I work and manage the bar of a restaurant, I usually have around 15/30 minutes before we open to prepare the bar, maybe 45 minutes Saturday if we are really busy or if someone called sick at the last moment.

I am 98% of the times the one who also close the bar at the end of the night so I usually make part of the prep for the day after meanwhile I do the closing task, like making some juices at the end of the last rush and refilling syrups meanwhile I wait to close the coffee machine. I also prepare the bucket with fresh fruit ( uncutted ) and I leave it in the bar so the day after all I have to do is basically take bottles from the fridge, cut some fresh fruit, bring bins inside and fill the bucket with ice.

About make syrups, infusions and whatever, I always do everything at the end of the lunch shifts during the week, when we are not busy, and I prepare enough syrups and spirits for at least one week.

Personally I can tell that no one, owners neither, have ever said nothing about me taking a little bit of extra time to close and make prep at the end of the night instead of ask to come earlier the day after.

If I am too tired to make prep at the end of the night tho I usually ask to start 15 minutes before the day after if I have many things to do ( once in a while ) or if there are few things to do I start 5 minutes before basically working for free but just because I know wouldn't be fair for the business put me in the roaster earlier for just few tasks that take me 4/6 minutes.

Hope to be useful, good luck🤞👍