Okay so first thing in the morning till about 10 am or so (depends on the store I think) you have a 10 minute cycle as far as coffee is brewing. Every 10 minutes you brew a fresh urn of coffee. Whichever coffee is oldest is what you should be brewing. So if your blonde roast is the oldest, you brew a new urn of blonde roast. Keep track of which coffee you need to brew next for your next cycle.
Then check ice bins. Keep those babies full.
Then check milk fridges, syrups, backups, refresher fridges and restock them as necessary.
Then check on cups and lids and restock as necessary.
Then check trash cans by drive and warming and change them out when they start getting full.
Then check things like whips, sweet creams, lemonades, etc.
Take dirty dishes to the back when you have time. Dishes should only be done after peak is over.
After 10, or whenever your cafe traditionally does, drop down to just Pike. Make sure you tell your fellow partners when you are doing so so they don’t sell someone a dark or blonde roast coffee. Then you change to a 30 minute cycle.
Continue to do this throughout the rest of your shift. Keep track of things that need stocked more often than others (ice, milks, cups, & lids) and make them a priority in your cycle.
Also keep an eye on the ice teas and brew fresh tea when you notice them starting to get a little low.

there are four main steps to the CS cycle.

1. Brew Coffee

depending on how many coffees your store is brewing at the time, you will set your timer. the different coffees you may be brewing include pike, dark, blonde, and/or decaf.

4 coffees brewing = 8 min timer
3 coffees = 10 min timer
2 coffees = 15 min timer
1 coffee = 30 min timer

whenever the timer goes off, you will brew a batch of coffee. you will cycle through whichever coffees you’re brewing. if you just brewed pike, you’ll brew dark. if you brewed dark, you’ll brew blonde (etc). this is specific to your store’s needs. use the batch guidance app on the ipad if your store has it to know how much to brew (full, half, or quarter batch). or, ask a playcaller.

Customer Support (CS) is basically store bitch. You restock the plastic items, like cups and lids, as well as sauces, kegs, teas, sleeves, milks, sweet creams, lemonades, whips, etc.

To address specifically the things you asked in the post: [Trenta-sized explanation ahead]

1). Doing dishes: make sure you rinse off dish in middle sink, then let it soak for a few mins in first sink (filled with hot soap water). Then, rinse off & scrub in empty middle sink. Then, let soak in third sink (filled with cold sanitizer). Finally, load sanitized dishes into your automatic dishwasher.

2). Making whip cream. The specifics should be available in Store Resources app (or just ask your coworkers; they’ll be happy to explain to you). Basically, pump vanilla syrup and pour heavy cream into the tin cups that you steam milk in, then pour into whipped cream cans. Shake a bunch, put the charger on them, sit them on their side for a while, then shake again, remove charger, date for 24 hours, and put in your finished whip cans into cream fridge.

3). Making caramel drizzles. This is the easiest thing you asked to describe. Cut open caramel drizzle packets, and pour into caramel squeeze tubes. Date for 2 weeks out. Simple as that. Beware: this process can be very sticky if you’re as haphazardly as I am.

4). Brew new coffees. Scoop out raw beans and put them into grinder. Grind on “French press” setting. Pour ground beans into that plastic funnel-looking thing and press brew. Then, *voilá*, you’ve got coffee!

Hope this helped! I’ve only been a partner for 4 months now, but I’ve got the hang of each of these things, and I kind of suck. It definitely takes time, so don’t stress. Judging by the fact you asked about dishwashing, I assume you haven’t worked in food service before. It can be overwhelming at first, but just take your time! I personally learn best by writing things down — if this is how you learn, don’t hesitate to literally take notes while you’re on the floor. I’ve done the same and it’s helped tremendously, especially when having to remember shots/syrups.

The final thing I’ll say (as if this wasn’t long enough): I fucking hate CS. It’s just constant refilling tasks that never seem to end. The best way to cope with it is just tell yourself you’re helping out your homies. Being on bar during a rush is insane enough, so you get to help relieve some of their stress.

Best of luck, mate.