Professional Documents
Culture Documents
Starbucks Training Guide
Starbucks Training Guide
Starbucks Training Guide
TRAINING GUIDE
by Stefania Marzelia <3
SIZE
SHORT TALL GRANDE VENTI TRENTA
8 OZ 12 OZ 16 OZ 20 OZ 24 OZ 31 OZ
(HOT) (ICED)
BUILD
HOT
SYRUP +
5
SAUCE 2 3 4 6 7
PUMPS
ICED
HOT
ESPRESSO
1 1 2 2 N/A
SHOTS 3
ICED
ANOMALIES
menu items that don’t follow standard
BUILD
SHORT TALL GRANDE VENTI
8 OZ 12 OZ 16 OZ 20 OZ 24 OZ
(HOT) (ICED)
DRINK
SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO
1 2 1 3 2 4 (HOT) 2 (HOT)
MACCHIATO 1
5 (ICED) 3 (ICED)
SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO
1 3 2 4 3 5 (HOT) 4 (HOT)
AMERICANO 2
6 (ICED) 4 (ICED)
SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO
ICED SHAKEN
N/A N/A 3 2 4 3 6 4
ESPRESSO
SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO SYRUP ESPRESSO
layer of foam
frothed milk
espresso
ice
cold milk
espresso
whip cream
layer of foam
frothed milk
espresso
whip cream
ice
cold milk
espresso
caramel drizzle
espresso
ice
cold milk
syrup
HOT MACCHIATO BUILD
standard hot macchiato build
caramel drizzle
espresso
frothed milk
syrup
AMERICANO BUILD
standard hot OR iced americano build
espresso
whip cream
ice
milk
syrup
HAK
S A
H K
EE
SHA
K
S
E
ice
water OR lemonade