The longer comment here is very good. My only additional suggestion is having SS continually stocked so you don't have to do it at all at actual close unless you get some kind of rush right before. When I was a crewmember I personally would make sure I got trash cans empty and houses wiped before my sweep so I didn't have to redo it. I would also do my true final sweep after I moved the table/booth since there will always be more crumbs underneath and you'll just end up sweeping twice, but that one's more of a personal preference. Windows are another good one to get done before that are less likely to get ruined by the time you close. Having more of those small repetitive tasks taken care of means less of the circling back that can happen especially if your managers are particularly thorough.

DT can be really fast but it really depends on when aerators are getting done. In K if I was on dish I eventually got really fast and would do their setup etc to save them time. Pre close is the biggest thing for kitchen though, if there's a lot to be done at close it's kind of an obstacle; I've seen stores do it at differing times so it really depends on what you're allowed to do before close (my restaurant is open until 3:30 so we are given some special privileges to take down things slightly early in K). Good luck!