What’s always helped me is what my barista trainer years ago said: almost every drink is made the same rough recipe and the only thing that really changes is the milk/syrup (flat whites and macchiatos being some of the exceptions). Routine for hot drinks is always to steam milk, cue shots, pump syrup, prep next drink, finish first. For cold drinks the routine is cue shots, pump syrup, and after the shots have poured in the cup you finish with milk to the top black line and then ice.
Espresso shots and syrup pumps per hot drink are as follows in order of tall to venti: 1, 2, 2 / 3, 4, 5. Iced lattes are 1, 2, 3 / 3, 4, 6. Venti iced always get an extra pump. Trenta (for iced coffees, cold brews, and iced teas) gets 7 pumps of syrup but is half pumps (cold bar pumps, the little shorty ones) for all cold brews and iced teas
It’s when you get into your flat whites, shaken espressos, and americanos that it can start to get a little confusing. Hope this helps!!!!

All the recipe cards are on the ipads under store resources, if I don’t have much to do sometimes i’ll grab one and go over the recipes

Writing them down on lil index cards is what really helped me. Once you realize they are all mostly the same base recipe with just different syrups you’re golden

My first day without a trainer, I was put on cold bar. It was horrible, busy, and I was quickly overwhelmed. I refused to have another day like that so I decided to do some research at home

I used quizlet, and searched starbucks beverage recipes from there. Those helped me so much remembering how many espresso shots and pumps are used in different sized hot and iced drinks.

Tik tok also helped SO MUCH. I hashtag certain drinks (like mocha cookie crumble, caramel ribbon crunch, salted cream cold brew, etc) and from there I was able to find plenty of videos from baristas, step by step showing how theyre made :)

Most importantly, take your time and dont be afraid to ask for help! Good luck! I KNOW you got this!!!

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