There's a manager I open with a couple times a week, and usually I can't get all of what I understand to be my, as the opening barista, tasks done. This is because the manager will kinda get after me about making backup ingredients for bar (whips, frap roast, chai, etc etc etc). It's kind of like, I'll be doing all I can to get my stuff done, usually I'm not totally done by the time doors open, and then it seems like my manager doesn't care to know how much more I have to do before starting to tell me with urgency which bar back ups I need to make and it's kind of like at least until the next person comes in, they'll just constantly be asking me did I do this or that or telling me I need to do this or that, even when I'm doing my best and soloing after doors open

Here are the tasks I think I am required to do ideally before doors open:

1. Turn ovens and pastry case light on
2. Put pastries in pastry case
3. Wipe down outside of pastry case and inside if there are crumbs from setting my pastries in (closers are supposed to clean the inside of the case so yeah)
4. Bring out lunch sandwiches/items etc, and check the dates of any food items leftover from the previous day (I usually do a quick check of drinks too just to make sure the ones at the front haven't expired)
5. Count the lunch delivery items
6. Heat breakfast food items for the pastry case and set them up
7. Restock breakfast sandwich trays, egg bites, ham and swiss, etc as needed / organize the trays
8. Assign register
9. Check signage, turn off unavailable items
10. Date and count sandwiches
11. Replace pastry trays/date pastries leftover from the day before
12. Stock water, stock impulse items in front of register
13. Temp checks

As you can see, this is quite a lot! I can get the bulk of it done in 30 minutes, but depending on how much dating and tray swapping I have to do, sometimes I need more time. But the longer it takes, the harder it is because I also have to be brewing coffees and helping customers. I try to be done within 45 minutes-1 hour. After the first 30 minutes, the manager will put a lot of pressure on me to get all the bar back ups done, even if I'm not done with the other stuff, and it's like they don't care that I'm not done with what I thought were my core tasks. They never offer to help customers so I can finish my stuff, which slows me down so much more

I try to work as quickly as I can but the amount of dating and organizing I have to do varies from day to day, hence not always being done by doors open.

The reason I am confused is because 1) my SM never puts so many things on my plate at once when I open with them 2) at another store I've opened for some, the opening managers have gotten their stuff done during the 30 minutes before doors open and then made drinks etc until I have all of my stuff done, they really care that I get my tasks done and shoo me away if I try to help customers before I've finished. And surprise surprise I get my stuff done much faster and then I can solo until the next barista comes in. At that point, those managers tell the new barista to do a full restock on the front (so making backups plus getting cups, lids, sugars, etc etc etc)

I don't mind making the back up items for cold bar, I just get so stressed out because I don't know which my manager prefers that I focus on (they basically expect me to just figure it out and do it all etc but they stress me out bc they continually ask me about this or that task so I can't tell if I am making progress in the order they want me to. They also seem to forget that I am literally simultaneously soloing so it makes the process of multitasking slow). Opening is fast paced and so there is some stress from that, but the level of stress I feel with this manager in particular is so much higher than with others, it makes me dread those days bc I don't know how to manage the pressure well