First- you got this. It can be scary but you're gonna do amazing. Im a closer so this might not be 100% right but this is the general idea. Make sure you wake up on time, theres nothing worse than waking up to a phone call from your shift. When you get there, the usual stuff (clock in, temps, covid coach ect.) then you'll start to put the pastry case together. It's not hard, but you have to warm up all the sandwiches and wraps (don't use the normal buttons on the oven, use the display option), but theres a picture of what it should look like. After that, you might have an order to put away or misc restocking. Turn music on, turn espresso machines on get ice. Then you'll brew all your coffees and teas (prolly the worst part). and then you should be good to open. From my experience you wont have many customers until 6:00-6:30, and then you'll be busy as all hell.

hi! i've been a barista for about six months and i started opening about two-three months into my time there, so pretty similar to you! :) opening looks different depending on how many people you have doing the open, but my store always has two baristas and one ssv. here's how an opening shift goes for me:

i try to get to the store about 10 minutes before i need to clock in. usually the ssv is already waiting in his car in the parking lot, and the other barista typically gets there around the same time as me. we all walk in together and the ssv unlocks the door. we do temp checks, covid coach, etc., and clock in at 3:30am. the shift supervisor does his responsibilities (unpacking the order, counting tills, etc.) and the other barista and i do the barista tasks.

the way my store does it, at least, there are basically 2 positions for baristas during an open: food, and bar. i always do the bar and the other barista always does food. if you're doing food, you'll follow directions the ipad to set up the display case – you'll need to warm up the breakfast sandwiches and wraps, organize all the pastries, etc., then stock the rtd+e case. if you end up doing this, my advice is to just take your time and prioritize the pastry case first :) if you're doing bar, this is the order i do my tasks in: first, i brew the iced coffee and teas, and while the coffee is brewing/teas are steeping, i fill the ice and pill the espresso machines. then i finish the iced coffees and teas (ice in the coffee pitchers, ice and water in the tea ones) and brew a 1/2 batch of pike and a 1/4 batch of dark roast. then i make sure everything in the bar area has date dots on it (including the teas and iced coffees i just made) and i refill the ice before the store officially opens.

i know that was a lot to read, but hopefully it's helpful to have an idea of what your opening shift might look like! since it's your first time opening, hopefully whatever ssv/barista(s) you're opening with will be understanding and willing to answer any questions you have during the process! best of luck with your first open!

anything in specific?