I have a love-hate relationship with Starbucks. On the one hand, I downright refuse to use the term “Tall” to order the establishment’s smallest serving of coffee. Ditto “Grande” (meaning “large” in Italian, according to my friend Google Translate) to order a medium-ish size. Ditto “Venti” for an all-nighter-inducing sized cup. Ok, admittedly the last one does make a smidge more sense than the other two – apparently a “Venti” is, in fact, twenty ounces of fluid. But seriously, for a company that has 20,400 almost identical stores, you’d think they’d adopt a similar level of consistency (if not common sense) when it comes to their sizing practices.
On the other hand, however, they do brew a pretty decent cup of coffee. I also like their little cheese and fruit boxes. And, most importantly, I have learned to love the establishment for their work environment. And by that I mean the environment in which I do MY work. This year’s fall course guide spent about a week and a half gestating in a Starbucks across the street from the Monterey Bay Aquarium, and ever since I have had a certain fondness for the institution’s mass-produced ambiance. I can’t tell if its the “handcrafted” wooden tables, good lighting, endless outlets, or simply the fact that it’s not Meyer, but I’ve found that I’m surprisingly productive working in a place with heavy foot-traffic and lots of people hyped-up on mocha frappucinos. As such, I’ve spent a great deal of time in Tressider’s latest installment, enjoying both the salted carmel lattes and the sublime people watching that comes with them. So, without further ado, I present to you Starbucks by
the my numbers*: (more…)