Great tips/ideas, thanks for taking the time to list them! I've worked at restaurants but never a café, so your knowledge is very helpful.

We definitely plan on having all of the plant-based milks/creams on hand. The suggestion about decaf and sugar alternatives is a great idea, we'll probably also have some assortment of homemade infused syrups as well as agave/honey and your basic simple syrup. It's crazy how many places either don't know what simple syrup is, or don't leave it out for customer's and make you ask for it!

Also love your idea about listing ingredients and allergies. My friend has a gluten intolerance and my mother has Celiac's, so it's very important to us to make that info available and to avoid cross-contamination at all costs.

It will be very obvious what drink sizes and what milks/syrups are available. And there will certainly be no wobbly tables!