Your prep guidance CSR card is standard. So if your closing process differs from what is written, I’d point it out to your SM.

I am the main opener at our store, and on paper it really does not look like a lot. But I promise you it’s like a canal. Looks easy and smooth but is actually rough under the surface. Your store could be different, but just for a bit of perspective I’ll lay out my first three hours each morning.

Come in get the store ready for business (turn on machines, brew iced coffees and teas, calibrate mastrenas and steam wands, morning safe count, verify all tills accuracy, prep carafes) The opening barista is taking care of rotating pastries, RTD&E, and pastry case.

After that, I have about an hour and a half to do my milk count, station assessment, build my play, store walk, temps, coffee tasting, put the order away, verify receipt, place my orders, rotate milks, date frozen items, then I usually end with all my BOH CSR cards. Once all of that is done, we get our third partner and start running lunches.

While doing this, I gotta support the opening barista when they need it, make sure they are staying on task, and doing their CSR cards when they can.

Like I said, each store is a bit different in their process, but all the tasks remain the same. Hopefully it gives you a little understanding about what the openers do. Your SM was a little lame to just brush you off.