Small World Coffee

Posts Tagged ‘Worldling’

Better Know a Worldling, Part 2

By Jessica | Saturday, October 18th, 2014 at 9:00 pm

Worldling Liz Deacon

The second installation of Small World’s “Better Know a Worldling” introduces you to Liz Deacon. She’s only been at Small World for a few months, but has quickly become an integral member of our family/team. Read on to learn about Liz’s preferences regarding coffee drinks, cooking, and ‘90s music.


Better Know a Worldling, Part 1

By Jessica | Friday, August 22nd, 2014 at 7:59 am

We are a blur of red aprons – you see us, day in and out, hustling behind the counter, making change, pulling shots, washing dishes like our livelihood depends on it – because it does, really. But what do you really know about us, this select group of wildly attractive humans who can make delicious beverages at a clip that defies belief? (And who are also, obviously, very humble.)

In all honesty, we do think of our crew as one large and mostly functional family. And we would like for you, our loyal customers, to get to know us. To that end, we are introducing a new series of Small World employee interviews. It’ll be no-holds-barred and I’ll be asking the tough questions, like “what’s your favorite coffee drink?” and “which Hogwarts house would you be sorted into?” And in just a few short answers, you’ll get to the heart of who we are, as baristas, as New Jerseyans, as human beings.

And so, without further ado, I present the first part of Small World Coffee’s “Better Know a Worldling.”


What Makes a Worldling: Part 3 – Homecoming

By Jacqui | Thursday, November 8th, 2012 at 10:39 am

This is the third installment in a series written by Small World’s seasoned veteran and lead trainer, Tuc… aka the Yoda of Small World.  We just celebrated Tuc’s 18th Small World Anniversary (with the awesome cake furnished by Jen from Brick Farm Market!) Below, Tuc shares more insightful thoughts on what it takes to be a ‘worldling’, and what that means to our cafe community and to our Princeton community.  Thanks, Tuc! (more…)

Small World Barista Reunions: Where Are They Now?

By Jacqui | Thursday, May 31st, 2012 at 6:43 pm

We’ve hired and trained thousands of baristas in our 19 years in business.  From the moment that each one dons their red apron and steps behind our counter, they become part of our Small World Family.  It’s not hard to recognize the camaraderie amongst the crew – they enjoy working together and come to care deeply about one another.  Our customers become a part of this family, too, after seeing familiar faces behind the counter each day.  This sense of community is something we’re grateful for, and it is what makes our cafe thrive! (more…)

What Makes A Worldling? Part II

By Jacqui | Friday, April 20th, 2012 at 12:03 pm

In an earlier post, Small World Coffee’s lead trainer, Tuc, introduced us to the concept of ‘the worldling’, describing what it takes to be one of the red apron-wearing employees at our cafes.  Without further ado, here’s the second installment of Tuc’s series!

“I recently asked several seasoned worldlings what they remember feeling their first day, or week at Small World Coffee and these are some of the responses they gave:

“I felt overwhelmed.”

“It was terrifying.”

“Everyone was so cool. I didn’t want to let them down.”

“I don’t know if I can do this.”

“What did I get myself into?”


I have difficulty remembering these worldlings’ first clumsy days considering they have grown into some of the finest people I have ever had an opportunity to work beside. What I take away from their comments in light of their success on the job is the seriousness of their work ethic.

Working in a coffee house is not rocket science. The multitude of skill sets which comprise the job, like any other job, can be performed well or poorly. The excellence is found in the details. The challenge resides in being able to pay attention to the myriad of details of the situation surrounding you; developing and maintaining that awareness takes practice. The cafe has many nooks and crannies where the tools we use in providing the coffee goodies we sell dwell. We have our arcane lingo which we use to call drinks and convey other important information. If you spend any time in the cafe one common phrase you might hear is, “can I get a freshie!” It’s formatted as a question, but in the context of the barista behind the counter it is treated as an imperative.

If you are a frequent visitor to the cafe you may have noticed a recent influx of new faces behind the counter. Myself and Tim, Small World’s other trainer, have been quite busy over the past two months orienting and developing the latest batch of worldlings. They are a good bunch, one of which is the brother of a previous worldling. I mentioned he had big shoes to fill. He replied, “that’s good because we have the same size feet.”

For the past 16 or so years I’ve greeted each new batch of fledgling worldlings – “newbies” we call them – with a general greeting along these lines: “Welcome to SWC. My name is Tuc and I’ll be your trainer today. As far as I’m concerned you’ve just landed on planet Small World. I don’t expect you to know the language, culture, or geography, but we’re going to change that.” In general, it takes upwards of three months for a newbie to become a full worldling and that is when the real learning begins because each transaction with a guest is a learning opportunity…”