Just ask your shift. “We have one mocha but it’s half empty, should I make another one? How do you make mocha again?” Simple.

At my store we have a par for backups/a list for the entire restock which makes things a bit easier, maybe your store has something like that

Also fun fact. On the iPads there’s an app called batch guidance which has most of the backups listed as amounts. Like my store should have one toddy going at all times, granted the iPad is not all knowing so if you had 7 venti pikes come through obviously you’ll need more than a 1/4 batch.

If you’re doing nothing else on CS you can always follow the cycle:

Brew coffee every 30 minutes when it’s only pike
Refresh customer areas (lobby napkins, bathroom etc)
Do cycle tasks until you brew coffee again
>>there should be a list of cycle tasks with your “clean safe and ready” cards

Ask your supervisor or your SM. You need to be trained correctly. Abs rmemeber it’s not your fault, don’t feel dumb. But don’t be afraid to ask THEM these questions. That’s why they’re there. As a SSV, I always told my baristas there are no dumb questions, ever. I will always help with anything you need or don’t understand.

Here's how we make all the backups I could think of at our store. I would double check with your coworkers though because if you are using different containers then it could be different.

1. Mocha: 2 liters of hot water, mixed with one bag of bar mocha. I recommend slowly mixing about half of the powder into one liter of water and then mix in the second liter of water, then mix in the rest of the powder. Do it with a whisk in one of those really big water pitchers, and then pour it into the mocha container.

2. Vanilla sweet cream: take your two liter sweet cream pitcher, fill it to the one liter line with heavy cream. Then take a foaming pitcher and fill it with 350ml of vanilla, pour it into the SC pitcher. Fill the rest of the SC pitcher with 2% to the two liter line. Whisk.

3. Whipped cream: 4 pumps of vanilla into the whip bottle. Then, take a steaming pitcher and fill it to the max line with heavy cream and pour into the bottle. Screw on lid. Then, get your whip chargers and the charger holders, place the charger into the holder with the pointy side facing up, screw the holder with charger inside into the slot on the whip lid. You'll here a hissing noise as the gas gets pulled into the whip bottle. Shake 4 times, then let the bottle rest on its side for a minute or two. Shake 10 times, then screw off the holder and discard the charger. The holder goes back wherever you store them.

4. Refreshers: take your pitcher and dump one bottle of whatever refresher base you're making into it. Fill the rest with cold water. It should be half base/half water.

5. Lemonade: take your 2 liter pitcher and pour .75 liters of lemonade into it. Fill the rest with water to the 2 liter line and whisk.

6. Frap roast: fill frap roast container with 2 liters of water, whisk in two pouches of frap roast.

7. Chai: take two chai concentrate bottles and pour them into the container. That's it.

8. White mocha, pumpkin sauce, dark caramel: Pour one bottle of whatever sauce you're making into the container. That's it.

9. Inclusions and powders: dump one or two pouches of whatever inclusion you're making (however many will fit comfortably) into a fresh inclusion container and add the appropriate spoon.

10. Iced teas: place one iced tea bag into 2 liter pitcher. Add hot water to one liter line. Let steep for 5 minutes, then remove tea bag. Add a venti scoop of ice and fill to the two liter line with cold water.

Ask your shift how many you need at a given time. As another comment said, sbuxdates.com is a great resource for expiration dates! It also includes how to prepare a few of these back ups. Also, sometimes the back up bases will have instructions on the packaging if you forget. For example, on the lemonade concentrate bottle it tells you what the water to lemonade ratio should be, same for the frap roast packets.

I found this pretty helpful! $1

Ask your shift for a csr card with the minimum of each backup or ask a shift to have you make a backup list also make sure you ask questions your team should support you until you’re confident

Part of it is following the basic cycle of brewing coffee, sanis, ice, lids and cups and trash however it’s not always possible to do a constant 30 minute cycle. Usually a store will have a back up drawer the second I get on it I check that, the refresher back ups and lemonade. Essentially the goal is to stock up the store and clean it as a CS. After I stock everything that’s when I start cleaning. Bathrooms, cafe. Every store operates differently but as closing cs after I do cold brew at 2/3pm I clean hot bar sinks, cold bar, pull teas and ice coffee at like 5 into cups to wash the containers then hot bar sinks and floors