I come in to the shop, start brewing a pot of coffee, and start warming the ganache warmers. While those two things are going, I start the espresso process. In order to purge the boilers, the espresso grinders and season the group heads, I pull a shot through each group head while rinsing the screen before and after each shot. Now I'm ready to dial in, I do this by pulling a shot to yesterdays parameters and adjust from there, if needed. Once the espresso tastes good on its own, I taste the espresso in a capp, if it tastes good in a capp, then its ready to be served. I then count the register and set up the pastry case.
The most efficient way to open a shop is to have the things that are done automatically, started before you have to do the manual stuff; and that is why I start brewing the coffee and have the chocolate sauce melt while im dialing my espresso in.