Starbucks Baristas: The daily grind
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What time does your store do each of these tasks…(the time I put is when it’s done at my store) (self.starbucksbaristas)
submitted by HappyBarista
Clean the urns (supposed to be done immediately after peak by 11am but usually gets left for the closing shift)
Clean ice bins (supposed to be done immediately after peak by 11am but usually gets left for the closing shift)
Clean espresso bars (supposed to be done immediately after peak by 11am but usually gets left for the closing shift)
Put cold brew cubes in the fridge, empty the filters/grounds and wash the brewer dishes (obviously this can only be done when the cold brew is ready but this part is supposed to be done as soon as the cold brew is ready. Our store leaves it for the night shift even when it’s ready at 10/11am)
Wipe out the fridges and restock them (supposed to be done immediately after peak and at closing but only gets done by the closing shift)
Make back up refreshers, whips, vsc, inclusions (this is supposed to be done all throughout the day as needed but gets left for the closing shift)
Ok, you see the pattern. Just wanted to get some input from other stores on what your morning shift is responsible for besides making drinks/food for the customers. We usually have 6-7 people working in the mornings and only 2-3 at night. Mornings have 25-40 customers per half hour. Nights we have 15-30.
Clean ice bins (supposed to be done immediately after peak by 11am but usually gets left for the closing shift)
Clean espresso bars (supposed to be done immediately after peak by 11am but usually gets left for the closing shift)
Put cold brew cubes in the fridge, empty the filters/grounds and wash the brewer dishes (obviously this can only be done when the cold brew is ready but this part is supposed to be done as soon as the cold brew is ready. Our store leaves it for the night shift even when it’s ready at 10/11am)
Wipe out the fridges and restock them (supposed to be done immediately after peak and at closing but only gets done by the closing shift)
Make back up refreshers, whips, vsc, inclusions (this is supposed to be done all throughout the day as needed but gets left for the closing shift)
Ok, you see the pattern. Just wanted to get some input from other stores on what your morning shift is responsible for besides making drinks/food for the customers. We usually have 6-7 people working in the mornings and only 2-3 at night. Mornings have 25-40 customers per half hour. Nights we have 15-30.
yungfroggie 64 points 11m ago
don’t get me fucking started on how much gets left for the closing team. during the spring semester i was pretty much strictly a closer except for sundays, so i was used to doing everything at the end of the night. but for summer break since i had open availability i picked up a LOT of opens and mids. it is unbelievable how much i was able to get done by 12pm that i was doing at 9pm. and now the people that still regularly close text me asking to make sure certain stuff gets done. get an open or mid homie to look out for you and your life will be sm easier 🫡
HappyBarista [OP] 18 points 11m ago
The crazy thing is at one of my old stores I was a full time opener and just like you said our opening team did as much as we possibly could for the next shift. I’m in a new store now and things are a mess. I started as an opener but had to change my availability to nights so I KNOW the openers could be doing SO much more than just making the food and drinks for the customers. The problem starts with the SM though. They show massive favoritism to the openers. The SM never closes and constantly writes notes for any little thing they can find that we might have missed. They even write things that are NOT true. Anyway that’s a different story. 🙃
yungfroggie 5 points 11m ago
my SM only ever opens. every single day, monday thru friday. she has a LOT to say about bad closes. we’ve been having strict labor cuts across the district because of a new DM and SM is insisting closers leave at exactly 10:30 every night. but they do that and all of a sudden there’s a list of things that were horribly wrong that she expects us to fix but also be deep cleaned but also finish not a minute after scheduled time. SM also has an issue with pre-closing too early and asks that we don’t start taking stuff down until a specific time. but when she was forced to close with us you bet your ass she was letting us take all the shortcuts we wanted. it’s one things when the opening crew isn’t helping out but not having support from your SM is a whole mess 🙃
HappyBarista [OP] 2 points 11m ago
This all sounds very much like my new store except our SM never closes so they have no mercy toward the closers. Also the SM is friends with the morning people and they get major favoritism. That’s why everything is put off on the closing shift. It’s just a bad situation. So I’m looking for ways to try to make things better. That’s why I’m on here asking how things get done at other stores. Hopefully I can implement some things somehow.
ZombieLlamaSlays 11 points 11m ago
We just had a “team meeting” where we are forbidden to complain about anything to do with other shifts. If we do we get a warning then sent home.
HappyBarista [OP] 5 points 11m ago
I don’t want to complain. I’m trying to find a solution. And believe me the people who work in the morning at my new store are complaining about the ones who work at night. The book has a note from the openers almost every day about SOMETHING that they find that they want us to do/not do/do differently. Never a “good close” or thank you of any kind. I’ve worked in several other stores over the years I’ve been with Sbux and this is the only time I’ve ever dealt with this situation and not been able to talk with the SM to find a solution. So again, I’m not looking to complain. I’m looking for a solution.
SexyLavender 4 points 11m ago
?? So how is your store functioning under that model?
ZombieLlamaSlays 2 points 11m ago
I haven’t worked since the meeting but I imagine its going to go just swell.
Alive_Opposite_3215 8 points 11m ago
I close, and that is left for us. Sometimes post peak, a few of these are attempted, but half of the morning shift leaves right after peak. Rarely do we leave on schedule. Three people have a tough time when we get the "starbucks is closing" rush. Then clean and prep for opening.
HappyBarista [OP] 6 points 11m ago
I worked in a store that the openers left one hour after peak (at 10/10:30am). In that one hour we busted our tails to get those things I listed done! Plus we also did all the dishes, emptied all the trash and took it out to the dumpster, did the breakfast sandwich pull and dropped some tills and started the deposit. I’ve worked opening at my new store and between customers and after peak the openers will maybe stock cups and lids. Other than that they literally stand there talking. I couldn’t believe it when I started working there and that was going on. Then I found out the SM is friends with the morning crew and there is MAJOR favoritism toward them. 😞
Alternative_Exam3723 5 points 11m ago
We have the opposite problem at my store. We bust our ass in the AM cleaning and making it look great and the closers don’t do shit!
HappyBarista [OP] 3 points 11m ago
That’s how it was at my first store before we got a new SM. Once they came that got straightened out and we all did tasks throughout the time the store was open. It shouldn’t all be on one shift or the other. I’ve worked open and close so I have a good understanding of when things can be done. I’m sorry you’re in an unbalanced situation at your store. I hope something happens to bring a change for the good for both of us!!
Alternative_Exam3723 1 points 11m ago
Our manager is amazing! Just fucking teenagers man🙄🙄 they are lazy af🙄 no work ethic at all
lanceofruin 4 points 11m ago
urns, fridges, and ice bins are usually mid tasks at our store. cold brew is always a morning task. backups are done throughout the day but mostly by morning and mid. espresso bars are cleaned at closing
aee78 3 points 11m ago
Urns: between 11-1. Depends on how coffee is selling.
Ice bins: late afternoon/close
Espresso Bars: 6am
Making Cold brew: 6am. Afternoon/closing will make kegs if there are cubes of it.
Fridges get wiped both morning and after our afternoon rush.
Back ups are checked and completed before 7am, after 9:30ish, before the 2pm rush, around 5 pm. We mark station restock on the DCR. Also as we run out of things.
We have 5-7 people most mornings hitting mid 60s to high 80s. We have 4-5 people in the afternoons, average 35-45 people per half, but it's all frappes and refreshers.
Ice bins: late afternoon/close
Espresso Bars: 6am
Making Cold brew: 6am. Afternoon/closing will make kegs if there are cubes of it.
Fridges get wiped both morning and after our afternoon rush.
Back ups are checked and completed before 7am, after 9:30ish, before the 2pm rush, around 5 pm. We mark station restock on the DCR. Also as we run out of things.
We have 5-7 people most mornings hitting mid 60s to high 80s. We have 4-5 people in the afternoons, average 35-45 people per half, but it's all frappes and refreshers.
BlackberryOpposite31 2 points 11m ago
At my store most of those things are done in the afternoon. We wouldn’t be able to do ice bins, cleaning the fridges, cleaning the espresso bars (this should always be a closing task), and making cold brews right after peak. That’s usually when we have to run 10s, 30s, place the order, and do the sandwich pull. We also do floors around 11 so night doesn’t have to worry about it. But for the most part the big cleaning tasks should be left for night crew so the store isn’t dirty when we open.
cheerfulchar0214 1 points 11m ago
Mornings/mids do drains, floors, bathrooms, sinks, a big trash run after peak, and make sure dishes are done, things are completely stocked and back ups are made (at least that’s how I run my shift).
Nights do ovens, ice bins, cold brew, and all the other stuff.
We are a slow store so as the morning shift, if we get our tasks done, I will have my baristas do ice bins and ovens to help night crew out. That happens 9 times out of 10.
Nights do ovens, ice bins, cold brew, and all the other stuff.
We are a slow store so as the morning shift, if we get our tasks done, I will have my baristas do ice bins and ovens to help night crew out. That happens 9 times out of 10.
HappyBarista [OP] 1 points 11m ago
Wow, you’re amazing! I was an opening ssv for a couple years and now I’m a closing ssv at a different store. The store is still pretty new (less than a year old) and almost all of the partners are new too. Only 3 ssv’s have been with Sbux for years. The other 2 were outside hires and they really don’t have much training. We are really struggling to get the tasks more evenly divided. So far almost everything has been left on the night shift. I really appreciate your response!!
vandilor 1 points 11m ago
urns- after 11 when we dump the coffee. i do hope you just mean rinse
we burn ice bins at close, not sure what cleaning means
we wipe down bars when we get the chance but bar dishes get done about an hour before close and pill bars once we close
we don’t do cold brew right and shifts constantly forget so idk
wipe out fridges around midday and constantly restocking
backups constantly but closing does the final rounds with mochas and stuff
we’re a fairly new store that usually does 60k a week
we burn ice bins at close, not sure what cleaning means
we wipe down bars when we get the chance but bar dishes get done about an hour before close and pill bars once we close
we don’t do cold brew right and shifts constantly forget so idk
wipe out fridges around midday and constantly restocking
backups constantly but closing does the final rounds with mochas and stuff
we’re a fairly new store that usually does 60k a week
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