I totally understand where you're coming from! but from my perspective, it wouldn't be helpful to just wait around for someone else (corporate) to do it, especially if it's something that I think is necessary now. I'd rather be proactive about making my store the kind of place where I want to work everyday- even if I'm not getting paid for it, it still is worth it to do fun creative projects that make other baristas / customers smile, or make my coworkers jobs easier, or contribute in any way to creating a positive environment. And I really like making things like this; it's fun for me! Also Starbucks does make a lot of training guides- I've trained new hires for other companies and sbux by far makes it the easiest. I also understand that we don't all have the same experience working here; my store is really focused on making partners feel welcome and appreciated; I wouldn't have made this if I didn't feel that way about my store.

thank you!! 🥺

I wish we could just get toddy’s for the VSC

sure! so 2T 3G 4V for Americanos means that a Tall would get 2 shots of espresso, a Grande gets 3, etc. Inside the chart, that's the syrup pumps / espresso shots for each size depending on whether it's hot or iced. so a venti hot drink gets 5 pumps of syrup and 2 shots, but a venti iced gets 6 pumps and 3 shots. does that help? TGV is tall, grande, venti. the numbers are how many pumps / shots.

they should be emptied at some point during opening or closing to be sanitized... that's a lil sus if youre right

I actually don't think we're doing that anymore! They said we should for a while and then they were like nevermind because it wasn't being done consistently enough!! so just normal for blonde!!