We don't get much downtime at my store, and as a result, I don't get to interact with coworkers very much. Add to this that I'm the longest employed of a huge batch of green beans that just got hired on (2 months, woo) plus the fact that a few of my experienced coworkers shoot for meh quality in exchange for lightning fast speed, and I don't get much of a chance for more experienced baristas to give me feedback on quality.

I don't feel like training really prepared me. I had a good set of trainers, but a month of nothing but reg rotted those two days of training away. My first few times on bar, my lattes looked like bubble baths. My soy and nonfat ones still do. I'm still unsure how a flat white is different from a whole milk add shot ristretto cappuccino. Hell, am I stretching the milk too much for a cappuccino? I don't know how much whipped cream goes in a hot drink... Or for that matter, non-blended iced drinks. What does a tall-in-a-venti look like anyway?

I do care about quality and presentation... If someone's going to pay $4-5 for a drink, I want to deliver the best I can. But I don't know how I can improve without a way to troubleshoot.

I don't know if I should ask for a refresher course from my SM or what. Oh, and what's this certified barista business? I'd love to look into it.