Alex Rymer, a Carpe Café employee, talks about his regular customers, how working at the café has improved his communication skills, and the importance of the arts. 

Q: How long have you worked at Carpe and how has it changed over the years?

A: “In January, I’ll have worked at Carpe for three years. The management has changed, but that’s typical in food business. We’re working to always improve our efficiency in how much we can handle at once. If there’s two or three orders out, one person should be able to handle that. We’re always looking for ways to improve!”

Q: Who are some of your regular customers?

A: “There’s a lady who comes in usually right before school starts and usually orders coffee and sometimes something for her kids before she drops them off. The cafe is just on her route and she comes about every other morning. There’s another customer whose daughter takes lessons from Carpe Academy. When her daughter is in her lesson, she usually orders a meal.”

Q: How has working here shaped you, not only as an employee, but as a person? 

A: “I’ve started looking people in the eye more. I’m an introvert, and working at Carpe has helped me become more extroverted, in a way. To the core, I’m still an introvert, but working has helped my communication skills as far as helping other employees or trying to figure out what customers would like. Most customers don’t know what a caramel macchiato is, for example, or what goes in it. I just communicate to them what it is and what the possibilities you can have with milk and toppings.”

Q: The arts are obviously very important to the Carpe Artista community. What do you think the importance is of keeping the arts alive? 

A: “It’s very important. It’s a form of expression that most people use to communicate. Me, for instance, introverted, speaking to someone up on a stage wouldn’t be my choice to express; I would rather choose written word or art to express feelings and emotions. As a barista/employee, some of us have learned latte art. Occasionally, I’ll put my own spin on a topping for a caramel macchiato, like pictures or swirls on top. Or if someone orders the Monet Salad, I’ll roll up the ham and turkey instead of dicing it to make it look nice. Presentation is a big thing here and that’s an art form in itself.” 

Q: What’s the best part about the Carpe community? 

A: “The community itself. By working here, I find out things that are going on in the community versus if I worked elsewhere. I find out when there are plays or shows that I’ve never heard of and if I wasn’t connected here, I wouldn’t have known about them. We have a community board here where we post different events that happen around Smyrna. Also, for our regular customers we find out what they do around the community.” 

“I feel connected by working here. It’s definitely felt like a family.”