I struggled with this when I first became a shift. You are going to be handed shifts like this, probably more with the pandemic. Customers always take priority over your tasks. It's often hard to keep that mind set but that's how I ran those difficult shifts. You're gonna have shifts were nothing gets done, it's just gonna happen and they're may be nothing you can do about it. You did the right thing by trying to delegate tasks. As far as prioritizing the shift takes, anything to do with record keeping/inventory should take priority. So temps, milk counts, ordering for sure, and anything to do with money. Things like putting away the daily order aren't that big of a deal to miss, just remember to put away anything that needs to go in the fridge/freezer. Just be honest with the next shift and communicate what happened. Now I worked way harder then I should've and often would stay after to help out if I didn't get stuff done. Idk what the shift vibe is like at your store, but that was a thing all the shifts would do. Also asking your fellow shifts and managers is helpful too since they know your store better than any of us on reddit would. Best of luck

i personally take my half early, i don’t mind and love the chance for a cup of coffee i didn’t let get cold for the hundredth time + a little breakfast now that it’s not 4 am. i’m also a supervisor who runs second tens so i’m not worried about not getting my breaks later. some of my baristas like to do this too and i always give the option.
after i’ve counted the safe and before i open i write a check list of daily store tasks on the dcr (tab machines, cb, make mocha at 9, drop 2 drawers, pull to thaw, etc.) and write the deployment.
after i open i circle l around and check in with the baristas about outages, needs, tasks, etc. i always always always follow up on tasks/backups for the openers even if i feel like a nag, it saves everyone’s ass post-peak if we haven’t been slacking. i do the pull early/sometimes after my half, and i grind cold brew into toddies and wait to add the water until later. i also sometimes fill empty kegs with 5Lwater so that all we have to do later is add CB straight from today’s cb pull- saves time and dishes tbh. i print out my daily order receipt and check the order at the same time i’m checking pars and write down what i’ll need to place for today, circle back to check on barista tasks and help if there’s a little rush, check temps, milk count if needed, mentally do my station assessment and store walk, then sit down at the back desk and write down everything i just did. then i use the notes i took on the receipt to place the order (omitting things on order obv). of course, i’ve been doing this a lot of years and can remember a lot of silly things in my head but breaking up my tasks into FOH and BOH helps a ton and then confirm it all at once while i’m sitting in the back placing the order helps me feel organized and less scrambled. i set them up, finish grinding cb, etc., and then take my half for breakfast which is perfect because it’s slow, feel okay leaving them, and i come back feeling more rested.

What did you floor look like? A 3/4 with super strong partners and a 3/4 with green beans looks super super different.