I open for my store & really it’s stocking food up (cooking if you’re a cafe store but we’re not) , brewing fresh coffees (pike blonde dark iced decaf), filling up the espresso bars, making the teas, sometimes we gotta make whips/mocha/sweet cream as well as stocking up all the fridges of what night crew couldn’t.

I am a mid/closing ssv. Ive worked for the company for over 6 years now. As a barista mid/closer, after peak and in the afternoon/night, besides helping customers the job is mainly cleaning and prepping for the next day. Ive worked some opens/mornings (im a night owl) and mornings are basically just customer focused cause it gets busy with few tasks in between. As an SSV its a lot of time management, completing certain tasks, delegating to baristas to ensure things are being done and the customers are always priority. This is not going into specific details cause thats a whole essay. Any other questions lmk.

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