The only thing that technically NEEDS to be done before open is counting the safe and tills, after that I like to do my milk count and put away my order for the day (depending on when the store gets their daily order) and then adjust my receipt and place the daily order. Printing it out helps me go quicker so you can just walk around and look at the par for what you need to order. Then Ill do am temps and the station assessment, I usually get this done within the first hour of opening or so and then Im able to take my lunch before peak. (I like to be back for at least 30 minutes before peak so im able to make sure my baristas have everything prepped, if you cant do it all in time you also have until 11 to place the daily order and your temps and assessment can be pushed back if youre running low on time! Hope this helps<3