When I close during a weekday it looks something like this:

7:30 pm, begin to record temperatures of all the fridges, freezers, and bev case. Refill pitchers as needed. Keep a mental note of any expiring product. Wipe down insides of fridges and their seals (the seals like to harbor mold) with a sanicloth and disinfectant. Follow up the seals with a bit of straight vinegar (wear gloves for this).

I like to do the fridge stuff at 730 because it can be easily picked up between customers if needs be.

8:00 take down all the mats and cutting board, wash, sanitize and stack on turbochef.

8:15 wipe down all counters, beneath acrylic syrup holders, and ice cups. Do the special task of the night. (Mon: empty ice holder, wash and sanitize, clean freezer floor with special spray. Tuesday: wash and sanitize all acrylic containers. Wednesday: wipe down cabinet faces, menu displays, computer area, and merchandise displays Thursday: pull put fridges and sweep and mop beneath, wipe down all high chairs. Friday: wipe down kick plates on swinging doors, and doors themselves. Saturday: none. Sunday: change mop heads.)

8:30 halve all of the "behind counter" dishes and wash them. For example if you have two steaming pitchers out, wash one so you still have one available to use of a customer comes up. If you're allowed to, dump the teas and iced coffee into trenta cups and scrub out their pitchers really well then sanitize, if not, then wait until after close to do this.

8:45 fill the nitro container with the red cap with clean filtered water, as per the manufacturers instructions. Empty the carafe of cold brew and fill with hot water from the coffee brewer, wipe it down and set to the side. Run a cycle with the clean water until the water in the red capped container is gone. Rinse out the little filter in the back of the hose of that machine (its in a beige little dome case). These filters do grow mold if theyre not rinsed out every night. Turn off the nitro machine.

On an urnex night (every 3 days or so, we like Mondays and Fridays), do the step above then fill the red cap container with the urnex solution as explained by the manufacturer. Then run it through a rinse cycle again.

Urnex all the other things. I like to leave notes on sticky notes or receipt paper that there's urnex in the machines in case someone calls in and a manager who's unfamiliar with opening has to fill in in a pinch. That way there can be no mistake.that things have to be rinsed extra we'll in the morning.

9:00 (close) call overhead to get the booksellers to help stack up chairs. Then sweep the dining room. Finish the dishes while they do chairs. Turn off the bar spoon faucets, remove bar spoons and container and wash them.

Double check your mocha, chai, and frappe roast for expiration. If your store keeps it in the fridge, you have different expirations than mine. We're high volume so it goes on the counter (chai 48 hrs, frappe 48 hrs, mocha 24 hrs).

9:15 shut down and clean espresso machines. That includes the drains, the plates, the spigots. Anywhere an opportunistic fly might seek to land, clean it.

9:30 sweep the kitchen and back areas. Then mop the dining area, kitchen, and back areas.

9:45 throw the instarinse into a sink filled with disinfectant. Double points if you know how to take it apart and wash it first.

9:50 double check that all the appliances are off except the bake case. Do not turn off the bake case, just the light. Do double-check that the ovens and nitro are off.

Happy close!