Openings

I’ve been opening since I’ve started. Today it was brought to my attention that I’m not a good opener. I don’t know what it is I could be possibly doing wrong. I went from being their best opener to now being taken off opens because I don’t get everything done before 9 am. The only things I leave for my 9 am person is tomatoes and meat prep. What exactly needs to be done before 9 am? I feel like this completely unfounded. I was told that my manager and asst manager were talking shit behind my back and refuse to tell me what the actual problem is. 🤷‍♀️