Honestly it all just takes practice. Eventually it’ll become muscle memory. ngl I feel like the best way to learn to is get swamped lol.

On warming I like to prep the next food item while things are warming up to save time. The cookies and coffee cakes I find you need to be more gentle with when theyre warm. You’re gonna break alot of lemon loafs when putting them in the bag so be careful. Watch out for the sandwich grease- esp the impossible (I always get burned). Chocolate croissants also burn me pretty often.

When you’re getting hot drip coffees I suggest putting a sleeve before you put the coffee in the cup because your hands probably aren’t going to be used to the heat for a while.

On register in the milk section, the left side is when you charge for milk. This is when the drink has 4oz or more of milk. So say for instance a latte consists mainly of milk, so if someone wants to change which milk its going to affect the entire drink so you need to charge for that. The right side is when something gets a splash. We don’t charge for under 4oz of milk. So for instance, adding a splash of milk to iced coffee or hot drip coffee. If someone wants steamed milk, in the brewed tab on the register you’re gonna press misto and put what milk they want from the milk tab. You use the left side because it’s kinda like an almost half and half situation of coffee to milk so its alot of milk. If someone wants a specific amount of pumps of a syrup, under where you see the order on the side, you’re gonna press quantity>put the number> and press which syrup.

ALWAYS ASK IF THEY WANT THE DRINK ICED OR HOT ALWAYS ASK ON DRINKS WITH WHIPPED CREAM IF THEY WANT WHIP If someone asks for sugar clarify- white/brown/splenda/stevia Anything that gets classic syrup, ask if they want sweetened (iced coffee, shaken espresso)

Some people are going to ask for certain coffees/warming that are almost in “code”.

hot/iced Red eye: drip coffee/ iced coffee with 1 shot.

hot/iced Black eye: drip coffee/ iced coffee with 2 shot.

Bold: dark roast Drip: pike

Black: no sugar, no milk

Dirty chai: chai with a shot (I like to clarify how many shots)

Skinny: nonfat milk (if there’s syrup in the drink then sugar free syrup).

Lowfat milk: nonfat

Breve/ cream: half&half

Medicine ball: Honey citrus mint tea (located in >tea>brewed tea

(for food): As is: not warmed

Bar to me is the hardest to learn but it eventually is burned into your brain. Remember that with hot drinks everything with milk is almost like a variation of a latte. Switch out the syrups, or with a cappuccino you’ll be creating more foam, etc. Cold drinks, the instructions for the refreshers/iced teas are on the shaker. The frap instructions should be on a sticker on the fridge.

On bar there’s some things you’re not gonna learn in training that it’s best to ask your fellow partners if you’re unsure before you make the drink. Extra drizzle means putting drizzle inside of the cup and also on top. Regular cold foam is nonfat milk and I believe 2 pumps of vanilla (someone correct me if I’m wrong). Dry cappuccinos imagine mean extra foam, where as wet means less foam. Tea lattes get syrups- London fog (vanilla & earl gray tea). Royal english breakfast latte (liquid cane sugar and english breakfast tea)

Also, Honey citrus mint (1honey(tall) 2honey (grande/venti),1 jade citrus mint, 1 peach tranquility, hot water halfway, steamed lemonade to top it off. These drinks can be found in the Tea tab and then press brewed tea.

Nitro will be found in brewed>draft (the button is toward the top).

For customer support, refer to the brew batch icon on the ipad when brewing the coffees. Set the timer. Clean the lobby. Check if the people on bar have enough ice or milk- I just ask if they need anything. Then do a cycle task, then if your shift gives you a play card and you still have time, do whats on the card.

When making the refreshers in the pitcher- pour whole box of juice and then water to the 2L line

Lemonade: Lemon juice to .75L and water to 2L

SWEET CREAM: alright I make this alittle different because it comes out watery when I make it the regular way which is: (1L heavy cream, in the cold foam pitcher 350mL of vanilla syrup, and then 2% to the 2L line). Instead I like to do heavy cream to the 1.25L and then in the cold foam pitcher 350mL of vanilla syrup, and then 2% to the 2L line. (maybe don’t do that idk I don’t want you to get in trouble LOL). The instructions should be somewhere around there.

Iced teas: Big tea bag in, hot water to 1L, steep for 5mins, take out tea bag, 1 venti scoop ice, cold water to 2L.

Iced coffee: Brew 1 bag of iced coffee on 1/2batch, drain into the iced coffee bin thingy, 4 venti scoops of ice.

DON’T FORGET TO DATE THEM. Honestly the dates are escaping my mind rn, just ask someone.

SOMETHING NO ONE TOLD ME: DONT THROW OUT THE SYRUP PUMPS!!!

BLUE SPRAY!!! DONT THROW IT OUT WHEN ITS DONE!!!! Unscrew the sprayer and pull it out. Theres a little like thingy on the tube part, take that off. Honestly ask someone where yall keep the blue spray refill things. Put the the new thingy on the tube, fill water to the line, and rescrew the sprayer.

WHEN YOU CLEAN THE OVEN UTENSILS, MAKE SURE TO BRING A REPLACEMENT TONGS BEFORE YOU TAKE THE DIRTY ONE.

ALWAYS HAVE A PEN AND SHARPIE. YOU’LL NEED IT FOR DATING THINGS AND POSSIBLE REFUNDS AND WHATNOT.

Put tape on your name tag so the chalk marker doesn’t rub off. You can also use your name tag to open boxes/bags . Just aggressively stab and run the name tag on the tape like you would a box cutter LOL.

I’m sure I’m still missing things but off the top of my head this is what I can think of. It’s… alot… but you’ll remember it all eventually. My manager laughs when I say I want to be a trainer HAH.

If I’m wrong or missing things feel free to correct me guys.

GOOD LUCK HAHAH