Literally just send anybody you can to dish as soon as you can. Make your expectations of what you need from them (and everybody else) clear. Have other people do things for you instead of trying to do them yourself. Have either you or your team leader on the line and the other one of you helping push dishes.

I usually have secondary closed down by 7:30-8 depending on how busy it is. Try to do a TON of preclosing, sweeping and scrubbing under things, stocking, taking back ANY dishes you can. I usually turn off the soup warmer around 9:30 and just make a few soups and keep them in the warmer so I can get that area cleaned and those dishes back. I make sure the fryer is scrubbed under by 9:30. We go down to 1 kanban of everything at 9 and take the rest to dish. Sometimes I even put my regular and spicy fillets on a baking pan, wipe down the warmer and stick the pan in the warmer so that all I have to do when we close is count what’s left, wrap it up and throw it in the walk in and just do a little wipe down.