They don't use a thermometer to steam the milk in their cappuccino- it is regularly luke-warm at best. The milk in cappucino should be steamed at about 160-175 F, and they usually want to argue that they make it hot enough when they obviously don't. They also don't knock out the coffee hopper hard enough, which results in the last shot being in the new shot which makes it bitter. Cappuccino aficionados will be disappointed.
This place used to be very good, but has gone dramatically downhill.