i mean yeah, you kinda do wing it but for example, if it’s a grande refresher with extra ice i’ll make the measurements a tall and add extra ice. if it’s a latte with light ice, i add extra milk. if it’s an americano with light ice, add extra water. if it’s a cold brew with light ice, i’ll add extra cold brew past the third line, then add maybe a half scoop of a tall amount of ice. for shaken espressos with extra ice, let’s say it’s a venti. i’ll do a venti scoop of ice, then a tall scoop of ice. assuming that they want light milk, it tends to look like a good amount in the cup.

for the refreshers with extra water, i measure it a size up. like a tall base, but measure the water up to where it says water in the grande side. for light water, i add the base then add water up to where the line that says “juice” stops. well it sort of depends on what the customer wants in the drink, but when you get to that sort of situation im pretty sure you’ll know what to do. but honestly it’s a lot of winging it because we do have a standard recipe to follow, but most people may not like standard measurements and may want more milk, less milk, more ice, etc. (hope this helps- i haven’t received any complaints as of late so i guess im doing something right? lol)