From Coffee Beans to Medical Disease: A Suggestion to Spend Your Gap Years

Through my journey to find a haven for studying as well as easy access to caffeine, staying at coffee shops became my tradition in preparation for all of my classes as both an undergraduate and medical student. To this day, my best work comes amid the backdrop of ambient chatter and the grinding of espresso beans. At one point, I spent so much time at my coffee shop that the baristas knew my order (white tea with peach juice and stevia!), readied my drink before I walked in, and even invited me to after-work outings.

After spending hours studying, I always wondered what it was like working behind the counter to create lattes, make the perfect pour-over, and brew fresh teas, but also to create positive customer experiences. I noticed how the baristas skillfully made drinks while speaking to customers by name, asking about their day, and remembering intricate details of the going’s on in their lives. It seemed they had a close connection despite only knowing each other from these small moments at the coffee shop. As a premedical student, I also wanted to learn how to draw in people not just for a service, but also for familiarity and connection.

After graduating from UC Riverside, I used my gap year as an opportunity to do things I would never have the chance to do again, including pursuing my dream and become a barista. I applied within the first month after graduating and got the job, at the same store I always studied in and the setting in which I began my journey to medical school. It felt like fate.

To be honest, I am not an extroverted person. I get nervous meeting new people and want to make a good impression. Social interactions do not come naturally to me. Working as a barista meant I was forced to get out of my comfort zone and meet new people daily to meet expectations, tailor their experience to their unique needs, and develop a strong rapport in a short amount of time (especially for a nice tip).

In my short year as a barista, I worked through countless rush hours, opened the store at 4 a.m. as a duo with my manager, weathered holidays, and special half-off promotions (even the dreaded Christmas eve shift), and ultimately worked through my fears of meeting new people. I had my favorite coworkers who I knew I would have a smooth shift with and those I knew I would muddle through the hours. Just as a physicians build their panel of patients, I, too, developed a small following of regulars. They ensured it was me specifically at the bar making their drink as they knew I made it the best. I started to understand the people who walked through the store: their job, their life, their children, and how much extra caramel is enough caramel. I was awarded Employee of the Quarter during my first few months because of my ability to work successfully, quickly, satisfy customers, and create a welcoming environment.

Working at a coffee shop changed how I approach social conflicts that I once used to avoid. I learned how to manage difficult situations such as customers who felt their drink was not to their liking or did not get their order in a timely manner (you never order coffee in a rush, by the way). I learned ways to defuse difficult situations by meeting customers where they are. I learned to listen to understand why someone is upset, acknowledge the situation in my own words to convey understanding, and ultimately offer a solution.

Despite not being medically-related, working as a barista taught me many lessons I still use to this day. My bedside manners – something that can’t be explicitly taught in medical school — were one of my strongest skills as a third-year medical student. I learned how to develop a strong rapport with patients to discuss sensitive issues and find solutions together to manage their chronic health conditions.

While working at a dermatology clinic during my elective rotation, I met a patient who learned they would not be getting botox injections to manage the hyperhidrosis in their underarms. Unfortunately, because this was a pre-authorization visit to document his condition, the next visit was meant for the injections. Upon hearing this clarification, he became upset. He raised his voice, angry that this was not communicated beforehand, and accused the staff of unprofessionalism.

I remembered my training.

I listened to his concerns, learning that he was an accountant who took time off work and waited 3-4 months for this appointment. I acknowledged that this situation was not what he expected and that he waited a long time for relief from his condition. For the solution, we said we would start the authorization process immediately and prioritized scheduling him for the next available appointment after a patient cancels, most likely within the next two weeks. Our team also gave him free samples that might help while he waited for the treatment.  

He lowered his voice and started apologizing for his outburst. He explained that he had looked forward to this clinic visit and reacted negatively because it had been months of waiting. He thanked us for maintaining composure despite his demeanor and I assured him that we found a solution together and wished him well.

If I had not worked as a barista, I may not have developed the skill set necessary to navigate difficult situations such as this one. My skills as a provider were enhanced and strengthened by the lessons I learned from my time being a barista. Months of working at a grueling pace and being responsible for high-quality customer satisfaction meant my transition into medicine was smooth.

To fellow premeds in their gap year or with additional free time, I encourage a foray into the service industry to develop skills that can easily transfer as a medical student, especially for those who have trouble with social situations. My time working at a coffee shop still benefits me to this day as a clinician who wants to care for underserved communities and rebuild trust in our healthcare system through effective communication and a “warm” approach to patient-centered care.

Plus, if you work as a barista like me, free coffee every day isn’t such a bad deal either.