Help! Looking for some insight, perspective, advice, stories, or any kind of information you think would help make clean up at the end of the night more efficient and quite honestly much FASTER. I work in a smaller kitchen (max 3 cooks on the line during rush) there's a range, grill, smoker, oven, steam table, and cold table. When were not busy working tickets we do prep for next day's service, depending on the items on the prep list we prioritize what we can get done now versus what we cant get to because we need to maximize our space on burners, grills and ovens during service. Needless to say if were slammed we get backed up, still have to finish the prep list, still have to clean/break down, and well you know how it is when your exhausted after a long shift??? Any wise words of wisdom to keep a late night into going into the weee hours of the morning.