I drink the cloud Macchiatos when I want sweet. I also work at Starbucks. They don’t even look like the same drink depending on the store I get it from. There are lots of baristas making wonky clouds out there. Ive also found that quite a few stores just pump the vanilla in the bottom like a regular macchiato instead of in the cloud. Its a misunderstood drink😂

I saw a girl take the nitro lid off her cloud, put a straw in it, then complain it was too bitter. After that, she got *and I kid you not* 12 sugar packets, dumped them in her drink, proceeded to *STIR* it, and then proclaim that it was “much better.”

I’m a regular at my local Starbucks, and the barista and I shared a look of confused despair. I almost cried, and I’m just a customer.

"I'd like a quad, grande Americano. Yeah, you're doing it wrong because NO ONE ELSE CHARGES ME for an extra shot."

Well I don't know you so go eff yourself. Sir.

Young padawan, you have yet to see even the beginning. You still have much to learn about the ways of the Siren.

I worked at a Tarbucks and was properly trained, or so I thought. When I left that hellhole for a Starbs after a little over 2 yrs, I learned that my old store’s training methods were not up to date so some drinks weren’t being made to standard. This was quickly remedied by anyone who saw me making beverages incorrectly and I was glad to receive the correction. I was fortunate to have a decent foundation despite this, but I virtually got no training on bar. They just watched me make drinks to make sure I was sequencing properly, saw that I was not a moron and called it a day. Every now and then my shift leads will find little discrepancies in my work just because I’m not being monitored as much as someone who is completely new to the whole process. Buuuut they cut me some slack because they know I basically got no bar training and I only really just had to learn how to work at THAT store. I wanna become a barista trainer to help avoid lack of knowledge in addition to reinforcing what I know, but in the fast-paced setting we’re stuck in, it’s proven difficult to really help green beans learn without them having anxiety over large orders and only one sticker coming out of the cup labelers at a time, not to mention the herds of Karens we get on a daily basis due to being located in the middle of several businesses.