yess write shots/ pumps on the cups and let them take them home to study!!! it’ll be so helpful. do cold cups too!! i didn’t know venti iced lattes got 3 shots until like two months in lmfao

I like splitting sequencing into multiple days! Since it’s technically after all bar training, you *should* do it after, but I’ve found it sticks better when you do it each after hot bar, cold bar, and again during the module. Definitely include hot AND iced chais & explain why hot ones get water and iced don’t. Matcha hot & iced can be fun to challenge the barista at the end during sequencing.

I’d go over obscure drinks too- caramel apple spice, vanilla creme, blended strawberry lemonade, matcha lemonade (made with water!), among others you might sell at your store. Mine sells a load of mistos, con pannas, and some ask for meal (honey+cinnamon in either coffee or a latte) so also teach them how to make those and learn how people also refer to them by, e.g. cafe au lait instead of misto.

For shots, pumps, etc, write them on the bottom of the cups so they have a reference but aren’t easily able to cheat, even subconsciously. I know I did. Also using a chalk marker against the mastrenas while they’re still learning helps!

While everyone will tell you NOT to do this, encourage learning latte art, or at least the basics because that will set them a goal to properly steam milk & not leave it set too long and also give them a feeling of control & an opportunity to love their craft. You tend to miss out on a bunch of that at Starbucks! Plus you might win them prize money or a vacation for a barista championship! And it’ll be because of you!

While they’re new, give extra attention to dtr, dto, front, and warming- this will likely be their home for the next 3 months and having a good window or oven barista is just as, if not more, important than your dt bar star for times! If they can learn how to sequence ovens and efficiently hand out items, they’ll stand out to managers and also have no trouble practicing drink sequencing when they’re thrown on bar for the first time. I wish I had this & wish I had trained my first trainee this way.

Lastly, I’d recommend giving yourself a bunch of extra time to field some questions and let them learn at their own pace. It’s a bunch of information at one time and, just because you and everyone else knows it, doesn’t mean they will now or even 6 months later so be slow, patient, and most of all, reassuring!

Probably going to be on bar?

Can you ask your SM to see your training plan ahead of time so you have time to prep and view the train a barista on the iPad that goes with each section?

Print the shots/pump card off the hub for them to keep.

Stick to the training plan and utilize the activity guides.

Ask how they learn best(kinesthetic, visual, auditory)

Half way through ask where they feel most comfortable and least comfortable. Then review the area where they struggle (almost always bar)

MOST IMPORTANTLY BEVERAGE SEQUENCING. TBH that is the most important aspect to me. Without a legit understanding to the purpose of sequencing and how it benefits you as a partner in terms of speed/production they will struggle. When you sequence bar is easier and you have a second to stare at a cup to contemplate recipe, standard, life, etc. You don’t get to stare at a cup when you don’t have a previous beverage in routine bc then other partners will be like “brooooooooo DT times” and make for a negative partner experience for all involved.

(Edit:spelling)

my fav is drawing out/color coding the builds of drinks (cappuccino, americano, etc)!!