Core Insights - The article highlights the challenges faced by baristas in a leading chain coffee shop in Beijing, emphasizing the pressure of efficiency and standardization in their work environment [2][3][14] - The rapid expansion of the coffee chain, with over 7,000 new stores opened in 2024, has not translated into improved working conditions for employees, who feel increasingly like machines rather than skilled workers [2][5][10] Group 1: Company Operations - The coffee shop operates under a strict digital management system that measures performance based on time efficiency, with a key performance indicator (KPI) known as "timeliness rate" that tracks the speed from order to delivery [5][6] - Baristas are required to complete the entire process of making a drink within a tight timeframe, often only having 30 seconds to prepare each beverage, which adds to the stress of high order volumes [6][10] - The company employs an AI-driven scheduling system that focuses solely on "effective working hours," neglecting essential tasks like preparation and cleaning, which are considered invisible labor [9][10] Group 2: Employee Experience - Employees report feeling like "robots" due to the rigid standards and lack of consideration for their emotional well-being, with strict monitoring of their performance through surveillance systems [7][8][13] - The workforce has been reduced in response to cost management pressures, leading to increased workloads and stress for remaining employees, who must meet higher efficiency demands [10][11] - The training provided to new baristas is minimal, often lasting only 1 to 3 days, which does not equip them with the skills needed for more complex coffee-making tasks [14][15] Group 3: Industry Context - The coffee industry is experiencing a trend towards extreme efficiency and standardization, driven by competitive pressures and the need to meet consumer demand for quick service [6][10] - The average retention rate for employees in large chain coffee shops is 55%, significantly lower than that of smaller cafes, indicating a challenging work environment [15]