Don’t get careless. Take your time and be careful moving all that money around. The last thing you want is to be on the hook for a stupid mistake or drop even a single till.

try counting some tills early and only leave ones you definitely need while you’re open. don’t be afraid to call your sm for questions, im sure my sm was about tired of me my first month. don’t forget to drop tips and put the numbers in cash management if it wasn’t put in earlier. i like to count the safe when i get in (around 3) so i can have the safe open while it’s still daylight (you’re not supposed to open it when it’s nighttime until you’re closed). uuum and don’t forget to put the deposit total in the bank book. honestly you should make a checklist on your phone of everything you need to get done as a shift and things baristas need to get done and you’ll have great shifts in no time.

Whew, it is a lot, I know. The things I know must be done before leaving are: the pull, tills, count safe, drop tips, temps and milks. I get the pull done as close to 4 as I can, I try to run lunches before that and take mine around 4 so I can do pull while I eat (I know, I know), I go ahead and get tip bag out and input numbers before the end of the night, then just put all tips in bag and put in safe. I do temps and milks a half hour before closing. I try to pull two drawers at least an hour before closing but sometimes it is me, on the floor, by the safe, counting 4 tills at closing. You will get faster and better at it. Don't worry!

If you want a full explanation on what I as our main closer feel free to PM me but for closing drawers and deposit: we close at 8 so around 5 I close any unnecessary tills (we are DT only right now so I only leave the top drive till). Before starting the cash pull don’t forget to pull digital tips (it prompts you when you unassign your drawer) When you’re pulling that final till, I set the safe to get the deposit bag and the safe bag. Then I’ll pull the drawer and print the sales slip.
When you get to the back, pull up CM and while it’s loading i start weighing the till. Once you have what should be your pull from that till, I write that number down and reweigh it (our scale is a pain in the ass). TAKE YOUR TIME. The hardest part was figuring out what should be in the deposit as far as denominations. Use all the 20s and then I keep $50 in 10s and $60 in 5s and at least $30 in ones. So if your deposit is $274 and we have $134 in ones in the till (it’s happened hahah) don’t be afraid to give $74 in ones if you have to. (If that makes sense haha) then I count the safe (do this before you finalize the deposit in case the safe is over/under; if it’s over put the overage in the deposit. If it’s under, pull that from the deposit and change the deposit amount (reason; par safe). Then I pull the cash from the deposit that was started earlier in the day and count what I pulled combined with that and there’s your deposit, write that on the bag and in the book and finalize the deposit (don’t forget to put the deposit slip into the bag!!)drop that into the safe with the tip bag, set the safe, put the drawer in the safe with the safe bag and you’re done!

TAKE YOUR TIME!!
And the best advice I received when I became a shift; AS LONG AS YOURE NOT STEALING; ANYTHING CAN BE FIXED! 😉