When you count all the tills, make all the toddies, rotate all the food, rotate all the fridges and freezers, restock all the back ups, restock all the cups and lids, run all the breaks, take out the trash, and the SSV you hand off the shift to complains about the dishes LMAO

Damn I don’t even know what I would do with like 11 people on the floor.

There is no way you have 10 openers, even the busiest store doesnt need 10 people at 4 am unless you are like a roastery? Im confused

As an opener, I completely understand. As a barista it would be too crazy to try and get everything done. Peak is “2 hours” but that simply isn’t true. Since becoming a SSV I refuse to hand off a store like this. Sure, when you come in it might look a little crazy. But before any of my crew goes, we place the midday crew, and then we clean,restock, rotate, wipe down, take out trashes, do a trash run, dt spin, and all the dishes.

I used to be a closer at Panera so I know what it’s like coming into a dirty store and having to clean up after others. It’s annoying. I would hate to do that to the rest of my coworkers.

I’m sorry you have to deal with it /: maybe bring it up to your SSV? They can write it in the book that things are never being done and talk about it with your SM

have you tried working in the morning? it’s hell. haha

My store opens with 3 people and then does peak with 7-8

We really need to open with at least 4 to be able to get restocking done BEFORE peak hits, but they only schedule 4 when we have an order 🥲

It goes both ways at my store. There usually isn’t enough people in the morning to do prepping. But the shifts are usually good at having people restock and tidy things in their last 15 minutes. (Or taking out trash, that kind of thing). But it is really frustrating (as someone who closes and opens) that SO much is expected of the 3 closers, yet the morning/mid people sometimes don’t even get tasks done (cleaning bathrooms for example) and still they’ll complain about like not having enough strawberry backups or something when they could just very easily make it themselves in the morning before peak.

One thing I’ll note as an opening shift is that at my store we do 80% of our business in the morning. Hence why we have more baristas on staff and don’t have very many tasking duties.

With that said though, I’ll always make sure things are stocked and as clean as I could get things before I hand off the keys. It’s easy for us to ask a barista to do one small thing before they clock off like take out the trash or double check that milks/cups/lids are stocked. We tried doing cold brew in the AM but there’s just no good time for it so I’ll typically prep the toddy(s) so that they just need water for later on.

Sounds like you guys just need some better communication. Bring this up to your shift supervisors and they can talk about it in a shift meeting with the SM for some clarification on what needs to be done at which day part. Hope this helps (:

It sounds like someone doesn't know how to run a proper CS cycle. If you have a dedicated partner on CS ( the shift *cough cough*) then stuff should be getting done.

10 people scheduled? For mornings? All showing up? Dude we had 3 people at the end of morning shift yesterday (6 people were there through our official peak but we never actually slow down)

I had a similar problem. But with my closers. Imagine if you will. Coming into work to open and the Starbucks is a Barren wasteland. mocha wasn’t made, they didn’t wipe down the counters and all the trashes are full. so you have to setup the store and put it back together while doing closing tasks. Every. Single. Day. I started off leaving notes of my grievances. Which eventually me just telling them off as soon as they came in. I shouldn’t have to clean up after you.

My store's openers are pretty subpar. They make cold brews wrong, can't properly seal a keg, don't shake whips, don't make backups, don't stock fridges, and when they do restock anything they do it wrong. A closing shift has gone to mids and they said it's simply their attitude, they'd rather not work faster if it means they'd have to do more, and they whine and complain when they don't get off exactly when scheduled.

Meanwhile us closers are used to staying 15-45 minutes late, depending on how well they set us up at the handoff.

Nights ARE getting better with labor, but the (otherwise good) morning crew is riddled with bad eggs that simply make it unbearable.