I don't have anything on me right now, but there are handy guides for recipes, dates, and so on that can be found online. Just look up Starbucks barista cheat sheet, make sure it is up to date; if it's not even dated, ignore it.

One thing I was taught in training was when you're doing pumps and let's say you're making a tall drink, do "short-short-tall" in your head as you do the three pumps for your standard tall drink. The pumps are of course 2-3-4-5 for hot, so a venti would be short-short-tall-grande-venti. Don't forget that venti iced is an extra pump and extra shot, trenta is 7.

Another to keep in mind is cold bar gets half dose pumps. So you got a venti iced tea with raspberry and classic? If the pump is full dose, do three of the classic and three raspberry.

DM me for more basic Starbucks tips and shenanigans.

imo even if you feel like you’re slow at learning bar, the fact that you want to be on bar is most important. i’ve been at sb for less than a year and get put on bar almost every shift i work even when i feel like others there are more qualified than i am. my advice is even if you’re not on bar much at first make sure people know you’re open to it but also make sure to give your best effort in your assigned position. treat them equally, i know people act like bar is most important and things like customer support and DTO are less important but the fact of the matter is that every position is essential to the store. the only difference with bar is that it takes a little longer to learn the basics. if you do great in DTO/cs your shifts will notice that you’re a good employee and try putting you in different placements and even if you struggle on bar at first try to have a good attitude!!! also if you want a little practice maybe you could ask your shift if you can cover someone on bar during their 10 or meal if it’s not too busy

You’ve gotten a lot of good advice already. Just wanted to say I’m glad you have a good environment and are excited to learn.

My store has tablets with recipe card on them, as well as physical recipe cards! When I first started I came in 30 mins early the first few shifts to study the recipes. If you’re put on bar, make a mental note of any drinks you struggle with. Another pro tip if you’re on DTO lots is to take a peak at the right side tabs when you’re punching in drinks, as it’ll list the make of each drink!

Syrups:
Hot 2-3-4-5 (short-tall-grande-Venti)
Cold 3-4-6-7 (tall-grande-venti-trenta) half pumps for everything on cold bar except iced coffee. Cold brew with flavoured sweet cream (pumpkin cream CB & Irish cream CB) get 1/2 the syrup in the bottom, and 2 pumps of syrup in the foam)

Espresso is 1-1-2-2, except for iced venti drinks which get 3 shots!
Hopefully any of this helps!
It’s a memorization game, after a few months it’ll be muscle memory :)