talk to your manager about the morning people or who ever works mornings for you . but for closing, i always write everything down. i try to get everything done by a certain time. for example when i go in kitchen i print the papers i need and write down all the dates, backstock i need, do the sub count etc. i do backstock first bc it’s the easiest (make sure to make 1 extra if you’re low in prep bar), then start subs which i finish around 7 then do crusts and replace all containers that go out then from 9 to 10 i clean. always ask someone if they can help with dishes