From our Starbucks guide:
New Team Member
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Join Date: Jul 2010
Posts: 2
Starbucks Walktrough
Opening (Daily and Closing Activities in following posts:
I broke this up in multiple posts because it's be a lot to absorb in just one.
7:30 - clock in
7:32 - take down chairs from all tables, turn on all lights, including the light to the Starbucks sign if you have one. The closer should have left all the floormats for you in a shopping cart. Take them out, and line them along the floors behind your counter.
7:38 or so - (Important): Open the espresso machine. There should be two little levers at underneath the top part of the machine. If you follow your hands back from the steaming wands on the right side and the part where the espresso comes out on the left, you should fine two little levers that you can pull toward yourself to move the cover up.
You should see two containers of espresso beans, one for regular and one for decaf. Each of these should have a little metal lever. Pull the lever from straight up and down to perpendicular on each, then close the cover the same way you opened it.
Turn the machine on: There should be a button on the lower right hand side underneath the tray that catches the coffee.
Pull three shots of espresso. Time the third shot. The third shot should be between 17 and 21 seconds. If not, it will need to be calibrated, which is a whole different issue. If anybody needs information on calibration, post here.
7:43 or so - Brew iced tea. Pour hot water in a two liter pitcher for each of the three types of tea bags (passion, green, and black) Let it steep for a while. If you have extra time before the morning regulars hit, try to remove the bags. Not doing so will leave guests with weak tea, because all of the strong stuff will be concentrated under the bags. Label and date the teas. They last all day.
7:47 or so - Plate pastries. If the closer was nice, they should already be in the cooler defrosted and already plated. If this is the case, just find the correct labels and put them in the case. If not, you'll have to take the thawed pastries, plate them on the platters yourself before putting them up. If the closer is just plain evil, they won't even have defrosted the pastries for you, and you'll have to do that first before plating, but that shouldn't happen.
7:50 - Brew Iced coffee. Use a regular filter, a specially made iced coffee bag, and brew it at the "half brew" setting. Add two Venti scoops of ice, label and date it. Iced coffee goes bad at 3 and close.
7:53 - Fill half and half container(s) and set out for guests. Set timer for 4 hours.
7:55 - Fill sanitizer bottle (lasts all day) and sanitizer for the steam wands (last two hours, set timer)
Use the remaining time to grind coffee at the medium grinder setting, brew your first cup of coffee, (timer lasts 30 minutes), check to make sure nothing is out of date, and remove tea bags from iced tea if time.
Periodically check tables, coffee, sanitizer, and cream timers to make sure that everything is taken care of.
Check the temperatures of your cooler at 11am and 5pm. Mark everything in the book they have provided for you.
Re-brew new iced coffee at 3pm.
(Other duties that should be done in no particular order):
Plate/thaw pastries for the morning shift.
Label, date, and put away items if the store receives truck that day.
Ensure that ice is filled, syrup bottles aren't empty, whip creams are not about to run out, milk is stocked.
Make and hand out drink samples, then record them in the book.
Complete a Starbucks values walk
Finish any side work mentioned in the daily books.
Yramlvstarbucks,
Jun 12, 2011
