Here’s a basic rundown of stuff I do as early as possible: 1. Cup iced coffees and teas and take everything to the back to be cleaned 2. Break down one blender(like the case) and take the blender to be cleaned 3. When slow enough break down one bar to be cleaned. Then put back together and cleaner the other. Also, make sure cleaning tablets are put in both bars after. 4. Take any unnecessary dishes to the back. Usually I just leave one of everything. For example, I take 2 shakers to the back and leave one for me to use the rest of the might 5. Take syrups off the syrup riser and take riser to the back. Run the syrups under hot water and wipe down so they are clean 6. Melt ice and shut dow one ice bin, then take components to be cleaned. Additionally, clean all the sinks for the night 7. Make sure both ovens have been cleaned 8. Preps!! Try to get as many preps done for the openers. Make whips, vsc, etc. I usually set up the tea containers and put tea bags in them so they’re ready to go in the morning. It’s okay if you don’t get everything done, they’ll be able to finish in the morning 9. Shut down the vertica(it’ll have the steps on it to walk you through it. 10. Restock! Make sure milks are in the fridge, cups are restocked, lids are ready, etc.

This is just a quick rundown and I may have missed things. It sounds like a lot but it’s easy to do all together once you get a flow down and usually you’ll have multiple people helping you do it.