If your store is anything like mine, you will be pressured to work yourself to the point of exhaustion. SSVs are expected to do a lot of off-floor tasks while still managing the floor (without sufficient coverage) and it can feel like the only way to get those tasks done is to work yourself to death, skip breaks, etc.
Fuck that. If things do not get done (during a close, for example) they do not get done. Do not work yourself sick trying to navigate a labor-hours system that expects everyone to do the jobs of 2 people *at a minimum.* Take your breaks, connect with your baristas, be transparent when you are stressed or struggling, but don’t push yourself beyond what you can do. You might be making more money now, but you are just as disposable to this corporation as a first-week green bean. Act your wage!

Take things slowly.
Put yourself first and your partners
Tasks and goals come second.
Being liked is way more important then being the best at drive through times.
At least for your mental health.
At the end of the day, it’s just a job
Your pay won’t be affected by bad numbers
Your job won’t be in affected by bad numbers
Act your wage lol.
Starbucks is NEVER that serious.

Not necessarily a big piece of advice, but I find When assigning your baristas positions, it’s a lot easier and more comfortable for everyone involved to offer a choice of two (‘would you rather bar or window?’, ‘would you feel more comfortable covering Katie on ovens or doing some dishes for 10?’ Etc.) than it is to just tell someone where to go, or ask open ended where they’d like to be.
You’re now being Paid more than your baristas, so make sure that you’re giving them the resources they need to succeed. That being said, it is not selfish to take your breaks, even when you’re busy. It is in fact, often times what is necessary for the shift to run smoothly. The team can’t function without a functional leader. Make sure to assess how you’re feeling frequently.
Ask question from your trainer often. Ask for feedback from baristas!
You’re going to do great. There is a learning curve but you can beat it. I believe in you!!

I just started my SSV training last week and just ran the floor for time yesterday (Opening shift) … there is gonna be a lot of new information you’re gonna get and a high possibility remember none of it, it’s just like being a new green bean again.. ask a lot of questions, to your manager, other shift supervisors as well as your partners… I obviously don’t know as much as some of the other people answering I am just giving advice on how it’s been for me training!

Temps, milk order, temps, milk order, temps, milk order. Do not forget.

Time management is where most new ssv’s have opportunities. Understand that yes, it’s a lot more responsibility and tasks to get done. Once you figure out and learn everything new that’s given you, you will get more and more comfortable and figure out your own routine and what best works for you and your partners. It’s ok to be nervous but remember that there is a reason why you were picked for this role. Don’t be scared to ask your peers for help and you got this!

Be patient, be kind, and encourage open communication between yourself and your baristas. Let them go home if they’re not feeling well, physically or mentally. Get to know who is usually on staff with you, learn what stations they like and definitely dislike. Your baristas will trust and respect you if you show the same trust and respect in return. Just be a human, act your wage, and encourage your peers to do the same.