i’m not entirely sure because i’ve only gotten there right when the store opens, but this is what ive gathered from closing and watching openers complete their tasks

- brew iced teas and iced coffee cube and date dot them for EOD
- set up pastry case, count food items on cart and stock fridges/cart
- fill ice bin
- brew pike, blonde, and dark
- fill the sani buckets and make sure the espresso machines have their sani trays filled
- turn on ovens
- make sure everything looks stocked and prepared
- place chairs outside on the patio (if you have one)

i most definitely might be missing something so forgive me but that’s what i’ve noticed needs to be done in the morning. if you have a good closing team, a lot of stuff will already be prepped for you to make it a bit easier (setting out pitchers and IC cube for prep, having sani buckets near the sanitizer hose, rags in the buckets and trays, etc). if you’re a ssv, you might also have other tasks but these are like the essentials of preparing the store for customers :)

you should also check to make sure that the cleaning cycle for the espresso machines ran from the night before because if it wasn’t it takes 10 mins to clean and won’t let you use them until it’s done. another thing i also check is the dates on mocha and stuff to make sure they’re not expired

Opening SSV here! As SSV, I: turn on the ovens, set up all cash for the day and count the safe, do our morning temps (and delivery temp if applicable), count all of our milk, do a lobby check and bathroom check just in case, restock the warming fridge and pastry cart, and put away the delivery if there is one/set up the pastry case if not. We alternate these two things every other day.

My opening barista will: make sure the mastrenas aren’t locked out, set up iced coffee and iced teas to brew, get sanitizer and rags for mastrenas and buckets, fully stock both ice bins and the fridge, check what backups need made ASAP and get them set up, and brew regular coffee.

We don’t have a drive they, so our first hour or so of opening, my barista one mans while I restock everything, rotate milks and anything, place the order if it’s that kind of day, and make sure the cafe is ready for the day. We both make backups as we can go get as stocked possible for the day. Then I cover front while they’re on bar, or vice versus if they’re very new. Depending on who I’m opening with, we get our drains done either before our next person comes in or they do them right after clocking in.

You’ll be great!

Go on the iPad, pull up your store resources app(folder image), type in the search “opening procedures”. Also, each store is different with their “prep” so after your basic opening procedures, you’ll want to check with your ssv what prep you should be working on, if it wasn’t done the night before

big help! im going to change my availability soon for school too, hopefully my sm accepts it for school.

So my store:
Shift does the tea and coffees (hot/iced), money, order, milk counts, and temps.
Barista does: morning prep: WC, M, Ch, WM, FR, CR bottles, VSC prep.
Case with siren eye, green bin with RTD/E
Date and count breakfast Sammies and also do a once over for expired items.

Turn dishwasher and ovens on and wake up bars

Brew ice coffee bags into cubes to make pouring into container w ice for the day easier

Calibrate bars

Fill hot water n do teas

While tea is brewing grab ice n fill as many ice bins as u want

Finish brewing ice coffee bag n finish teas/ date them n fill them w ice / and or water depending on which one

Finish grabbing ice and getting only 1/2 pike ready n brewing 5 mins before open. Dark n blonde will be brewed a lil b4 peak or on request at my store

Empty grind drawers .

pastry case n pastry rotation is usually after as well as stocking n other open tasking.

Keep in mind each store is different so ask for a training shift. I got it down after one shift it isn’t hard at all !

Please share your concerns with your manager. Maybe they can schedule to open with another supervisor a couple times. Reddit can't teach you how to open.