Tbf, yesterday was happy hour so it'd be understandable if a lot got pushed back later and later due to the sheer volume of customers and orders. But typically it's just time management on your SSVs part and keeping the momentum going. Staying on top of time consuming tasks and dishes is key. Also your SSV should be helping you baristas in your closing tasks, not just doing their shift stuff. Follow your CSR cards if you get lost on things to do. And don't spend too much time on any one task. There's a lot to do at close. If after all the previous things I've mentioned aren't helping, then maybe it's a problem with too much having to be done by the closers and that the tasking should be adjusted across the board. You've just really gotta stay on top of your tasking while maintaining excellent customer service. But whenever there's downtime (no customers) everyone should be tasking and cleaning.

Shift or barista?