Especially if your store isn't very good at scheduling those periodic restocking breaks (mine wasn't!) here's what i told my trainees: think of the cycle like a rubber band, or a tether --you're always coming back to the coffee as your starting point.

In the morning it's like "do the coffee, check the fridges/bar area, do the coffee, check the fridges --but you JUST did that, so instead you check the timers, and it's time to do the coffee again. So you do the coffee, you JUST did the fridges and timers, so you have time to check the lobby before the coffee goes off. Again always coming back to the coffee as your start point"

As the day goes on you can fit more CS stuff in between brews, but tethering yourself to the timer really helps.

Being placed on CS doesn't mean that you're bad at other positions, sometimes baristas feel this way but it's simply not true. Shifts sometimes like to rotate people around so everybody gets a chance on a different positions everyday. As for CS advice, I would just say that focus on the needs of drive thru and cafe bar, keep a close eye on lids and cups especially during peak bc we run through those like water. Then you can start looking at the backs you need to make, refresher base, coffee syrups that are running out, sweet cream etc., but focus on things that run out the most. And of course following the coffee brewing cycle. Otherwise I'm sure you're doing a great job!! Don't doubt yourself. When in question, you can always ask what would be the most essential task to do at the moment to other baristas.