Starbucks Team Leaders

Trying to create an image of a barista sitting on a throne of steam pitchers, holding a spoon & whip canister:
"CARAMEL BRULEE IS COMING!"
...super, super tempted to put this on a contingency sign on our counter. I mean, I put tiny little ' basic white girl' cups on the PSL DOB, and totally got away with it. the DM didn't even say anything, even. it's only the guests I'd worry about.

(I put Donald Trump hair on the 'orange is SO my color' sign, but I erased it after I took a picture. couldn't justify pushing it THAT far lol.)
 
Good point.
To signingminion: First you mark the cold cup like so (CM in the drink box), then pump in 6 pumps of vanilla syrup, add milk to the top line, add ice almost to the top while leaving room for three shots, finish with caramel drizzle & voila!
 
5 pumps for a venti iced?
I was taught 6 because the venti iced is 6 oz more than the hot venti (20 vs 26), which is why it also gets a third shot.
 
I'm 99% sure that it's the middle line because the espresso isn't in yet. If you do it to the top line, it would end up with very little ice. (Although I do prefer it that way, especially because the espresso (the hot part) is at the top with the ice.)
 
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