There’s something called “customer support” which is absolutely nothing what it sounds like. This means supporting the baristas and places customers might encounter. What this details is keeping the cups, lids, cup sleeves, straws, coffee beans, drip coffee (all of this is behind the counter/bar), and condiment bar (if applicable, usually on the “customer” side of the store) stocked, cleaned, and ready. In our store we do this in cycles of 8 minutes, so keep on top and whatever you forget to do, do it on the next cycle. Another thing to keep in mind as a cashier is that nobody ever knows what they’re ordering and what they want. Example: customer orders one “tall” mocha Frappuccino and a medium iced coffee”. When they get their order they see that the iced coffee is sweetened (they didn’t want this) and their Frappuccino is not only 12 oz (they wanted a big, tall cup) but has whipped cream on top. Specify size, sweetener, toppings, temperature, etc. Also be sure to specify whether that completes their order before ringing them out because this affects your stats on the computer program in the sense that you now have to cancel and void their order and add whatever it is they forgot to order (“$12.96? Oh I forgot I also wanted a hot sandwich and something else”). This wastes time and makes you look bad on paper. And don’t forget to specify whether “hot” or “iced” for mochas, lattes, caramel macchiatos, cappuccinos, etc.

Mentality wise: blame the customer/corporate. Not your coworkers. They’re the ones on the floor with you who have your back. Your coworkers are gonna be so much help and hopefully you’ll be a huge help to them too. Just tell them all how appreciated they are (green apron cards are actually really nice, and I know names are tough at the beginning, but you can always remember what they did and write it when you get their name.)
I’ve never been good at vocalizing affection. But this job has really made me appreciate it. No matter how long you’ve been at Starbucks you are gonna have bad and good days and feeling appreciated by your coworkers is so necessary sometimes.

Also don’t tear the sticker machine right at the top (where you’d think you should tear it) always leave at least an inch sticking out. Maybe this is just my store. But our machine always has stickers rolling up on itself and just being buggy af.

The rushes absolutely suck when you still don't know the recipes. Absolutely hated how busy it was getting. But after several weeks, you get into the rythem and enjoy it like an art and a science. (If you enjoy being on bar)

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Like any job, ride through the stress. Soon it'll feel like home. :D