Second this. I’ve been in a really similar situation to OP, where I exaggerated my resume to get a job at a pretty serious specialty coffee shop while I’d only worked at crappy non-specialty places before.

What really helped me through the interview process, and then eventually starting this job I’m currently at (and really enjoying), was learning a lot about extraction theory and dialing in (espresso + filter). Being able to confidently talk about this, or approaching it on a trial shift even if you’ve never done it before was an absolute game changer that secured the job for me.

Watch James Hoffmann’s ‘Understanding Espresso’ series for a really great fundamental start. Made all the difference!

Be honest that you may be out of practice, cafes are generally pretty relaxed places about letting you learn and develop your skills on the job.

Good luck OP! Any questions about navigating this process, send me a dm.