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Old 23.03.2014, 21:44
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Re: Starbucks Coffee

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Yes I get that it's Wolli's assumption that the non Swiss personnel were to blame that I found difficult to comprehend. The machine will still make the same crappy coffee irrespective of who pushes the button.
A) a lot of the quality of coffee depends on HOW the machine is handled. If the barrista just pushes a button, he/she starts to fail
B) How the stuff is served influences the perception of the customers, You may have heard about the good reputation of Austrian gastronomy personnel. . The Austrians by average
> have less hours of instructions and education than the CH counterparts
> have less detailed knowledge
B U T love their work, see their task positively, bring about a more positive attitude, see themselves as being on the same level as their customers
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