What does coaching look like at your store?

At my first two stores, it looked like specific advice/corrections to help you develop your skillset and follow standards. ("Are you open to some feedback?" "Can I show you what I do so that I can work a little faster?" "Mind if I help with that?" "I noticed X, but we try to do Y instead because Z.") We've all had that one SSV who nitpicks or coaches at the wrong moment, but generally I always experienced respectful and understandable feedback. I never felt like I was overstepping to give my own feedback as "just" a barista, and I was usually given a reason why I was being asked to do things a certain way. It always felt like they were actually trying to improve my performance and skills, or the customer experience.

Then I transferred to a totally new district, where their technique seems to be modeled after a highly competitive high school sports team. What they call "coaching" does not just involve correcting to standard; it requires total involvement of the SM/SSVs in every station throughout peak. They sit on DTO and micromanage the flow of the bar down to moving cups, dumping shots, taking shakers out of a partner's hands - they'll push you aside and take over the bar if they don't like the way you're doing something. They don't just ask for the next order item; they anticipate it, bark a demand, and then act like you're not moving fast enough because they had to ask. There's so little respect or recognition that even the fastest barista will still take a minute or two to make each drink, that the ovens take time to cook, that sometimes a customer might have to wait a minute or two for their order, etc.

Off-peak they'll delegate all the tasks to partners and then make jokes about getting promoted so they can get paid more to do less.

Is that... normal?

When I've given feedback that it's not the way I was trained and kills the morale on the floor - and often slows us down and creates more confusion/frustration, with specific examples - I'm told very dismissively that "shifts are actually supposed to be on the floor during peak," and I'm not arguing that part. I'm asking why we aren't trusted and respected enough to do the work we've all been trained for.

I've always assumed that SSVs were trained similarly to baristas about coaching, that it's about "growing your partners," but maybe I'm wrong? Are you all trained to "lead the floor" or "run the floor?" What's the standard in your store?