Your PM crew could definitely do more to set you up well, but as a PM person who has definitely been bitched at by AM crew, please do keep the following in mind:

PM shift might be less busy, but they also have less people. I made a spreadsheet after being bitched at too many times and found that per labor hour, we were just as busy as AM. This of course will vary by store, but it's worth keeping in mind. Our PM orders also tend to have more items in them than AM orders.

Officially, by the book, we aren't supposed to run trash after dark. Do I anyway? I plead the fifth.

While I might not be able to get through all the backups I'd like to, I definitely try to make sure you have at least a little bit of everything. It takes less than five minutes to stock fridges, so that's pretty inexcusable, and I would absolutely never leave dishes to be done, that just seems like a sanitation issue.

I think the worst thing about block scheduling is openers have forgotten what it's like to close and closers have forgotten what it's like to open. It creates a real "us vs. them" dynamic that really chips away at a store's morale and cohesion.

I am a “pre-closer” for our DT store. I’m only in the store 4-6 hours a day usually no earlier than 3pm. I make sure everything is stocked, whip cream pars are made (12-27 based on Batch Guidance), Mocha, Frapp base, Sweet Cream, Lemonaid, Caramel, toddy’s and Kegs. I even count and pull the PM pastry count, restock/change out the warming fridges, and insure all dry goods are stocked across the store. This is ALL that I do. I am told that morning crew can tell when I have a night off and I really help them stay on track.
It’s all the non-Karen interaction things that I love to do. I’ve worked out what order to do things in to help get through it all. That lets the Rest of the Closing team breakdown, clean, and reassemble the entire store to be trashed again my the Morning crew. Some of it is apathy, but mostly they get too busy for number of people on the team.