So pretty much, the store I started at and was trained at was very much not espresso-centered. The customer base was 90% cold bar drinks. That said, I was trained VERY briefly on the different hot drinks and, in practice, only ever made lattes. Literally, in the 3 months that I was at this store, not a SINGLE person ordered a cappuccino while I was either taking orders or on bar. I came to Starbucks as someone who likes coffee, so I was vaguely aware of what a customer wanted when ONE person ordered an espresso macchiato and the person on bar was like "????" @ me of what that even is, same for the one person to ever order an espresso con panna while I was on DTO.

I'm now at a store where that's flipped: fewer people order things like teas or refreshers, and espresso drinks take the center stage. I've had an undertow exactly once that a coworker made for all of us to take together. Before this store, I hadn't even known what red eye or black eye meant.

So my questions are those in the title: Does anyone have a chart or something for cappuccinos? I'm just making my best guess when I steam the 6-8 seconds and assume it'll be a good enough cappuccino, steam for around 10-11 seconds for extra dry because I think that's like, no milk or very little?

And how do I prepare an undertow? What about ringing it up if a customer orders it?

Thx folks <3