Starbucks Baristas: The daily grind
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how to close well as a shift? (self.starbucksbaristas)
submitted by lonely_bean294
hey! i’m a newly trained shift and my sm decided to put me as a closing shift, despite only really ever have closed around 4-5 times before. i’m still trying to get a grasp of closing tasks and the timing for it all, as well as managing my ‘shift’ things like the pastry pull, deposit, tills, tip drop, safe count, temps and milk count. is there a specific way that you guys do it, and what do you find works best? i also don’t have that many ‘amazing’ baristas closing with me, so do you have any helpful tips for delegating tasks and making sure you get out in a timely manner? thank you for all the help you guys give me!
fruity_boba 5 points 2y ago
Every store is different, especially with hours. But here's how I run my shift
12:30/1:00 is when I clock on. I walk around, check things that need to be restocked. Help out on the floor.
2:00-2:30 is when I give 10min breaks. (generally they're 2hrs after a barista clocks on (do check the DCR it's a good guide)
After breaks is what I do minor cleaning like wiping down counters and spot sweeping. *Freezer count as needed*
4:00 is when I do the pull.
4:30 lunch time!
While giving out lunches get some back ups down if you need them! *department count as needed*
After lunches it's time for deep cleaning, like bathrooms and dishes. Making sure everything is restocked as well.
6:30-7:00 is a trash run if you store does that. *If not give out second 10min breaks*
7:00/7:30 is SHIFT THINGS AND ONLY SHIFT THINGS. The milk count/temps. Packing up and donating the rtd&e case (lunch items) *end of night count as needed*
8:00 Closing time: money things.
As for tips for delegating tasks and such, start with minor things like "can you make such and such" or "can you sweep the lobby" but do let them know to keep on bar or the register so they can still help. If they don't feel like doing it ask again, or do it yourself and then tell your SM they're neglecting their job~ DONT BE SCARED TO BE LIKE "HEY DO THIS".
Throughout the entire shift it's a clean as you go, restock before you run out. Typically you should be cleaning dishes through the entire shift lol so they don't stack up (refer to the CS guide)
12:30/1:00 is when I clock on. I walk around, check things that need to be restocked. Help out on the floor.
2:00-2:30 is when I give 10min breaks. (generally they're 2hrs after a barista clocks on (do check the DCR it's a good guide)
After breaks is what I do minor cleaning like wiping down counters and spot sweeping. *Freezer count as needed*
4:00 is when I do the pull.
4:30 lunch time!
While giving out lunches get some back ups down if you need them! *department count as needed*
After lunches it's time for deep cleaning, like bathrooms and dishes. Making sure everything is restocked as well.
6:30-7:00 is a trash run if you store does that. *If not give out second 10min breaks*
7:00/7:30 is SHIFT THINGS AND ONLY SHIFT THINGS. The milk count/temps. Packing up and donating the rtd&e case (lunch items) *end of night count as needed*
8:00 Closing time: money things.
As for tips for delegating tasks and such, start with minor things like "can you make such and such" or "can you sweep the lobby" but do let them know to keep on bar or the register so they can still help. If they don't feel like doing it ask again, or do it yourself and then tell your SM they're neglecting their job~ DONT BE SCARED TO BE LIKE "HEY DO THIS".
Throughout the entire shift it's a clean as you go, restock before you run out. Typically you should be cleaning dishes through the entire shift lol so they don't stack up (refer to the CS guide)
regbarista285 2 points 2y ago
My store is still relatively busy in the afternoons (we're right but three high schools so my life is great thanks so much), but this is a fantastic break down. The only change I would make is suggesting to give small tasks (trash, recycle, stocking, easy backups) before anyone goes on a break or meal. I also usually stay on the floor actively in a planted position (usually bar) until 330 or 400, then I knock out my meal. Everything after 400 is shift stuff and flexing myself in for any other breaks as needed.
In freezer and department count is done right before the pull, then the pull between 400 and 500, pull some tills right after the pull, milks and temps around 730, finish counts between 730/800, and finish up money right at 800.
In freezer and department count is done right before the pull, then the pull between 400 and 500, pull some tills right after the pull, milks and temps around 730, finish counts between 730/800, and finish up money right at 800.
fruity_boba 1 points 2y ago
That usually what I did at my old store lol but at the store I'm at now everyone shares a till.....which is why I leave money stuff til closing :/ that's also why I left backs up out because they also don't make any backup's simply because there's no room for them AT ALL and it makes me so angry
regbarista285 1 points 2y ago
ughhh i hate till sharing it's the worst and makes money accountability so difficult. i usually just pull the unused tills at whatever point in the evening (usually 3 or 4 of them out of 6), just so i can make a speed run with the rest of everything
lonelybarista 3 points 2y ago
I have a task list for all day parts for my store! Things might be done differently, but it’s a good place to start. Would you like me to link it?
lonely_bean294 [OP] 2 points 2y ago
please! that would be absolutely amazing, thank you!!
lonelybarista 1 points 2y ago
https://docs.google.com/document/d/19ZUX8Nnx4z-bud28su0ciG--A3hp1canpFDELD3DiHk/edit
Seriously_jst_4real 1 points 2y ago
Also if you are lucky enough to have some responsible and experienced Baristas closing, they could be a resource to tap. They might be able to help you with delegating closing tasks. I offer that, just because I am a closer whose been with the company for years, so I'm commonly asked about closing routines when there's a new shift closing with us.
Some of our shifts will write up notes with time lines for the crew to work independently ( take the case down at this time, sweep and mop at this time, yadda yadda, yadda.). But that might depend on the crew you work with.
Some of our shifts will write up notes with time lines for the crew to work independently ( take the case down at this time, sweep and mop at this time, yadda yadda, yadda.). But that might depend on the crew you work with.
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