asdfjklyss 16 points 1y ago
You gotta start some of those tasks well before close, or you’ll be there forever.
Have someone sweep and mop the lobby when it slows down, like an hour before close or something.
You should be cut down to 2 urns by then, 30 minutes before close brew your last pike and rinse the second one so you only have 1 to rinse at close.
Start doing a trash run like a half an hour before close.
Don’t let the dishes pile up, do them any time you see some and have a minute.
We do the ovens in the afternoon/early evening. We do 1, turn it back on, then do the other and keep that one off. It doesn’t need to be done after close. They take too long to cool down anyway.
Things like that, so you don’t have to do everything when you lock the doors.
bliss1029 1 points 1y ago
If you are a barista do all that you can and listen to what they tell you and don’t be afraid to ask questions. Your shift is in charge and the responsibility lies on them if everything isn’t completed, it’s not on you so don’t worry. Just try your hardest, I have made a closing task list I use during my down time to work on closing tasks so I know what to work on