Starbucks Baristas: The daily grind
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4:30 shift (self.starbucksbaristas)
submitted by Iprobablyhateyou4
I have a 4:30 shift on the 14th. I have never done one, my closes one was 5am. I need a good run down, I know pastry box is the most important. Talking to a barista that always open, she said that’s where she plants herself so that’s what I’m going to do.
What needs to be heated up and what doesn’t?
What are the dot days for eggs, breakfast sandwiches, and lunch sandwiches?
What are the dot days for all the pastries?
Thank you so much in advance, it will help my anxiety tremendously!
What needs to be heated up and what doesn’t?
What are the dot days for eggs, breakfast sandwiches, and lunch sandwiches?
What are the dot days for all the pastries?
Thank you so much in advance, it will help my anxiety tremendously!
wolfydoe 6 points 1y ago
At my store there's three people to an open. Two baristas and one manager
Bar barista: Brews coffee, ice coffee, sets up espresso machines, sets up cold bar station.
Food barista: stocks the display case, you can find the set up on the iPad, under sirens eye it will say like spring food. Then when you finish the display case you move on to the food part. At my store we have a cart with trays that night crew will stock, we bring it out and transfer the trays over so everything is stocked, then we stock the fridges and if we have time we stock the rtd & e fridge. We don't date dote in the morning but I believe sandwiches are two days, the others you can ask your shift or its available on the iPad as well
I'm a main opener, I hope that's a bit helpful. There's a lot in the morning especially if you haven't opened before. Don't be afraid to ask for help!
I found my daily opening checklist if you want I can send you that picture
Bar barista: Brews coffee, ice coffee, sets up espresso machines, sets up cold bar station.
Food barista: stocks the display case, you can find the set up on the iPad, under sirens eye it will say like spring food. Then when you finish the display case you move on to the food part. At my store we have a cart with trays that night crew will stock, we bring it out and transfer the trays over so everything is stocked, then we stock the fridges and if we have time we stock the rtd & e fridge. We don't date dote in the morning but I believe sandwiches are two days, the others you can ask your shift or its available on the iPad as well
I'm a main opener, I hope that's a bit helpful. There's a lot in the morning especially if you haven't opened before. Don't be afraid to ask for help!
I found my daily opening checklist if you want I can send you that picture
Cool_Cartographer_48 1 points 1y ago
Can you please send the picture I open for my first time at 315 tomorrow
wolfydoe 3 points 1y ago
I can't find a way to upload photos, I'll write it out and just as a warning your store may be completely different.
Food Barista:
Turn on ovens, build pastry case " found on the iPad, store resources, sirens eye, spring food and find your type of display case. If unsure ask shift."
Stock sandwiches/egg bites. Stock new pastries, as always FIFO.
Stock RTD&E, cream cheese, butter, etc. Stock paper products at warming station
Bar Barista: Turn on espresso machines, water nozzles in the cold bar
brew coffee and ice coffee: "you can find out what your store brews on now brewing. its also on the iPad. separate app." At my store we do 1/2 batches, and brew both coffees at the same time. you want all drip coffees brewed before you open. Ice coffee: One packet on 1/2 button. 5 scoops of venti ice, ours holds 3 and then we do one back up. date dot 24 hr
Make ice teas, at my store we do 1 passion, 2 black, 2 green. Hot water 1 liter, brew for 5 minutes, venti scoop of ice, 1 liter of cold water. 24 hr date dot
fill espresso hoppers
fill all the sanitizers, both bars and two on the floor if available. two go in the red buckets, one in each at the bar
Then we do basic restock:
Ice, cups, sleeves, sugars, straws, beans, inclusions/powders, syrups/sauces, restock fridges on the floor, milk etc..
I hope that helps
Food Barista:
Turn on ovens, build pastry case " found on the iPad, store resources, sirens eye, spring food and find your type of display case. If unsure ask shift."
Stock sandwiches/egg bites. Stock new pastries, as always FIFO.
Stock RTD&E, cream cheese, butter, etc. Stock paper products at warming station
Bar Barista: Turn on espresso machines, water nozzles in the cold bar
brew coffee and ice coffee: "you can find out what your store brews on now brewing. its also on the iPad. separate app." At my store we do 1/2 batches, and brew both coffees at the same time. you want all drip coffees brewed before you open. Ice coffee: One packet on 1/2 button. 5 scoops of venti ice, ours holds 3 and then we do one back up. date dot 24 hr
Make ice teas, at my store we do 1 passion, 2 black, 2 green. Hot water 1 liter, brew for 5 minutes, venti scoop of ice, 1 liter of cold water. 24 hr date dot
fill espresso hoppers
fill all the sanitizers, both bars and two on the floor if available. two go in the red buckets, one in each at the bar
Then we do basic restock:
Ice, cups, sleeves, sugars, straws, beans, inclusions/powders, syrups/sauces, restock fridges on the floor, milk etc..
I hope that helps
Cool_Cartographer_48 1 points 1y ago
You are a life saver and the sweetest angel, ty for your service wolfydoe
Jaded_Fun_7133 2 points 1y ago
If there’s a button on the oven under display case, it’s heated up, if not then it isn’t. Pretty much I believe the egg bites, sandwiches and the ham and Swiss croissant are the things that are heated up
[deleted] 1 points 1y ago
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