Culture of Excellence- the interview

Hello Owners,

I’m taking a forensic dive into an existing culture of excellence at Vivace over several posts. During this series of posts we can look at all the components of our successful model. Although it works-Vivace staff are thrilled to make our customers happy with our coffee, it is infinitely complex. I’m intuitively able to do this but it’s still magic at it’s core.

As always, my aim is to advance caffe espresso as a culinary art. Critical to this for the professionals is to develop a staff that is professional, informed on techniques, and motivated to create this complex culinary art. After 32 years I find that the enthusiasm and love coming from the younger people preparing espresso at Vivace to be essential but also it’s own reward. Teaching them and watching their excitement over their first latte art keeps the whole thing fresh for me. As Brian Fairbrother advised me and Geneva in the early ’90’s “We will get older and the staff will remain young.” (Geneva and I march on but we lost Brian in a bicycle accident years ago).

On to the interview process at Vivace…

We schedule a 20 minute window for each applicant. Owners and managers are present for each interview to emphasize the importance of considering a new person to work within our organization. Personally i always lead off by asking “why do you want to work at Vivace”? If they say because the people I meet when I order coffee seems so happy and skilled I quickly springboard into a broader discussion of Vivace culture.I explain that their is steel behind their smiles. It is a benevolent meritocracy.

Other standard Q’s include whether they are a natural morning person or like to work late into the evening. We want to work with peoples natural inclinations whenever possible. Then it’s free form discussion, always live if possible. (Covid era zoom interviews have clearly demonstrated that you get a much better feel for the applicant when you can sit down in the same room!)

If they make it past the interview with all of us present, then they spend an hour training on the espresso machine with myself as the second half of the interview. I watch for “know it all” types, and physical aptitude with techniques. I also make them a macchiato or if they are familiar, a straight shot. (Caffe espresso is an aquired taste.)

Do they show excitement when they taste it? Not a deal breaker but I’m more comfortable training them if they have some level of enthusiasm.

Next up: the initial training