edit- it’s in english because that’s my first language😂 I moved to germany in 2017

That is about average from what I can see! Been with the Siren for 2 years working both on the East coast & in Colorado.

Interesting. I’d say probably 50% of your tasks my store does either in the morning or early afternoon.

For the UK, in my bar we finish 7:30 and aim to be out by 8pm

Close cold bar starting 3ish. Everything through the dishwasher, clean behind the bar stuff. Over the course of the afternoon/evening, continue that, and make sure everthing is restocked.

Do the pastry case at around 6pm, put everything that stays in the box, clean the case, things going out on a tray just to be chucked when we close.

Clean the fronts of the cupboards and fridges. Take all the bins out and try to only use two- bar and till.

Starting 6:30ish, put the coffee machines through.

Café closes at 7pm, bus and sweep, everything through dishwasher.

Close at 7:30. Supervisor does the cash. Put everything that's been used through dishwasher, clean the dishwasher, sweep and mop the floor. Clean the counters and set up pastry case for tomorrow. There's probably a few things I'm forgetting but that's most of it!

My store does things wayyy in advance haha. We start preclose/breadkdown about 3 to 4 hours before close. Ovens are usually done morning/midday, and the pastry case is started about an hour before close. We don't have floor mats where I work now, but at my old store we'd do those earlier too. The half hour they give us after the store closes isn't enough for everything, in my opinion! Even with doing everything early, we're getting out ~15 minutes later than we're scheduled for. Which i hate lmao

this is usually what our closing methods were when I worked at Starbucks! except we usually started dishes about two/two and a half hours before closing. and my store only went all out with cleaning once a week (sometimes once a month depending on how bad staffing was). we still throughly cleaned everything but most of the closing shifts would save the deep cleanings for our less busy nights. but yeah this is pretty close to our closing methods!

depending on how many people you have at night and how your managers are about this, starting dishes early *really* helped us out in the long run. we didn’t wash everything before close but what we could wash, we did, and by the time we closed all we had left was tea pitchers, a few miscellaneous things, and the bar pieces.

but don’t feel bad about deep cleaning—it’s good to have a clean store! but it may help y’all to save (some) less important tasks for once or twice a week on the nights you know you won’t be busy. it takes the pressure off a little bit.

but anything you *can* do before close during downtime will help y’all out tremendously! even if it’s just small stuff. I knew some shifts who turn off one of our ovens early and go ahead and clean it about an hour and a half before close, but I know some stores are a little bit more strict than mine was, so don’t do that if you’ll get in trouble hahaha. but anything that we could get away with doing before closing, we did and we’d (usually) get out 30-50 minutes after close, unless there was just two of us or we had a particularly bad night.

oh and I’m from the US, by the way!

wtf? do y’all have like 15 partners there to help you? ahaha

How do you do all that in the 30 mins after close...

a bit off topic, But I love closing tasks on a list like this. It’s so much easier to make sure everything is done than going through the CSR cards. Every partner I know had to type/write up their own closing/opening/mid task list. Grabbing and going through 15 different station cards every night is just impractical. Why doesn’t Starbucks give us a simple list like this.

That’s light compared to our store lol

Y’all are getting mark outs on closing shifts???? I never get a drink when I close bc I feel guilty :’) should I start advocating for myself and ask for one lol

This seems pretty standard tbh

We stopped vacuuming beans ever. It’s messing the machines up. We have to clean in the am.
Close empties the ice bins and sweeps and mops along with dishes and food pulls
😩

I’m a ssv and I do half that stuff throughout the day close at 9:30 usually out before 10

I do all these things by myself literally every single day, and also find time to do more. My closet may be small, but it's clean

You start preclose at 3pm?! Your store closes at 5 or 530pm it seems? I wouldve loved to work at a store with that close time 😥

I wouldn’t say this is extreme. This is average at a lot of stores and kind of expected from closers

I’m not a closer but from what I know this list seems pretty solid. The night crew at my store isn’t great at deep cleaning though. They do enough to get us by but. So at open we clean the ovens and most days we will also get sinks and drains done at some point before or after peak. We also rinse out the urns with hot water but they don’t get cleaned out with ur ex very often. I think this is a lot of cleaning but it’s also very necessary. This place gets really nasty really fast.