Starbucks Baristas: The daily grind
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Any closers? How do you breakdown your store (self.starbucksbaristas)
submitted by sircandleahcim
When I transferred to my current store I began working closing shifts, and it wasn't until 3 months ago that I started working more opening and midshifts. The current closer at my store has shown me discontent when his shift starts because none of the breakdown has been started yet. When I used to close I never came to a clean store, and I thought that it was my job specifically to bring stuff to the back and do dishes. Typically I would try to get as many dishes done before we lost our third person, so that I didn't have a pile of dishes to get clean right before close. I don't think it's expected for me as the midperson to breakdown cbs and midbar for the closer especially with only 2 people on the floor, but I don't know how to explain it to him as I am not sure what the Starbucks policy really is. I also don't want to offend him, but I am almost positive that it's not my job to clean while I'm supposed to be on the floor.
Note: I was never really trained to close. I kind of had to learn on the spot as I was put on DTO when I was hired and they kept me there for about 3 months.
Note: I was never really trained to close. I kind of had to learn on the spot as I was put on DTO when I was hired and they kept me there for about 3 months.
lizeken 4 points 3y ago
Hello! Seasoned closer here. The closing supervisor assigns people to do things, and it doesn’t depend on when you’re off for the most part. They’ll put someone to do something that they know they can do fast and efficient. I usually do dishes bc I’m fast regardless if I’m the closer, pre-closer, or the third. Someone does prep and stocking and someone breaks down the machines. There’s a list of closing things available. As long as they get done I don’t think it matters who does what as long as it’s fast and and done correctly (like dating product right). I hope this makes sense. A common trend (for my store at least) is usually the third person will do floors/lobby before they clock off if it’s not crazy busy and they’re able to
USplendid 2 points 3y ago
This. Closing typically requires A LOT of delegation and a fair bit of improvising.
The closing shift has a laundry list of tasks that need to be completed and will divvy it up based who they think will get the job done the fastest/best. Some nights that means that everyone is simultaneously tasking regardless of the position they are assigned. Other nights that means that one or two partners are off the floor the whole night and you’ll be left to run the front. Some nights that means that floors will get mopped earlier rather than later or vice versa.
The closing shift has a laundry list of tasks that need to be completed and will divvy it up based who they think will get the job done the fastest/best. Some nights that means that everyone is simultaneously tasking regardless of the position they are assigned. Other nights that means that one or two partners are off the floor the whole night and you’ll be left to run the front. Some nights that means that floors will get mopped earlier rather than later or vice versa.
bbun223 1 points 3y ago
As an opener or mid I just make sure a bunch of prep for close is done and dishes throughout the day are kept up with. You can’t really breakdown the bar too early or start cleaning syrup pumps midday because it will all just be dirty again by the close. As a mid shift I always make sure the bathrooms get done, floors swept and mopped, fridges cleaned, table bases, carafes and whip prepped....keeping up with stocking everything. I hate coming in for a close and ontop of all the dishes we have to do every fridge will be empty of milk, no whip will be made, no prep done. Having most if not all of that done by the midday people makes a difference. Also just delegating your tasks and managing your time.
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