I've been a shift for a while and the truth of the matter is, it's like that some times. My suggestion would be to focus on the basics and gradually build. Did I provide good customer service and make moments right today? CHECK! Did everyone get all their breaks in a reasonable fashion? CHECK! Did I really do my best to support my store (other baristas, other shifts, manager) with prep, dishes, and trash, rotating baristas positions? CHECK! You can only do your best, then clock out and walk out. Don't beat yourself up over a beverage.

Barista here (not a shift). If it helps, my favourite shifts are the ones who are real with us. Not the ultra-cheerful corporate types that tell us, "You're doing a great job!" all the time, but the ones that walk in, go, "Well, this is a shitshow," and then fix it. There is a great relief in simple competency from management.

If I'm struggling, I want a shift to ask what's wrong, listen to my answer, and work to correct what I've said is wrong. Not sweep in and take over my job. Not take time to verify that I'm telling the truth. Just believe me and correct the problem, then get out of the way.

If I start a new station, it will take a short amount of time for that station to run smoothly. Everyone does things slightly differently, plus when you change to a new station you generally discover which supplies are low/out and need to be restocked. Please don't transfer partners to a new station, then immediately try and intervene to get that station running faster. That only makes the adjustment take longer, because now we have to clean up after the last person plus the shift, and also now we're nervous because the shift's breathing down our neck watching to make sure we do things their way. Just leave us alone and we'll quickly sort it out.

Leave people at stations for the right amount of time. Not too long, not too short. You know how long you like to work at stations yourself, and how frustrating it is to just get your head in the game and then get immediately transferred somewhere else. That feeling's pretty universal.

It must be extremely frustrating to get new people in, or people who aren't as strong at particular stations, and watch your numbers decline as they struggle at their tasks. But it's the only way they can improve. Some of my shifts keep people on the stations where they're strongest all day long and count on other shifts to pick up the training slack, thinking other days of the week (or times of the day) will be less busy. It's never less busy. It's never a good time to station a partner where they're weakest. But it's the only way we grow. Please remember to position partners strategically, not just to improve times, but to improve their skills -- at times that won't overwhelm them, for periods that won't overwhelm them. I still have no idea how you guys do this but it's so, so helpful when it's done right.

Since I'm not a shift I don't know if they encourage you to encourage us? But there's a right way and a wrong way to do that. One of my shifts is pretty clueless, doesn't connect on a personal level with the baristas, very corporate and rules-y. She'll sometimes show up out of the blue and just go, "Great job, Deffo!" That doesn't mean anything to me, it's just an interruption. Meanwhile, there's another shift who listens well, actively works beside us all, and pays attention to who's fighting to stay afloat. When she tells me I'm doing a good job, that has serious impact. I know she wouldn't say it unless it was true.

You're fighting the good fight right alongside us. Thanks for doing what you do, and best of luck as you get better and better at it!

Honestly it took me a good 6 months before I felt completely comfortable being a shift. You will have days that you will feel like nothing is good enough, and you will have days where you feel like the best shift in the world. Check lists help me when I was beginning. I look at my DCR and I see that I have three people who need lunches. I usually work lunches around busy periods and utilize coverage when I have it. Sometimes it is best to take your lunch first. But you can always right yourself notes, saying this person needs their first break around 10, you need to count the mid safe, don't forget about pulling food. But just get in your flow. And if you are comfortable, as your other supervisors what they do? See if they have time frames, like starting your pull by 5, doing the ovens after 2, etc. Also try to put yourself in a position in which you can observe the floor and support your baristas. I like to put myself on customer support/handoff/warming/preclose/bar 2 so I can flex and help out. So if I see bar or reg is backed up, I can flex over and help them. This also helps to get your own stuff done, so if you need to place an order, count things, or call stores, you can do that. Also don't hesitate to ask your baristas questions. Ask if they are comfortable in their position? Do they need to switch or not? Do they have a favorite place to be? Etc. Sorry I realize this is a lot. Let me know if you have any questions

prioritize your partners always you wanna make sure to take care of them first while in charge. with that in mind plan accordingly so you can get all your stuff done and they can get there’s done. i’m usually a closer so i like to have everyone caught up on breaks before we hit 2 hours to close that way we can be in go mode and get everything done

Honestly this is how it’s going to be for the next 3 months. Hang in there. You will get the hang of it.

Asking these questions is a really great start. Ask feedback from your own team as well. I find that when a shift team has good communication everyone succeeds. Writing about key stuff that happened on your shift in the DRB is part of our responsibility, but you can also write questions if you need clarification.

In the same boat, as I’ve only been a SSV for a few shifts now as the official keyholder. Good luck out there! ❤️❤️

The answer is DRUGS!

thank you everyone. you all have been so helpful!