Batch blend. A million times over. Batch those fraps, baby.

Standards change all the time. A classic hot chocolate when I first worked for the siren was made with vanilla and whole milk, microfoam wasn’t a thing so you used the bar spoon to hold back foam on all steamed drinks except flat white and cappuccino, batch guidance was 1 scoop per 1/4 to name a few examples. Be as flexible to correction as you can and don’t be afraid to check resources.

Bonus: if a customer is intense or you’re not comfortable with eye contact, staring at the bridge of their nose between their eyes will make it look like you’re making direct eye contact with them. “Thank you for your patience” is better than “sorry that took so long”.

Sequence. Sequence. Sequence.

Pretend that CS doesn’t exist, because they can’t get you what you need before you need it. Go get your own lids, milks, etc. Stock EVERYTHING before you start working at a station. It makes sure you have what you need, and you don’t have to get annoyed by running out of stuff while trying to work.

Batch Frappuccinos.

Give yourself time, you’ll get faster.

Always make the sticker like it reads, even if it is insane.

The best drink in the store is an undertow.

Shots don’t go bad after 10 seconds. Shots are good as long as the Crema is intact.

Leaving the shots out for longer than 9 seconds won’t make it go bad- good quality beans actually taste better the longer u leave it out. The arabica beans used are cheap asf.

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also I have no idea what universe u live in where u can make like 7 drinks faster by shaking them all individually and washing the shaker in between

if ur in a rush don't shake any of the cold drinks unless it's w/ coconut milk or matcha bc if ur backed up its easier just to make all the drinks and then ice them at the same time (also put the dragon fruit at the bottom of the cup for mdf and add a little bit of base and swirl it for the color, then finish the drink)