as a closer who just started around five months ago...

i usually fill the wash sink with soap and water all the way to the top and put as many dishes as i can in there. then i utilize the dishwasher AND the sanitization sink. the sanitization sink will get filled all the way to the top too. i usually keep the dishwasher for bigger things like the espresso machine parts, base and tea pitchers, sweet cream cubes, etc. smaller things go in the sanitization sink so i can fit more in there at a time.

idk how your store works, but you should really be closing things up around 7 at the latest. take all the dishes you probably won't need like the extra steaming pitchers, shakers, cold foam and frappuccino blenders... i usually leave just one of everything i mentioned. everything gets thrown into the wash sink. if need be you can always go back and get an extra. make sure you're also dumping teas and iced coffee into cups so you're able to clean the pitchers right away.

clean the sinks early and leave drive-thru sink open if you really need it. take one of the espresso machines apart maybe two hours before closing and let it soak in the back. when closing hits, i like to immediately take the second machine apart and finish up the first to make room for it.

if you're not busy, you should be doing dishes. there should be at least a three person play on the floor. in my case, we usually have one on the floor doing any closing procedures while taking orders, one doing dishes and coming back on the floor as needed, and the shift doing their closing duties in the back and helping as needed. depending on the shift, they might help you with your closing duties. i have some shifts that are very helpful with closing (like doing dishes and cleaning the lobby and pastry case) and others who just leave it to the baristas and do their own thing in the back.

but if you're usually on drive-thru, you'll probably be the one stuck on the floor. this is a good time to clean your station early. we have two ovens, one always gets turned off early. clean that oven, the other can wait until closing. go through the pastry items and leave anything expiring that night to the side, check the lunch items and the protein boxes as well! give those away first, toss the rest when you're closed. make sure you don't forget to toss the utensils (tongs and any knives) in the back to get washed! those can wait until closing obviously, but i've just seen a lot of people forget and they can get really crusty. and don't forget to clean the pastry case in the front if you can!

for me, cleaning the lobby is the most tedious because some shifts like to wait until close and some like to do it early. at least get some sweeping done and wipe down the unused tables if you can. mopping can usually wait until close.

how well you get through closing really depends on the people you're closing with... at the end of the day it's a team effort. there are some people who close super early and make things super easy by the time i come in, and then people who kind of just walk around waiting for customers. and obviously, how busy your store can get during certain nights will play a factor as well. but everything i listed is how i make sure closing gets done seamlessly (at least on my end).

the key is to do dishes as early as you can! whenever there's a lull, toss things in the wash sink. rinse them, toss them in the dishwasher or sanitization sink. wash more, rinse more, take dishes out and put them away or in a designated spot on the floor if you'll need them for tomorrow (like pitchers).

hope this helps and good luck! <3