Don't stress it. It's super easy and simple. Keep your eye on the clock, manage your time, give out breaks, close the tills, do counts and your done. One step at a time, your manager/team is a call or text away if anything insane comes up!

I'm in a similar situation to yours. Outside hire as new SSV, very little and somewhat rushed training. Thrown right into opening and closing by myself. I did get 2 shifts each alongside someone else, which helped a lot. But it didn't make that first week feel any less anxiety-ridden. And I'm still fumbling around a bit, trying to get every task down.

This has been an invaluable resource for me:
https://www.reddit.com/r/starbucks/comments/p1ik3o/the_last_infographics_i_will_ever_post_leaving/?utm_medium=android_app&utm_source=share
Be sure to scroll down to the OP's link to their Google Drive, though. The infographic there was updated to correct a few errors. Don't use the one uploaded to Reddit. The last few pages focus on making drink components, shelf life of items, and even lists of opening and closing tasks for you and your baristas.

Definitely rely on your fellow partners. Don't be afraid to ask the baristas closing with you for help on remembering what tasks need to be done, and at what times. Talk to the morning crew and find out what most helps them out the next day.

Other than that, you can always come back here for assistance! Good luck! You got this!

lock the window, lock the safe, lock the doors. set the alarm.

beyond the fireable offenses,

the baristas should know closing tasks. if someone is a strong closer, put them on closing tasks. otherwise you want to make sure all the dishes get done and prep is ready for the morning. dishes = pastry case trays, tongs/knife/board, iced tea pitchers, iced coffee urn, hot coffee urns, anything that contacts milk (steaming pitchers, blenders, shakers, sink trays etc). throw out anything that expired at EoD (usually some pastries / paninis, mocha, chai, iced tea/coffee, idk) and don't leave anything to rot in the garbage can (or pastry case) overnight.

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