a place i once worked did 1000 coffees per day with just me on the machine and a manual 'call order' system, where all coffee orders were verbalized (not written down) - and I was expected to put out a coffee every 20 sec - when a coffee rush was on I was expected to heat four or five 2lt milk jugs until they were glowing, and to pre-pour 20 or more shots of espresso at a time, to turn the coffees over these conditions were far from ideal, and i would never make coffee that way again, but i still learned some things from that place about systems and proving a certain type of service to a certain type of client - who was perhaps more interested in speed an efficiency than in quality control now in one of my stores we regularly do 800 coffees per day, but made to order without the atomic milk, but some of the same strategies in turn-around came from my old job, but with a renewed emphasis upon quality control pat
