Morning shift, normal or overworked?
Hello I have been working at coldstone for a little over a month and have been trained to be an opener but I just don't think I can do it! I feel a openers responsibility is much harder than closing. In my opinion the workload is way more and without higher pay. I've been trying to see if anyone feels the same or maybe I just have a skill issue but there's what I have to get done in 6 hours as a opener working alone.
In one 6-hour shift by myself, I am responsible for:
Uncover waffle bowls
Fill sinks and sanitary buckets
Count register put in computer then put registar back
Unstack inside and outside chairs
Prepping stone
-> uncover all mixed toppings, place fridge mix toppings above stone turn on sink well place spoons in each mix, place scoopers in sink well, put scrapers
Preparing ingredients
-> cutting brownies place them in container and wrap them, unwrap and cut chocolates for mix ins,
Fill 2 sets of caramel, fudge, peanut butter in squirt tubes,
Restocking fridgerated mix ins (usually around 6 or more)
-> do inventory in the fridge up front to see how many items to restock then fill Cambrios label them and shelve by date. Make shake mix/fill smoothie mix, prep waffle station supplies
Make the ice creams (in total it can range from maybe 7-10 ice creams made)
-> most ice creams need to be prepped or mixed before being put in the machine. I then put them in tubs, label, and put in freezer while rinsing the machine clean for the next ice cream.
Decorating custom ice cream cakes (in total I need to make around 6 or so cakes)
-> dropping them from their pans, making custom frosting, making the cake toppers, doing any special designs or writing, packaging them labeling and placing them in the freezer organizing by the date made
Disassemble the ice cream machine wash all the parts clean lube up all the parts and resemble it
I get scheduled to work at 10am and have an hour to get basic opening done then have to serve customers while making cakes ice creams and other restocking. Also sometimes cakes can be made for pickup at 11:30 so I need to have it done before we open. I leave at 4pm