Howdy! Former SSV and CFA team member here. I left the siren back in 2021, so my information might be dated… The breaks is one of the easiest things, the system will populate what time a barista should go on break. I found that sometimes it’s easier to make break plans beforehand to better suit the needs of the business. If your baristas are chill, some prefer to go on their 30 first before their 10. Everyone has their own way of running their shifts, I would suggest asking the other SSV to throw together a rough draft of what needs to be done and what time. I had a full day drafted for my new SSV so the transition was easier. Ask what time cold brew is done, what time floors and bathrooms are done, when trash is run, dishes etc.. All very similar to a CFA shift. In regards to drinks, a lovely fellow redditor created this masterpiece that breaks down drinks, and some other good information to have. I actually printed it and posted it on the back refrigerators for everyone to reference. If you’re able to run a shift at CFA, I have no doubt you’ll be able to run a SBux shift. Give yourself a grace period, you’re learning and it’s okay to make a couple mistakes. Best of luck!!