Two words: drain foam. If you have the ecolab chemicals to go with the ecolab inspections, there is a “Retail Foaming Floor Drain Cleaner” that helps a lot, if you are cleaning as you say, and you keep the counters dry while you’re making/serving drinks. It comes in little half-gallon jugs, and hooks up to a mop sink dispenser like the floor mopping solution and the peroxide have. Foam every drain at counter level once or twice during the day, and again when you clean up for closing (closing detail should include foaming the floor part of the drains, even if you need to roll a cooler or two out of the way). Also, make sure you’re periodically cleaning under the coffee brewer and espresso machines. Kinda sounds obvious when it spelled out, but not everybody trains that kind of cleaning, at licensed stores. Also make sure there’s no standing water anywhere.
a n y w h e r e .
Even little bits like a tiny puddle behind the pitcher draining rack, or the inclusion bins, or maybe somebody likes to put the ice scoops upside-down (old square scoops go open side down, new scoops go open side up)
…it all adds up. Also, when the opener sets up the pastry case, doing the sandwiches first and the pastries last, and waiting to turn on the light inside until you have everything in there can help quite a bit.