Shift: Turn off the alarm, open safe, count tills and confirm they are at 200 (or whatever your store keeps it at), AM Safe count/temps, turn on lights and open doors, order if there is one (check IMS), run the floor and breaks, pull by 11 am

Barista: Turn on machines, food case, rotate sandwiches and pastries, put away order if one, brew coffee and tea, prepare sani buckets, restock, any backups closing didn’t get to

The final step of every opening is to complain about the tiniest things the closers didn't do🤣🤣🤣

Check the bathroom for intruders. Take a bar pitcher as a weapon and your barista as back up. Wish I were joking

Honestly from reading all these people divey up tasks so different
I’d ask the main opener at your store how they do it and what works best there.
Personal I set the safe do the tils and safe count station assessment milk count and temps. Usually done with that before store opens so I then set up the pasty case. While my barista is brewing coffee and tea and getting what ever else they can before we open. Once the other 1 or 2 baristas come in at open. I’ll put the rtd away and then excuse myself to the back to put away the order and place that days order. Then I’ll take my lunch before peak hits because I’ll be close to meal breaking by the time things slow down.
All this really depends on store needs

It depends on the store, but the gist is:
Set safe
Count tills
Brew coffees/teas
Turn on espresso machines
Inventory milks
Do morning order/put away order
Check my daily for cleaning tasks
Run breaks/take trash cans around
Print weekly update
Print DCR if not done.
Brew cold brew
18 hr

Ssv- *set up espresso machines (full calibration) *count safe and dispurse cash drawers * brew hot/iced coffee * fillnout playbuilder and dcr * temps

Barista 1- * set up food case * brew teas * set store (inclusions, refreshers, lemonade, sweetcream)

Barista 2- *food rotation (sandwiches and pastries and date dots) *milk count

After you're done with those tasks, in between customers Baristas can focus on putting away orders and making prep. Ssv's can focus on system checks, store walks, finishing the daily plan, assigning csr cards, placing/recieving orders, putting orders away.

just did this for one of my friends lol

me:
alarm, lights, music on, put out tills, morning safe count, station assessment, milks, temps, order, breaks (my lunch 1.5-2 hrs in, order done before then), start depo, peak, 18hr pull 10-11 am

opening baristas:
brew tea, brew coffee, set up bars, double check food, order, date dot sandwiches etc, pastry case, restocks/prep, drive bar, warming

next barista(s):
drains, switchover, furniture, put away order before peak

& remember try to do lunches before peak (generally they’re all used to it so shouldn’t be a problem) & no breaks during peak. go mode 15-30 mins before peak: make sure you’re all stocked and prepped up and know your peak play before you go on your lunch or do it right after so you can tell everyone & get them situated

put yourself DTO/warming so you can run the floor better. make sure baristas know to stay planted during peak and when it’s ok to flex out. we open @ 5, clock in at 4:30, so i have all my stuff & the order done before 6 when i take my lunch, then lunch/break others so they’re back on the floor at or before 6:50-6:55 so we can get situated before they start counting times

a bunch of comments say do the order if theres an order, but isn’t there an order everyday 😭 I’m from CA so

Open/count safe and tills
Log temps
If it’s an order day count milks
Station assessment
Check IMS for orders/receipt adjustment/counts

Later in the day:
18 hr pull/ In-freezer counts (if applicable)
Mid safe counts/ mid temps

- [ ] alarm
- [ ] ovens
- [ ] BOH milks
- [ ] cash drawers
- [ ] safe count
- [ ] FOH milks
- [ ] assessments
- [ ] order
- [ ] food pull @ 9

i have this list saved in my phone, its what i typically do when i open

Real answer? Have your shift give you the opening task csr cards and tell you how those tasks are divided.

there's an opening CSR play caller card that has everything!

Interesting reading how different stores divide the opening tasks up.

My store is generally:

SSV: Count drawers, count safe, station assessment, temp log, unlock doors, wipe tables, clean front doors and on order days: milk count, put away order and place order.

Barista 1: Brew coffees, brew teas, grind pour overs, make SAR, calibrate machines

Barista 2: Move food, set up case and on order days: put away RTD&E food

Definitely check the bathrooms. Make sure there’s things that are stopped. Trashes are empty. Make sure that they’re still clean. Check dates on milks. Make sure stuff isn’t going out machines all of that.

For me it was the shift would to the tills, one person put the food and rtd away, and the other set up the bars. Then whoever comes in next makes backups if you don’t have enough made

Canadian partner here and new shift. I was told to always check IMS in the morning because it will tell you if you have an order to do in the morning and if you need to do a count as well!

Routine in morning
(I do these steps in order)
(Make sure ovens are on)
1. Set to open safe
2. Turn on mastrenas
3. Temp log
4. Open safe/count till/close drop boxes
By this time store is opening so grab head sets and hand out; delegate
5. Make sure both doors are opened
6. Go outside and open umbrellas(if weather that day is good)
7. In the lobby, and check case, push in chairs and wipe tables down if they are sticker or dirty
8. Check napkins (lobby, hand washing, and get toilet paper for bathrooms)
9. Assessment (pick that day and write in the book)
10. Pastry case (if only one other opener)

This is the list my store has! It covers pretty much all bases:):) I follow this routine every morning

Honestly they might just have you just put the food by drive thru fridge and in the front where customers walk in. Or, just put the bakery items where they go and fill it up for whoever is warming.

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