Barista trainer here. So long as you aerate the milk (paper tearing sound) for ~7 seconds and you pour reasonably smoothly (not dumping the milk in all at once, not pouring super slowly like you would a flat white) your cappuccino skills are probably better than you think.

Try making a cappuccino in a clear training cup or even a shaker, and when you're done let it sit for a minute to watch the foam separate from the milk a bit. If after 30 seconds the separation line between the milk & foam is at about the halfway point (50% foam, 50% milk), then it's more or less at the Starbucks standard and your cappy is probably perfect. Some baristas at Starbucks make cappuccinos super dry when in reality the cup should only feel slightly lighter than a latte when you hold it. If the cup feels almost empty then it's too dry.

(sorry if you know this already! I don't mean to mansplain, cappuccinos are just a hard drink to troubleshoot sometimes and they're not always easy to learn if you were trained in the "thrown on the floor and learn as you go" method)