I foam for extra long and then use the bar spoon to hand scoop the foam. If they just want it dry I might pour a little from the pitcher at the end, but if they say extra I just use the spoon.

One tip I learned was to steam milk one size smaller thab the size you are making it for. Like steam a grands cup of milk for a venti for example. Also turn your steam pitcher to a 90 degree angle. This will help create a swirl with the milk and I would steam it until you reach 100 degrees.
If you ever need to do it drier steam an extra pitcher and just scoop the foam out.
Hope this helps and you get more bar practice as it is a lot of fun!!!!

If you’re going for super dry, I aerate the milk until it hits that 143 degrees (or until you reach the top of the pitcher, depending on what size you’re making) and then pour from the side of the pitcher instead of the tip

For regular cappuccinos I steam the milk til about 80-90 degrees. For dry cappuccinos I'll pour milk one size up and steam the milk until about 100ish degrees while holding the pitcher at an angle and once done I pour from the side of the steaming pitcher. It's worked for me~

There should be a practice cup somewhere in your store that is clear and delineates where your foam and milk should separate to standard!