Starbucks Baristas: The daily grind
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Stepping down as a supervisor (self.starbucksbaristas)
submitted by lala992003
After working as a shift supervisor for 2 years, I'm considering stepping down. I feel frustrated because at this point I feel like my job would come easy to me but I still struggle. I have OCD so I have always struggled with managing my time and decision making. It seems like no matter what I try, I cant get out on time during closing shifts. I hate going home feeling like a failure. Can anyone else relate?
monkeyeighty8 6 points 4y ago
I can relate.
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I have been an ASM for \*3 YEARS\* this coming 11/9.
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My DM asks me to do things that she doesn't require outside-hires to do.
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I don't respond to her every micro-managing email? Coaching conversation.
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I'm not on a conference call, because that's the day my SM scheduled me to be off? Coaching conersation. I join in on the conference call, then write my time in the book, hence going into OT? Coaching convesation.
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I go into OT covering scheduling gaps? Schedules that my SM built, where she left 2-man coverage, for a DT/cafe store? Coaching conversation.
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I feel you, Partner. I wish I could say it got better.
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I have been an ASM for \*3 YEARS\* this coming 11/9.
​
My DM asks me to do things that she doesn't require outside-hires to do.
​
I don't respond to her every micro-managing email? Coaching conversation.
​
I'm not on a conference call, because that's the day my SM scheduled me to be off? Coaching conersation. I join in on the conference call, then write my time in the book, hence going into OT? Coaching convesation.
​
I go into OT covering scheduling gaps? Schedules that my SM built, where she left 2-man coverage, for a DT/cafe store? Coaching conversation.
​
I feel you, Partner. I wish I could say it got better.
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GhostRecon1845 5 points 4y ago
i’ve been with the company for 4 years and i’m i the same position. i consider myself a very strong partner with a lot of skill but recently it’s been getting worse and i’m just getting fed up with it. it doesn’t matter how good you are at your job the position is just too demanding a lot of times. not worth the pay.
atewaytoomuchcake 3 points 4y ago
It’s hard for sure. I’ve been a shift for three years now and I feel the work load keeps getting worse and worse. I would of loved to be an ASM but I was asked to do the work without the pay. If it wasn’t for what we make as Shifts right now and money situations I’d step down ASAP.
I ALSO HAVE OCD and anxiety so those things put together on a bad day really suck.
I ALSO HAVE OCD and anxiety so those things put together on a bad day really suck.
LovePugs924 3 points 4y ago
I agree with the other posts. I was a shift supervisor for 1 year and a partner for 4. I never felt happier stepping down. I eventually left because I was studying to work in another field but if I ever worked there again it would only be as a barista not a supervisor. I even felt I had the job down packed got out on time if not early and got all my cleaning done throughout the day. But I couldn’t handle the unrealistic expectations some of which I won’t even talk about here. Very similar to what the Asm here described. But I definitely think you’ll be happier without it unless you have a strong SM as the role model and leader of your store.
silversungoddess 3 points 4y ago
One of my partners stepped down from ssv to be a barista again and she’s been with the company more than 5 years (I want to say closer to 10 years but I don’t want to be wrong) and I feel like she’s gotten happier since. I don’t feel that anxiety and frustration from her now like I did before.
You have to do what’s best for you.
You have to do what’s best for you.
lala992003 [OP] 2 points 4y ago
Thank you! I really appreciate your positive feedback.
anxi0usly_awkward 2 points 4y ago
Been with the company for about 8 years, most of which were as a shift supervisor.
I stepped down in January and I have never felt better.
I don't feel like I have failed. I feel quite the opposite. I was having some personal issues that were starting to affect my ability to be an effective and supportive SSV and I felt like I could be a better partner as a barista. When I spoke with my SM and DM, I was honest about my reasons for stepping down and we decided that I could return to SSV some time in the future.
You are not a failure for stepping down. I think it shows how much character you have for being able to recognize and accept your reasons for stepping down. Good luck!
I stepped down in January and I have never felt better.
I don't feel like I have failed. I feel quite the opposite. I was having some personal issues that were starting to affect my ability to be an effective and supportive SSV and I felt like I could be a better partner as a barista. When I spoke with my SM and DM, I was honest about my reasons for stepping down and we decided that I could return to SSV some time in the future.
You are not a failure for stepping down. I think it shows how much character you have for being able to recognize and accept your reasons for stepping down. Good luck!
MangoyWoman 2 points 4y ago
I have ADHD and had to go back on medication (after getting written up bc I forgot to submit the count for the 3rd time) in order to have better time management and remember my tasks. The thought has also crossed my mind but I need the money and I like taking ownership and having a more hands-on role at the workplace. However I have been very vocal that I don't want to be promoted any further lol
lala992003 [OP] 2 points 4y ago
Unfortunately I can’t afford the pay cut of stepping down either. Sometimes I feel like I have ADHD because I get so anxious that I struggle to stay on task. I tend to bounce from one task to the next, forgetting about my original task. I also get hung up on the delegating tasks. It’s so frustrating.
dreamsonoma 1 points 4y ago
You ain't a failure! At the end of the day, it's you that is very important!
Dirty_Rodgers7218 1 points 4y ago
DM me, I have a pretty good routine for running closing shifts. I close my store 5 nights a week and I also recently got hired. I've been a partner for 4 months so I understand your frustration. I can now lead and run my shift though with few to no hiccups.
lala992003 [OP] 2 points 4y ago
I would if I knew how to DM you😂
Dirty_Rodgers7218 1 points 4y ago
I posted my routine in the comments hope it works out
Dirty_Rodgers7218 1 points 4y ago
I know things change from store to store so adjust the routine according.
I usually get a 4 man (a barista till 6 or 630, my preclose barista till 8 or 10, my closing barista, and myself.)
1) Set Deployment/cleaning cards (this way your baristas know where to go and what to do)
My typical deployment(playcall)
Batista 1 - DTO/R
Barista 2 - Bar
Barista 3 - CS (will flex to accommodate fronts)
SSV (myself) - R1 or fronts whatever you want to call it.)
2)QASA Short Form (while you walk around testing water temp, sani, and all that you can also do your PM comments for the DRB) ie. Floors look messy, no backs ups, lobby & partners mood whatever you feel is necessary.
3)Temp log (I try to talk to the previous SSV doing this part so we can transition the shift and they can fill me in on how the day has gone.)
4)Check your IMS for counts or transfers from other stores.
This part is a bit tricky cause between 4 pm and 6pm ish is when our store has its busy hours then it tends to decline.
Pick the routine you see fit...
5)If its busy to where fronts are constantly coming in I'll stay on the floor about 30 mins to an hour. Make sure my partners are supported.
OR
5)If its NOT busy I'll have my CS flex and take fronts while on their cycle. This allows me to start my count. I start with freezers and all of my stuff that has been pulled and thawing. (We can't use any of it anyways so your count will still be accurate)
6)breaks (usually theres 2 lunches and a few 10s, I try to send one of the lunches before I have my 6 or 630 partner leave, typically myself so that for the rest of the day I can run my shift and be on the floor where I'm needed)*you can check last weeks sales on that day to see your slower hours and send your closer on lunch during those hours* (it's where you find reports)
7)Finish IMS count (you should be able to count your pastry cart and warming station product at this point, only thing missing to count is milk)
8)drop tips and close 1 till if you have 3, if you only have two tills just drop tips. (Our mid SSV close 3 or 4 tills depends on volume of the day)
9)rotate sammies for AM
10) start breaking down pastry case accordingly (remove one day pastries or if the entire case is going out then remove everything)*depends on date dots*
11) milk count (rotate milks and record amounts in the DRB and in IMS)
Your store should be closing soon (30 to 45 mins before close)
12)finalize IMS on back computer to ensure you dont miss it. (Everything should be accounted for by now)
Your store is now closed
13)Do what is left of Cash Management (close the reset of the tills, count safe, and finalize deposit.)*this makes sure that the safe is set before you do the deposit in case you need to pull money out of the deposit to set your safe in case another shift miscounted it.*
14) turn off store music, clock out, set alarms, walk around store with partner check doors and DT window.
15) call it a day!
I know it may seem like a lot but its help and been my routine for a while now.
Things to remember:
1) We control our shift, it doesnt control us!
2) Manage your baristas and ensure that they are doing their job, connecting with the customers!!!
3)Work with goals in mind and those goals will soon become the standard.
I'm only a 4 month partner and I am also developing and growing myself. This advice my or may not help but it does alright with me. Dont be discouraged you work in an industry where you serve others and find that to drive you. Each and everyone of us make someone's day but were not alway going to ne able to do that for everyone. Just try your best, dont sweat the small stuff and believe in yourself. You guys got this!!
I usually get a 4 man (a barista till 6 or 630, my preclose barista till 8 or 10, my closing barista, and myself.)
1) Set Deployment/cleaning cards (this way your baristas know where to go and what to do)
My typical deployment(playcall)
Batista 1 - DTO/R
Barista 2 - Bar
Barista 3 - CS (will flex to accommodate fronts)
SSV (myself) - R1 or fronts whatever you want to call it.)
2)QASA Short Form (while you walk around testing water temp, sani, and all that you can also do your PM comments for the DRB) ie. Floors look messy, no backs ups, lobby & partners mood whatever you feel is necessary.
3)Temp log (I try to talk to the previous SSV doing this part so we can transition the shift and they can fill me in on how the day has gone.)
4)Check your IMS for counts or transfers from other stores.
This part is a bit tricky cause between 4 pm and 6pm ish is when our store has its busy hours then it tends to decline.
Pick the routine you see fit...
5)If its busy to where fronts are constantly coming in I'll stay on the floor about 30 mins to an hour. Make sure my partners are supported.
OR
5)If its NOT busy I'll have my CS flex and take fronts while on their cycle. This allows me to start my count. I start with freezers and all of my stuff that has been pulled and thawing. (We can't use any of it anyways so your count will still be accurate)
6)breaks (usually theres 2 lunches and a few 10s, I try to send one of the lunches before I have my 6 or 630 partner leave, typically myself so that for the rest of the day I can run my shift and be on the floor where I'm needed)*you can check last weeks sales on that day to see your slower hours and send your closer on lunch during those hours* (it's where you find reports)
7)Finish IMS count (you should be able to count your pastry cart and warming station product at this point, only thing missing to count is milk)
8)drop tips and close 1 till if you have 3, if you only have two tills just drop tips. (Our mid SSV close 3 or 4 tills depends on volume of the day)
9)rotate sammies for AM
10) start breaking down pastry case accordingly (remove one day pastries or if the entire case is going out then remove everything)*depends on date dots*
11) milk count (rotate milks and record amounts in the DRB and in IMS)
Your store should be closing soon (30 to 45 mins before close)
12)finalize IMS on back computer to ensure you dont miss it. (Everything should be accounted for by now)
Your store is now closed
13)Do what is left of Cash Management (close the reset of the tills, count safe, and finalize deposit.)*this makes sure that the safe is set before you do the deposit in case you need to pull money out of the deposit to set your safe in case another shift miscounted it.*
14) turn off store music, clock out, set alarms, walk around store with partner check doors and DT window.
15) call it a day!
I know it may seem like a lot but its help and been my routine for a while now.
Things to remember:
1) We control our shift, it doesnt control us!
2) Manage your baristas and ensure that they are doing their job, connecting with the customers!!!
3)Work with goals in mind and those goals will soon become the standard.
I'm only a 4 month partner and I am also developing and growing myself. This advice my or may not help but it does alright with me. Dont be discouraged you work in an industry where you serve others and find that to drive you. Each and everyone of us make someone's day but were not alway going to ne able to do that for everyone. Just try your best, dont sweat the small stuff and believe in yourself. You guys got this!!
serenity_flows13 1 points 4y ago
Would you be willing to share this routine with me as well?
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