Here's some tips:
-Try not to brew coffee too often, leaving it in the urn holder keeps the coffee warmer which customers actually prefer. A blinking light on the coffee urn holder means it is an optimal temperature to serve a good cup of coffee
-Don't date anything. Pushing back things an extra day or two never killed anyone, and it saves a ton of money on supplies. Your store manager will love your cost saving incentives and will surely give you a promotion
-Be sure to say Frap instead of Frappuccino. This allows you to connect with your customers on how they say it which is one of the core company values of Starbucks
-When a customer asks for a cup of water, give them the smallest size and take it out of the tap. The filtered water is only for use in making Frap Roast and Iced Teas. If they complain, tell them that they are not a paying customer and therefore are not entitled to premium beverages such as the triple filtered water.
-On your first day of work, refuse to watch the videos they make you watch about Howard Schultz and the company. Doing so will show your initiative in learning about actually working, and you will be respected by your peers and your superiors.
-For your markout, go to other Starbucks locations and ask them to grind 1 lb of beans half french press, half metal filter. Offer them some of your french press ground beans and take home the rest of it. Other locations will love you for this, as it allows them to try a wide variety of coffees they haven't tried before. If you do this during a busy time, it benefits them more since they don't need to take as much orders
-Try to give as much pennies as change when giving back a customer's remaining cash. It increases tips like no tomorrow. Bonus points when you give them about 40-50 pennies and they just dump in into the tip box because they're too lazy to carry it around. It's aggresive but it makes a living nicely.
-Refuse to do garbage runs and washroom sanitation. That is up to the people who have been trained before you to do it already, and when you learn to do it you will do it for a newer person hired after you.
-Try not to replenish the condiment stand often, if you do then customers will use your milk supply very quickly and you will be bothered from making more expensive drinks for higher priority customers
I will think of some more later but I think I got the general jist of it.