrs a week and I'm a full time student. Worked at that store for a while, but I got the job because I transferred from my store in CA with a great recommendation. If you want to work for starbucks, they are willing to train. So, go out there and get in the stores. Meet the managers. My boss told me he hires based on his gut 80% of the time. Go make a first impression!"

Source: Reddit

How busy does it get?

"So today our line was about 300 ft down the block. What is really interesting is that you will see that white tourists see the line, and if its too long out the door they just scowl and walk away, maybe to return when the line is shorter.

"But the asian tourists just keep on coming. They will wait for longer than an hour! I had a theory about the point of a queue that makes it too long for people to join, but damn, those asians will wait in any line. I believe that."

Source: Reddit

Do they even ask what the line is for, or do they just stand in it and tweet about how they're standing in a long line for something cool?

"We have musicians at the door. This awesome guy Gregory Paul who is on spotify plays out front. Also this four black guy gospel group who piss me off. They sing about Jesus. I don't like songs about Jesus."

Source: Reddit

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A barista at the original Starbucks in Seattle has taken to Reddit to hold an open house about what it's like to work at the store.

Among the questions he got:

What's the longest, most complicated order you've ever received?

Here's the answer:

"Shoot, in one drink?

Well, the dumbest was a trenta (barf) iced coffee with 4 add shots 16 count 'em 16 pumps of white mocha (6 in a venti usually) 6 pumps of vanilla, and then she bitched that we don't have trenta dome lids because she wants whipped cream.

"So we put whip in it anyway with a flat lid. But she freaks out that I have to charge her for all of the modifiers when it's just a trenta coffee refill that would be $.55 and tells me shes trying to lose weight. I'm thinking "BITCH YOU ON THE WRONG TRAIN", but I had to deal with her respectfully."

SEE ALSO: Here's How The Original Starbucks Is Different From All The Others

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There are certain types of jobs that young people tend to gravitate to, and the competition for them is fierce. Depending upon the industry, this competition either drives salaries higher or lower.

Career data site Payscale put together a huge report on Generation Y, surveying 500,000 workers between the ages of 19 and 29. The data shows the highest- and lowest-paying jobs for Millennials, with engineers at the upper end of the earnings scale: 

And cashiers and baristas at the bottom:

NOW READ: Why Working At Starbucks Was The Toughest Job I've Ever Had >

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Starbucks baristas are going to start wearing name tags, according to Starbucks Gossip.

Why now?

"Connecting with customers," a Starbucks employee told Jim Romenesko. "They probably did a year and a half of research on this before deciding to go ahead."

Apparently not all baristas are too thrilled about this.

"In the comments section over at Starbucks Gossip and on I Hate Starbucks, baristas discuss whether name tags might encourage stalkers or an 'awkward interaction' with a regular who might approach them outside of work,"points out Eater's Amy McKeever. "They also complain that the move makes Starbucks seem more like McDonald's."

They make a good point. Starbucks had once tested name tags in the Northeast and they decided not to keep them for that very reason.

"We decided not to move forward because the feedback was that it created a 'fast-food' atmosphere,"Starbucks wrote on its idea forum at the time. "It's something we’ll continue to evaluate and discuss and we’ll definitely update you if it gets implemented in the future."

Some baristas have been wearing name tags for a while now, but this will be the first time Starbucks has rolled it out nationally.

SEE ALSO: 15 Crazy Starbucks Customers Who Will Make You Never Want To Be A Barista >

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Kazuki Yamamoto may only be 26 years old, but his latte creations at Japan's Osaka cafe 10g have made him famous on the Internet.

The barista began working in a Tokyo café when he was 20, and initially experimented with making leaves out of steamed milk, he told Business Insider in an email.

One day, a friend challenged him to try drawing an anime character in the foam. After his initial success, Yamamoto realized his talent and expanded to elaborate designs that he began to post to his Twitter account.

Yamamoto now has more than 100,000 followers, and the young barista updates his account frequently with illustrations of cartoon characters, actors, musicians, and landscapes.

And in case you thought the coffee would be cold by the time it gets to the customers, Yamamoto assures us that each creation takes him at most four minutes to complete, and that the drinks are still hot when served to patrons.

Kazuki Yamamoto started with simple leaves, but after a friend encouraged him he began "drawing" cartoon characters.

He excels in 3D latte art where he uses the foam to create his designs.

Here's Stitch from Lilo & Stitch looking up at you from your cup.

A Starbucks customer was amused to find that her beverage came with a flirtatious message from her barista. 

Reddit user littlebabyburrito posted a photo of her cup with the caption "how Starbucks baristas flirt with customers." 

The barista blacked out words from the warning label on the cup so that it simply read "you're extremely hot." 

Caroline Fairchild at Huffington Post pointed out that this is a common way for baristas to flirt. 

Check it out:

SEE ALSO: The 9 Highest-Calorie Drinks You Can Get At Starbucks

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Business Insider has decided to show baristas some love for helping us start our days off right.

And we'd like you to help us find the world's best baristas. 

Whether they work in a big chain like Starbucks or a favorite local spot, we're looking to highlight true professionals who have your drink order memorized, deliver your mocha with a smile, and know your name by heart.

It's easy to nominate your favorite barista. 

Just email retail@businessinsider.com and include the following:

• A photo of your barista.

• Where he or she works.

• A brief explanation of why you’re nominating him or her.

• A way for us to contact him or her.

We appreciate your help.

SEE ALSO: The Best Fast Food In America

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Starbucks' newly expanded Boulange bakery is stressing out workers.

We spoke to several Starbucks employees about the transition to the new model, which requires every pastry be served hot. 

Since the Boulange pastries were added this summer, Starbucks stores have started implementing a "playbook" method where employees are assigned one specific task they repeat over and over during the course of their shift. 

One Boston-area barista who recently left her job says the new method ruined her favorite part about working there: interacting with customers. 

"The relationships with customers have sort of disappeared," said the former barista, who wished to remain anonymous. "It has become more important that we do things the 'right way' while also being really fast." 

The system has also made communication between employees more difficult, said a New York barista who also asked to remain anonymous.

"A lot of orders are going wrong because the person preparing the pastries isn't communicating with the person serving the coffee," the barista said. "Sometimes, the order just gets lost." 

We've experienced this at two different New York City Starbucks stores recently, once receiving an incorrect order, and another time receiving nothing at all. 

The new system goes against Starbucks' roots as a place with great customer service, the Boston-area barista told us. 

"Starbucks is losing every ounce of what makes it human," the barista told us. "Instead of simply being a coffee shop, it's trying to be everything for everyone." 

A Starbucks spokesman told us that the new system is meant to improve customer service. 

"We want to create the best experience for our customers—and that includes things like improving the quality of the food," the spokesman told us in a phone interview. "All food is served warm now and previously was not."

The spokesman also said that Starbucks partners have been critical in implementing the new process. 

"We have rolled out La Boulange to more than 3,500 stores so far and the reaction from our customers and partners has been overwhelmingly positive," he said. "Our partners are proud of La Boulange and have been key to driving trial and incrementality. The rollout has been successful precisely because of their enthusiasm for La Boulange."

SEE ALSO: 16 Fast Food Chains That Should Come To The U.S.

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Alright folks, any baristas out there who dream of working for Apple?

Now is your chance.

Apple just posted a job opening for an iCup Technician, which was first spotted by Time. The job will be out of Apple's Santa Clara Valley office.

"The Apple iCup Services is specially designed to provide a fresh brew coffee to all Apple employees within their department. The iCup staff is also available on call during business of operation," the posting reads.

Prior experience with making coffee is required, and some computer skills are a plus.

Most likely, Apple is just trying to fill a position in its new cafe, but who knows, maybe an iCup smart device is on its way.

Here's the full job description:

SEE ALSO: Apple Opened A Gorgeous — And Exclusive — New Cafeteria In Cupertino This Week

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The flat white, Starbuck's newest menu item, is like a latte but with one fundamental difference. The flat white is the most popular coffee drink in Australia and New Zealand, but will it be a success in America? We visited Toby's Estate to find out. 

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Every Starbucks employee's worst nightmare has come true for Brad Halsey, who shared his predicament in an email to the website Kitchenette for its "Horrible Restaurant Customers" series. 

One of Halsey's most excruciating customers — let's call him "Mr. X"— is also the most brilliant. He figured out a way to game the Starbucks Card so he gets a free drink every day of his life.

As Halsey explains, Mr. X bought 365 Starbucks Cards and registered each one for a different birthday — so he gets a free birthday drink every day of the year.

"Even though I know exactly how he 'beat the system,' he pretends that his app is just malfunctioning and it magically gives him the same free birthday drink every day," Halsey wrote in the email to Kitchenette.

Not only does Mr. X get a free coffee every day, but he's particular about his order, the barista says. He orders his iced quad Venti vanilla white mocha with heavy cream instead of milk. So first, he asks Halsey for a venti cup and a marker. 

Then he "draws lines and arrows and writes all over the cup," instructing Halsey to get his order perfectly jotted down as follows:

Two pumps of white mocha here, then add five pumps of vanilla. That should take us to this line here where you’re gonna add cold heavy cream up to this ridge here ... it should be halfway between this line and this line. Make sure to add the heavy whipping cream before the espresso; it changes the taste if you do it out of order. Then add your four shots — three regular and one long shot. That long shot is important, since you guys reformulated your machines, it’s been hell trying to get my drink right. That long shot helps balance it. Then stir it for me, Mister Brad. Now do me a favor and add ice to the top there and it’ll be easy as pie. I’m not picky so don’t worry about shaking it or anything like that.

In case you thought that was it, Mr. X then asks Halsey to ring it up as "one quad espresso, add white mocha, sub vanilla, sub heavy cream" so it's $3 instead of $6.50.

We should point out that while Mr. X did indeed seem to find a Starbucks hack, don't feel inclined to follow in his footsteps. A move like this could be considered fraud.

SEE ALSO: Starbucks is making a huge change to its Pumpkin Spice Latte

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NOW WATCH: 9 things you didn't know about Starbucks

Spoiler alert: I'm still alive! I didn't have a manic episode from mainlining caffeine or bleed out of my ears from all the Ella Fitzgerald, and I only pulled out a few tufts of hair. Even if it slightly resembled the third layer of hell (gluttony!), this wasn't a coal mine, it was America's Living Room (tm!). My soft torture went unnoticed by the busy employees until around 9pm, at which point the Manager On Duty and I played a nice little chess match of how many San Pellegrinos I could order with a straight face (five!). But true to the company line of relentless friendliness, I was never confronted.

Even though I lived to tell the tale, I wouldn't wish this punishment on even my worse enemies. So instead of tiring you with a minute-by-minute account of my descent into 'Buck(s) wildness, I've summed up the experience in these simple 14 lessons, which I lovingly refer to as Pike's Proverbs. 

 There is no average Starbucks

Like caffeinated snowflakes, every Starbucks is different. My local shop with the longest hours happened to be next to the University of Texas, with a revolving door of sorority girls in yoga pants that reminded me that youth is not wasted on guys who are better at talking to women than me. If you're curious how these women age, I'd suggest checking the closest suburban location.

Everyone knows your name

The greatest trick Starbucks has up its sleeve is writing your name... on its sleeves. When I first stepped in the door and ordered a tall Pike's Place, I told the joy-filled baristas my real name, like an idiot. There was no way to hide: every hour I was forced to reintroduce myself. It personalized what would otherwise be the most generic purchase a middle-class human can possibly make and endears every store to you as if it were your regular neighborhood haunt.

Even though they'd written "Dan" more times in one day than I have since high school, regular shift changes and the relentless procession of coeds kept the baristas from paying attention to me until later in the evening, at which point the Manager On Duty did a very polite job of ignoring how bloodshot my eyes were.

There is no coffee like Starbucks coffee

For me, Starbucks has fueled many a road trip drive through barren espresso deserts, and its reserve roastery in Seattle blew my fragile mind-grapes. After drinking five coffee drinks in such close succession, I came to realize that the bold flavors in its always-dark roast are so carefully dialed in that its coffee is in a class of its own. You can taste thick, smoky strokes of chocolate and caramel in there, but the primary flavor note is simply Starbucks.

Everything is roasted dark, including the sandwiches

Around 2pm, a strange flavor synesthesia overtook me and I realized that everything was tasting the same. My panini wasn't that that different from a pumpkin spice latte. The mozz mimicked the milk's sweetness, the turkey played the savory role, and the pesto and sun-dried tomatoes served as the pumpkin spice. Even the bacon in the breakfast sandwich was double-smoked to match the darker roasts. Either that, or I was coming unglued.

The secret ingredient is indulgence

After watching hundreds of people queue up for various flavors of -uccinos, it became clear that their excitement was very different from my normal neighborhood shop. Coffee might be what's on the menu, but Starbucks is really selling warm, fuzzy feels.

That indulgence is unique among other food-/drink-based significations of status and wealth because it's so familiar and without any leanings of pretension or intimidation. It's impossible not to feel like you're giving yourself a present, and everyone with $3 is invited to treat themselves.

It brings families together

My sister and her toddler Josh unexpectedly called me via Facetime around noon, by which point I was a little loopy but still able to converse with other humans. She saw a Facebook post about my latest poor decision and figured I had plenty of time to talk.

We have a good relationship, but lead very different lifestyles (she's a mom of two and I'm an idiot who does things like this). We don't talk regularly, and a random Facetime call on a Monday was unprecedented. Something compelled her to call me out of the blue, and that something was Starbucks. I was in a place where she feels welcome to drop right in without knocking.

I don't think she would have called if I had been in cafe full of mismatched tables and tattooed graphic designers. The 'Buck is a club that most people want to join, even though it'll happily have them as a member regardless of whether their laptop is still running Windows 95.

Starbucks must have an infinite amount of velvety smooth jazz, interchangeable indie pop, and soul standards at its disposal, but if you're camping for 18 hours, expect to hear the Now That's What I Call Alt Country standard "Summer Noon" by Wilco at 6:15am and 5:31pm.

Coffee is a relative term

At 4pm, an attractive middle-aged woman in a shirt reading "Coffee, Straight Up" walked in with the authority of a Real Housewife. Her name was Notosha. There's no way the barista spelled that correctly. She did not in fact order coffee straight up, but rather a massive iced decaf latte with a dollop of whipped topping.

They're kind to the homeless

Just when I started to feel like unhinged (~3pm), a disheveled man entered the shop and put my plight into perspective. He was wearing torn jeans, maroon tie-dye, and a black "No War" sweatshirt that looked it'd been dragged through a trench. He ordered a coffee refill and a pastry. They asked his name, and he said Chuck, but quickly corrected himself. It's Charles, but he goes by Chuck. Despite his appearance, Chuck was a stickler for detail.

Four hours later he returned for a refill and sat outside with his dog, a camping backpack, a gallon of water, and an HP laptop. I asked him a few questions about his life and he told me that he has arthritis and can't do manual labor anymore, so he comes here to practice his computer skills on a donated laptop. The employees don't mind having him around as long as he doesn't bother any of the other customers.

You can game the Starbucks reward card system

I offered to buy Chuck his favorite drink (coffee with lots of sugar and milk!), but he said he was leaving and asked me to put money on his Starbucks card instead. It entitles him to free refills on the $2.17 cup of coffee that he buys first thing in the morning. He also tells me that he can't keep a job because of PTSD, among other sad reasons. I desperately changed the subject to his dog named Babygirl. She needs a bath, he knows. I added $10 to his gift card (4.6 days' worth of coffee) and wished him good luck.

Never curse in a Starbucks

The one time a barista quietly dropped an F bomb to one of their coworkers it reverberated through the shop like a gunshot.

There are security cameras everywhere

Hour eight is when the paranoia sets in.

Even Starbucks will comp a regular

By the end of the night I felt completely destroyed. I'd reached the end of the Internet, my body was aching from sitting in one place for so long, and I'd exhausted most the menu. I was ordering sparkling water just as an excuse to talk to other humans.

Around 11:45, when I ordered my fifth bottle of San Pelly, the manager finally acknowledged my longevity. She said that I must be very thirsty, and meant that I must be very crazy.

Hell, I thought, let's go out with a bang. I want a cookie too. Whatever her favorite kind is. Chocolate chip? Count me in. Warmed up? She knows me so well.

Instead of placing my cookie on the counter, Manager On Duty hand-delivered it to my table along with a little surprise. She whispers that she brought me an oatmeal raisin cookie as well, just so I could taste it. It's the nicest thing anyone has ever done for me.

You're never the worst person in a StarbucksAt 11:54, my generous sugar momma called out a warning. “Attention lovely Starbucks customers, we'll be closing in six minutes. SIX MINUTES.” I was nearly out of the jungle.

Then at one minute 'til midnight, a final customer walked in and stepped up to the counter. Manager On Duty asked him what she could get started for him, and just then his phone rang and he picked it up.

“Just one second,” he says.

On my way out I almost thanked him for making me feel like I wasn't the biggest asshole in the room.

SEE ALSO: Starbucks made a major change to its birthday rewards

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Some of us (myself included), need a cup of coffee every morning to kick-start our day. Included in that group are some (myself still included) who do not have the funds to keep up with the demands of a daily Starbucks habit. It was this combination of factors that led me to invest in a way to brew coffee at home, in my case a French press. But there's a wide variety of options out there for those who've decided to start brewing for themselves, and which route one takes depends on their taste preferences, the time they're able to commit to making your coffee, even the aesthetic of their kitchen.

Below I've rounded up most of the variations of at-home coffee makers you're likely to find and attempted to explain how they work and who they're best suited for. If you find the one right for you, a one time investment could save you a ton of money that otherwise would've gone straight to the Siren.

A Coffee Cone Drip

What is is: The cone drip is a method of brewing that will involve some effort and concentration on the part of the brewer, but the reward is well worth it. It’s still fairly easy to use; just place a filter in the cone, place the cone over your coffee pot, and scoop your grounds into the cone. Then create a small divot in the center of the grounds to begin your pour. When your water is to temperature, start pouring in the divot and once it’s soaked, proceed to continue a steady pour in circles around it.

With a cone drip, home baristas have a bit of control over the flavor and strength of their coffee, depending on the speed of your pour.

Who it's for: The budding barista hoping to keep the process simple.

Tanors Ceramic Coffee Dripper, $10.99, available at Amazon.

An Electric Drip Brewer (Standard Coffee Maker)

What is is: This is your standard coffee maker, nothing super special about it other than it makes pretty good coffee with fairly little effort on your part. It’s a solid place to start if you are a former Starbucks addict that’s new to the home-coffee game. For those who have no desire to be engaged with the brewing of their morning mug, this is probably the way to go.

Who it's for: Anyone who is much more concerned with getting a cup of coffee in their hand than personalizing its taste.

Cuisinart 12-Cup Programmable Thermal Brewer, $82.99, available at Amazon.

A Single-Serve Machine

What is is: Single-serve coffee machines changed the way we all made coffee at the office. After taking over workplaces across the country, fights that formerly began with “You kill it, you refill it.” ceased to exist with everyone now able to make their own perfect personal portion. That said, there is nothing involved or exciting about making your cup this way, rather the focus is on the convenience and ease of use, which is unmatched by any other brewing method on this list.

Who it's for: Those searching for the path of least resistance between themselves and a cup of coffee.

Nespresso VertuoLine Coffee and Espresso Maker, $249, available at Amazon.

A Chemex Glass Drip Brew

What is is: The Chemex coffee maker is such a feat in both design and function that it holds a place in New York’s Museum of Modern Art. The hourglass flask operates in the same way as a standard cone drip with one key difference: Its filters are proprietary, and made of a slightly thicker paper than your standard drip filter. This design removes the majority of the oils in the coffee grounds and creates a different flavor than other cone drips. Beyond creating great coffee, it is a beautiful addition to your kitchen. It’s also the preferred coffee-making method of both James Bond and Don Draper, so having one would put you in good company.

Who it's for: The people who want their kitchenware to be as beautiful as it is functional.

Chemex 3-Cup Classic Series Glass Coffeemaker, $47.95, available at Amazon.

A French Press

What is is: The French press is my preferred coffee-brewing system. It is simple and takes up little space, and it makes coffee just the way I like it. Scoop your grinds into the press and pour your hot water slowly over the grounds. Then, stir with an up-and-down motion until there is no longer a cake layer of grounds sitting atop the mixture. Let the coffee steep for about four minutes before pushing down the plunger, and you’re finally ready to enjoy your fresh brew. With a press, it is important to use slightly coarser ground than you would for a drip system in order to get optimal results. This is because with a French press your grounds remain submerged for an extended period of time, and coarser grinds are more permeable.

Who it's for: People who enjoy making their own coffee, but are limited on kitchen space.

Bodum Chambord 8-Cup French Press Coffee Maker, $30.72, available at Amazon.

An AeroPress

What is is: You can think of the AeroPress coffee maker as a more aggressive take on the French press. Using finely ground coffee, you fill the AeroPress and then pour over your hot water. After stirring for just ten seconds, your coffee is ready to be pressed through its paper filter to your cup. The result is a coffee that’s more bitter than most and has roughly the same strength as espresso. If you’re preferred coffee is “as bold as humanly possible,” this is the home brewer for you.

Who it's for: The caffeine fiend.

Aeropress Coffee and Espresso Maker, $27.74, available at Amazon.

A Vacuum Maker

What is is: Using a vacuum coffee maker is as close to a science experiment as you’re going to get in your kitchen before 10 a.m. Although not as complex as the coffee brewed on "Breaking Bad," it is still a bit of a marvel to watch, especially when you consider the fact that human beings taught themselves how to make coffee this way before they developed a cost-effective disposable filter.

Your vacuum maker consists of two glass chambers, which are connected through their centers by a tube. The bottom chamber is filled with water while the one on top holds your grounds. Once the vacuum maker is placed over heat, the expanding water vapor forces water up the tube where begins brewing your coffee. After a few minutes, you can remove the source of heat Once the pressure within the vacuum has readjusted, your coffee will come rushing back down to the bottom chamber, ready to pour.

Who it's for: The owner of a modern kitchen, or anyone who's interest in science is matched only by their interest in coffee.

KitchenAid Siphon Coffee Brewer, $199, available at Amazon.

A Percolator

What is is: Percolators use the same method of water pressure as vacuum makers do, but whereas vacuum makers disperse their water from the bottom of the upper chamber to fully mix with the grounds (as with the French press), a percolator shoots water all the way to the top of the upper chamber and allows the water to filter through the grounds (like the drip filters described above). The result is that some of the coffee gets double-brewed, creating an aroma unmatched by the other coffee makers listed. There are electric models like the one pictured here, as well as more lofi versions that can sit over an open flame, making them the perfect accompaniment for campers, tailgaters, and festival attendees.

Who it's for: Coffee drinkers at the campground.

Presto 12-Cup Stainless Steel Coffee Maker, $37.52, available at Amazon.

Farberware Classic Stainless Steel Yosemite 8-Cup Coffee Percolator, $19.53, available at Amazon.

MORE GIFT IDEAS: 15 kitchen gadgets under $100 that any home chef will love

SEE ALSO: Amazon’s store brand, AmazonBasics, sells tons of consumer tech for cheap — here are the products worth buying

READ THIS: 10 subscription boxes that make awesome gifts

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The notion that a terrible job market is forcing college grads to work as baristas is a myth.

In a post at the Federal Reserve Bank of New York's Liberty Street Economics blog, authors Jaison R. Abel and Richard Deitz from the research and statistics group took a long look at the topic of "underemployed" college grads after the financial crisis.

"The image of a newly minted college graduate working behind the counter of a hip coffee shop has become a hallmark of the plight of recent college graduates following the Great Recession," the authors said.

"However, while there is some truth behind the popular image of the college-educated barista, this portrayal is really more myth than reality."

The research focuses on those aged 22 to 27 with at least a bachelor's degree, and it is based on American Community Survey data from 2009 to 2013.

The blog post has a bunch of fascinating stats on postgraduate employment and college jobs, or those where at least half of the workers indicate that at least a bachelor's degree is required.

Roughly 45% of recent college graduates worked in a "non-college job" from 2009 to 2013.

But these jobs were still primarily "knowledge and skill" roles, as opposed to service jobs.

"Contrary to popular belief, most underemployed recent college graduates were not working in low-skilled service jobs following the Great Recession," the post said.

"Indeed, nearly half were working in relatively high-paying jobs, with more than 10 percent working in the information processing and business support, managers and supervisors, and sales categories."

At the other end of the spectrum, almost one in five recent college grads were in low-skilled service work, a group that includes waiters, cashiers, bartenders, cooks, and yes, baristas. A further 5.4% were in physical labor.

The researchers also found that recent graduates were in time able to reach better jobs. Only 6.6% of older college graduates (defined as ages 26 and 27) were in low-skilled service work, while the figure drops to 2.2% for physical labor.

"In the weak labor market that followed the Great Recession, the prevalence of underemployment among recent college graduates reached highs not seen since the early 1990s," the post said.

"However, contrary to popular perception, our work reveals that most underemployed college graduates were not forced into low-skilled service jobs in the wake of the recession."

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NOW WATCH: Everyday phrases that even smart people say incorrectly

The flat white is the most popular coffee drink in Australia and New Zealand, but will it be a success in America? We visited Toby's Estate to find out. 

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Mason Salisbury, a barista at Sambalatte in Las Vegas has perfected "free pour latte art." This technique uses food dye to help train baristas and avoid wasting espresso.

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The flat white is the most popular coffee drink in Australia and New Zealand, but will it be a success in America? We visited Toby's Estate to find out. 

Produced by Joe Avella

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Starbucks baristas can be some of the most cheerful, and energetic people you see in the morning, but like all customer service jobs, there are some bad days to be had.

There are annoying and rude customers that make them want to get some type of revenge, and these baristas have some discreet ways of doing that.

Tactfulness is the best thing about this list, as these acts can all be seen as honest mistakes, and usually are, though we'll never know if it was done in malice or not.

Some of these techniques were found online, and some are old war stories I've heard from former employees over the years.

For some entries, you can always complain and ask for a new drink, but by then, the deed is done, and your morning is ruined.

Keep in mind, baristas probably don't sit around and try to mess with us, they are hard workers, but everyone has a breaking point, and these are some of the ways they might let it out once in a great while.

Decaf

This one's probably one of the most commonly known ways baristas mess with us. Rude customers will sometimes get decaf when they want caffeinated, and vice versa. We can pester them with, "Are you sure this is regular," and maybe even bring it back, but at that point, they're already in our heads.

Mess Up Your Name

Starbucks baristas misspelling your name is the most publicized pranking on the list. While not malicious, it can be maddening to see our names so heavily butchered. Most of the time it makes for a good laugh, though.

Lowkey Ruin Your Instagram Photos

This is a recent strategy that incorporates social media, and our love of taking photos of everything. When we post to Instagram or Snapchat, we want our beautiful drink to have the classic Starbucks logo in the pic. Well, when the barista wants to mess with you a bit, you might find an order sticker over the logo, pretty much killing your photo.

Giving Receipts Against Our Will

You probably wouldn't even think about this, but part of the robotic transaction process involves the worker at the register asking you if you'd like a receipt. Think about it, every time you've been there, you've probably been asked. Apparently, if it's been a rough morning, they might just print it out and hand it to you, no questions asked. Now you're just stuck with a piece of paper in your hand, thinking about the quickest way to toss it out. Minor inconvenience, but effective.

Bitter Espresso Shots

This one's probably the worst, and if you're not well-versed in the espresso-drinking process, you wouldn't even think twice about it. Espresso shots usually have a 25-30 second lifespan before they go bitter, that's why it's suggested to shoot them right away. If that barista making your 2-shot espresso decides to hold on to it at bar for a few extra seconds, that sip is going to take you straight to Bitter City.

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Most mornings, the only person standing between you and happiness might be your coffee barista. According to one coffee expert, you're probably tipping her way too little.

James Freeman is the founder of Blue Bottle Coffee, a venture-capital backed coffee chain that's beloved in the Bay Area and beyond. 

"I don't think you should ever tip less than a dollar," Freeman says.

Freeman says most people don't think twice about leaving a $10 bill on the bar when they order a beer, which takes seconds to pour. Yet baristas are often overlooked.

That can be especially frustrating when they're dealing with people who haven't drunk their morning coffee yet. They greet hundreds of grumpy customers a day, Freeman says.

He encourages customers to consider "spending a day in the shoes of a barista."

"Two dollars doesn't seem like that much" anymore, Freeman says.

SEE ALSO: Silicon Valley's favorite coffee chain is taking over the US with an east coast expansion

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Footage courtesy Caters News

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