back in the day when I used to have 2 sugars, the barista's at bacino bar in Dee Why (i used to live down the road from them) would add the sugars to the take away cup, pull the shot into the cup, give it a swirl, then add the milk. When I sat down to drink my coffee there, it was an 'add sugar yourself' thing. Adding sugar to t/a cups was a good little courtesy for the customer, and it also meant there was no stuffing around trying to get the lid off, rip open little packs, and stirring with paddle pops ... I can just imagine how many spillages there'd be. On a side note, the cool thing was, that over time, they suggested that I try just one sugar - and it was good! Then, sometime later, they suggested no sugar. I found it a bit bitter (not burnt bitter, just inexperienced-palate bitter) but after a few attempts, the taste really grew on me. Now, if I ever feel the need to add sugar to coffee (when the coffee's really bad), all I can taste is sugar. But as for barista's adding sugar - in t/a cups it's probably more helpful for your customers, and better for your service area, to not have customers hanging aournd, trying to get lids off, spilling coffee etc etc. In sit-down coffee's, It's probably better to let the customer add their own.
