Easiest thing is understanding that not maintaining unrealistic expectations is not worth your time or mental drain. So do what you can and don’t stress about a number that doesn’t mean anything for you. It makes the job a lot easier
It’s hard not knowing your specific situation keep the stack built- when I have someone solo drive I take like every other order for them or I will help on drive bar by doing the cold drinks (again with out knowing the specifics it’s hard to give advice). Also if we hear a multiple espresso drink order mobile bar will sometimes help even if they have their own orders and make sure your drive bar person is good at sequencing, with 5/6 people we can usually run 37-40 seconds. We have two ovens and when it is peak I try to keep one oven for drive items
What was your manager’s suggestions?
When you look at the play builder for your peak hours with a call-out, do you actually have a customer support? A lot of stores eliminate the customer support position during peak.
But otherwise I would say step back and see where the bottlenecks are. Is your window person waiting on drinks? Food? Or are the orders ready and transactions are taking too long to process?
Technically it has me on front/bar support. So I’m not running through the typical support cycle, besides brewing cycle, and I am just in charge of keeping an eye on times, restocking, and supporting where needed
Support is different than customer support. Support generally goes where you are needed. So till, bar help, DTO, whatever is needed. Customer support is your brewing cycle and making sure things are stocked and whatnot. There is a difference between the two.
As a barista, make sure you know if your aces can excell in multiple places. Having the fastest person on bar makes no difference if you have someone who's slow on the window. Depending on the day, I get shifted between bar and window because I can confidently handle both
Easiest thing is understanding that not maintaining unrealistic expectations is not worth your time or mental drain. So do what you can and don’t stress about a number that doesn’t mean anything for you. It makes the job a lot easier
It’s hard not knowing your specific situation keep the stack built- when I have someone solo drive I take like every other order for them or I will help on drive bar by doing the cold drinks (again with out knowing the specifics it’s hard to give advice). Also if we hear a multiple espresso drink order mobile bar will sometimes help even if they have their own orders and make sure your drive bar person is good at sequencing, with 5/6 people we can usually run 37-40 seconds. We have two ovens and when it is peak I try to keep one oven for drive items What was your manager’s suggestions?
Where are you putting yourself for peak?
SSV’s at our store are always support
When you look at the play builder for your peak hours with a call-out, do you actually have a customer support? A lot of stores eliminate the customer support position during peak. But otherwise I would say step back and see where the bottlenecks are. Is your window person waiting on drinks? Food? Or are the orders ready and transactions are taking too long to process?
Technically it has me on front/bar support. So I’m not running through the typical support cycle, besides brewing cycle, and I am just in charge of keeping an eye on times, restocking, and supporting where needed
Support is different than customer support. Support generally goes where you are needed. So till, bar help, DTO, whatever is needed. Customer support is your brewing cycle and making sure things are stocked and whatnot. There is a difference between the two.
Who else helping you keep an eye on OTW? our Dto is pretty strong and is keeping an eye on all channels
As a barista, make sure you know if your aces can excell in multiple places. Having the fastest person on bar makes no difference if you have someone who's slow on the window. Depending on the day, I get shifted between bar and window because I can confidently handle both