for me, that’s all of the trashes are replaced, sweet cream is made, obs whip cream, and cups restocked. that’s literally like all i care about, since sometimes we don’t have cs in the morning, so it helps

For me I appreciate the ice bins refilled after cleaning. That way when I’m making the teas and ice coffee I don’t have to worry about refilling all the bins. I have time to get prep done

honestly trashes not being emptied is like the biggest thing that gets to me lol. i’ve never closed, but i know it can be tough, so i’m never too upset with how things are when i come in to open as long as an effort was made. but the trashes are the one thing that make me go “why didn’t they do that”

I’m a closer who used to open.

Our openers requested we leave pitchers out for them to make the teas. It still seems like such an odd request out of everything but I leave the teas for them.

We prioritize cleaning and sanitizing, then making any and all backups we can. And when making backups we prioritize the things that take longest so if we run out of time they can easily handle making refreshers and lemonades but we’ll be sure that whips, SC and Mocha are ready. We also don’t make chai and white mocha since it’s so easy and quick for them in the AM.

Have a ton of sweet cream made because we go through it very quickly!

My biggest "if there is time" moves are:

Move the new sandwiches and pastries into the front, after removing anything thats out

Setting up pitchers for iced tea with tea bags inside, next to the hot water, just need to add water in the morning

I will give the office a quick clean so that the manager and us ssv's have a clean place to work

Check that there is no expired food in the whole store

Refill shelves with coffee, tea, and merch

If there is anything to be made in the morning (example moka, we wait until morning to keep it longer) set it up for them with the tools, ingredients, and blank date stickers

I also looove leaving a question of the day on the DCR, the team will write their answers and its a lot of fun

when you take the pastry case apart at night, if you have time to put the little labels back into the slots. I literally LOVE when my closers do this for me. it makes my whole day better.

As a supervisor that both opens and closes this is my list of most important things.

-Cleaning tasks done (to include trashes)
-Remove all expired product and food items
-Complete a restock of product
-Complete restock of cups, lids, sleeves, etc.
-Start preping teas and such

Our store is generally buisier around close, so as supervisors we are always sure to remind our openers that sometimes they need do a little extra in the morning to support the closers.

We also try to have people both open and close every few weeks availability depending.

The openers that never close are always the ones that are the most upset when tasks aren't completed.

The fucking floors man sweep and mop it makes my whole morning to not have to do them

prepping tasks is really important at my stores. we prep the teas, mocha, chai (just putting the boxes out) and iced coffee. makes everything go so much faster in the morning

Nothing they complain all the time! Edit I’m a closer and get complaints even when I don’t close that day 🙃

tbh when i was an opener all i cared about were dishes being done and the store being clean

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trashes, prep( sc, lem, whips, and pumps), lids, and ice = a prefect morning

Ovens

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