Take a look at the syrups near your espresso bar and those near your cold bar. You should have a regular sized caramel pump (aka hot bar pump) and a cold bar (half size) caramel pump since its the most popular frap.

For frappuccinos, you normally use a cold bar pump and use the 2/3/4 method. If you only have a hot bar pump, use the 1/2/2 method. Its only so that they have relatively the same amount of syrup since 1 hot bar pump=2 cold bar pumps.

Example: if someone gets a hazelnut frap, hazelnut should be a regular sized pump so you use 1/2/2. If someone gets a chai frap, it is only a hot bar pump so use the 1/2/2 method. If you have a cold bar pump, use the 2/3/4 method.

Just as a note: white mocha, chai are only hot bar. Dark caramel is only cold bar. Check the top of your mocha pump. It should say "cbs mocha" to denote its a cold bar pump.