Starbucks Baristas: The daily grind
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SSV closing for the first time since training in January. Advice appreciated (self.starbucksbaristas)
submitted by throwaway4678976543
I've only been an SSV for three months give or take, and I have only worked open and occasionally mids here and there. I'm scheduled to close for the first time since I was trained and I don't remember anything and the notes I took aren't helpful. I didn't even close as a barista. I asked my manager for a comprehensive list of things I needed to do but she hasn't gotten back to me about it. I'm mainly worried about cash management, like getting the deposit set up and dropping tips. I can have my closing barista help me out with cleaning tasks, I'm just so worried about screwing up cash handling. Closing SSV's, what's your routine for cash handling? Any help is appreciated 😅
Edit: Thank you all for all of the help!! My close went pretty okay for my first time. I'm gonna try to get some feedback from the person that opened the morning after. I really appreciated all the advice!!!!!!
Edit: Thank you all for all of the help!! My close went pretty okay for my first time. I'm gonna try to get some feedback from the person that opened the morning after. I really appreciated all the advice!!!!!!
[deleted] 3 points 1y ago
[deleted]
Electrical_Metal_106 1 points 1y ago
When did temps start on the iPad? We still do them in the book.
[deleted] 2 points 1y ago
what😳 it’s an app now. are u a licensed store?
Electrical_Metal_106 1 points 1y ago
Not a licensed store. We always write them in the book. Was this new? How long has it been an app? I can’t wait to go in tomorrow and look at this!
herpaslurp 2 points 1y ago
there should be little white rectangular boxes in your fridges that are clipped on by a tech. it was a pretty big change so i'm wondering if it may have been a regional thing or a slow rollout type of thing.
makes the job way easier, those things are you always virtually logging the temps and all you do is make sure none of them are reading a temp too high (which it'll show on the ipad as well as steps to remedy the issue if the temp in a fridge is too high)
makes the job way easier, those things are you always virtually logging the temps and all you do is make sure none of them are reading a temp too high (which it'll show on the ipad as well as steps to remedy the issue if the temp in a fridge is too high)
[deleted] 2 points 1y ago
im pretty sure it was in a weekly update..
herpaslurp 2 points 1y ago
i feel the same way whenever i have to do an open because i close so often, but it's fairly simple.
make sure tills are at $200 and there's a good distribution of bills
excess money from tills and dropboxes are your deposit and goes into a deposit bag (log the bag id number both in the ipad and the small bluebook).
follow the prompts on cash management after you finalize the deposit (print paper, fold paper, make sure text is visible through deposit bag)
count the money in the safe
put the tips in a tip bag, log the id number on that bag and write the date on the bag
milk count stuff happens differently at every store (like who does what for the count. some places the morning crew does it all and others do half the book stuff at night etc etc)
word of advice: don't seal or finalize anything until you think you're done with both safe count and deposit. for whatever reason money tends to not quite match up especially with people new to closing. the amount of times i've seen issue come up when working with inexperienced closers is innumerable.
feel free to message me and I can share some type of contact info in case you need to be talked through it or if something goes wrong. i definitely leaned on my network of closers the first few times.
make sure tills are at $200 and there's a good distribution of bills
excess money from tills and dropboxes are your deposit and goes into a deposit bag (log the bag id number both in the ipad and the small bluebook).
follow the prompts on cash management after you finalize the deposit (print paper, fold paper, make sure text is visible through deposit bag)
count the money in the safe
put the tips in a tip bag, log the id number on that bag and write the date on the bag
milk count stuff happens differently at every store (like who does what for the count. some places the morning crew does it all and others do half the book stuff at night etc etc)
word of advice: don't seal or finalize anything until you think you're done with both safe count and deposit. for whatever reason money tends to not quite match up especially with people new to closing. the amount of times i've seen issue come up when working with inexperienced closers is innumerable.
feel free to message me and I can share some type of contact info in case you need to be talked through it or if something goes wrong. i definitely leaned on my network of closers the first few times.
overturned23 1 points 1y ago
definitely have a good distribution of bills! when I first started I would put all 10s and then there would end up being 8 10s and like 20 1s lolllll
overturned23 1 points 1y ago
definitely have a good distribution of bills! when I first started I would put all 10s and then there would end up being 8 10s and like 20 1s lolllll
foxxy_roxxy 1 points 1y ago
ive been a mostly opening shift since i got promoted back in 2017 and i did my 1st close last year 😆 the one who was normally the closing shift at my store told me just do the opposite of what you do at open. it didn't make sense at 1st then i realized he was right.
anyways my biggest tip would be drop as many tills as you can as early as you can and leave just 1 for DT and one for front. money is what always takes me the longest to do. i also enter a tip bag into cash management when i start dropping tills but dont drop tips till close (i always forget and end up dropping it without entering the number and get a talking too lol)
also dont seal the deposit bag till the deposit slip is in there. my dumbass did this more then once 😆 not the dumbest thing ive done but definitely not the smartest either lol
ohhh and make sure all the tills have rolled change (if you have some) and a good mixture of bills. my biggest pet peeve right now at my store is our closing team doesn't like to reset the tills to a good mixture of bills and change.
anyways my biggest tip would be drop as many tills as you can as early as you can and leave just 1 for DT and one for front. money is what always takes me the longest to do. i also enter a tip bag into cash management when i start dropping tills but dont drop tips till close (i always forget and end up dropping it without entering the number and get a talking too lol)
also dont seal the deposit bag till the deposit slip is in there. my dumbass did this more then once 😆 not the dumbest thing ive done but definitely not the smartest either lol
ohhh and make sure all the tills have rolled change (if you have some) and a good mixture of bills. my biggest pet peeve right now at my store is our closing team doesn't like to reset the tills to a good mixture of bills and change.
b99__throwaway 1 points 1y ago
are you closing tomorrow? i have a list i use that i can send you! also feel free to message me i’m a full time closer & have been for almost a year :)
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