9.1 Daily Opening Procedures

Guest Areas

1. Light the beverage fridge and restock if needed

2. Light the cold case and ensure neat presentation

3. Chairs down, tables set and clean

4. WCs clean and stocked with soap, toilet paper, paper towels, and sanitizer

5. Patio clear of trash, and tables set. Squeegee and wipe tables as needed.

6. Front door unlocked and house lights on

Bar Areas

1. Stock the pickup plane: Hot and cold cup lids, beverage napkins, stir sticks, and straws

2. Stock the bar cart: stevia packets, cinnamon sticks with microplane, matcha with scoop and whisk

3. Stock paper products: hot cups, cold cups, syrups with pumps

4. Stock smallwares: steam pitchers, service cups and glasses, shaker cups and lids, creamer pitchers, spoons

5. Stock bar wares: tea and water dispensers, pitcher rinse grate, bar mats, knockbox, scales

6. Set up bar towels: dry microfiber for portafilters, slightly damp microfiber for steam wands, terrycloth for sanitizer bucket, terrycloth for machine leak on right side, terrycloth for countertops. Restock terrycloth and microfibers as needed.

Bread & Pastry

1. Ensure the pastry case is free of debris and glass is clean

2. Use cookbooks as risers to create height in the display

3. Stock pastry in the display with appropriate labels

4. Stock loaves and bagels on the bread shelves

5. Change the bread chalkboard to reflect the day’s offerings

9.2 Daily Closing Procedures

9.3 Operational Roles

Point of Sale

• Brew the first liter of coffee between 6:45-7:00am and re-brew as needed based on freshness

• Welcome and serve guests

• Take orders and communicate with teammates on order modifiers

• If the POS has a technical shortcoming, verbally communicate to ensure smooth flow and accuracy.

• Helpfully and kindly guide guests through the menus, making suggestions where appropriate. Have a good working knowledge of production methods and ingredients, or ask teammates when you need more information.

• Maintain control of interactions and pace of the line. Guests are in our care.

• Pack pastry and bread to-order.

Bar

Support

9.4 Periodic Maintenance

9.5 Principles of Good Coffee Brewing

9.5 Dialing in Espresso