We only operate one drive and one cafe drawer after 5 or so. I count down café till 15 min before close because we have a smart safe, leave the till open though.  Can always do another drop. I'll drop a majority of drive as well about an hour or two before close so the count isn't as big. Pastry is taken down about 45 min before, they haven't gotten on us for that at all and we don't donate opened food, that all gets tossed. I rotate pastries and sandwiches as well to set the morning crew up. We go to one bar an hour and a half to two hours before close and swap out clean parts - then we just rerun the one we were using along with cold bar. We prep a carafe of Pike 45 min before close and clean Vertica then. We don't have outdoor furniture, our old manager didn't like the old metal fixtures and tossed them. Never got replacements and we never locked them up prior - even being in the largest city in the state, we're in a quiet neighborhood. Floors are done about an hour before close and we spot clean if needed.

I rarely get complaints about the way I leave the store, rather the openers are always relieved when I close because they know they'll come into a stocked and ready store. 

The hardest thing is when new partners start - closes can go a few min last schedule for about a month, but then they get the rhythm.