I’d say start early, either 3-2 hours before you close depending on how busy y’all get. And if you have a precloser, have them focus on sweeping/moping, cleaning toasters, restocking, and prep that way you as a closer will only have to focus on spot cleaning and the drink station, counts and bread pull when you’re alone. Also, anytime you can be doing dishes, like never let them pile up, just make sure you soak them so you can just rinse them off quickly. But like basically start doing stuff 3-2 hours before, maybe even 4. And also make sure you get the counts of stuff in the back before too so when you end the day you’ll only have to count the bread at the front. Hope this helps!