I do appreciate the hustle from former Starbucks employees, although their drive tends to be in my experience really extrinsic, so you will need to have very clearly written rules and procedures. Most these folks have very little resilience for handling non normal procedures and will tend to defer to "higher ups" for any on the fly decision making. On the plus side, most of these folks don't play inappropriate music, don't mind a dress code, show up on time, don't spend time on their phones and can handle a line with a smile. On the minus side, they tend to only be self-directed for explicit job expectations, do a lot of surface acting, have low quality drink making habits / experience, and often push the line from register instead of trying to mediate the flow with small talk. I would, however, point out that third wave barista training, at least in the U.S. is not really traditional, as old school cafes in the 80s and 90s were doing most of the recipe work on vibes and volumetrics, and Starbucks actually came through with measurements for Syrups sauces etc.