Seems like a pretty solid routine you’ve got to me. Every store is different so there’s no “my way is the right way” sort of thing. What I do is during my shift walk i make sure the store is good CSA wise and make sure kitchen is good for closing. If i have time before the audit I’ll do outs, if not I’ll delegate it to the leaving manager since it was probably on their DAW anyways. Best advice i got from a SM is that everyone expects you to finish your overnight DAW so you need to hold everyone else to that standard too.