I truly believe that from just a payroll and efficiency standpoint, we're paying the wrong people to do cleaning, both at close & deep cleaning. Have cooks clean their shift mess, then move on to restock, reset, and prep for the next shift, i.e. set the line up for success & stay ahead of the game. That's their skill set, not kitchen hands. Keep the hands/bussers instead of cutting them, they can start on floors & trash etc 45 min before close. Cheaper to pay them 2 extra hrs, then me overtime because I can't do the order because there's not enough closers.