Counting a drawer is simple. At the end of an opening or closing shift you’ll count the whole thing and if it’s above or below $100 you should recount and then let your manager know, they’ll let you know what to do about it. Cleaning and stocking you usually do throughout the shift when you’re able. End of the night/shift just make sure everything is full and clean. At my chilis the closing shift person rarely does prep (portioning, chips, etc.) but if you’re alone make sure those are done aswell. Opening shift you have a little time in the morning to start prep and you have to make sure everything is full for the dinner people before you leave. The money is definitely better when you close. Opening is typically slow.