If you really have to be by yourself (which you really shouldn’t be but hey it happens), take a deep breathe and go with the flow. Sequence as best as you can; you always want to have espresso shots being pulled and milk being steamed. Leave frappuccinos in the blender until you’re ready to finish. How I sequence shaken drinks it to just place the shaker and the cup out by whichever station I make; I can easily slide in, pour and shake as my shots are pulling or my blenders going.

If the stickers are going out of one machine do it by the order they were sent through. If you have multiple machines, you typically want to prioritize DT. Do two DT and then one cafe/mobile. It can all depend on the heat of the moment though. If there are people crowding the cafe, I want to get them outtttt asap. At the end of the day though, don’t beat yourself up too much. There’s only so much one person can do and all we can do is push forward.

Ideally you have a drive thru hot bar, a cafe/mobile order hot bar and a cold bar. Shaking teas and refreshers doesn't take long and is important for beverage quality.

please always shake refreshers. it really changes the beverage. quality is ALWAYS more important than speed. what’s so wrong with someone stepping in to help you? i always appreciate the extra help even when i don’t need it

So I’m not sure how your store is setup, but for my high volume store personally during peak has 3 people on bar (we don’t have a drive thru) hot bar for mobiles+cafes, cold bar, and another cold bar that has refreshers in front of cold brew and does that+cold brew, and teas. On off peak hours we always have just 1 bar and a bar 2 doing cs at the same time!

First, know when to stop at one drink and finish another. Steamed beverages and espresso shots need more attention before shots expire and milk sits, frapps can sit in the blender etc. I make sure to set out my drink labels to look ahead but I don’t start more than the 3 drinks at a time if that makes sense.
Second, for cafe/mobile customers waiting, you have to converse with them. I’ve tried everyway around it but the more you distract them with small talk the more time you have to make drinks. If they’re waiting in silence, it’s going to make it seem like a longer wait.
Third, ask for help! Your customers come first no matter what. It’s as simple as saying hey partner, can you make these ice waters and pup cups? Don’t feel guilty at all. It’s just coffee!

For the refreshers, my trick to save time is to measure in the cup (that way I don’t have to stop and find the specific size on the shaker) and then pour it into the shaker and shake it, then add ice to cup. That way the beverage quality is the same, it is easier to measure light/extra ice, and, at least for me, you can shave off a few seconds by measuring w the cup. Make sure you shake it though!

During a rush, I'll usually omit shaking beverages without peices in them- Staw Acai lem with no berries, or like black tea lem no liquid cane. I just think its faster and I dont have to think about it.