barista

vice president of marketing

controller

construction project manager

Tierra Mia Coffee

This job was amazing and fun when I first started. Being steam trained and learning latte art was an amazing experience. They really care about the quality of coffee here which I do respect. However management is very corrupt. So much unprofessionalism and hostility with management has happened in such a short span of time. This company is in dire need of improvement. They only demote people, rarely ever fire, especially if you had been at the company for several years. They prioritize how long you’ve worked with them over holding you accountable for what you’ve done.  Problems may be fixed eventually but the fact that we had to tolerate these working conditions for so long at all in the first place is terrible.  Management switches around a lot and it’s hard to say how long things like this had been going on. The pay is also too low for what we are expected to do. Most days we were severely understaffed and are still expected to pull through to  give out drinks and pastries via drive thru and lobby on time during big rushes with only two to three people on bar.  Even less if someone calls off and we are missing a person. Sometimes we are tempted to just not take our breaks so the customers get their orders in time. Doing this six days a week makes this job become overbearing and stressful.  I used to really enjoy this job, smelling like coffee everyday, gaining more knowledge of coffee, as well as how accepting fellow coworkers were of me, but it’s truly become too much to tolerate. Overall, working here will give you great experience and knowledge about coffee, they do give a walkthrough of what it is, how it’s made, methods of brew, and more. It’s perfect if you have no experience and want to start somewhere. It’s a very fast paced environment and requires patience, strong communication skills, and the ability to keep your cool. It gets very stressful during rushes (which is majority of the shift, it’s a little rare to have downtime, especially on weekends), but if you like fast paced environments, this is for you. 

A typical day at work consists of daily cleaning tasks, endless drink preparations, and constant costumer interaction. That's on a busy day, those are the best days. When it's merely about work and only work the interactions with staff members are minimal and preferable. I had a great time working there, as well as a very hard time staying there. The work is easy and enjoyable, somewhat very therapeutic, it's consistently numerical in the patterns and processes to prepare most items there. I learned how to interact with a variety of costumers as well as the coffee culture even more so. Now on to the tough topic; the coworkers and the management. If you ever rub a supervisor a wrong way, expect constant micro management throughout your work day as well as constant belittling and very egotistical banter. I'm a strong believer that if you enjoy your work, you'll never work another day in your life. This job is as fun as it gets, but people make it or break it. The easiest part of the job is the work, the costumer interactions, the ever vast available coffee knowledge. The tough part of it all was the constant walking on eggshells, not only was management emotionally brittle, they make you feel bad in the process. It's not all bad though, after a few years there you see other management swap in and out. So the problem only resides with the bad apples, not the entirety of the company. Advancement is slow, and varies on management. Some choose who get trained through hard work, while others unfortunately are trained through picking favorites. All and all, you're either in the know, or you're not.

Working here was an amazing experience both with co workers and customers. 

A typical day of work would consist of greeting and attending customers with what ever they wanted to order. Besides that it consisted of actually preparing the drinks while at the same time keeping the work environment clean.

I learned many uncommon facts about coffee, the origins of coffee, how to prepare coffee correctly, the different types and categories of coffee, and great customer service skills. 

Management was great, they were very communicative with the staff members and great to work with. I would say since we were very independent self motivated workers, management didn't have to get involved in too many occasions.  

I greatly respected my co workers and would have to say were the best people I've worked with so far.

The hardest part of the job would have had to be closing at the end of every day. At times we would have to stay over time because there would be too many tasks at hand for two people to finish. 

The most enjoyable part of the job was actually interacting with the customers and my fellow co workers. Management did a really good job at making the work environment enjoyable.

I've had a fairly good experience at TMC but that was mostly due to the people I've worked with who have been amazing. Meeting fun like minded people is great but there's only so much the work environment helps when it's clear that upper management doesn't care about its employees. I'm not saying it to be judgmental but it is apparent that upper management sees baristas and supervisors as pawns and tools rather than people. The lack of respect is pretty dehumanizing after a while. They expect your full time and focus when they don't provide full time or benefits and make it a big deal when you try and work at another cafe even though they do not pay you enough. I have heard very high upper management tell workers that they prefer them to leave than to try and solve simple problems. It's obvious that we are replaceable at all times. They are not horrible people but their workers are not the highest on their list of importance. The products is pretty solid and I'm very happy with everything I've learned but it's sad to see a company that prides itself in its roots forget about the people who have lifted them up.

Working at Tierra Mia Coffee Company was an overall enjoyable experience, largely due to supportive coworkers and a loyal base of friendly, returning customers, though it did present some challenges. A typical workday involved clocking in, preparing beverages, maintaining cleanliness, restocking supplies, and assisting customers with their needs.

While the role itself was not inherently difficult, it could become demanding and stressful during peak periods, particularly due to significant staffing shortages on busy days. Additionally, management and upper management often placed considerable pressure on staff to meet performance expectations within tight and sometimes unrealistic timelines. There was also a strong emphasis on prioritizing work commitments, occasionally at the expense of maintaining a healthy work-life balance.

Despite these challenges, the workplace culture was generally positive. However, employees were expected to consistently demonstrate high energy and engagement, and any perceived decline in performance or demeanor could result in corrective action, and in some cases, termination.

TMC is a quickly growing company with a great product and lots of potential. There's lots of room to grow although there is high turnover in management. Management have a 6 day work week which is discouraging. The work environment is fun overall as staff/management get along depending on management (District Managers included.) The company is heavily focused on opening new stores at the cost of old stores. Visit West Covina and then visit Huntington Park. Stark difference. The company survived the pandemic which is a good sign. TMC can afford to stop and build on what it has and create a firm foundation to move forward with. They need a bigger maintenance team to relieve the pressure on them. Stores have been kept operating in conditions where they should NOT have been OPEN. More training managers can help create well rounded staff too. I've been in stores where managers don't have time to train just keeping the store running and the quality of training goes down. I'm rooting for you TMC. Take a moment to stop and build on what you got.

Working at Tierra Mia Coffee was a great first job experience. While working there I was able to gain Knowledge about the company and most importantly the coffee. I learned that coffee came from different places around the world and there was so many varieties of coffees and each of them could have a different roast. As i learned the skills of a barista I was able to taste the different nodes and textures of coffee and espresso. Tierra Mia is a Latin inspired coffee shop that base their drinks and pastries off of  traditional  latino flavors, such as Horchata and Tres Leches. The hardest experience that I had come across while I worked there was the closing hours.  I  was not a big fan of how late we had the store open to, which made it difficult for some workers  who had school the very next morning. Overall working at Tierra Mia Coffee was an amazing experience because of all the great people you are able to meet and have the opportunity to work with.

I still work here because it can be a chill job it just depends on who you’re working with and what your tasks are for that day. I get along with most of my coworkers and they help make it fun but my coworkers aren’t going to pay my bills... we get paid $12 + tips which isn’t much in LA county when you only get $30-40 in tips every two weeks. Training at Tierra Mia is confusing because everyone shows  you a different way of doing things or don’t show you how to do something at all. I’ve worked here since june and i’m training to become a certified barista (you get a 50cent raise)  Management is nice but the rules about switching shifts or requesting days off is dumb. you can only do it twice every two months and you can’t be late for 1 minute or else you’ll get written up. It’s a good job if you need experience and not hard to get hired. Supervisors choose favorites and will make you do all the annoying tasks if they don’t like you.

A typical day at tierra mia consists of 6 hour shifts, preparing drinks, cleaning, and busy shifts during the weekends. I learned that at the end of the day its all about trying represent a company that could care less about their employees. They make a big deal when you switch/ or cover shifts. I have worked here for the past couple months and  i have learned a lot by dealing with annoying customers. At the end of the day, it is not worth the stay for such a long period of time. The pay is minimal and the amount of work besides "serving" coffee is NOT worth it. Working at tierra mia has made me feel like I am also a janitor that has to clean and clean as if i dont do that enough at home. It is a cool job at first learning latte art but other than that the raise is only 50 cents when you are certified.... NOT worth growing with the company.

This job has its pros and cons like others. I would say that the pros are the free drinks, not interacting with customers, music playing in the background while you work. But the cons really outweighs the pros once you’re working. The cons are working with heavy trays, containers, boxes etc and they don’t give you gear to support your back and that’s dangerous, they don’t have a HR department who you can talk to, and for the pay which is 17 is not enough for the work you do which is about 3000 pastries a day and the stress you’re putting on your body as well with working graveyard. You don’t even get discounts in other stores just in the one you work at and it’s only 10% which is like 1.75 cents off. I think the baristas get paid more with tips

Top Job Titles	Average Salary
Barista 25 salaries reported	$20.25 per hour
Vice president of marketing 1 salary reported	$137,500 per year
Controller 1 salary reported	$135,000 per year
Construction project manager 1 salary reported	$105,000 per year

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