Coffee shop employees: how do you make cappucinos with lots of foam?!

Coffee shop employees: how do you make cappucinos with lots of foam?

I just started a job working at a coffee shop, making lattes, coffees, expressos, cappucinos, etc....Anyway, i'm finding it VERY hard to make a lot of foam for cappucinos! i use the machine but i can't do it so there is lots of foam, the milk heats up too fast and it starts scalding... i tried submerging the tip with the steam deep, then i just skim it along the tip, but still..i can't do it. it was only my first day today but i think my boss is getting frustrated, i don't know what to do. Any tips on how to make LOTS of foam?

You want to submerge the tip but just below the surface of the milk (full steam) this way you create the foam you need w/o heating the milk too fast. Make sure the milk is cold when you start to allow yourself the most amount of time to create foam then finish bringing the milk up to temperature at the end by submerging the tip to the bottom for about 30 seconds. Your boss is fine, your just being a bit touchy. Learning how to work a espresso machine takes a few days and it can take years to learn how to make an espresso properly (not done a lot here in U.S.). Don't worry in a couple of months you'll hate your job and espresso. Have fun tho. Good luck!!