Don't Say These to Your Barista
Baristas usually want your drink to taste great and your visit to go smoothly, but the job is also fast-paced, physically demanding, and tightly timed (yes, and names can be hard to spell). What you request can be totally reasonable-sounding from your perspective but still become frustrating when you're ordering a drink that technically doesn't exist or when there's a huge line behind you. Don't want to get on bad terms with the baristas at your regular coffee stop? Don't do these 20 things.
1. Showing Up to Order with No Plan
If you only start thinking once it’s your turn, you’re asking the entire line to wait while you workshop your mood. A quick glance at the menu beforehand, even just to pick a size and whether you want hot or iced, makes a huge difference. Baristas don’t mind helping you choose, but they do mind if putting in your order takes 10 long minutes.
2. Ordering a Drink That Isn’t on the Menu
When you ask for something that isn't on the menu, you're basically handing over a mystery box. Even if you think it's "easy enough" to make, baristas can’t decode a drink name if it doesn't exist in their recipe books, and guessing usually ends in you being disappointed. You're better off ordering what you want at the right chain or shop, not just any old coffee stop.
3. Talking Too Fast
A long string of modifications delivered at breakneck pace will only confuse everyone behind the counter. The barista still has to ring it in correctly, repeat it back, and translate it into steps on bar, all while staying polite and moving quickly. Slow down or don't get mad if your order isn't inputted exactly as you wanted it.
4. Changing Small Details After the Drink Is Underway
Once espresso is pulled or milk is steaming, the train has left the station and reversing it creates waste. It also pushes every other ticket back, which is why a small change can feel bigger than it seems from the customer side. If you realize you wanted oat milk or decaf, order another drink and give the first one to a friend.
5. Holding the Line
Questions are welcome, but a 10-question decision tree during a rush makes the whole shop tense. You’ll get better help if you come in with a few anchors, like whether you want sweet or not sweet and how strong you like your coffee. Baristas are great at steering you toward something that fits, but they need a starting point that doesn’t cost everyone five extra minutes.
6. Asking for Extra Hot Past Reasonable Limits
Extra hot sounds simple—but don't get mad if your drink ends up burning your tongue. There’s a range where the drink still tastes good and is still safe to sip (and handle). If you want it to stay warm longer, bring an insulated cup with you and ask for it to be poured in there.
7. Trying to Be Funny at the Drive-Thru
If you’re purposely making yourself unintelligible or doing a bit for a TikTok, trust us, the person taking your order probably doesn't find it funny. The barista can’t always read your intent through a crackly headset, so what feels like a harmless prank on your side often ends up causing confusion, repeated questions, and a backed-up line.
8. Ordering a Cold Drink with "No Ice"
No ice changes the entire drink because ice controls temperature, dilution, and often how much liquid the cup is meant to hold. When you order cold with no ice and still expect a full cup that tastes exactly the same, you’re asking the barista to reinvent the build on the spot. If you want more drink, ask what the shop can do, like light ice, ice on the side, or a different size, and you’ll get a clearer yes or no without the frustration.
9. Saying You Want Iced After You Order It Hot
Switching to iced after you’ve ordered hot is going to drive your barista up the wall, especially if espresso is already being pulled or milk is already being steamed. It also forces them to stop, clarify, and sometimes remake, which adds time and waste during a rush. Be sure with your order the moment you pay, otherwise you'll just have to deal with the consequences.
10. Saying You Want It Hot After You Order It Iced
Going from iced to hot is just as annoying because it changes the cup, the proportions, and the equipment steps, and it can’t be fixed with a simple tweak. When a barista has already started an iced build, they may have to discard ingredients and restart the whole drink to get it right. Again, don't be that person.
11. Ordering for Others and Using Different Cards
It gets frustrating when you place a big group order, then split it across multiple cards like the register is a checkout lane for separate customers. Each additional payment breaks the flow, increases the chance of ringing errors, and makes the line behind you wait longer for no good reason. If you’re ordering for others, the smoothest move is to collect the money beforehand or use one card and settle up later, because the barista can’t run your group’s logistics while also running the store.
12. Saying You Want a Specific Barista to Make It
It's nice if you're friends with a particular barista and want them to make your drink, but sometimes this request is just not feasible; they could be out on their break, busy making another customer's drink, or taking on a different responsibility entirely. If you love how someone makes your drink, a better approach is to describe what you like about the way they make it, because that helps the whole team deliver it consistently.
13. Refusing to Tip After Putting Your Barista Through the Ringer
If you ask for a long list of custom changes, multiple remakes, or extra tasks that clearly take time, then skipping the tip comes off disrespectful even if you don’t mean it that way. Sure, tipping isn’t mandatory, but in many cafés it’s how customers acknowledge service that goes beyond the basic transaction, especially when you’ve added complexity. If you’re going to make the order high-maintenance, it’s worth considering whether you’re also willing to recognize the extra effort you just demanded.
14. Pressuring for Perks
Regulars matter, and many baristas genuinely enjoy seeing familiar faces, but that doesn’t mean they can hand out freebies on demand. When someone pushes for a discount or a free upgrade, it puts staff in an uncomfortable spot where saying no feels personal even when it’s just policy. If you want benefits, loyalty programs and seasonal promos exist for exactly that reason, and they keep things fair for everyone.
15. Asking for a Refund Because You Regret Your Choice
If the drink is made correctly and you simply realize you don’t like that flavor combination, that’s not really the shop’s mistake to pay for. Some places will remake as a courtesy, but acting entitled about it is a fast way to burn goodwill.
The simplest fix is to confirm your order out loud and be honest about what you like before the ticket is printed.
16. Requesting a Remake Again and Again
Coffee isn’t a factory product, and small variations in espresso extraction and milk texture happen even when someone is skilled and consistent. If the drink is objectively wrong, a remake is reasonable, but if it’s just slightly not your vibe today, the better move is to describe the adjustment you want. Baristas get annoyed when the feedback is vague and absolute because it gives them nothing to improve except starting over.
17. Arriving Right Before Closing with a Complicated Order
Closing isn’t just turning a sign and locking a door, it’s cleaning equipment, breaking down stations, and getting everything ready for the next day. A last-minute multi-drink order forces staff to reopen work they were actively shutting down, and it can stretch a closing shift far past the posted hours. If you’re cutting it close, keep it simple, tip well if you can, and understand that the vibe will be less cheerful than at midday.
18. Creating Pick-Up Chaos
If you order five similar drinks and then stand at the counter asking which one is which, you’re turning handoff into a guessing game. Baristas can mark cups, but they need you to help by naming the drinks and matching them to people or preferences.
Clear labeling saves time, prevents remakes, and keeps you from walking away with the wrong beverage.
19. Insisting on a Ordering a "Viral Secret Menu Drink"
Trends move faster than shop training, and names from social posts aren’t standardized across cafés. When you get frustrated that a barista hasn’t heard of your specific viral drink, you’re blaming them for not living inside your feed. If you provide the actual build and accept that it may cost more due to add-ons, you’ll get a better drink and a better interaction.
20. Expecting a Busy Barista to Provide Constant Attention
A barista on bar is timing shots, steaming milk, tracking tickets, and coordinating handoff, so interruptions hit harder than you might realize. When you demand instant answers, special handling, or ongoing conversation in the middle of a rush, you’re asking them to drop the system to focus on you. Being clear, patient, and ready to listen when they repeat your order back is the easiest way to get great service without creating friction.
KEEP ON READING
The Most Popular Signature Dishes Around the World
