3 Common Mistakes to Avoid During a Barista Trial Shift

Landing a job in a café often comes down to how well you perform during your trial shift. At Swan Lab, we train aspiring baristas not only in coffee-making skills but also in the real-world habits cafés expect. To help you succeed, here are three common mistakes to avoid during a trial shift—and how to stand out instead.

1. Forgetting to Wipe the Steaming Wand

This may seem small, but it's a critical hygiene step. Not wiping the steam wand immediately after each use can lead to milk build-up and even affect taste. More importantly, it tells the employer you might not have proper barista habits.

Pro tip: Always purge and wipe the wand right after steaming. It should be second nature—just like washing your hands in a kitchen.

2. Neglecting the Machine Tray

A dirty tray doesn't just look bad—it can affect the cleanliness of the cup’s base, leading to soggy saucers or stained surfaces. More than that, it reflects your work ethic and attention to detail.

Pro tip: Keep your space tidy at all times. Wipe the tray frequently and treat every surface like it's part of the customer's experience.

3. Not Understanding the Café’s Coffee Recipe

Each café may use different coffee blends, doses, ratios, extraction times, and even temperatures. Showing up and guessing how to make a flat white is a quick way to lose confidence from the hiring manager.

Pro tip: Ask about the café’s standard recipe for each drink before starting. Don’t assume—it shows respect for their system and your professionalism.

Final Thoughts

A trial shift is your chance to show that you're skilled, teachable, and ready to be part of a team. Avoid these three mistakes, and you’re already ahead of the pack.

Looking to build these habits before your first trial? Join our Job Ready Barista Course at Swan Lab and gain the hands-on skills and confidence you need to shine.

📍 Explore our courses or message us for more info.