as a closer, we do: every dish, floor, take down and then set everything back up, restocking, fridges, nitros, bake case, bathrooms, trashes, and prep work. It’s exhausting lol! we also do the dating and set up the case so it’s ready for the food the next morning. we go as far as to leave the empty tea containers with the bags in it so all openers have to do is add water.


we do a lot.

At busy stores it’s easy to look at the lower customer volume and assume they have it so easy because it’s not peak but actually the closers have to pick up all the slack from everything that got missed during the day in all the chaos and run a Full cafe with less staff since some are cleaning. Also, every store is different in their routines.

I’m primarily a closer at a busy DT/cafe and we reliably do/clean/set up
- floors
- fridges
- dishes
- cleaning counters
- stock backups
- empty/rinse urns
- tab bars
- Pastry case
- clean oven
- trashes

Some of those items (dishes/floors) are time intensive and look short on a list but take a significant chunk of time.

At my store the machine never stops. There is no shift that has time to primarily set up the cafe. We are constantly supporting each other in keeping the store running and picking up each other’s slack.