Starbucks Baristas: The daily grind
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Open or Close? Am I Weird For This Take? (self.starbucksbaristas)
submitted by JustATrailsFan
Greetings,
Would you rather open or close your cafe? Of course, I doubt anybody enjoys either, but from what I have seen in this community, opening is less of a hassle. For me personally, I would much rather close than open. I hate cooking food items and having to plate things, and I especially dislike making the teas, iced coffee, and other items. Above all else, I would much rather be kicking customers out, then killing myself trying to prepare for them to invade us. I will admit that it is a bit annoying having to have so many things prepped for the opener, while the opener and mid-day workers are not starkly required to set us closers up.
What do you think?
Edit: Just to clarify, I have no problem if nothing is set-up for us closers on any given day. What I was getting at is that there is a difference between openers and mid-shifters saying "sorry, it was a tough day, so I could not do anything for you* and closers saying "sorry, it was a tough close, and I ran out of time to do x thing (like putting up every single dish or making whip cream)." At least, at my job.
Cheers,
co is
Would you rather open or close your cafe? Of course, I doubt anybody enjoys either, but from what I have seen in this community, opening is less of a hassle. For me personally, I would much rather close than open. I hate cooking food items and having to plate things, and I especially dislike making the teas, iced coffee, and other items. Above all else, I would much rather be kicking customers out, then killing myself trying to prepare for them to invade us. I will admit that it is a bit annoying having to have so many things prepped for the opener, while the opener and mid-day workers are not starkly required to set us closers up.
What do you think?
Edit: Just to clarify, I have no problem if nothing is set-up for us closers on any given day. What I was getting at is that there is a difference between openers and mid-shifters saying "sorry, it was a tough day, so I could not do anything for you* and closers saying "sorry, it was a tough close, and I ran out of time to do x thing (like putting up every single dish or making whip cream)." At least, at my job.
Cheers,
co is
Apopheniacal 21 points 1y ago
Open.
I used to close all the time, but the relief at being able to leave right when you're supposed to, and not have to hang around to make sure everything's done, or being interrupted from tasks by customers is such a weight off my shoulders. You can knock out tasks first thing in the morning, but with closing, it sucks to have to wait until certain times to finish things (otherwise it'll just get dirty again...).
I used to close all the time, but the relief at being able to leave right when you're supposed to, and not have to hang around to make sure everything's done, or being interrupted from tasks by customers is such a weight off my shoulders. You can knock out tasks first thing in the morning, but with closing, it sucks to have to wait until certain times to finish things (otherwise it'll just get dirty again...).
VirtualPen9912 11 points 1y ago
Not starkly required to set you up? I challenge you to open for a few shifts, you will quickly see how you set up the mid and closers in several ways! I prefer to open. I’ve been opening every shift for the past like. Year or more! It’s so nice to wake up with the store, there’s not half as many people coming in for the first 2-3 hours, and you’re out and done by 1pm!!!!
HappyBarista 3 points 1y ago
I was the opening shift for 2 years and then I closed for 2 years. I left the company and just came back a couple months ago and I’m closing. There’s ups and downs to both shifts.
For reference I would love to hear what you do at your store as the opening shift to set up the rest of the day. I’m looking for what could be implemented at my current store.
For reference I would love to hear what you do at your store as the opening shift to set up the rest of the day. I’m looking for what could be implemented at my current store.
VirtualPen9912 1 points 1y ago
As the shift, I usually do cash, but we have 2 baristas other than me that come in at 4:30 with me. One barista does the brewing, and because we do our pastry case setup at night, the other barista does the floors and the ovens (since they’re already off and ready to clean). If there’s not an order to do, when I’m done with shift stuff, I help finish up ovens and floors and also do the cold brew if time/business allows. Sometimes we’re too busy and too behind to get to it before peak. Meanwhile, the baristas are holding down the floor, making back ups, etc. so by the time peak starts, and therefore before the mid shift, floors and ovens are clean, as well as cold brew is completely done. Then, the mid is responsible for finishing the cold brew up (usually it’s done but if not) and doing the pull. They also count half of the tills (bottoms), do the mid safe count, and will start on closing dishes. If there is a count, the in-freezer count is also completed. This is all usually done before 1pm when the opener leaves, if not 2pm when the closer is coming in.
So by the time the closing shift comes in, floors, ovens, cold brew is done, half the tills counted, and dishes are started, also in freezer count is done.
Literally closers clean the store, set up the pastry case, set up the store otherwise, complete the count if necessary, and leave.
So by the time the closing shift comes in, floors, ovens, cold brew is done, half the tills counted, and dishes are started, also in freezer count is done.
Literally closers clean the store, set up the pastry case, set up the store otherwise, complete the count if necessary, and leave.
HappyBarista 3 points 1y ago
Wow that’s so different than the store I’m in now. Thank you for taking the time to share all that. I’m going to pass this along and see if we can try some of it. Again, thank you so much!!
VirtualPen9912 1 points 1y ago
Absolutely! Yeah, it was something new we’ve been trying in the past couple months or so, and it has been hella productive so far.
JustATrailsFan [OP] 0 points 1y ago
Greetings,
I actually have opened. Three times to be exact. I just did not like having to bake a bunch of cookies and pastries in the morning, make iced teas and iced coffee, and clean out the oven (amongst other things), all while preparing to get ambushed by the customer surge upon opening doors. It just was not for me. I would rather already be working with everything and do as little baking as possible. I do not mind setting up openers and doing other closing tasks while, even if on a time crunch (because openers are time crunched too).
Of course, I am not saying openers and mid-shifters never try to set us closers up. They do their best, and I dare not ask for more. It is just that there is a difference between a mid shifter saying to a closer "sorry I could not do this for you" and a closer leaving a note to the opener saying " sorry, I ran out of time for x task". At least at my job.
Cheers,
co is
I actually have opened. Three times to be exact. I just did not like having to bake a bunch of cookies and pastries in the morning, make iced teas and iced coffee, and clean out the oven (amongst other things), all while preparing to get ambushed by the customer surge upon opening doors. It just was not for me. I would rather already be working with everything and do as little baking as possible. I do not mind setting up openers and doing other closing tasks while, even if on a time crunch (because openers are time crunched too).
Of course, I am not saying openers and mid-shifters never try to set us closers up. They do their best, and I dare not ask for more. It is just that there is a difference between a mid shifter saying to a closer "sorry I could not do this for you" and a closer leaving a note to the opener saying " sorry, I ran out of time for x task". At least at my job.
Cheers,
co is
VirtualPen9912 3 points 1y ago
When you say baking, are you referring to setting up the pastry case? I agree with your idea of “we couldn’t do this sorry” vs. “I ran out of time”
JustATrailsFan [OP] 0 points 1y ago
Greetings,
Yes. Baking a bunch of cookies, getting a bunch of cakes from the cold section, and getting everything plated and put in the bake case.
Cheers,
co is
Yes. Baking a bunch of cookies, getting a bunch of cakes from the cold section, and getting everything plated and put in the bake case.
Cheers,
co is
VirtualPen9912 1 points 1y ago
Wow that sounds like you have a lot more pastries than we do! For us, it’s a simple pop in the oven, there’s a button for “display case food,” and within 10-15 min, you’re done!
Ordinary-Theory-8289 1 points 1y ago
I don’t understand. Iced coffee and teas are continuously brewed throughout the day and customers are ordering food all day. So either way you’re gonna be “baking” a bunch of things and making iced coffee lol
JustATrailsFan [OP] 1 points 1y ago
Greetings,
I never said baking and tea making is only done in the early morning. It is just that the most amount of baking and tea making is done pre-opening. Throughout the day is where the least amount of baking has to be done. While I have seen the iced coffee being replaced a few time (in my whole time of working at tge store) I honestly have never made iced coffee or iced teas outside the opening shift. In my experience, most teas can last the day wothout a remake because they sell less than say, our refreshers (which we *do* have to remake throughout the day).
Cheers,
co is
I never said baking and tea making is only done in the early morning. It is just that the most amount of baking and tea making is done pre-opening. Throughout the day is where the least amount of baking has to be done. While I have seen the iced coffee being replaced a few time (in my whole time of working at tge store) I honestly have never made iced coffee or iced teas outside the opening shift. In my experience, most teas can last the day wothout a remake because they sell less than say, our refreshers (which we *do* have to remake throughout the day).
Cheers,
co is
accountedthrowaway5 5 points 1y ago
i prefer closing, have been doing so for a while now. it’s just nice when the lull comes in at night and you can start breaking down the bars and washing dishes and whatnot. plus night crew is just really fun and we talk about what weird drinks or interactions we may have had, plus other things to get to know each other a bit more. it’s just really chill so i think i enjoy that a bit more than opening and then immediately dealing with peak
JustATrailsFan [OP] 2 points 1y ago
Greetings,
I feel similarly. Sometimes, there is no lull until the stores actually closes, but I much enjoy kicking customers out rather than trying to blitz my opening tasks in prep for blood-thirsty customers.
Cheers,
co is
I feel similarly. Sometimes, there is no lull until the stores actually closes, but I much enjoy kicking customers out rather than trying to blitz my opening tasks in prep for blood-thirsty customers.
Cheers,
co is
StormTheParade 3 points 1y ago
I was a primary closer and refused to open. My store opened at 5am so openers had to be in at 4:30am.
I liked closing because it was usually slower in terms of customers, and I could properly connect with most of the late nighters that came in. Mornings/Mids were great if you want the feeling of being constantly busy. Time flies when you're slammed and then you clock out and still have the evening to yourself!
I just was typically falling asleep at 2-3am, so work at 4:30am would destroy me
I liked closing because it was usually slower in terms of customers, and I could properly connect with most of the late nighters that came in. Mornings/Mids were great if you want the feeling of being constantly busy. Time flies when you're slammed and then you clock out and still have the evening to yourself!
I just was typically falling asleep at 2-3am, so work at 4:30am would destroy me
JustATrailsFan [OP] 1 points 1y ago
Greetings,
An understandable sentiment. Business flow very much ebs at our place. Sometimes closes are very peaceful; other times, you get fifteen families coming in an hour before we close wanting a restaraunt tier meal 😢. I also find connecting with customers easier during closing shifts.
Cheers,
co is
An understandable sentiment. Business flow very much ebs at our place. Sometimes closes are very peaceful; other times, you get fifteen families coming in an hour before we close wanting a restaraunt tier meal 😢. I also find connecting with customers easier during closing shifts.
Cheers,
co is
happybowlita83 3 points 1y ago
I prefer opening. It's more difficult if you're in a busy location, but I still prefer being off earlier. Even if ot seems openers don't leave you prepped (might be different at your location) most places I've been at do extra prepping before peak and again after peak. Closers tend to leave us prepped with the same things we left for mids. So before peak we tend to prep back up mocha, VSC, Lemonades, Caramel bottles, Whips if any where left to be made from the night before, Iced coffees, sauces like White mocha, etc... and after peak we try to restock our bars and prep all the backups we used during peak. There are days where the demand for certain things is a lot higer and its hard to keep up with the speed of things being used. Mostly because most places don't have a stationed CS during peak. Closing is tough if your openers or mids aren't doing any prepping though, I've worked at a location where openers only prepped and stocked bars and the food stuff, all pars were prepped beforehand by closers and mids (a SSV was scheduled to come in 30 mins before mids to do all their prepping of pars). I ended up transferring because I couldnt get used to the environment though.
JustATrailsFan [OP] 1 points 1y ago
Greetings,
I see your point. To clarify, I never complain when nothing is prepped for me when I start my closing shift. I truly am grateful for *any* work done in the cafe when I show.
Sorry to hear about your bad experience.
Cheers,
co is
I see your point. To clarify, I never complain when nothing is prepped for me when I start my closing shift. I truly am grateful for *any* work done in the cafe when I show.
Sorry to hear about your bad experience.
Cheers,
co is
happybowlita83 2 points 1y ago
No worries, you didn't come off as if you were complaining.
I dont complain about prepping either, I tend to assume the closers either got a random rush that threw them off or it was a rough day in general (since I used to close before I know it can be less staffed with unpredictable rushes). Most partners tend to be understanding and grateful as well which is the kind of teams I like working with, it makes the job less stressful and fun.
I dont complain about prepping either, I tend to assume the closers either got a random rush that threw them off or it was a rough day in general (since I used to close before I know it can be less staffed with unpredictable rushes). Most partners tend to be understanding and grateful as well which is the kind of teams I like working with, it makes the job less stressful and fun.
overturned23 2 points 1y ago
I used to love closing but it got so repetitive doing the same shit every night so now I prefer anything that ends before 5. I have my availability set to all day but my manager has been giving me opens/mids cuz she knows that closing is exhausting for me.
JustATrailsFan [OP] 1 points 1y ago
Greetings,
Completely understandable. Any engagement can get tiresome doing it consistently enough.
Cheers,
co is
Completely understandable. Any engagement can get tiresome doing it consistently enough.
Cheers,
co is
CorpBrig 2 points 1y ago
Open. For most of the shift, especially on weekends, most customers are too tired to try and run their mouths. Closing shifts are filled with people who either slept in or are just now getting off on work and are ready to take their whole day out on the person making their overpriced coffee.
JustATrailsFan [OP] 2 points 1y ago
Greetings,
Understandable. Thanks for commenting, mate.
Cheers,
co is
Understandable. Thanks for commenting, mate.
Cheers,
co is
CorpBrig 2 points 1y ago
No worries! Sorry if I came off as a little rude in the last comment. By "run their mouths" I mean that you'll be seeing less of the customers who are feeling bold enough to try and get a free drink
JustATrailsFan [OP] 2 points 1y ago
Greetings,
Oh no, I was not thinking you were being rude in the slightest. I totally get where you are coming from.
Cheers,
co is
Oh no, I was not thinking you were being rude in the slightest. I totally get where you are coming from.
Cheers,
co is
QuartzMatrix 2 points 1y ago
I primarily open but I like closing cause I enjoying cleaning and setting everything up for the morning. It’s also nice to be able to chill and not have to deal with the morning peak
Snarfungus 2 points 1y ago
i prefer opening. i’m in no way a morning person, but 4:30-6:30 is so chill and we can just do tasks basically uninterrupted for 2 hours and chat. the first few hours also go by very fast for me, and making teas/ filling the pastry case and restocking food in the fridges and cart is really therapeutic for me!
i’ve only closed once, and i realized i hate doing all the cleaning tasks required for closing and it feels like closing shifts are constantly understaffed.
i’ve only closed once, and i realized i hate doing all the cleaning tasks required for closing and it feels like closing shifts are constantly understaffed.
JustATrailsFan [OP] 2 points 1y ago
Greetings,
Nothing wrong with that. It is so interesting how wildly different people can experience similar things. Bake casing is NOT therapeutic for me. I hate doing it, as well as baking and plating. Even though opening tasos always go uninterrupted, it just puts me in an inoptimal mind trying to do my work with the threat of customers looming over me.
Cheers,
co is
Nothing wrong with that. It is so interesting how wildly different people can experience similar things. Bake casing is NOT therapeutic for me. I hate doing it, as well as baking and plating. Even though opening tasos always go uninterrupted, it just puts me in an inoptimal mind trying to do my work with the threat of customers looming over me.
Cheers,
co is
Snarfungus 1 points 1y ago
totally understandable! everyone’s got their own unique preference, and depending on where your store is there are customers who will flood the store right after opening haha
elementvsp 2 points 1y ago
Close 100%, I always hated opening because I am barley awake at 7 am, and waking up at 5 makes it even worse. Closing crew is always the fun bunch for me, I will forever be a closer :)
JustATrailsFan [OP] 1 points 1y ago
Greetings,
👊
Cheers,
co is
👊
Cheers,
co is
celloqueer 2 points 1y ago
I hate closing and I’m a flex ssv so I’ve done it all. I think it depends what type of person you are and the makeup of your store. I’d rather have to figure out how to manage a shitshow during peak with the other 20-somethings than deal with a pretty normal night with silly teens. I struggle at keeping the balance between not making them hate me but keeping them on task and on track time wise. It’s a skill and I super respect ssvs who are good at motivating the teen baristas :)
JustATrailsFan [OP] 1 points 1y ago
Greetings,
Haha, you make a sensible point. I guess I just have something of an aptitude for that. I think people who can manahe all those opening tasks and juggling such limited are amazing. Thanks for commenting!
Cheers,
co is
Haha, you make a sensible point. I guess I just have something of an aptitude for that. I think people who can manahe all those opening tasks and juggling such limited are amazing. Thanks for commenting!
Cheers,
co is
mushmushmushmus 2 points 1y ago
i love closing! everyone is super chill and tend to get a long well! it can be difficult at times, but it’s less chaotic and relaxing
Dic-pic 2 points 1y ago
Depends on if the pre-closer or closer did a bad job. If The pre-closer doesn’t do their job then closing sucks. Is the closer didn’t do their job opening sucks. However if both do a sufficient job I don’t mind doing either. Really shows how you gotta help your coworkers;)
JustATrailsFan [OP] 1 points 1y ago
Greetings,
An excellent answer! I absokuteky agree that doing your job to your utmost ability is more important in the end.
Cheers,
co is
An excellent answer! I absokuteky agree that doing your job to your utmost ability is more important in the end.
Cheers,
co is
Liberalmuffin 2 points 1y ago
always open! as a shift, there’s wayyyy less to do and i love my morning regulars
overturned23 1 points 1y ago
this! less likely to get fired for money mistakes… placing the order always causes me anxiety though
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