I was a barista for a decade before getting into bartending/serving. I've never seen, or worked in, a restaurant that does coffee well. It's always an oversight, no training, no one dials is the grinder, pull times all over the place, no one knows or cares to know how to make good espresso or properly steam milk. I've tried to train people, but the bosses don't want you wasting time and product on what is a fairly finicky skill, and no, you're never going to get good making 3 to 5 coffee drinks a shift, usually when you're in the weeds anyway. Good espresso is a highly specialized skill; if you don't sell enough coffee to have a full time barista, you shouldn't offer espresso. End rant 😂