It all depends on your store. I’ve done it two ways. Either the barista clocks in and starts to set up the pastry case or the barista starts the brewing and prepping for the open. The pastry case is easy, you just follow the diagram. The brewing is tougher. I started with 2 iced coffees then start the rinse cycles on the machines then started the iced teas. Then by this time the iced coffee should be done so I brew two more. Then I make sure I have all my milks and ice and backups. The teas should be finished and I take out the bags. Then I start grinding pike and dark and brew half batches of those. Then I brew those and finish the iced coffee. Then I finish the teas. Then I get the mocha drizzle bottle started and make sure I have all the pitchers out and get the sanitizers out. Then I brew blonde and decaf. That should bring you to open. Then I check backups and refill all the ice bins I just used. I make sure the kegs are prepped and then I make my final iced coffee backup (we kept 2 backups but that may vary by store). I then check all the sauces, syrups, and inclusions to see how empty those are and if they’re almost gone I’ll make sure I have 2 backups for peak. I did this before COVID but idk if the procedures are different for COVID. I no longer work there but this is what I used to do

Completely depends on your store. In my store, we have two openers, a shift and 30 minutes. The shift does shifty things. One barista will do "bar tasks," the other does "food tasks". Food tasks include refilling the pastry cart with everything that was pulled the night before, filling the pastry case, putting out the RTD&E food items, then counting all breakfast sandwiches/wraps, dating them and filling the fridge, then clean oven 2 and clean drains. Our bar person pills both espresso machines/cleans steam wands, fills beans, swaps over all inclusion containers and pumps (white mocha, chai, dark caramel), brews all coffees and teas then fills all of our ice bins (which were emptied the night before). You end up finding your own rhythm. Opening has become my favorite shift (aside from drains >.>), you'll catch on quick!

Like the previous comments, it depends on the store! At ours it’s just a shift and a barista, where the barista mainly just does pastry case since it can take a while, esp this holiday one. If they have time, they also do RTD&E and breakfast sandwiches.