How someone becomes proficient at bar if people generally don’t let you on bar until you’re a “strong” partner? Every other job I’ve had (granted it was restaurant experience and not coffee) we’ve sort of been left to at least a little time on the line to familiarize ourselves and attempt to learn. But my hot bar training day consisted of my trainer telling me how to do things and not actually learning through my own routine or learning any sort of routine. (I’m more of a kinetic, hands-on learner so it’s hard to learn if I’m not the one doing and remembering the steps) I would try to make something by myself and they’d make me slow down and do things at their pace, which is fine. But it keeps me from applying the knowledge I just received to retain it in a timely fashion as opposed to just reciting my trainers steps. While I understand that at peak times, they must keep an eye on everything and place strong partners there for order accuracy, I just don’t understand how anyone gets to that point if there’s no transition into bar time. Is it like this at every store?