Busy shifts were the most overwhelming to me when I first took keys. I knew how to work through the pressure as a barista but not how to keep the ship afloat as a shift. The best thing I've learned is that in situations like that just support your baristas the best you can. Make them your priority; bar has milk and doesn't need support at cold bar or even with mobiles, dt has their food and someone else on headset to support, front is able to get their food/teas/pour overs. Go out and wipe tables down and talk to customers who are waiting for drinks. Just try to keep your head above water with a smile on your face. You are the captain of your ship.
You're gonna do great at this, you were chosen for a reason and there's hundred of other shifts out there cheering for you🥳

Time management is your best friend, Ecosure routines/health inspection routines and maintenance can be handled by baristas and given as tasks, extra 5 minute breaks for partners can really boost moral and help stressed beans, dont lose your keys, and be open with managers they really do want to help you out and vise versa! ❤ congrats on the new position!

Just be there for your fellow partners. Up until I got promoted as a shift, all the shifts at my store got hired as SSV’s before being baristas. This has lead to a lot of ssvs who leave partners struggling out on the floor, hiding in the back and only focusing on their SSV tasks. I know what it’s like being stuck on DT for 3 hours straight and not being given a break or switched out. Pay attention to your partners, put people in positions where their skill set can shine. Obviously some days you are short staffed and don’t have that option but I like to position partners where I know they will be more happy. Keep up with your breaks, manage your time, and delegate tasks. You will slowly learn other people’s different work styles, I know there’s some partners who respond better to being told one task at a time, or being given a list... others don’t need direction.

I also found keeping a notebook in the beginning really helpful to me. In it I wrote in detail all of my SSV tasks for opening and closing shifts. In detail notes about how to use cash management etc.... it helps having a reference to rely on when you’re on the floor and genuinely don’t know/ remember what to do and don’t have your manager or other SSV to ask.

Time management is so important! I always look over the schedules the night before and mentally plan out my shifts so I have a good idea of how I want my day to go and the time frames for breaks ahead of time. Giving breaks out on time is also so important for morale, not having a break after being on bar for 3 solid hours is exhausting so always make sure to give baristas their breaks in a timely manner.

I also highly recommend knowing your baristas well and what their strengths/preferences are. Some baristas love register, some love bar, etc. I always commit to the “aces in their places” during peak in order to be most effective but outside of peak I like to let my baristas choose what they would like to be doing and not leave someone on bar for a whole 8 hour shift.

Communication is also very important. Talk to your fellow shifts and see what you can do to help their shifts run better and how they can do the same for you. Make it clear to your baristas what tasks you would like them to do during their down time.

It seems like a lot to do but it gets easier over time! Good luck 😊