Starbucks Baristas: The daily grind
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Do any other openers have to complete closing tasks? (self.starbucksbaristas)
submitted by xmlcx1
For the past few months, our closing crew has been complaining about how much work they have to get done. So they’ve stopped doing half of their tasks during close, forcing the openers (me) to do it instead. Now I have to refill the chais & the white mochas in the morning. I have to get backups prepped and ready. I also have to run cleaning tabs on the espresso machines, all before 4:30am.
None of this bothers me too much, but the thing that grinds my gears the most is that morning crew has to do floors every morning. I come in with a ssv at 4am, so it’s just me on the floor until 5 or 5:30. The person that comes in at 5 has to sweep and mop, leaving me alone on the floor until about 6am. Keep in mind that we’re the busiest location in my city and i usually have a line waiting before we even open. I feel like this has to be some health code violation of some kind. I’m just really frustrated because our night crew closes with 4 people every night, so i don’t understand how they don’t have enough time to clean the espresso machine or even mop...
Are there any openers who are dealing with the same thing? Should I talk to my manager about this or am i just making a big deal out of nothing?
None of this bothers me too much, but the thing that grinds my gears the most is that morning crew has to do floors every morning. I come in with a ssv at 4am, so it’s just me on the floor until 5 or 5:30. The person that comes in at 5 has to sweep and mop, leaving me alone on the floor until about 6am. Keep in mind that we’re the busiest location in my city and i usually have a line waiting before we even open. I feel like this has to be some health code violation of some kind. I’m just really frustrated because our night crew closes with 4 people every night, so i don’t understand how they don’t have enough time to clean the espresso machine or even mop...
Are there any openers who are dealing with the same thing? Should I talk to my manager about this or am i just making a big deal out of nothing?
bigheftyhooker 12 points 2y ago
Mopping in the morning makes no sense, leaving sugar on the floor overnight is a recipe for bugs.
Starbucks makes most of its money during peak times, mainly the morning rush. Morning crews focus should be making sure they’re ready for that. If you guys are stuck cleaning until 6, that doesn’t set anyone up for success.
Definitely talk to the manager, maybe they need a little more help at night.
Starbucks makes most of its money during peak times, mainly the morning rush. Morning crews focus should be making sure they’re ready for that. If you guys are stuck cleaning until 6, that doesn’t set anyone up for success.
Definitely talk to the manager, maybe they need a little more help at night.
LatteMaster 11 points 2y ago
Floors should be done between 11-2, preps are the night crews job with some exception (leaving easy ones is whatever), and cleaning tabs should be done the night before with the v2 machines.
asdfjklyss 9 points 2y ago
In my opinion, you should work a close and see what they’re dealing with tbh. There’s more than just cleaning espresso machines and some back ups that need to be done. And sometimes 4 people isn’t enough.
That being said, our store does floors after peak. Sometime between 11-2.
That being said, our store does floors after peak. Sometime between 11-2.
xmlcx1 [OP] 2 points 2y ago
i have! i used to be a closer before i worked mornings. i have 0 issue completing their tasks for them if that means they get to get out earlier!! i just think that if morning crew has to do floors, we should have 2 openers instead of 1. Or there should be 2 people that come in at 5. I don’t mind doing floors in the mornings, the issue is that we have to do them so early. It’s extremely difficult being the only barista on the floor every morning until 6am. We usually only have 4 baristas working mornings and most of our people are new. Our morning crew only has 2 ssv’s and 3 baristas that aren’t currently in training. On the other hand, night crew doesn’t have any new people and always have 5+ baristas on floor, they also have 4 ssv’s. I agree that closing crew has wayyyy to much to do, but i think it’s ridiculous that they expect a smaller (and less experienced) crew to get it all done during peak. Idk i just think my store is poorly managed and i wanted to reach out to see if anyone else had a similar experience.
hecaete47 3 points 2y ago
Sometimes night crew leaves a lot of the mentioned stuff for us to do in the morning, but we also have 2 openers plus ssv, just as night crew has 2 closers plus ssv. Floors are done after peak in the middle of the day and that seems standard at most stores I've worked at or picked up shifts at. The most pressing problem you have here is there only being 1 opener plus ssv.
LeftSleeveRolled 3 points 2y ago
Floors should be done around the same time as drains (middle of the day as someone else said). Our store also tabs machines at open as well as at close and middle of the day.
Crazycoolcute 1 points 2y ago
I work closing shift 4-8 that’s the earliest a closer comes in and I have to leave at 8 I can’t stay over. So mean while taking orders, making drinks as well as completing what morning and mid plus my own tasks are very tiring. Running a Starbucks in a rich neighborhood all by yourself is already a task itself. But then every now and then workers from Harris Teeter will come and make drinks when the store is shut down ☹️
nicathor 1 points 2y ago
Uh yeah, stop enabling their laziness. We all have tasks we don't wanna do, but we fucking do them
CanaryRevolutionary9 -1 points 2y ago
Oh my goodness that’s awful; I’m a closer and the “tasker” at my store. Every shift I am the one who does everything for the close (which is a lot, I wish I had help, but it is what it is). I wouldn’t ever let the morning shift have to do anything like that!
This is what I complete every shift as a closer by myself:
- clean all items on cold bar
- clean the syrup area between espresso bars
- wipe down plexi glasses
- pill and clean both espresso machines
- clean mobile bar
- sweep
- mop
- clean restrooms
- clean drains
- clean both ovens
- make 2 or 3 cold brew toddies
- restock cups, lids, straws
- wash all dishes
- restock milks and juices and refreshers
- clean ice bins (only MWF)
- gather trash
- make all necessary backups (mocha, caramel, whips, VSC, lemonade, cold brew kegs)
- replace anything expired
- bleach and scrub the sinks
- set up 6 pitchers with 2 black tea, 2 green, 1 passion tango, 1 water
- pour out espresso beans from hoppers, clean hoppers, and vacuum the excess beans
I think that’s all. On top of that, I’m also on ovens and take cafe orders, as well as keep the 30 minute Pike cycle and cover breaks/lunches, and restock as baristas run out of items.
I am an overwhelmed night shift barista. The night SSVs don’t really know how to task, and the new people aren’t being trained on it, so only three of us baristas can handle it.
I’m sorry your night shift is slacking :/
This is what I complete every shift as a closer by myself:
- clean all items on cold bar
- clean the syrup area between espresso bars
- wipe down plexi glasses
- pill and clean both espresso machines
- clean mobile bar
- sweep
- mop
- clean restrooms
- clean drains
- clean both ovens
- make 2 or 3 cold brew toddies
- restock cups, lids, straws
- wash all dishes
- restock milks and juices and refreshers
- clean ice bins (only MWF)
- gather trash
- make all necessary backups (mocha, caramel, whips, VSC, lemonade, cold brew kegs)
- replace anything expired
- bleach and scrub the sinks
- set up 6 pitchers with 2 black tea, 2 green, 1 passion tango, 1 water
- pour out espresso beans from hoppers, clean hoppers, and vacuum the excess beans
I think that’s all. On top of that, I’m also on ovens and take cafe orders, as well as keep the 30 minute Pike cycle and cover breaks/lunches, and restock as baristas run out of items.
I am an overwhelmed night shift barista. The night SSVs don’t really know how to task, and the new people aren’t being trained on it, so only three of us baristas can handle it.
I’m sorry your night shift is slacking :/
asdfjklyss 2 points 2y ago
I just wanna let you know that you only have to clean and vacuum the espresso hoppers once a week!!!!
acelestialgay 1 points 2y ago
Yeah, I was going to say lol
We only do that during clean play
We only do that during clean play
CanaryRevolutionary9 1 points 2y ago
What?? Oh my gosh I’ve been lied to 😅
xmlcx1 [OP] 1 points 2y ago
i’m sorry you’re overwhelmed too though. i know exactly how it feels to be that one person that runs everything! super frustrating.
xmlcx1 [OP] 1 points 2y ago
wow props to you for getting your shit done lol!! unfortunately our night crew is making us wipe down the plexis, run cleaning tabs on the espresso machine and clean the clover machine, clean drains, make backups, make toddies, check dates, and sweep & mop. like i really don’t mind helping out my closing crew, but i feel like that’s way too much on top of my opening tasks. i’m also a barista trainer so i have to do everything in between training multiple ppl :(( just feeling super under-appreciated.
CanaryRevolutionary9 1 points 2y ago
Yeah no morning crew should have to sweep and mop!! Like what?? That’s a night job for every restaurant! Our morning crew grinds the beans for cold brew and then we make the toddies, so there’s some teamwork there!
Back ups are the only thing I sometimes let slide for morning. Never that they have to make all of them, but we throw out so much mocha because it expires in 24 hours, so I feel that it’d be better to wait to make it, if that makes sense? Maybe the caramel drizzle too. But all whips and lemonade and VSC and frapp roast are DONE at night!
I’m so sorry your store doesn’t appreciate you! :((
Back ups are the only thing I sometimes let slide for morning. Never that they have to make all of them, but we throw out so much mocha because it expires in 24 hours, so I feel that it’d be better to wait to make it, if that makes sense? Maybe the caramel drizzle too. But all whips and lemonade and VSC and frapp roast are DONE at night!
I’m so sorry your store doesn’t appreciate you! :((
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