What I would do is stay on the floor when your store is really busy so you can keep an eye on when people are coming in to place an order. When there isn’t anyone there just keep checking to make sure that the people are bar have what they need. I was taught an acronym M. I. L. K. (Milk, Ice, Lids, (K)cups. As far as getting dishes go, I don’t know how you’re store is set up but I would ask whoever’s closests on the floor to yell or let you know when someone comes in.

I run around like a crazy person.

I’m 4 weeks in now. I love cafe bar, and love window and front/warming and CS is alright. At my store we are told to greet everyone who comes in the door, so I normally always leave the back door open while washing dishes. It’s always best to use the hobar when you can! You don’t have to do much other then rinse, load, and then unload. While the dishwasher goes, I like to double back to the floor and check for: M.I.L.K.
Milk, Ice, Lids, and cups.

Your timers for brewing coffee and sanitizer will normally come around after you finish doing some dishes, getting anything stocked up, etc!

What I personally do is follow my normal CS routine and just stop to take orders when customers come in.

This is the order I usually do things, but I switch it up as needed: brewing, milk, ice, cups, lids, prep, dishes, cleaning (aka cafe slide/trashes/anything else that may need done), repeat. I like getting the tedious stuff out of the way so I can focus on the longer tasks like prep or dishes. So if I’m working on making mocha backups and a customer comes in, I’ll walk away for the few seconds it takes to take the order and just resume when I’m finished with the customer

It also helps to keep a “to do” list in case you get caught on front for a while and forget where you stopped in your cycle!