Even though we sometimes run out of a product during a closing shift (if the morning crew didn't prep enough for the entire day or if it was busier than expected later in the day) I was always told that we should make whatever we run out of, no matter what (within reason) However, I've worked at some stores that didn't seem to care if they ran out of something 2-3-4 hours before they closed, despite being told to not worry about making more, since it wasn't a priority at the time Furthermore, making cheese, guac, lettuce, fajitas, and onions may not be possible during a closing shift (after peak) since they take more time to make, when compared to chips, salsas, and sour cream, along with having to focus on more cleaning and closing duties, which makes more sense than prepping at that time   submitted by   /u/sta3535 [link]   [comments]