It depands on what time i start; if i do a 6am start i will finish at 2pm and i will run through couple shots of coffee through the machine, turn everything on set up outside tables and chairs, make coffees and/or cold beverages and cakes and muffens, take orders. if i start at 7 or 8 and finsh between 2 and 4 and I will run food, hot and cold beverages and cakes, cover opening barista while they have their break. and if i start at 10, 12 or 2 i will be on until 6, 7 or 8 depending on day it is, i will be on floor running food, hot and cold beverages and cakes, around two i will hope onto coffees and start doing coffee close which including stocking up milk, coffee trays and jugs for counter staff, teas etc clean and wipe beanches down and clean milk line then start to clean the coffee machince.
Co-workers they are from all different countries, so you learn new things from other people.
The hardest part is trying to run everything out to people without it going everywhere and clean tables. Enjoyable part is getting to know your regulars and whats going in their life.
everyone gets along and free coffees
italians mangers can be rude when stressed out