Put your frap roast and milk into the cup to the first line and then transfer to blender (if it’s a Creme frapp then just milk). Then add your syrups and add ins straight into the blender, remember the amount of stuff is always 2-3-4 for tall-grande-venti. If you do it in the cup it tends to stick to the cup and doesn’t go into the frapp. Then make sure you add the correct base (coffee if you put frapp roast or Creme if you put just milk) and then the correct scoop of ice. Then blend and pour into the cup. Add whip for most drinks (there are some exceptions and some that get whip in the bottom as well) and then you’re good to go. This is just the very basics so I would ask questions next time you’re working.

Another thing I thought of.... The 2/3/4 rule is cold bar pumps/scoops only! Frappuccinos that have mocha sauce, white mocha sauce, or any espresso bar pumps in them get half the number of pumps per size. I feel like no one told me this when I was new (although they probably did and I just forgot lmao.)

I always put the base pumps in AFTER the scoop of ice. That way I don't forget about them!

Another tip- for frappuccinos with whip - underfill the cup a tiny bit, like ⅛ inch. That makes fitting the dome lid cleaner and easier. You don't have to put all the blender contents in the cup!

The iPad training should have walked you through it all.