I'm a pretty quick learner so I didn't really run into trouble learning the recipes, but what I recommend, especially for recipes is go onto the starbucks app because they're basically laid out there

some other things to remember:

Macchiato = layers, so the espresso will always be on top, and if it's hot, then the milk is steamed a bit longer at the top in order to get foamier.

All iced teas use liquid cane syrup and all cold brew/iced coffee uses classic syrup (unless otherwise specified)

It's okay to mess up! In the end, it's just coffee and it's nbd to remake it.

Some thing that helped me was taking cups from the store and writing the amount of shots/pumps they get in them. I took them home and sort of "studied" them.

For Shots:

HOT: short - 1, tall - 1, grande - 2, venti - 2

HOT/COLD AMERICANO: short -2, tall-2, grande-3, venti-4

COLD: tall - 1, grande- 2, venti - 3

ESPRESSO DRINKS AND FRAPPUCINOS ARE NEVER MADE IN TRENTA CUPS

For Syrup/Pumps:

HOT: short -2, tall -3, grande-4, venti-5

COLD AT HOT/ESPRESSO BAR (+iced coffee): tall - 3, grande-4, venti-6,

COLD AT COLD BAR (for cold brew, frappucinos) : tall -2, grande-3, venti-4.

COLD AT COLD BAR (other drinks): same as cold for hot bar, except TRENTA - 7 PUMPS

Other good to know recipes:

Flat White: basically a latte but with ristretto shots (should be a button on the bar) and whole milk.

Almond Honey Flat White: honey blend pumps w/ ristretto blond shots and almond milk

Salted Caramel Mocha: Toffee nut syrup and Mocha sauce, with whip, caramel drizzle, and sea salt topping.

All of the holiday drinks come with whip cream and their respective topping.

**FRAPPUCINO SEQUENCE:**

Grab cup!

If it's a coffee base (doesn't say crm on label), then it gets designated pumps of frap roast (tall -2, grande-3, venti-4) and then whole milk to the bottom line

Dump that stuff in the blender!

Then it gets either coffee or cream base syrup with the designated # of pumps (tall -2, grande-3, venti-4) into the blender.

Then the flavor syrup (i.e., caramel for a caramel frappucino, mocha for a mocha frappucino, etc; they may not all be at cold bar so you'll have to run to hot bar).

Then, a scoop of ice that corresponds with the size of the drink (tall = smallest scoop, venti = largest scoop).

PUT THE LID ON

Then, blend on 1.

Slap that into the cup. It can get a bit tricky and sticky but if you're patient then it'll work out!

All frappucinos get whip unless they're a coffee/espresso frap or otherwise specified.

Other notes on Frappucinos:

The only thing that makes the cookie crumble / caramel crunch special is the whip at the bottom of the cup and the topping.

an affogato shot is a shot poured on top, usually under the whip cream.

**ICED TEAS / REFRESHERS**

The markings on the side are a good guide. Just don't forget the liquid cane sugar on teas.

Also, no water means they want just the tea base up to the top line before ice.

For "light ice", what i do is always put in a bit more of water/coconut milk/lemonade and then strain the liquid out before putting in the ice.

**HOT BAR NOTES**

***Always*** start to steam milk before syrup pumps or shots.

It's okay for stuff to get everywhere.

The best way to open the milk alternatives is the bar spoon. Especially in a rush, just stab it with the bottom!

It's not the end of the world if you forget topping or overpump/underpump syrup. 90% of the time, the customer doesn't complain.

I hope this helps! I'd say after becoming familiar with the sequences and stuff it's all about practice. Ask to be put on bar/whatever you want to practice when it slows down. I've been slowest at learning warming since I've started but I'm starting to get the hang of it!

Best of luck! You got this!

This is exactly what my job at my store is like so I’m looking for another one 🤪🤪🤪

I would suggest switching stores if you can. I only had this problem with one of my partners, and it made the first three months working there a living hell. She acted like I was incompetent, but new people are going to make mistakes. I also had to learn bar on my own for the most part, and only asked people I knew wouldn't have a problem with it. I would never treat someone like that. We get yelled at enough by the customers. I expect my partners to have my back just as much as I have there's.