Starbucks has made news this week by ordering its baristas to slow down, to make no more than two drinks at a time. The stated rationale is to ensure quality and reduce errors. This reasoning does not strike me as very plausible. In my experience, baristas have a low error rate—making coffee is just not that hard. The error rate is surely not zero, but then again, the optimal error rate is not zero. Furthermore, I have not encountered highly variable quality in Starbucks coffee, other than when I showed up today and the service was slower. Slow service is low quality, no?