The new training program is amazing! It takes you through everything step by step. I also like to make my green beans a cheat sheet with basic drink recipe info (shots, syrups, for all different sizes) and for backups. Be attentive to your green bean, make sure they aren't getting overwhelmed and that you teach in a way that they understand. Good luck!

I wish my barista trainer had given me like a chart that showed how many pumps/shots go into each cup size. When I was a barista trainer I did this for my trainees, I even included a list of all the specialty drinks that were different than the standard 1/2/2 (1/2/3 for iced) shots or the 3/4/5 (3/4/6 iced) pumps. Like shaken espressos, flat whites, caramel macchiatos, etc.

the new training plan is awesome and my advice is to use everything! print all of it out, the plans, the meeting guides, the skill checks, and even the espresso shot/syrups/cbs standards! For the standards I like to print them out at about 10% of the normal size (you can find the spreadsheet on the partner hub) and laminate them so green beans can keep them on the floor if they need a quick reminder while they gain confidence :). Also use the store resources on the ipads! There are so many awesome videos, activity guides for every module, and all the recipe information + coffee fact sheets. I hope you have a good experience training <3

My trainer wrote it on the counter with a chalk marker next to the bar so I could look at it when needed. We have a syrup chart and a shot chart each on one of the machines which also helped a bunch when I trained. Every day after the first he asked me to fill out the chart myself and it also helped a bunch. He even included the wacky little things like a pump less vanilla in a caramel macchiato or ristretto for a flat white. It was dope. Not all stores probably have the counter space though :(

I tell them to never hand out a drink the wouldn't be willing to pay for. Basically, make the drink as if you are making it for yourself. heh. Oh and clean up, wiping wand, rinsing pitchers and blenders is a standard part of completing any drink. I'm in my 10th year with the Bucks and I can say that I still enjoy the job. I take the job seriously. but every thing else I let roll off. And terrible coworkers will eventually leave, they always do. lol