I was pretty consistently the one to put away the RPO before I became a shift! I really enjoyed it and got pretty fast at it. I like to break down the pallet (or what’s left of it — half the time it’s covering every inch of the floor) so that I can stage it nearby it’s storage location before opening. This gives you a greater chance of having it out of the lobby, assuming that’s where they drop yours, and it’s better for customer safety. For example, we had storage in our restroom, condiment bar, behind the bar, and 3 separate stageable locations in the back room. Especially helpful if you have one of those wheelie carts or a 2-wheeler to help you lug everything someplace at once. Cleaning products go to the restroom, sugars to the condiment bar, beans to the back, etc etc. then, I face up the contents of the shelf I’m working on in order to FIFO more easily for perishable backstock, and just go through each stack I’ve created putting things up until it’s gone. This minimizes movement on your part, too, which is the big time sucker here. Ask ur mgr about getting a cart if you don’t already have them — they store really easily under the shelves and you might just need to call facilities!

I’m a closer so have never put away the big weekly order, but I can tell you that at my store it’s not always the same person but usually one of about 4 people, all of whom are more experienced morning baristas/keyholders