Dishes, restocking backups as needed (mocha sauce, frap roast, inclusions, cold brew kegs, whip cream, sweet cream, lemonade, drizzles, etc), changing sanitizers

When I’m on CS, I have the coffee timer going and after I brew coffee the first thing I check is the fridges for milks, then I check for any important backups that we go through quickly like sweet cream and whips. Next I’ll usually do at least one trash can, then check cups and lids. Then I’ll check the cafe and do some dishes before doing less urgent restocks. I also check over the headset every so often to see if anyone needs something that I’m missing. How many coffees were brewing and how long the timer is determines how much I get done each timer cycle, but basically that’s how I cycle through the tasks

Edit - I forgot to mention ice, I check that either before or after the fridges!

1. Ice. It's the easiest task but cold bar can really burn through it, especially during midshift in the summer.
2. Restock fridges, just remember to put the new stuff in the back and not to restock something if it's just on the counter/in use and not actually out.
3. Brew coffee.
4. Brew tea.
5. Make sure you're stocked up on cups, lids, sleeves, straws, etc.
6. Change out trash bags, don't forget to double bag.
7. Make sure you're stocked up on inclusions, sugar packets, etc.
8. Prepare whips, strawberry açai, vanilla sweet cream, etc.
9. Prepare back-ups for mocha, chai, etc.
10. Make sure the espresso machines have enough beans.
11. If everything is very chill and stable or if multiple people are on CS, do some dishes if there are any.
12. If there's nothing else, some light cleaning (e.g. wiping down high-use surfaces with sanitizing wipes).
13. By this point someone definitely needs more ice.

1. Brew coffee 2. Check fridges (store is 6 2%, 3 NF, 1 Whole, and one row each of non-dairies) 3. Check trashes 4. Cafe sweep (clean tables and handout area 4. New sanitizer 5. Restock cup and lid BACKUP CABINET. it is NOT your job to replace them on bars if the cabinet is stocked, its your job to make sure that the planted baristas can stay planted and not go to the back. 6. Check dry backups and wet backups and make stock accordingly. 7. Check ice 8. DISHES AND KEGS
REPEAT

Yes it sounds like a lot but you don’t necessarily have to do all of these in the thirty minutes between brewing coffee assuming you work PM. Your job is to make sure that the planted baristas have everything that they need so that they can stay planted and keep making drinks. You’ll get the hang of it! You can always just ask over headset what they need immediately and what they’ll need soon. Oh and lists are your friend! Grab a piece of receipt paper and write down what you think you need and you can always have your SM take a look at it