I’m a barista and I open every monday - friday on a two partner play! Our store hasn’t been setting up the pastry case since May ish with covid so the only tasks I have to do are; pill / clean the espresso machines & calibrate the shots, brew tea, fill ice, brew iced coffee & drip coffee, fill the sani bucket, date teas & iced coffee and make sure the bars are stocked! My shift does all the shift things but also puts away the pasties & frozen foods. Hope that helps! :)

at my store:

closers: sanitize hot bars, cold bars, clean washrooms, clean ovens, all smallwares/dishes, sweep floors.

openers: mop floors, stock all fridges, check bathrooms and do all the regular opening tasks.

hi! I open as a barist w/ a 2 person play M-F, our busiest days. Order comes Monday, we get a 3rd person for help with that. Regular open tasks for me are: brew teas, brew coffees, set up sanitizers, pill machines (we have IIs so it’s our daily pill), turn on ovens, grab ice, pull cold brew if it’s ready @ open. Tackling the daily order if my supervisor (who does sandwiches, RTD&E food, cash stuff) doesn’t get to it first.

To help me out in the mornings, I ask my closers (since they’re slow at nights) to keep it as stocked and clean as possible at close. This way I’m not always running around because I’m out of things or things aren’t clean enough. Sometimes they’ll do pastry case a night in advance to help as well, but it depends on the closer.

I’m usually a mid person. I used to occasionally open and now I occasionally close.

My store has 3-4 openers depending on the weekday I can’t imagine trying to get it all done with two people! We open at 3:30am to customers (so openers get there at 3am). By 7am we usually have 8-10 people. I’m not entirely sure on all the open tasks but I believe it’s: brew teas, brew coffees, clean ovens, clean cold bev ice bin, change inclusions, set up Sani buckets, set up pastry case, RTD/E case, stock warming fridges/oatmeals/hot teas, set up patio, make a cold brew, put away orders, and set up the back up chai and white mochas

For closing we have 3-4 people and a precloser who leaves 30-60 mins before close. We do: whips, caramels, mochas, lemonades, frap roast, sweet cream toddy, prep kegs, wash all cold bev station, wash steaming pitchers, clean sinks, clean the other two ice bins, bathrooms, wash Curtis, take down patio, wash espresso bars, run tabs, wipe out and vacuum hoppers/bars, take down pastry case, stock sugars, stock milks, floors, stock lids/cups/straws/sleeves/napkins, stock our restock station, wipe out fridges, counter tops, back up inclusions, prep tea pitchers (with the bag and day dot), set out iced coffee grounds w/ filters, all other dishes/small wares, and anything else that got missed during the mid.

You didn’t ask but for maybe it’ll provide insight?? For mids we do: cold bev/espresso rails, the daily urn, wipe out fridges, make cold brews, change pumps, run bars and clean steam wands, and try to stay on top of dishes, whips and caramels.

Obviously shift stuff varies by day part (I’m not a shift so Im probably missing things) but openers do: savory pull, set up tills, RP and milk order, and some other things I’m forgetting mids: drop two tills and tips, sammie and pastry pull. Closing: milk count, inventory/department count, pull sammies and pastries, drop rest of tills and tips, and make sure fridges are good for Penske.

Our store does a 2 person open and then a third comes in when store is officially opens. This is in part because we’re understaffed and i’ve seen a 3 person open maybe once or twice in my past 2 months here. It’s doable for the opening barista, but it seems like a lot for the ssv and the shift is typically scrambling to get everything done in 30 minutes before open. Once the third person comes in though the shift is usually covered to continue doing what they’re doing and customers are still able to be taken care of.

I work in the evenings close to but not quite closing. We always try to re-stock fridges, cups, lids, backups, whips, etc. for the opening crew but sometimes we get busy and don’t have the time to re-stock fridges and such. We also clean the ovens, do dishes, clean the bars, run tabs on the bars, clean sinks, counter tops, floors, drains, wipe down fridges, clean syrup pumps, clean the bathrooms, take out the trash, and clean the cafe.