Y'all burning your ice harder or smarter?

OK, so a day on, I'll day that from a purely practical perspective, whoever is on the open will want a clean and empty ice bucket to fill up from the machine in the cellar. When I'm on the close, I always leave the bar the way that I'd like to find it if I'm on the open. The other day the deputy general manager called my closes "meticulous", and I'm not sure he meant that positively, but I took it to mean that I'm doing things properly, even if it takes longer. I'd rather spend an extra hour doing things well than sign out early and leave the person on the open with a dirty bar, particularly as I seem to be mainly on opens these days. I'm quite happy with that tbh, as I prefer the lunchtime atmosphere, even if it is more difficult.

/r/bartenders Thread Parent Link - v.redd.it