Something that helps is to try and think of each “class” of drink as the same, just w diff flavors. When we opened a new store and had a lot of new baristas, something they did was make a small cheat sheet for amount of shots/pumps of syrups based on size and kept it in their aprons for when they were unsure and there wasn’t someone around to answer their question right away. Another important thing is to be patient w yourself! Try not to be discouraged if you make a mistake or get overwhelmed—it’s a normal thing and a part of learning. Also when I was new and insecure about my skills, and other partners stepped in to help me, I felt like I must have been doing something wrong. But then I realized I wasn’t wrong they just wanted to support me because I was still working on building up speed, and they wanted to keep me from feeling overwhelmed.

Learn the patterns! There is a standard amount of milk/shots/syrup for all of the drinks across all the sizes/temps the differences are in presentation and how we put the coffee and milk into the drinks. So learn the base pattern for making the majority of the drinks and then go back in and learn specifics for the drinks that deviate. The training resources on the ipad are good to use when youre slow at work and i also used quizlet which could be outdated but it helps get you going.