I’ve got a register protip:

* If a customer orders an alternative milk frappuccino but still wants whip, select “no whip” then select “whip”. It will show up on the sticker as “with whip”.

#gofastdontsuck

Always two drinks at a time.

If you start one- have your milk steaming, shots pulling, etc. look at your next cup and get it staged. If it’s hot too just pour your milk so it’s ready to go.

Constantly getting yourself ready for the next one- then switching and finishing one all the way through.

I know this is vague and I can give more detail if needed.


Another thing I would say is - if you don’t have drinks, then you look for something to do immediately. If I have one beverage, while it’s going I’m looking at what I can clean or replace while it’s going. I finish it, and then immediately do what I saw.

I’m making a vanilla latte- milk steaming, syrup pumped, and shots going.

While that’s happening I ask myself, “does my counter need to be cleaned?” “Does my fridge need restocking? Who should I tell or should I get it?”(depends on play) “are my syrups good?”

By now my drink is done and I finish and connect.
Then I grab my rag, wipe my counter, my fridge, my machine.

If I need to rotate a syrup I do that. I signal or get my milk depending on the play.


It’s those little things that you do through out your shift that make it successful.



Also - put your milks away!! Depending on set up, outside of peak, I personally find it rude and lazy to leave milk on the counter. That and it can get out of temp and that’s an ecosure violation. I have had eco people just mark us off before the new version for having milks on the counter.




Other than that- know your recipes. If you pick up a cup your should know the number of syrup pumps it needs before you read the sticker, then read it to confirm.

You get a sticker, it says “Grande Latte” you grab the grande cup, how many pumps does it have per standard? (4) then read the rest of the sticker, “3 SFV“ ok so 1 less or it just says “SFV” then you know it’s standard.

I know it seems obvious but the less conscious thinking you have to do the better.

Routine Routine sequencing....Always steam milk first, unless you have more than 2 shot, then shot first then steam the milk, you have so much time before the shot start pouring to add anything you want.I see so many barista make the whole iced macchiato and then pour the shots, when its venti its 36/44 second you lost in speed just for the shots. Iced expresso is easy, start the shots then start the other drink while its pouring. Not much you can do if you getting hit with tons of different fraps unless your store tolerate batching, if so be innovative how you batch, coffee frap and java frap? Make 2 coffee frap then add moka/chips after and reblend. Sometime its gonna be long, its part of the game, you gonna have to accept that. I also find that communicating with support and having a strong team help a lot, like having partner finishing up drink while the other start the next 4 fraps. Practice, practice and look at how the strongest partner at your store work and mimic. Bar can be a lot too make sure to ask for other position to have some time off bar too! Happy summer bar!