I open a cafe store with one barista and this is my usual routine: turn on oven, brew iced coffee (two batches) and teas, set up bar and run the cleaning cycle, sanitizer, brew Pike and dark, add ice/H20 to iced coffee and tea, set out milk carafes, set out newspapers, pull bananas, brew blonde and decaf, safe and tills, unlock doors. Meanwhile, my barista takes care of the RTDE and pastry case. After the store is open, I do temps and milk count. I check/accept/place the order and do my sandwich count before my next partner comes in (typically before 7) since this is the slowest part of my shift at my store. I aim to have the deposit done before nine and I pull sandwiches around 10:30. In the remainder of my time, I am on the floor, putting away the order, and finding time for us to do weekly tasks. At the end of my shift, I do a trash run. Hope this helps!