honestly, for me it depends on the day. i kinda like being on warming during peak because i can get in a groove and i usually don’t have to talk to anyone which i like (unless we don’t have someone on CS and i have to take cafe orders). when i’m on bar, customers are always coming up to me and asking me stuff during, just because of the way my store is set up. since i’m one of the most experienced partners at my store, i tend to get stuck on only bar or solo drive for all of peak, so i take my variety when i can get it😭 not that i really mind.

I personally love being on warming during peak. It can be pretty overstimulating though so I understand having trouble with it.

Before Starbucks I worked as a line cook so warming is very simple for me, even with order taking mixed in. You just switch it out, like, okay now I'll put in a sandwich and take an order while it's in the oven. Then tell the next person to wait. They are waiting even longer for their drink anyway so in the grand scheme it doesn't make a difference how quick it takes to pay. If the oven goes off while I'm taking an order, I'll say, "sorry, let me get that so it doesn't burn", deliver the food then come back to the customer. Nothing wrong with interrupting an order as long as you give the reason for it. If I'm only on warming, then I give out priority to how it was ordered. Cafe, drive thru, mobile, they all have different wait times to them. If someone got a pike and a double in drive, I'll make that first. If someone got a turkey pesto and six drinks on cafe, I'll make that last. Working as a line cook gave me a good internal clock, and that can be replicated as a warmer by thinking not about the order of tickets, but about the wait time of everything else. Yea, a double smoke takes 36 seconds, but the three frappes? They're gonna take some time, so you can prioritize other things and get that one sandwich out in a flash if you prepare. Not everyone has a line cook mind like me, I know, but just knowing that some things can wait will help a bajillion. It's a delicate line, but sometimes being over prepared is worse than being under prepared. No one wants a sandwich that's been sitting on mobile for thirteen minutes while there are six drinks being made. Look at the context; notice the full picture of the order. And take your God damn time. We are not a fast food restaurant. We are a cafe. Quality over quantity, and if a customer bitches about how long they waited, tell em that.

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