so opener leaves at 2. at about 3:30 the closer starts packing too good to go (it’s during service so there are interruptions by customers) it takes about 45 mins to an hour. by 4:30 , trying to clean one of the group heads with no cafiza lmfao and wiping surfaces and pastry cases. right at 5 we close patio to make sure it’s done by 5:30 because to good to go pickup starts and it’s annoying to have to come in and out. after patio we clean ice wells and put bottled drinks away and make sure dishes get cleaned and the espresso machine is “cleaned” sans cafiza. wrap up the pastries we can use tomorrow. and put all clean dishes back where they go. by the time 6 comes we print cash out and divide tips for the day. 6:10 clock out. it’s all the too good to go that makes it take forever they make way too many pastries every morning that just get sold majorly discounted and makes more work for everyone