Coffee Shop Tips

Customer Tips for Coffee Shops

Volume Two

by

Jurek Leon

21 Terrific Tips to help coffee shop owners and their staff give customers like you and me the type of experience we long for

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2012 Terrific Trading Pty Ltd www.terrifictrading.com

Customer Tips for Coffee Shops Volume Two


My purpose in writing this e-book is to make it easier for coffee shop owners and their staff to give customers like you and me the

type of experience we long for.

I love frequenting coffee shops. I like to relax in them whether alone, with my wife Gwen or with friends. I prefer to meet colleagues

and clients in a coffee shop rather than in an office.

I have many good experiences in coffee shops. I enjoy the ambience. Often though there is something lacking in the way things are

done.

That set me thinking: Wouldnt it be wonderful if these coffee shop owners regularly asked their patrons, people like you and me, what they could do to make the experience better for us their paying customers, their word of mouth marketers, their financial future?

By that I dont mean having on the counter one of those little tick the box feedback forms, I mean actually asking, How could we make the experience better for you?

This book is for people who enjoy frequenting coffee shops and want a consistently pleasant experience.

Its also for coffee shop owners who want to stand out from the crowd and turn their customers into walking, talking, clicking and tweeting ambassadors for their business.

And most importantly its for people working in coffee shops. Once you understand how to influence customers in a positive way, the awareness and skills you develop will help you in all aspects of your life no matter where you travel or what you go on to do.

By the way, you will find 22 customer tips included in this e-book. This isnt a mistake. I thought youd appreciate a little bit extra.

If youre curious to know what is covered in Volume One of Customer Tips for Coffee Shops check out page 30.

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Customer Tips for Coffee Shops Volume Two


INDEX

Tip Title Page

To all coffee shop customers 5

To coffee shop owners and their team members 5

Exercise what are the lessons for your caf? 6

The Service Experience

1. Teaching alertness and efficiency 7 2. Should staff wear name badges? 8

3. Improving your tableside impression 9

4. The most important customer we ever had 10

5. Be respectful of first time customers 11

6. Cutlery recognise the signs 12

7. Customer conversations 13

8. Engaging with customers 14

9. Serving toasted focaccia and sandwiches 15

10. Ban tall servers 16

11. Never, ever 17

Points to Ponder 12. Starbucks, Training and Moby Dick 18

13. Coffee A drug of persuasion 19

14. The coffee house a school of wisdom 20

15. You can tell a lot about people 21

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Tip Title Page

Marketing and Promotion Tips 16. If youve got it, flaunt it 22

17. Fostering disloyalty schemes 23

Ambience and Comfort 18. What do you look for in a coffee shop? 24

19. Small tables mean flexibility 25

20. Tea tips for coffee shops 26

21. Music, ambience and being heard 27

22. Lessons in loos 28

About the author 29

Customer Tips for Coffee Shops Volume One 30

Subscribe to Jurek Leons free Terrific Tips e-newsletter 31

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To all coffee shop customers

Thank you for reading this. Id love to hear your thoughts as a customer. Please take issue with anything Ive said in this book and offer an alternative viewpoint.

And do share your experiences. If they havent been ideal, what specific tips can you offer that would have made your experience a more enjoyable one?

Contact Jurek with your own advice for coffee shop owners and their employees.

Once we gather enough useful information I will compile a Volume Three set of Customer Tips for Coffee Shops. In it Ill include references to all the contributors. So, unless you prefer to remain anonymous, please include your name, website, email address

and/or facebook page and help make the caf experience a delight for all of us.

To all coffee shop owners and their switched on team members who are reading this Congratulations for taking the time to focus on the customers point of view. The fact you are doing so tells me that you are already doing a great job but are smart enough to know that you can always get better.

Please treat this as a workbook to be used and applied rather than a book to be read. Information and ideas by themselves are useless.

It's what you do with them that counts.

Print out a couple of these tips at a time; distribute them to the team along with the What are the lessons for your caf? exercise on the next page. Set aside a few minutes to discuss them.

Conversations like this create and foster a customer focused culture. Let me know how you go. Id love to hear from you.

Jurek Leon

www.terrifictrading.com

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Exercise What are the lessons for your caf?

Complete one of these sheets for each tip in this e-book. Set aside a few minutes with your colleagues to discuss one or two of these at

a time.

What are the lessons to be learned from this tip?

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

What could have application for your caf?

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

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The Service Experience

1. Teaching alertness and efficiency

In a coffee shop recently, I noticed two young male servers weave between the tables serving customers and return to the servery

empty handed without a glance towards the needs of the customers.

When they did come out specifically to clear tables, they took away the plates and cups but seemed oblivious to the crumbs and coffee

stains on the tables and the assorted debris on the floor. In fact, they both walked around a crumpled napkin on the ground.

Eventually, a more experienced waitress picked it up.

Young people, particularly boys who have got used to their Mums picking up after them, need guidance and they need to be clear

about the performance standards in their place of work.

This is learned behaviour. It can be taught and reinforced by the behaviour being modeled by more experienced staff. What does it

involve?

a) Impress upon them the need to develop a sense of urgency.

b) Help them understand that the state of the cafe and the comfort of the customers is a matter of importance. Give them a checklist.

c) Impress upon them the importance of scanning the room.

d) Inspire them to take pride in their work and catch them doing things right, regularly. Specific praise is a great motivator.

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2. Should staff wear name badges?

I was in my favourite cafe. Quite a few of the staff know me by name, which is amazing given the unusual pronunciation of Jurek

(silent J). And it makes it embarrassing for me, because I get some of them mixed up and at times am scared to say their name in case

I get it wrong. If only they would wear a name badge!

I agree with the wearing of name badges, not just for frontline staff in the public eye but also for all team members managers, CEOs

and owners of organisations including cafes! There should be one rule for everyone.

Some fascinating research backs this up. Jonathan Winchester of mystery shopping organisation Shopper Anonymous

www.shopperanonymous.co.uk, has conducted research in the UK, Australia and New Zealand based on 116,000 measured shopping

experiences which identifies that in those organisations where the staff are caught wearing a name badge the overall rating for the customer service experience is 12% higher than in establishments where all the staff arent wearing a name badge.

Isnt that amazing? So, if the customers perception of the experience can be influenced so much just by wearing a name badge Do it, just do it!

For more tips click on 'Name Badges'

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3. Improving your tableside impression

I love this observation from Bill Marvin in his free e-newsletter available at www.restaurantdoctor.com:

The waitress was young, with that blank look that told me she was going through the motions but really had not grasped the larger

purpose behind her job.

She got to the table quickly enough and brought our food out as soon as it was up ... but I doubt that she even looked at us once in the

whole process. Mostly she stared at her order pad or the top of the table.

Then she was totally out of sight until she unexpectedly walked by the table about five minutes after we had been served. She slowed

down a bit but did not stop walking as she said I presume to us although she was not looking at us when she said it "How's everything? Good!" and walked off!

Here are a couple of lessons from this:

1. Never talk to a table while you are moving. It delivers a message that you have something going on that is more important than the guests you are supposedly talking to.

2. Always talk TO someone. This means eye contact and a smile. If noise is coming out of your mouth and you are not looking at the person the noise is intended for, you arent achieving anything.

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4. The most important customer we ever had

In his superb e-book, '25 Ideas to Motivate and Incentivise Your Staff' Max Hitchins the legendary Hospitality Doctor tells the story of a high school girl who had been working with her employer for about a year.

She had, however, lost the charm that she had when she started and had become for the most part, robotic. She was courteous to her friends and people she knew, so I knew she still had the capabilities. I spent one afternoon trying to come up with a way that I could get her to want

to be more friendly to the customers. I decided to try the following idea.

That night, she was working the drive-thru window. I asked her the kind of car that was next in line. She looked out and responded that it was a green Chevy. I asked if it was a man or woman driving, she responded A woman.

Then I leaned over and as though I was going to let her in on a secret, I said That woman is the most important customer that weve ever had so be real nice to her. Her eyes lit up and she started to ask me more. I stopped her and told her she needed to be at the window to greet the lady when she arrived. Well, she bounded to the window and greeted the lady with a big Hello and proceeded to give this lady the best service she could.

After the lady drove off, the cashier turned to her and asked Who was that lady?

Her employer repeated that she was the most important customer they had ever had. Then he said. Get ready for the next car coming up. Hes the most important customer weve ever had.

Its a wonderful lesson, isnt it?

Do check out the wonderful resources at Max Hitchins website www.hospitalitydoctor.com and subscribe to his excellent free e-newsletter. It is a must for every hospitality business.

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5. Be respectful of first time customers

Tony Bugeja wrote to me with this excellent advice for coffee shops:

I had a meeting in a local coffee shop at Palm Beach, Queensland, where I did not see the little sign on the wall behind the counter

which said Order and pay here.

My party sat down in clear view of the owner and her assistant. In fact, we asked if we could sit at a table near the counter which was

under the air conditioner. After a while we wondered what we had to do to get a coffee and I got up and asked if we could order some

coffee.

The owner said rather curtly, "Well if you would like to come over to the counter you can order some!" They were not busy and all

they had to do when we sat down was to politely say to us that we can order at the counter when we are ready. We will not have a

meeting there again. We had several coffees, cakes and juices.

Be nice to your customers - it would not have taken much in this case!

I can relate to Tonys experience. Yes, regulars know when a place is counter service only, but it can be confusing for the rest of us.

There's nothing wrong with a coffee shop positioning itself as a place where people must order at the counter. For the coffee shop it

makes things simpler and easier to manage at the daily peak times. But if things are quiet why on earth not come out from behind the

counter, say 'We normally take customer orders at the counter. This must be your first time here. What can I get you?' That way you

have won over a few new customers today and educated them for their next visit.

The people who get this right deserve their customers business. The others don't.

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6. Cutlery Recognise the signs

It makes it a lot more comfortable at the table if wait staff clear away plates once their patrons have finished eating. Im surprised though at the number of times Ive seen wait staff about to take away someones plate when theyve not finished.

There are signs to look out for. Now, I know some customers are not schooled in table etiquette but as a general rule, if someone has

their knife and fork spread out at the handles with the points around the centre of the plate, it means that they havent finished. If the knife and fork are together in the centre of the plate in the six oclock position it is a sign that they have finished.

You dont have to run a coffee shop to benefit from Jureks ideas and insights. Check out his 52 Terrific Tips Guaranteed. Its a fantastic resource for all types of organisations.

'52 Terrific Tips Guaranteed'

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7. Customer conversations

Be aware of how to respond to 'thank you' from patrons. Perhaps this is an Australian thing, but too often the response is, "thats OK, "no worries" or "that's alright."

Im a Baby Boomer and to me the appropriate response is, "You're welcome", accompanied with a smile.

The appropriate response for your caf depends on the clientele and Youre welcome may be too formal. It shouldnt be left to chance though. Have a discussion about this and decide on your preferred responses and also be clear about what you wont say.

What do you mean, Watch your Language!

I live in Australia and was born and brought up in Scotland, so I follow

Australian English conventions. This means that some of the spelling in

this e-book may look a little strange to our North American readers. For

example, organisation and apologise with an s and favourite and colour with a u.

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8. Engaging with customers

Your team must be aware that at your caf you are all expected to acknowledge every customer with eye contact and a smile and

engage them in conversation as well as processing their order efficiently. This doesnt come naturally to everyone but these social skills can be learned and reinforced in a positive way.

Have regular conversations with team members about:

What can we do to make regular customers feel special? What can we do to get customers back more often? What can we do to engage customers in conversation? How can we entice customers to buy new things without it sounding robotic? For example, Can I tempt you with one of

our to accompany that?

When you connect with customers in a genuine way, they appreciate that they are being treated as if their custom is important to

you which it is.

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9. Serving toasted focaccia bread and sandwiches

What is it with toasted focaccia, toasted turkish bread, and with sandwiches? The staff at so many coffee shops stick paper napkins

under the food rendering said napkins useless. Now I realise this makes it easier for the server because it means the napkin doesn't

blow away when they are moving towards the patron's table. But the idea is that the napkin should be usable by the patron not soggy

and messy from the food placed on top of it.

While on the subject, please do not get the cheapest flimsiest possible napkins that disintegrate the moment they are touched. This is a

false economy, as Ive said elsewhere it may keep your accountant happy but not your customers.

If you are enjoying this, check out Jureks 'Terrific Telephone Techniques' book its a fantastic resource.

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10. Ban tall servers

I know this is discrimination against tall people BUT I reckon you shouldnt employ them as servers in your cafe. In the kitchen its fine but not front of house. Why?

Picture the situation. A young man or woman who looks like they would be first pick for the leading basketball or netball team in

your area brings out coffee for you and your friend. As they try to concertina their body down to the level of your table, the cups tilt

slightly and coffee seeps into the saucer. In my experience, its almost inevitable. And I hate coffee spilled in my saucer!

Disclosure Statement: The writer is 5 7 small, I mean tall.

You can book Jurek Leon to speak at your next conference

or seminar. That would be good wouldnt it? Contact him at www.terrifictrading.com

Jurek Leon

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11. Never, ever

Its been stated before but its time to spell it out. Never, ever, ever leave the patron with coffee spilt onto the saucer, or if it's a mug of coffee, onto the table.

When the patron picks up their cup the drips could land on their clothes spoiling the whole occasion. Your job is to ensure that your

customers have a pleasant experience, not to create business for your local dry cleaner. You would never, I hope, do this to someone

at your house. So, why on earth would you expect to be able to do it when they are paying $3.50 to $4 50 for their cup of coffee!

And don't even think about giving the patron a paper napkin to put in their saucer to soak up the coffee. Get them a clean saucer!

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Points to Ponder

12. Starbucks, Training and Moby Dick

Did you know that Starbucks was named after the first mate in the novel Moby Dick and that the first 8 stores only sold coffee beans

not coffee to drink? No, me neither.

These were two of the interesting little snippets I picked up in Martin Butlers book, The Art of Being chosen Secrets of Success from the giants of retail . This was from his interview with Starbucks Chairman and CEO, Howard Schultz who bought those 8 stores and opened 17,000 more to bring his dream of Italian style coffee shops where relationships were as important as the coffee, to

America and the rest of the world.

While Im not a fan of Starbucks, I like these comments that Martin Butler, gleaned from Schultz:

Were not in the coffee business serving people. Were in the people business serving coffee. The training at Starbucks is legendary. We spend much more money on this than advertising. Always have, always will.

After those comments, I might give Starbucks another go!

For reasons unknown to me I cannot access Martin Butlers excellent blog at www.martin-butler.com via my internet-service provider. However, when I use the Vodaphone mobile connect USB stick I

have no problem. Hopefully, it will work smoothly for you.

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13. Coffee A drug of persuasion

Robert Cialdini co-authored an amazing book titled 'Yes! 50 Secrets from the science of persuasion' which opens up a host of

possibilities for coffee shops. Heres an excerpt:

Theres a drug called 1,3,7-trimethylxanthin that could make you more persuadable if you take it and more persuasive if you give it to others. Perhaps even more shocking is the fact that this drug is now widely available through tri-meth labs that are popping up in neighbourhoods everywhere. The drug is more commonly known as caffeine, and these tri-meth labs are more commonly known as coffee shops.

Weve all heard and many of us have experienced how caffeine can make us feel more alert, but did you realise it make us more persuasive?

The authors claim, a good time to make a presentation to people you wish to persuade is earlier in the day, as thats when your clients may have just had their morning coffee fix.

Apparently, even if your customers cant choose the time of day, heading down to their favourite coffee shop (thats you!) should make their audience more receptive to their message. However, their case must be well reasoned. Yes, the researchers have tested

messages with both weak and strong arguments.... and the improved results only occur when the presenter has a strong case!

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14. The coffee house a school of wisdom

Coffee shops are not just places to merely drink coffee. In Constantinople the word for coffee houses meant schools of wisdom, and in London the coffee shops were known as penny universities

The famous clerical gourmand, Sydney Smith (b1771) said, If you want to improve your understanding, drink coffee; it is the intelligent beverage.

Wherever coffee houses sprang up they were the gathering places for the intellectuals, politicians and literary people of the day. The

French Revolution was planned in the cafes of Paris, and at the very same tables some of the great literature of the age was conceived

and written. Serious business was transacted in the coffee houses of 17th-century London where the arrival of coffee was

simultaneous with the huge expansion of trade, each assisting the development of the other. Some of the great financial institutions of

the world such as the stock exchange and Lloyds of London actually had their beginnings in those coffee houses.

This is an extract from an article in Australias Leading-Edge Bakery & Food Service Journal by Janet Clarkson titled The other uses of coffee www.leadedgejournal.com.au

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15. You can tell a lot about people

You can tell a lot about people by the way they treat staff in places like this, my colleague Jan Collins said as we watched someone being quite unpleasant to a staff member in a caf.

It was so unnecessary and revealed the type of person the customer was. If someone is ever so nice to you, especially if they want something from you, but tends to be unpleasant or dismissive of staff in restaurants and cafes you can be sure of one thing, they are

not a nice person.

Jan Collins

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Marketing and Promotion Tips

16. If youve got it, flaunt it

Heres a wonderful lesson that I fully endorse from Canadian speaker and business coach, Donald Cooper. It is reproduced with permission from his superb free monthly e-newsletter available at www.donaldcooper.com.

Baristas from Caf Artigiano in Vancouver, British Columbia, have won the Canadian National Barista Championship every year for the past 6 years. Thats an amazing story that, if properly communicated, creates celebrity status and adds tremendous emotional value to the Artigiano coffee experience.

But they practically keep it a secret. Its mentioned on a small plaque, on the wall, hidden behind a vase of dead flowers. There are no pictures of the actual winners and none of the baristas on duty have any message on their apron or anywhere else indicating that

they are one of the champions. What a missed opportunity.

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17. Fostering Disloyalty Schemes

Take a look at the sign I photographed at a Costa Coffee shop in the UK. Why on earth would they put up a sign saying: Sorry We Dont Accept Costa Loyalty Cards Here. This is due to us being a franchise. See for yourself.

When they spend all that money on advertising and rent for highly visible locations why would they encourage people NOT to come

back?

If they are going to do that they might as well tear down their logos, change their colour scheme, vary their menu and alter their name

to Sergios Coffee, because theyve just set out to destroy everything that their brand image is trying to achieve. The customer trusts the brand, thats why they make (in this case) Costa Coffee their preferred choice. So dont destroy that trust by saying, Were different!

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Ambience and Comfort

18. What do you look for in a coffee shop?

What makes you go back time and time again? Heres Andrew Rondeaus take on this:

Some would say - "simply good tasting coffee." Others want - "a wide selection of great tasting coffees and cakes plus well trained

staff, a smile and an efficient service, maybe with free wi-fi."

Which statement would make you give 10 out of 10?

My wife and I go to relax, so the following is important to us:

1. A nice comfy sofa

2. Great tasting coffee

3. A good selection of cakes to choose from

4. Service with a smile

And if we can get a seat by the window 'people watching', even better.

That's it - we are easily pleased. But so many coffee shops just don't provide all four of our needs. They may just offer points, 2, 3 and

4 but point 1 is so important!

Or 1, 2 and 3, but point 4 is also important to us! What do you look for in a coffee shop for you to go back time and time again?

Source: http://EzineArticles.com/?expert=Andrew_Rondeau

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19. Small tables mean flexibility

I never understand why some coffee shops have large tables that seat 6 or more people. So much better to have square stables that seat

4 people. That way they can be put together for larger groups and then split up for pairs. Certainly in countries like Australia, New

Zealand and the UK people prefer to have a bit of privacy. Perhaps its different for coffee shops that attract students or for tourists in Europe. What do you think?

If you own or manage a retail store, youre in luck. Jurek has developed a fantastic 'Retail Selling DIY in-store training programme' Check it out. It

could be just the resource you need to convert more browsers into buyers,

increase your average sale and foster more repeat business.

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20. Tea tips for coffee shops

I love my coffee but I limit myself to two cups a day. As I often meet clients in coffee shops it would be easy to exceed my limit. So,

I switch to tea which is what I drink at home; sometimes herbal tea and sometimes English breakfast.

What happens when tea is ordered in a coffee shop? This is a real test. Often, in Australia, I feel Im being treated like a second class citizen and Ive had a number of tea drinkers say the same thing. In the UK they seem to show a greater understanding. So, what needs to improve in Australia at least?

Never serve tea in coffee cups. Tea cups need a thin lip. Please, make sure you have invested in some decent crockery for

your tea drinkers.

No leaky tea pots. Test them out before you buy them. Does the tea trickle down the spout and go all over the table as you

pour? This happens far too often. And Im not alone in my frustrations with this. Ensure that tea pots are properly cleaned. Often I get served tea in pots with old tea stains going from the bottom of the spout

to the base. Not good enough!

Have separate tea pots for herbal teas.

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21. Music, ambience and being heard

Music is good. It creates a mood and it makes it less likely that the people on nearby tables will be able to hear your conversation.

Think of your clientele. Can they hear one another easily? The older your customers, the softer the music needs to be. Personally I

like low level background music that doesnt assault the brain and make hearing others at your table a strain.

Music needs to be at a level that is enjoyable for the patrons, not at a volume and of a type that suits the staff. If it turns out to be both,

great.

Every time your customers come into contact with your organisation they

are judging you often without even realising it themselves. Up to 95% of this assessment is taking place at an unconscious level and your future for better or worse; for richer or poorer may depend on this assessment.

Learn from Terrific Trading how to identify the critical non-essentials that ensure your customers are consistently impressed.

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22. Lessons in loos

Fabulous loos give the message that you think highly of your customers. Too often, in too many countries, the loos are an

afterthought; an inconvenience for the cafe owner rather than a convenience for the customer.

Certainly in northern Italy, where I was recently I've been gobsmacked by the upmarket loos in even the most humble cafes and

restaurants. A visit to the loo actually makes you feel better about your choice of cafe or restaurant. When it comes to hospitality,

there is much we can learn from the Italians.

And as for ambience, they are masters at turning a hole in the wall and a few tables and chairs on the sidewalk into a special place

with character and an atmosphere of its own.

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About the Author Jurek Leon

For years I've been writing articles on customer service issues. The customer experience is something that

fascinates me.

Im based in Perth, Western Australia and regularly present courses and seminars on influencing the customer experience, customer focussed selling, motivation and word of mouth marketing.

I am a consultant and trainer working mostly with smaller retail and tourism based businesses in Australia, New Zealand and the UK

though in more recent times our expertise is being sought increasingly by a range of professional and trade service firms.

Back in 1992 I founded Terrific Trading, a Western Australian based consultancy. Were a 3-person specialist team where I go by the title of Director of Curiosity.

Terrific Trading focuses on customer service as a way of assisting companies to get a better result from their sales and marketing,

foster repeat business and greatly enhance teamwork and motivation.

I write regularly for small business magazines and newsletters particularly in Australia and New Zealand and present a regular

segment on Winston Marshs popular Business Marketing audio magazine.

I also produce a FREE monthly Terrific Tips e-newsletter which you can subscribe to by clicking here.

Im author of a number of publications including 52 Terrific Tips Guaranteed To Improve Your Selling And Service, 52 Terrific Retail Tips and Terrific Telephone Techniques the ultimate guide to excellent service over the phone

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Heres what you will find in Customer Tips for Coffee Shops Volume One:

The Service Experience: Picture perfect service

Picture perfect service What went wrong? Do not stretch across the table

Cleaning the tables

Dont turn away Clearing tables and punishing customers

Returning empty handed

Last impressions have lasting results

Speak in complete sentences

Go on make my day

Points to Ponder: Now is not the time to cut back

Hot coffee, warm heart

Lessons from a rural bakery

How to be a competent server

Marketing and Promotion Tips: Be prepared before you promote

Local area marketing

Become the mayor of your coffee shop strip

Ambience and Comfort: Stacking tables and mopping floors

Accountants, serviettes and the coffee experience

Customer friendly signs

At the Counter: Small or large?

Confirming the order

Redeeming coupons

Order your copy from the Resources section at www.terrifictrading.com .

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The latest tips on customer service, selling skills and

marketing available ..FREE EACH MONTH

Would you like a free newsletter emailed to you each month packed with anecdotes, ideas, examples and inspiration to motive you

and your team?

The author, Jurek Leon of Terrific Trading is a Western Australian based speaker, storyteller and coach. Jurek writes for a number of

magazines, trade journals and ezines particularly in Australia and New Zealand but also in North America, South Africa and the

United Kingdom.

Jureks Terrific Tips e-newsletter includes ideas and articles you can use in staff and client newsletters and pass on to colleagues,

team members and friends.

To subscribe to Terrific Trading's FREE monthly Terrific Tips email newsletter go to: www.terrifictrading.com click on Sign up to our free Terrific Trading e-newsletter and type in your name and email address. Its simple and easy. Alternatively, email [email protected] and we will arrange it for you.

Coffee Shop Tips

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