Our store does it:
1 liter of heavy cream in a 2 liter pitcher.
350 ml of vanilla syrup measured in foaming pitcher then added to the 2 liter.
600 ml of 2% in foaming pitcher then added to 2 liter and then mix it all.
This is our store recipe that everyone is supposed to follow.

I haven’t worked at Starbucks in about 2 years now, but if I remember correctly, the way we did it was in clean steaming pitcher add 13 pumps of vanilla, 2% to the bottom line, and heavy whipping cream to the max line. Add it to a carafe. Repeat until carafe is full.

Regardless everyone should be following the recipe and shouldn’t be serving their “own way” to the customers lol

1 bottle of vanilla, 3000mL of heavy cream, 1800mL of 2% for a cube

at my store we make it in a cold brew toddy with 2 bottles of vanilla, 3 half gallon containers of heavy cream, and a gallon of 2%

The standard at my store is hc to the 1L line in the 2L tea pitcher, 300 ml of vanilla syrup (measured in cold foam pitcher) then 2% to the top but I believe theres an app on the ipad that should tell the correct recipe

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In a milk steaming pitcher, 13 pumps of vanilla, then depending on who's working that day either 2% to the bottom line and heavy cream to the max, or heavy cream to the top line and 2% to the max.