For the most part, it should be how a normal close is - everything is clean and well-stocked. The difference is that you need it to be really well-stocked. Maybe overstocked. Have some extra backups of stuff you go through quickly - seasonal syrups, vanilla, frap bases. Fill up your milk fridge to capacity - especially 2%, but also a few extra nonfats and heavy whipping cream. Speaking of whipped cream, this was my example of how prepped I wanted my closer to make it - get whipped cream canisters out and even put the chargers in the holders so the opener has one less thing to do. That's the level of prep I want. Half and half should be in a carafe in the fridge. Hopefully your team already makes sure all the under-counter coolers are full, tea bags/infusions/iced coffees are in their respective pitchers, whole beans are in the containers for pour overs so the opener just has to dump and grind, and the pastry case is set up with the liner and all the signs in the right spots.
Try to do absolutely everything you can do without impacting any food safety rules. And once you have those expectations set, keep them year round
