1. The timed cycle is called the customer support cycle, when we are brewing all 3 roasts (blonde, dark, and pike) it is set to 10minutes, 2 roasts(pike and dark) its 15 minutes, 1 roast(pike) its 30 minutes. Every time to coffee timer beeps marking the end of the given interval, you move the current brew over to replace the older version of it, then brew the next coffee in the cycle in that urn. You only did it once because as a trainer theres lots to teach you and while we are teaching you the customer support role, its not helping to come back and reteach as theres plenty more to teach.

2. It depends where your shift/manager puts you. There are 7 stations at my store and at yours too if you have a drive thru. They include Customer Support, Drive Bar, Second Bar, DTO, DTR, Front, Food, and sometimes cold bar if its extremely busy. Rarely will all these positions be manned by a single barista. Often you will do two or more in some cases at once. Though when learning hopefully they wont give you too much to do. Your task is to carry out the responsibilities of whatever station you are assigned. In terms of a list there isn’t one unless you are a shift or perhaps the customer support cycle list.

3. Iced coffee and cold brew are normally made in the morning. A half batch of iced coffee gets 6 venti scoops of ice. A 5 pound bag of cold brew gets 7 liters inside the filter with the coffee, then you tie the bag off with twine and add 7 more liters. The cold brew is ground on a french press. As for vanilla sweet cream cold foam you will have plenty of time to practice that unless tiktok is banned. If you meant the sweet cream in general. The recipe is 1 liter of heavy cream. 350ml of vanilla, and like 650ml or to the top line of the pitcher with 2%. You will get a chance to make all eventually, however openers usually make iced coffee and coldbrew and vsc are afternoon things typically.

4. I like bar 🤠

When I first started (only five months ago) my manager told me that I'd train, forget everything, and then learn it again. He was absolutely right and that comment honestly helped with how stressful trying to memorize everything perfectly can be!

Hey I’m a 1 year partner and honesty you just start to get used to all the tasks and stuff. To answer your questions, at least from my store, we don’t do the 30 min cycle for hot coffees, we just do it by the blinker. The tasks are generally going to vary by day part and also what position you’re in. Everyone will make those things but generally they’re going to be made as it gets low and during restock periods. And honestly my favorite part is to talk to my partners and customers that I know

SSV here!

Seems like most the comments for this thread have covered almost all of it. But one thing I noticed they didn’t mention is don’t take the 30 minute interval for coffee too seriously. While yes there is some tasks that need to get done every 30 minutes, not every task needs to be done every 30 minutes. You miss something and oh well you can do it in the next interval. We pretty much just use the 30 minutes as a reminder to do work lol. As long as you remember that customer support is making the store look good for customers, while also supporting the baristas (making sure they have everything they need to succeed) you’re gunna do amazing.

There’s also no set list of tasks you do when you get to work although there is things that need to get done daily and those tasks will be given out by the SSV every day. That includes stuff like cleaning the sinks, washrooms, the OPS Cards. Speaking of that last option I didn’t see anyone mention that but if you ever don’t know what to do, ask for the ops cards. It’s pretty much a checklist for customer support.

Anyways good luck!

Also a green bean here! It's the start of my second week and how my trainer is doing it is one thing per day. My first day was spent doing the training modules (like how you did), my second was register and customer service cycle, my third was cold bar (frappuccinos and I now have a fond hatred for each other), and for my fourth day I worked on the support hot bar for a few hours and then switched back over to cold bar since we were getting a ton of Frappuccinos that day. Yesterday I did drive through for the first time, which was very similar to register in my personal opinion.

As of right now, I kinda like drive through the best. It's not as repetitive as cold bar (which is my second favorite due to the repetitive nature of the process and how simple it is) and adds a ton of customer interaction (I spent half the day with a headset on passing orders out the window and taking money and then the other half I was taking orders over the headset). The dogs who come through the drive through are also a great perk of working that station (they get so excited when they recognize pup cups - it's my favorite thing).

It does seem like a lot to learn but I think we green beans will get it down after a bit of time. Other green beans that I've spoken to usually have it down after a month or 2. It helps that a lot of it is a routine. There are also cards that I got from my trainer that is like a little booklet cheat sheet (I can take pictures and send it to you so you can print it out and use it if you'd like). It has pretty much everything!