Starbucks Baristas: The daily grind
↑
7
↓
Opening SSV tips? (self.starbucksbaristas)
submitted by [deleted]
[deleted]
blo0ming 11 points 1y ago
Set the safe
Brew coffee/tea
Get bars going
Sandwiches/rtde/pastries/case (usually done by your partner)
Count the safe
Put the tills in the drawers
Put boxes away
Count milks
Do the order
Check your receipts to make sure you’re not paying for broken products/missing products
Check partner hub for any important updates
That’s basically it obviously make sure you lock the door when you walk in/unlock at opening
Good luck!
Brew coffee/tea
Get bars going
Sandwiches/rtde/pastries/case (usually done by your partner)
Count the safe
Put the tills in the drawers
Put boxes away
Count milks
Do the order
Check your receipts to make sure you’re not paying for broken products/missing products
Check partner hub for any important updates
That’s basically it obviously make sure you lock the door when you walk in/unlock at opening
Good luck!
ok_sure_iguess 2 points 1y ago
Thank you! I used to open a lot as a barista, so I know how to set up the store. It's checking in the deliveries and doing the order that I'm clueless about.
blo0ming 3 points 1y ago
Everything is on IMS! If anything ask a fellow shift or your SM to go over it with you, I am the main opener at my store and I still have to be like “shit what’s next?!”
ok_sure_iguess 2 points 1y ago
Thanks so much! I will definitely ask someone to go over it with me.
Upstairs_Raise7450 2 points 1y ago
Get in, get your safe unlocking. While you're waiting for the safe, start your iced teas brewing and fill the bean hoppers and start calibration. By then the safe should be ready. Do your change count and then take your tills and do that count. Bring those back up and get registers ready. Then start on iced coffee and your hot brewed coffee. Your other openers/opener should be getting the pastry case ready and stocking their sandwiches and pastries. If you have another opener (my store has 3, the shift and 2 others), they should be working on backups, starting with VSC and whips, then on sauces, chai, frost and inclusions. Once you open, depending on the day, you have a count or order that needs to be done.
The only variation would be dependent on how the close went the night before. If it was a rough close, you may need to do extra cleanings like floors or counters and extra stocking (cups, lids and milks).
The only variation would be dependent on how the close went the night before. If it was a rough close, you may need to do extra cleanings like floors or counters and extra stocking (cups, lids and milks).
overturned23 1 points 1y ago
Props to you for closing 4-5 nights a week. Anymore then 2 closes in one week is exhausting for me. But yeah just do whatever everybody else said. Don’t forget to lock the door behind you!!
JeanLucPicardsAss 1 points 1y ago
Check the Inventory Management System on partner hub in the morning. If you have a count or an order to do it will tell you
happybowlita83 1 points 1y ago
How many baristas will you open with?
ok_sure_iguess 1 points 1y ago
Two baristas, and I have an SSV in training who will shadow me. They will probably know more than me how to open lol
happybowlita83 2 points 1y ago
If they work opening usually it will be a oot of help to ask what the routine for them as baristas usually is like, for example lunches or breaks throught the day.
For our store usually the baristas prep bar and food stuff and there's a barista that would come in to put the order away since we don't get a daily order. At stroes where we got a daily ñrder that SSV would put it away...
Usually the SSV starts by setting the safe, checking that the mastrenas and ovens got turned on, counting tills and setting registers, doing a milk count, recording fridge temps, and then they usually just set out the little furniture we have and take their lunch and start the bteals for baristas after. In that time the bariats are setting the store up for opening and prepping pars for peak.
Every store does things a little differently so it'll help you a ton to ask the barista that opens the most for concerns that are specific to your store.
For our store usually the baristas prep bar and food stuff and there's a barista that would come in to put the order away since we don't get a daily order. At stroes where we got a daily ñrder that SSV would put it away...
Usually the SSV starts by setting the safe, checking that the mastrenas and ovens got turned on, counting tills and setting registers, doing a milk count, recording fridge temps, and then they usually just set out the little furniture we have and take their lunch and start the bteals for baristas after. In that time the bariats are setting the store up for opening and prepping pars for peak.
Every store does things a little differently so it'll help you a ton to ask the barista that opens the most for concerns that are specific to your store.
This nonprofit website is run by volunteers.
Please contribute if you can. Thank you!
Our mission is to provide everyone with access to large-
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
©2023 HumbleCat Inc • HumbleCat is a 501(c)3 nonprofit based in Michigan, USA.