Lemme see if I can explain Frappuccino hate without writing a novel.
It’s not so much that they’re hard to make (they aren’t) or that it’s a pain in the ass to make them (it is) but that there’s no good way to work them into a drink making rhythm.
Corporate seems to have this idea that a hot bar and cold bar can exist simultaneously within easy reach of each other and flow together perfectly with only one barista making drinks.
I’ve worked in 7 different Starbucks stores (covering shifts. Im not so flighty as to have moved 7 times) and a Joe Muggs coffee shop and havent ever seen a cold bar set up in a decent, easy to use manner.
So when you’re the one making drinks and you get a frappuccino order, it pretty much means you have to stop making hot drinks all together, make this one fucking frappuccino and then try to pick up where you left off on hot drinks.
It’s like trying to road trip somewhere but every time you get into a good driving pace, your fucking passenger has to get out and pee.
This is the most beautifully explained hate of frappuccinos I have ever read.