Ok to be completely comfortable in all positions took me about 2-3 months to get everything down without having to Ask 100 questions.

i’ve been a barista in canada for about a month and a half! i’m fine on till, i’m almost there with memorizing recipes, now i’m just working on getting better at bar/sequencing.

for shots i forget sometimes but i found a cheat sheet online i’ll link below. for syrups one of my supervisors taught me a trick to remember. i saw it in my head every time i go to pump them, its:
short short tall grande venti ice trenta

so shorts get two, talls get three, etc…
the iced is for cold venti cups since they get one more pump of syrups than hot cups ! and ofc for caramel macchiatos it’s one less shot than normal.

here’s the cheat sheet for espresso shots. it’s got basic drink builds and shelf life too :] i think it’s made for US sbux though so some things like recipe for cold foam is different, so just use it for shelf life and espresso shots.

$1

good luck !!

I’m a math person so remember by the oz

Search through this subR, there’s tons of tips and good info and people have gone through pumps/shots and how to remember

Edit: like this tip from a trainer (the comment about Vulcan hand signal)

https://www.reddit.com/r/starbucksbaristas/comments/y4qdjt/training_be_like/isgyv8n/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3

if your store is anything like mine, it’s going to be a few months of CS hell before it ever feels any better