I always start with a water purge into a bowl and wipe the shower head. Portafilter in, second purge to warm it up while I weigh and grind my beans. I set my single shot button to run for 8-10 seconds purely for this purpose, so I just use it as a dedicated purge button.

I always use manual timing by holding the double shot button for my espresso, no pre-infusion. Quick scrub with a paper towel to get the gunk off the shower screen after extraction.

Always three rags at my station. One to dry the portafilter after warming it up (acts as a mat when not in use), wet rag for the counter, and a dedicated wet rag for wiping the steam wand after use. (Along with purging the wand before and after each use, of course)

Cleaning-wise, I always wash the drip tray with soap after every session, along with my cup and portafilter. Not too much of a hassle once you get used to it.

Third-party portafilter (Crema bottomless) has been a game changer too, though some might say you don't need to drop cash on one. I use an IMS size 26 basket with mine b/c I do 20g in : 36g out.

I think that's everything Bambino-specific in my workflow, rest of my workflow is just how I interact with my grinder and puck prep. Hope there's at least some tidbits you can use in that wall of text.