Starbucks Baristas: The daily grind
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SSV opening checklist… HELP! (self.starbucksbaristas)
submitted by b99__throwaway
hi!! i’m an SSV, have been since i was hired about 5 months ago, but i’m a primary closer/mid and i’m opening tomorrow. we have 2 available shifts (including myself) because of isolations and we’ve been closing early all week, and i closed today and it was ridiculous and crazy and i cried at work for the first time in my life, and i cannot close again tomorrow so i switched w the opener so he can come in later since it’s new year’s day tomorrow. i’ve shadowed a couple opens & i’ve run peak a couple times & worked peak a lot, so i’m not too worried about that, but i need to know what order works best for you guys in the morning to get your tills out, temps done, emergency pull done (didn’t get to the pull today since we closed at 2 and stayed until 4), order done, order put away, etc, with a 3 person open (1ssv, 2 barista), and if i’m leaving anything off this list. basically just please help me be successful tomorrow morning. one barista will be drive+bar & set up espresso/teas/brewing & one will be warming & put away the food delivery & count the sandwiches, etc to verify the order. idk just pls help im nervous :((
almostdied_at711 5 points 1y ago
I have one, just let me get home and I'll post it on my page for you
b99__throwaway [OP] 5 points 1y ago
you are a saint thank you
almostdied_at711 6 points 1y ago
- all openers go in at the same time, do not enter the store by yourself.
- turn off alarm ASAP, if not turned off you may receive a phone call from security to ask if everything is ok.
- Lock doors behind you and have your baristas start on iced coffee, pastry case, mastrena set up (filling up the hoppers and cafiza tablet rinse), and iced teas. you want baristas to do these tasks so you can focus on opening the safe and counting the money.
- Count in the safe using your chrome book and the cash mgmt page. Count all tills in the back to verify they are up to par. Don't leave tills alone, don't leave the safe open while you're away from it. Only the cash controller can get into the safe so don't let anyone reach for anything in there.
- Make sure money is secure and drop boxes are locked.
- in the big book, record all fridge temps, milk count, and the clean, safe, ready assessment block towards the back.
- start putting away your order and making sure y'all have suffiencient bar prep.
- receive the order from IMS, wait 10 minutes for the software to update, then start ordering for product that you will need two days from now.
- an hour before peak, run 10s for the openers, *yourself included.* don't shortchange yourself in order to get things done. The order is available until 11am. You can sit down and rest before starting peak, you deserve it.
- double check prep before peak. Aces in their places. Have a clear goal and timeline and let your baristas know where they are going for the day.
- the DCR is your best friend. You need it. Place yourself somewhere you can access the DCR easily: DTR, front, warming, or CS work for my store. Bar is not recommended.
- don't be afraid to change something in order to get a different result. Just don't switch it up every five minutes :p
- after peak, run as many breaks as you can while the rush has died. also do the order if you didn't get to it earlier.
- towards the end of your shift, drop excess cash from any tills that aren't being used. Consolidate tills as well as you can for the mid shift or closer.
- at 10:30 if y'all do a pastry pull then don't forget that. It's to fill in any gaps in the pastries that you may have sold out of during peak.
- turn off alarm ASAP, if not turned off you may receive a phone call from security to ask if everything is ok.
- Lock doors behind you and have your baristas start on iced coffee, pastry case, mastrena set up (filling up the hoppers and cafiza tablet rinse), and iced teas. you want baristas to do these tasks so you can focus on opening the safe and counting the money.
- Count in the safe using your chrome book and the cash mgmt page. Count all tills in the back to verify they are up to par. Don't leave tills alone, don't leave the safe open while you're away from it. Only the cash controller can get into the safe so don't let anyone reach for anything in there.
- Make sure money is secure and drop boxes are locked.
- in the big book, record all fridge temps, milk count, and the clean, safe, ready assessment block towards the back.
- start putting away your order and making sure y'all have suffiencient bar prep.
- receive the order from IMS, wait 10 minutes for the software to update, then start ordering for product that you will need two days from now.
- an hour before peak, run 10s for the openers, *yourself included.* don't shortchange yourself in order to get things done. The order is available until 11am. You can sit down and rest before starting peak, you deserve it.
- double check prep before peak. Aces in their places. Have a clear goal and timeline and let your baristas know where they are going for the day.
- the DCR is your best friend. You need it. Place yourself somewhere you can access the DCR easily: DTR, front, warming, or CS work for my store. Bar is not recommended.
- don't be afraid to change something in order to get a different result. Just don't switch it up every five minutes :p
- after peak, run as many breaks as you can while the rush has died. also do the order if you didn't get to it earlier.
- towards the end of your shift, drop excess cash from any tills that aren't being used. Consolidate tills as well as you can for the mid shift or closer.
- at 10:30 if y'all do a pastry pull then don't forget that. It's to fill in any gaps in the pastries that you may have sold out of during peak.
SSDGM-cool-cat 2 points 1y ago
Thank you SOOOO much omg.
Localpeach 2 points 1y ago
You shouldn’t have to do emergency pulls. With automated ordering, it fucks over your numbers if you do an e-pull.
Count your tills, then do your temps, then do your milk count. At this point you should be opening the store. Assuming your other baristas know what they’re doing, they do their morning tasks and you keep doing yours. When your next person comes in, place your order.
Remember not everything will get done, and that’s okay. You’re new to opening so the next ssv should be understanding. As for running peak, don’t stress it. Use the play builder and put your strongest people in the busiest spots. Clearly communicate your expectations for them. Put yourself in a position that you can easily flex in/out of; I normally pick POS or DTO. you should be okay. Opening is similar to closing, just with less cleaning
Count your tills, then do your temps, then do your milk count. At this point you should be opening the store. Assuming your other baristas know what they’re doing, they do their morning tasks and you keep doing yours. When your next person comes in, place your order.
Remember not everything will get done, and that’s okay. You’re new to opening so the next ssv should be understanding. As for running peak, don’t stress it. Use the play builder and put your strongest people in the busiest spots. Clearly communicate your expectations for them. Put yourself in a position that you can easily flex in/out of; I normally pick POS or DTO. you should be okay. Opening is similar to closing, just with less cleaning
b99__throwaway [OP] 6 points 1y ago
i’m doing an emergency pull, i need to do an emergency pull, but everything else is helpful, thank you
dazedandconfusedhere 3 points 1y ago
They explained why they have to do an epull- the 3hr never happened
b99__throwaway [OP] 2 points 1y ago
and even then, we do e-pulls in the morning bc our automatic ordering doesn’t send us enough food, so we pull it in the morning after it’s delivered. sucks but we need to have food to sell so that’s where we’re at
persona-2 1 points 1y ago
On that one if your SM will let you skip a day and just apologize for lack of food AO will get itself sorted. There are so many guides and workshops to help them with this by this point. The SSVs shouldn’t have to be struggling with it.
b99__throwaway [OP] 1 points 1y ago
we actually have the food pull situation under control and are in the process of correcting it but everything is weird this week bc we have modified hours so thank you
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