I had a guy in the shop who worked for SBUX. I made him a chemex. He never heard of it and knew nothing of technique for pour-overs. He said that they just measure, grind, and pour.
He was even more surprised to hear that independent shops have been using this brewing method for years now.
It was actually kind of sad how upset he got when he realized how little he knew about coffee after working for them for .... 10yrs!