Originally Posted by exbayern

I'm bitter. I was reduced to visiting a Starbucks this week (NOT in Paris!) and had to explain 3x what a double espresso macchiato should be. They kept giving me two shots of espresso in a large cup filled with hot milk and a little foam, and trying to add some syrup. And they had those pseudo-French bakery items (I don't recall them being that bad when the bakery was actually owned by a Frenchman)

Needless to say, the only 'tip' which they received from me was a 'tip' on the actual definition of espresso macchiato. (Does anyone recall years ago when Starbucks first became a chain that they actually had large pictures on the walls with the ratio of espresso to milk to foam in each drink?)