Biggest things are gonna be making sure the dishes are done, doing the pastry pull, counting the drawers for the deposit (if it’s slow an hour or two prior to close I’ll count the drawers on the register we’re not currently using and start the deposit for the night, leaving it in the safe) making sure the store if cleaned and stocked enough so that your morning crew doesn’t have to do everything when they come in. They way I like to think about it is “would I be happy if I walked into this if I opened?” Of the answer is no for any reason, do your best to fix it, if it’s too busy or something crazy happens leave your openers a note, I hope that helps!

(276**** barista)Best thing to do is trying to get your shift tasks done first (while also helping on the floor). This will help your barista(s) tremendously. I’ve had all of my ssv’s do this and have been getting out on time almost every closing shift

Your big tasks as shift are the pastry pull, and counting down the drawers for the deposit (which as someone else said, I usually shut down all but one drive thru drawer and one cafe drawer ahead of time).

Beyond that, just keep your baristas on task! If I've got folks that aren't expert closers, I'll usually give them a list of things to do (floors, bathrooms, drains, break down teas/iced coffee, break down pastry case, break down bar 2, restock things etc).

Don't stress too much though! If you forget a thing or two, it's not the end of the world. Get your pull done and make sure the deposit is done, and most other things the openers can recover from if they have to (although obviously they'd prefer to not have to lol).