You’re getting Starbux’d: thrown into something you weren’t trained how to do, sink or swim. I taught myself to bar after about 6 months in lol. Ugh. It’ll be okay though. Your shift will probably give you directions. I don’t know how to open either and I’m a 3 year partner lmao. But I think the best person to ask this question to is your SM, or even whoever’s going to be the shift those days. Just let them know what’s going on and see what they say.

Drink lots of coffee, make sure you sleep early, focus on your position, and communicate as much as possible. Having a “Good Morning” attitude helps to keep you going and feel less miserable.

Generally when you go in to open, the shift has to set up the tills first before they help out. The main tasks are brewing, espresso bar, pastry case, and pulling up food. These tasks will typically be divvied up so that one handles brewing and the bar while the other does pastry case and pulls up food.

Mornings are all about drive-times and speed, so they will put you in a position you’re most comfortable in to make sure everything goes smoothly. Your shift and morning team should be able to help you out though, especially since you are new to mornings.

As an opening shift I’ll tell you that you don’t have much time between getting there and when you’re open for customers. I open with a barista and just myself, so what I do is start 2 batches of ice coffee, get my teas going and set the safe after the teas, start another ice coffee and one decaf ice coffee, get tabs in the espresso machines and get sanitizer set up get the drawers and the safe counted and start a pike and dark roast after that. And it’s usually time to open by that point. My barista will get the food case set up rotate food and refill fridges and our pastry cart, then get back ups set and do a quick load of dishes that we got dirty from opening. But it all honestly depends on your store and I would check with your shift when you open to see where you’re needed the most during open