make sure everything is stocked,ovens and bars are cleaned as well as making sure tea pitchers/containers are emptied. also, make sure everything is in date like mocha, chai, etc. there's a bit more, but those are the main ones :)

stocking (sleeves, straws, stoppers, milks, lids, cups, backups), cleaning ovens, bars (heavy on cold bar) and smallwares, clean bathrooms, sweep/mop foh boh and the lobby, throw out partner drinks, dump trashes and do a trash run, dump teas/ic and prep the pitchers + cubes for morning, dump sani trays and prep them for morning as well and wipe every surface down, including lobby tables!! thats all i can remember off the top of my head but once u get the hang of it its my fave shift to have :)

Depends on your store/what position you’re at. Check with your SSV during the night and they should be able to guide you.

Generally speaking though, you want everything wiped down and clean, floors swept and mopped, trashes emptied and ran, bathrooms clean and restocked, bar and other areas restocked, tea/iced coffee prep done (set out tea and iced coffee bags with pitchers for them), bars pilled and put into sleep mode, all dishes done.

Good luck!! Closing can be fun.

In addition to what others have said, let your SSV know that it's your first time closing so they know you'll need more direction than an experienced closer. Closing tasks vary a bit from store to store so they'll be able to give you more specific info than we can.

the list i make for baristas goes as follows:
1. bring back all the dishes that need to be brought back, including small wares, expiring prep, station parts, etc.
2. wiping everything down, including sinks, machines, countertops, fridges/cabinets, and sticky walls as well as emptying ice bins
3. drains if not done earlier
4. sweep and mop if not done earlier or the floors got dirty again, idealistically i’d also check the lobby, bathrooms, and BOH to spot sweep/mop if needed
5. restock warming, cups, lids, beans, milks, sleeves, teas, etc.
6. pull trashes
7. if time allows, make any leftover prep we missed earlier
8. any small things to help openers in the morning, like prepping sani trays/buckets, setting up the iced coffee and tea pitchers, etc. i ask morning very often what little extra things we can do for them lol

-my general motto for closers: clean up the day’s mess and prepare the store for a new day!

-we’ll try to do as much as we can before we actually close. on a good night, all we have to do the minute we close is finish up final dishes and pill the last bar. after that, i like to do extra cleaning or make prep!

Look at the setup and break it down in sections.
Does this are look clean?
Is this area restocked?
Does the machine need to be turned off at close?

Typically, the areas that require the most effort are

Cleaning Expresso Machines
Cleaning Ovens
Cleaning Sink
Moping the floors and behind the milk fridges
Dishes

However, the most important thing an opener will emphasize is restocking and backups.

Find a balance between getting main closing tasks done and restocking.

dump teas and iced coffee and clean the pitchers & iced coffee thing (do we all have a curtis?), do breakdown (my store usually does it around 7:30), back ups, cleaning everything like ovens, etc. clean the lobby and bathrooms, sweep/mop the front and back and lobby. if you have a patio, you need to bring in the furniture. dishes, restocking, and also make sure to run tabs on your espresso machines.

that’s how it is for my store, but make sure to ask your shift lead about the specifics, because each store can need different things done!

there’s like two jobs
closing register; clean bathrooms, clean mats, restock everything, take out trash, mop and sweep the lobby, clean the brews, then overall help the bar
closing bar: close the espresso machines,
prep teas and clean everything 😭😭

most of the work is before we close like preclosing, cleaning drains, sweeping and mopping the floor, trash run and all of that good stuff so closing is really easy

Restocking, breaking down bar 2 and 1 blender/pitcher, make backups, mop (if needed), sweep, floor drains, first bar / rest of dishes, trash, ovens.
Not in any particular order.
I know I’m missing stuff.

Clean everything, stock, back ups to keep it simple. Lmk if you want me to break things down. Now it varies from store to store but that’s the basics.