Starbucks Baristas: The daily grind
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what tasks get done for a good close? grande rant (self.starbucksbaristas)
submitted by sunshinesugar754
what tasks need to be done at closing time? grande rant
I was just curious as to what are all the things that have to be done at closing time?
I'm a green bean and been here for a month and haven't closed at all, I am mostly mornings. Now with my OG SM back from maternity leave I have been scheduled for a lot of closings. My first one was supposed to be today before I got someone to swap with me. My store closes at 8:30 but my store is SO SO dead past 1 o'clock and I *hate* being there because it's so boring and everything is already "done" for the most part besides cleaning the oven/rinsing bar. Any how, while I was in yesterday, my shift ended at 4, and I was with a shift that I don't like because they don't do anything. They literally sit in the office on their phone half their shift. But they had made the comment, while looking at the print out of the weeks schedule to see who they worked with, and made the comment "wow, they really are giving me all the new people who have no idea what they're doing and have never closed before." as I was standing right there, set to close today for the first time with them.
I think it's bothering me more than it should, but it really just annoyed me. Not going to lie, I think I'm fairly competent, I know how to open bar and food and can do so in a half hour, I know how to make all the drinks without referencing and I'm pretty fast at it. I've had other baristas tell me I'm doing very well for a green bean to the point they would've never guessed I was new. I'm constantly on bar during peak. So I'm pretty sure I can handle a close as long as someone tells me what needs to be done, and you'll only need to tell me once.
Anyhow, now that I'll be closing a lot, what needs to be done?
I was just curious as to what are all the things that have to be done at closing time?
I'm a green bean and been here for a month and haven't closed at all, I am mostly mornings. Now with my OG SM back from maternity leave I have been scheduled for a lot of closings. My first one was supposed to be today before I got someone to swap with me. My store closes at 8:30 but my store is SO SO dead past 1 o'clock and I *hate* being there because it's so boring and everything is already "done" for the most part besides cleaning the oven/rinsing bar. Any how, while I was in yesterday, my shift ended at 4, and I was with a shift that I don't like because they don't do anything. They literally sit in the office on their phone half their shift. But they had made the comment, while looking at the print out of the weeks schedule to see who they worked with, and made the comment "wow, they really are giving me all the new people who have no idea what they're doing and have never closed before." as I was standing right there, set to close today for the first time with them.
I think it's bothering me more than it should, but it really just annoyed me. Not going to lie, I think I'm fairly competent, I know how to open bar and food and can do so in a half hour, I know how to make all the drinks without referencing and I'm pretty fast at it. I've had other baristas tell me I'm doing very well for a green bean to the point they would've never guessed I was new. I'm constantly on bar during peak. So I'm pretty sure I can handle a close as long as someone tells me what needs to be done, and you'll only need to tell me once.
Anyhow, now that I'll be closing a lot, what needs to be done?
pizzanoodlecat 9 points 1y ago
Dishes, prep, and cleaning. Usually an hour or so before we close we have someone focusing solely on getting dishes washed (cold bar, an espresso machine of its slow enough, sink components, etc.).
We make sure morning crew is set up in terms of prep (whips, sweet cream, refreshers, mocha etc).
And what is stressed most in my store is cleaning which means sweeping and mopping boh, foh, cafe (including bathrooms), taking out any full or almost full trash, and cleaning the sinks well.
Honestly, the more you close the better you'll get at it because you eventually get into a sort of routine. Like anything, it takes time to get used to it.
We make sure morning crew is set up in terms of prep (whips, sweet cream, refreshers, mocha etc).
And what is stressed most in my store is cleaning which means sweeping and mopping boh, foh, cafe (including bathrooms), taking out any full or almost full trash, and cleaning the sinks well.
Honestly, the more you close the better you'll get at it because you eventually get into a sort of routine. Like anything, it takes time to get used to it.
sunshinesugar754 [OP] 2 points 1y ago
We are sooo dead in the afternoons, that's pretty much all done and finished by 4pm. If we get any dishes we do them nearly immediately just to be busy for a second, we only utilize one trash can so it's only one bag at the end of the night. Back ups all get done early afternoon. We get like 2 customers an hour 2pm till close.
But thank you, it sounds like nothing fancy and or out of the ordinary.
But thank you, it sounds like nothing fancy and or out of the ordinary.
SmittyComic 2 points 1y ago
make a list, then get ready to make it twice as long.
then, get ready for it not to be enough.
then, get ready for it not to be enough.
rosaliecrowe 1 points 1y ago
Stocking is top priority. Fridges, ice, beans, cups lids etc.
Then make sure mocha, whips and sweet creams made.
Cleaning, important but lowest priority. Stay strong still it's done though.
Then make sure mocha, whips and sweet creams made.
Cleaning, important but lowest priority. Stay strong still it's done though.
overturned23 1 points 1y ago
those 12:30-9p shifts are the worst
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