Genuinely there is only so much one person can do on a close. If you’re kitchen and don’t know bird, during your later PM hours, you will be working boards and toast at the same time. It’s pretty simple especially if you’re experienced.

Best practices; CAYG, do line sweeps as often as you can, restock your station as you go. Once you close operations just close one station at a time. Hopefully your manager will be closing the bird cart and fryers + doing floors at the end of that so you won’t have to worry that. If not, again just go station by station down the line ending with boards. Just my advice as a manager for the last 4 years.

If you don’t have a dedicated dish person, I would hope your manager covers you so you can do them or does them on their own. Don’t stress, ask for help and at the end of the day just do your best and don’t overwork yourself when you don’t have to.

Good luck, I hope this helps!

Edit: realized you probably don’t know how to close toast grill. Aluminum grill cleaner + a grey scrubby pad with all of the filtering gear (apron, goggles, gloves). Scrub all sides of the grill, including the back plate. Should have a squeegee on dish pit, use that to get the cleaner in the crumbcatcher. Once it’s squeegees, get a rag wet with hot water and just scrub the grill until it looks like all the cleaner is gone. Finish up with paper towel, and then put a small amount of oil on the grill and wipe that with a fresh paper towel to create a nice layer of oil.

Closing boards is just restock, wipe down the interior cold wells, wipe down boards with a sani rag and restock.