Starbucks Baristas: The daily grind
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Drive-Thru Maintenance! (self.starbucksbaristas)
submitted by maddyevans
So we just moved across the street into a drive-thru and got a whole new store as well as the Mastrena II’s. However, I’m struggling to figure out how detailed the cleaning of hot and cold bar needs to be. However much or little I seem to clean it when I come in the next morning it looks like shit. I have no idea what I’m supposed to clean in the morning vs what the night crew is supposed to clean. I work 4:30am-1:00pm Monday-Friday. Nobody seems to clean under or behind the espresso machine and there’s syrup all over the glass and beans and coffee spillage underneath the machine. I’ve tried using Partner Hub but they have no notes on that. My manager says we’re not supposed to move them but then...does the glass just permanently look like shit? PLEASE HELP😭
healthypenguins 1 points 3y ago
We did this back in September. The glass behind the machine sucks. We basically learned the best way to clean it is from the customer side, but we also have a bar right there that we can climb on to reach over. We use a super hot towel, or magic eraser, and then Windex. Cleaning the backside of the machines and underneath really should be happening when they break them down. But definitely wipe all the high contact surfaces as needed/frequently. The bean hoppers should only be cleaned during clean play, but I was told by my ASM that they should still be pulling them flat night to wipe them down and vacuum the excess beans.
maddyevans [OP] 1 points 3y ago
Yeah I think the Mastrena needs hoppers cleaned weekly and the Mastrena II is supposed to be once a day which at least in my opinion we’re too busy to do and it’s easier if they do it at night and leave the espresso in cubes up front. Thanks for the tips!
healthypenguins 2 points 3y ago
When we first opened they said to pull them every night, but then it changed because something was causing the machines to act up when we did that. As far as I know, it was an official change that they shouldn't be emptied every night anymore. But yea, it doesn't make sense to do it during the day if you're still using the machine.
maddyevans [OP] 1 points 3y ago
Yeah it’s like the last thing on my massive to-do list lmao
maddyevans [OP] 1 points 3y ago
I’m in a drive thru location with a really long bar. The two espresso machines sit next to each other with the nitro on the left side of one of the Mastrena’s. There is a glass the covers the front of the espresso machine area and the syrup pumps so the syrup gets everywhere on the glass behind the machines. I’ll try to take a pic when I’m there next. Sorry if that explanation sucks.
Momisnotmyname 1 points 3y ago
Are you in a kiosk with sourround glass booth, or are you referring to the new plexi barriers they installed for health and safety?
Momisnotmyname 1 points 3y ago
We clean our machines after morning peak and again after evening peak if necessary. Our store has 3 machines and 2 separate bar stations, 1 is dedicated to DT only. It makes it easy to clean and pill a machine, wash parts, clean and calibrate steam wands and then move to the next machine. We empty the hoppers and vaccuume and wipe them out at night. This is a good time to vaccuume under and behind the machines. In the morning after refillimg the hoppers for open is a good time to wipe the back and tops and clean the glass
maddyevans [OP] 2 points 3y ago
But can you pull them forward to clean the glass and the backs of the machines? Our issues are that the morning crew comes into dirty bars and leaves clean bars even tho we make twice as much as night crew does money wise. So like I guess is cleaning sinks and everything else part of doing bars? Idk how to manage all the restocks and how busy we are with all the cleaning and prepping lol.
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