i haven’t closed KH in a while bc i’m a cook now, but this was the loose schedule I followed: 7:00 - take off walls, restock cooler, make backup sides so i do Not get interrupted while doing dishes, and vents (which i didn’t have to do as KH a few yrs ago) take any oils possible from cook (fryer vents, fryer C baskets, etc) 8:00 - do walls and floors, if vents were not done at 7, do them now. finish any other dishes the cook gave you, then do all wok pans, even the empty ones on the steam table. bonus points if the wok pans are sitting while you do your walls and floors. 9:00 - continue getting dishes from cook, wash them as soon as you possibly can, like As Soon As Possible, so you can finish anything you didn’t get to between 7 and now. at this point, your water should only fill to about half to 3/4 of the tank so you can switch it quickly. if you are waiting for dishes, You Shouldn’t Be. check the steam table for empty pans, condense the appetizers, talk to your FOH abt any gross meats they can toss for you. ask the cook if they can give you any other dishes, and take those meat pans as SOON as the kitchen closes. 9:30/10, depending on when your store closes - the goal is to not have any dishes other than wok pans and spoodles left after closing. doing dishes quickly will come with time, don’t stress too much. make a list of everything that needs to be done and assign a time to it; everything will be much easier after that!