Archived Struggling

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Gabbiest

Starbucks Barista
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Jun 2, 2014
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This is a Starbucks related question. Since I have began working, I have had three closing shifts. Each time, I have been scheduled to 9:30PM(thirty minutes after close) and each time I have not gotten out until almost 10:00PM. In fact, last night I was asked to leave before I was even finished(fridges weren't wiped down or stocked, hadn't swept anything or even touched the lobby, ready to drink case unstocked, etc...). To clarify, I NEVER waste time on my shifts. I am constantly doing something. If I am not making a drink I am wiping down the bars or restocking ice or cups or lids. I try and start cleaning as soon as I get on if I'm doing a closing shift, making sure the dishes are kept up with and starting to get the hot and cold bars wiped down and ready for the next day. I pull all my pastries and sandwiches and date them well before close. Hell, I even dump my coffees and teas into Trenta cups early so that they can be cleaned and prepped before close. However, I am still struggling to get everything done in the thirty short minutes I'm given to get closed. I'm worried that I'm incompetent somehow because everyone else seems to be able to get the millions of closing tasks done that I cannot. Am I missing something somehow? Is there a trick someone just neglected to teach me? I'm afraid I will get written up and eventually termed if I can't figure this out. I appreciate any help I can get!
 
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From another thread by @redeye58 :
CLOSING PROTOCOLS
Generally you want to start 2 hrs before close, traffic permitting of course.
Grab one of the dishwasher baskets & set it aside to load/carry. Put in half the milk/steam pitchers, all but 2 spoons, the soy blender, 1-2 of the frap pitchers, drain mats & take them to the sink to wash.
After rinsing, position them in the basket for the dishwasher (drain mat drapes over the contents). The basket slides in, close the door & hit the cycle/start button. It runs just over a minute.
While they're washing, wipe down your counter/prep areas with 1) degreaser 2) water 3) sanitizer. Once finished, you set out the clean drain mats, set your clean pitchers, etc to dry. Repeat with the other half. Just about every removable counter fixture can go through the dishwasher: syrup stand, ice scoop tower, plexicubes for cup stacks, etc. Not all fixtures need a nightly wash, tho (except ice scoop tower).
You should have 2 sets of syrup buckets & pumps: one in use & the other set ready for prep. Some folks change out the pumps & clean them singly, others do them all at once. You should have one ea for frap coffee base, white mocha, mocha (large bucket) & chai. Fill the new bucket with syrup, top with the pump & put a date sticker for the next day (expires at closing).
Take the old pump, dump out the old syrup & rinse before washing/rinsing/etc. Disassemble the pump for cleaning, placing small pieces in a hot cup with hot water from the brew station spigot (rubber ring, plastic disc, etc). remaining pieces go into the dishwasher after wash/rinse. Don't forget the skinny mocha pump, too.
When reassembling the pumps, match the spouts with the appropriate knob. Chai & frap base have a smaller hole at the base of the spout than the heavy syrups. Put a date stamp on each syrup as you go.
Pull out sections of your prep area (cup stacks, lid holders, sleeves, straws) & wipe them down in the same manner: 1) degreaser 2) water 3) sanitizer.
During the last hr, you should be down to just 2 coffee pots: Pike & decaf. All others should have been emptied, rinsed with scalding water, filled with hot water from the brew station & the lids shut. If the insides seem grungy, pour a packet of Suma shine in & fill it with hot water. It'll fizz for a while dissolving the build-up. When done, pour out & rinse with scalding water.
If pastries have sold down, see if you can combine them on fewer platters on the upper shelf while you wipe down the lower one. Once they're QMOSed, clean the glass with glance. Platters & tongs into the wash.
When using the vacuum to clean out the loose beans from the espresso machine, use it to clean around the brew station & grinder as well. Be sure to empty the vac afterwards.
Depending upon the model of your espresso machine, the drip pan may be removable. Scrub it & the grate to rid it of milk foam build-up.
Teas can be poured into trenta cups during the last hr so you can wash your pitchers.
Tea pitchers, iced coffee pitchers, banana coolers, cream pitchers, pour station stand components, hot water measure cup - these should be washed daily.
Make sure the dishwasher has about an inch of water in the bottom. If it's dry, hit the fill button 2-3 times until sufficient.
At closing, empty the espresso machine of beans into their appropriate cubes (decaf & reg), dump the grounds (rinsing out the drawer) & rinse the drain pan with hot water. If you have the Mastrena machine, pull the key out from behind the drawer, put in 2 cleaning tablets, re-insert the key & push rinse to start the cleaning cycles.
Make sure all airpots are emptied, rinsed & filled with hot water.
Wipe down the counters, make sure all cream pitchers are filled for the next day & the coolers are stocked with milk/soy/cream for the next day.
Drain the dishwasher before shutting it off & rinse out the filter before turning out the lights.
 

Gabbiest

Starbucks Barista
Joined
Jun 2, 2014
Messages
9
  • Thread Starter Thread Starter
  • #3
Thank you HardlinesMaster, I have already seen this. There are many things missing from this list that are required to be done at my store, also we do not have a dishwasher so everything must be done by hand.
 
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Thank you HardlinesMaster, I have already seen this. There are many things missing from this list that are required to be done at my store, also we do not have a dishwasher so everything must be done by hand.
I wasn't too sure on what was missing when closing. I will do a shout out to red. She is our expert on Stbx.
Hey @redeye58 ! Gab needs some insight here, please.
 

buliSBI

Former Team Member
Joined
Jun 17, 2011
Messages
3,506
All you can really do is partner with your TL and go over the closing procedures. But if you are new to SB, then it may just take you some extra time to get into practice. By working over, it shows Target their time crunch practices are not working.

On the Food Ave side, my stores always came up with inventive tricks to work around a 30 minute rush from FA close to clock out.
Food Ave examples:
We cleaned our pretzel pans, and then lined them with the paper sheets.
Put hot dogs and pretzels in bread warmer within the last hour or two.
We poured ice or Sprite on the hot dog rollers to cut the burnt on grease instead wiping it down by hand.
Prepped next days items first or to thaw. Then you just have to concentrate on closing.
I took down any slow moving items prior to closing. Coffee, capp. machine, and then bagged like 10-20 popcorns for the last hour . Cleaned the equipment.
 

redeye58

Hasta Ba Rista, Baby!
Joined
Jun 9, 2011
Messages
19,966
As others have said, you'll need to get with your SBTL to go over closing protocols. This guide is somewhat dated as new product has come out. We're supposed to be rolling out the La Boulange pastry line this summer .
Perhaps if you list all your tasks we can see where time could be shaved or combined.
 

spotsfly

Times three
Joined
Sep 4, 2013
Messages
14
As others have mentioned, talk to your TL about maybe making a routines checklist for you. It will vary according to your store's set-up and volume. Is there any chance you could talk to one of the more seasoned closers, as well? Or even ask your TL to set you up for a shift or two with them to review their routines, if possible? We have a few at my store that are super efficient and are great at offering tips. The Food Ave team at my store is also very helpful if we ask them to help clean the mocha container, whip containers, etc. The Cart Attendants also grab milk for us when we ask.

A few things I found helpful (most already mentioned):

Filling up straws, sleeves, grab and go items, etc well before closing.
Cleaning most of the steaming pitchers before closing and setting them aside.
Switching out the old mocha for fresh mocha about an hour before close.
Transferring the iced coffee into Trenta cups about an hour before closing so you can clean the pitchers (much like Redeye's list mentions for tea pitchers)
Having the closers or openers line the grounds drawer with paper towels before using it (much easier to clean).
Vacuuming up the loose grounds from under the coffee grinder is much quicker than wiping them up with a towel.
 
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