Starbucks Baristas: The daily grind
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Who is responsible to make the cold brew and the kegs at your store? (self.starbucksbaristas)
submitted by HappyBarista
rositalagata 8 points 11m ago
Kegs are for whoever is restocking, cold brew is early-mid afternoon (register grinds the bags as a side task, and the rest gets done once the brewers are clean)
HappyBarista [OP] 4 points 11m ago
So if the cold brew is ready at 10am wouldn’t that mean the morning shift would move the cubes to the fridge, empty the filters/grounds and wash the brewers?
rositalagata 4 points 11m ago
Ideally, yes, but at least at my store we rarely have the staffing for any dishes until 11.
HappyBarista [OP] 1 points 11m ago
Ok. Thank you! 😊
5AV1OR 1 points 11m ago
THIS!! Even with the new auto pulling cold brew system the cubes are supposed to be put in the fridge once it’s done brewing!!!! At my store they can sit in the brewers for a few hours before someone puts it in the fridge :( also ideally someone cleans them once the cubes are pulled but doesn’t always happen :(
HappyBarista [OP] 0 points 11m ago
I’ve worked in several different stores over the years and we always kind of split the different parts of the cold brew process. Whenever it was ready the team working would put it in the fridge, empty the filter/grounds and do the dishes for it. Then the next shift would make the next batch.
The problem at my new store is that the morning crew is not doing ANY of it. That leaves the entire process on the night shift. As we all know nights are always a skeleton crew.
The problem at my new store is that the morning crew is not doing ANY of it. That leaves the entire process on the night shift. As we all know nights are always a skeleton crew.
5AV1OR 1 points 11m ago
This is kinda how it is at my store, I’m just a barista but whenever I’m here past 11 I try to do atleast a part of it to help the night shifts because it’s pretty much all out on them on top of the other stuff they have to do
aee78 3 points 11m ago
We do it first thing in the morning. Our first hour is the slowest hour of the day. Sometimes we have make kegs if there were no cubes and kegs were empty. Put away the the cubes, dump the grinds, clean the toddies. Then make the toddies.
Closers almost always make kegs if there are cubes avaible.
I usually clean the espresso machine parts as I'm filling cold brew.
Closers almost always make kegs if there are cubes avaible.
I usually clean the espresso machine parts as I'm filling cold brew.
HappyBarista [OP] 2 points 11m ago
Wow that’s amazing! You are also cleaning the bar parts in the morning?
aee78 1 points 11m ago
Yep. So one opener stays in the front to take care of customers/mobiles. They grind cold brew, then wipe down the machines, clean middle, sinks & drains.
The other opener is in the back, making the cold brew, cleaning the toddies and machines. How our sinks are situated, you can easily fill the water pitchers up while washing items and using the Hobart. And the hand washing sink is right there.
Sometimes the BOH opener grabs the stuff from front and brings it to the back, but sometimes the FOH drops it in the sink between customers.
Closers still wipe down stuff, but we try to get a lot of deeper cleaning done. We also do BOH floors early afternoon, especially pulling out the fridges and getting behind them. Closers then usually just have to do a light mop of the BOH.
Several things have contributed to this. One was we had modified hours for almost 2 months and almost every person that worked there was subjected to both opening and closing during that time. So a whole new respect of how each day part functions was earned. But our SM makes all the shifts close regularly (SM closes too). It use to be you had to close at least one night a week, now it's a couple times a month (closing barista was prompted and wants the closes). So we all know how much needs to get done and how few people you got. Shit talking gets shut down real quick.
The other opener is in the back, making the cold brew, cleaning the toddies and machines. How our sinks are situated, you can easily fill the water pitchers up while washing items and using the Hobart. And the hand washing sink is right there.
Sometimes the BOH opener grabs the stuff from front and brings it to the back, but sometimes the FOH drops it in the sink between customers.
Closers still wipe down stuff, but we try to get a lot of deeper cleaning done. We also do BOH floors early afternoon, especially pulling out the fridges and getting behind them. Closers then usually just have to do a light mop of the BOH.
Several things have contributed to this. One was we had modified hours for almost 2 months and almost every person that worked there was subjected to both opening and closing during that time. So a whole new respect of how each day part functions was earned. But our SM makes all the shifts close regularly (SM closes too). It use to be you had to close at least one night a week, now it's a couple times a month (closing barista was prompted and wants the closes). So we all know how much needs to get done and how few people you got. Shit talking gets shut down real quick.
HappyBarista [OP] 2 points 11m ago
Sounds like your store has a great floor plan with the sinks, Hobie and the cold brew station all together. That must be so nice!
Yes, working both open and close REALLY helps bring balance to people’s attitude. I’m glad it sounds like you have a great team. That’s how my first store was. We all helped with everything. I miss that and I’m trying to figure out how I might be able to get this store to work together better.
Yes, working both open and close REALLY helps bring balance to people’s attitude. I’m glad it sounds like you have a great team. That’s how my first store was. We all helped with everything. I miss that and I’m trying to figure out how I might be able to get this store to work together better.
aee78 1 points 11m ago
It helps a lot, that everything is right there. There's a tap installed right above the Hobart. Priceless.
Closer put up our daily order if it arrives before close. So that's a chunk off our plate.
Closer put up our daily order if it arrives before close. So that's a chunk off our plate.
csophb 1 points 11m ago
At my store I make sure I have cold brew made before peak so before 7:30-8 am so that it’ll be ready before peak the following morning. If I don’t have time to make all three I will make at least one before peak and the second one before I do the am pull so that It’s ready the next morning before peak.
I never leave the cold brew to be made for later than 9-10 am. The mid and closers already has enough things to do and less staff than me as the opening ssv.
We make 3-4 kegs in the am as part of our back ups prior to peak too.
I never leave the cold brew to be made for later than 9-10 am. The mid and closers already has enough things to do and less staff than me as the opening ssv.
We make 3-4 kegs in the am as part of our back ups prior to peak too.
Brooklynbubbles 1 points 11m ago
My store normally does it around midshift and has CS do it as a task, like cleaning out the grounds and refilling everything. Then morning crew makes the kegs/cubes as needed.
here_forthefun 1 points 11m ago
PM crew makes toddies and kegs at my store. The time that we make it varies by day so it’ll tap between 9am-12pm, so AM is supposed to tap and put it away
HappyBarista [OP] 1 points 11m ago
Sounds similar to how I’m thinking it should be at my store.
If it’s ready at 10am then the morning team should put the cubes in the fridge, empty the filter/grounds and wash the dishes. And night team would grind the beans and make the next batch.
If it’s ready at 10am then the morning team should put the cubes in the fridge, empty the filter/grounds and wash the dishes. And night team would grind the beans and make the next batch.
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