For coffee you are going to be cycling through pike blonde and dark and double check with you shift for when they want to cut blonde, we stop at about 12:00 at my store. Everything is going to be brewed on a half batch and double check but it should be something being brewed at every fifteen minute increment if my memory serves me right.

As for everything else, listen to your shift lead. They are going to put you in a position and just do what your role in that position is unless someone specifically asks you for something. Morning peak is different in a lot of ways from afternoon peak and is often run a lot more structured. If you have even a few seconds of downtime focus on cleaning and restocking syrups cups lids and milks for the bar people. Just be conscious of not being in peoples way too much and make sure you are keeping up in your role

Cycle time will be 10 minutes, and your batch guidance should tell you how much to brew of each coffe every half hour and when to stop brewing blonde and dark. And just remember to stay planted on planted positions and if your store uses restock stations those are a huge help in the morning peaks.