then they taught you wrong, the vsccb is supposed to get vanilla syrup, cold brew to the top line, ice and a splash of vsc on top

operations may be different but I’m almost certain that recipes stay the same at licensed and corporate stores. the only difference is, in your case, the quality of training

I work at a licensed store too and we go by Starbucks recipe books. VSCCBs don’t get foam only sweet cream according to the book. All drink are supposed to be made the same whether you’re at a corporate or licensed store.

They taught you wrong then.

I don’t work at a corporate store either but you were definitely taught wrong. This happened to me too, I was originally trained that it got foam and did it that way until I looked at the recipe card and realized I was taught wrong. Certain equipment and operations might be different at a LS vs corporate but the recipe standards should not change.

idk why ur getting downvoted, hang in there bro