Our mochas, frap roast, etc. are made whenever they're needed and we'll just leave them overnight if they're not expired.
Ours are as well and I would like to hear more about this having to clean the pumps each night business. If our openers weren't **** I would clean the machines in the afternoon and just give them a quick wipe down at close. If it's not busy I'll sanitize all the blender pitchers, mats, counters, lid plexis, syrup bottle stands, etc. between 5 and 8 or so. If the shift actually does the pastry case at a reasonable time I can get those dishes out of the way and we'll just have to finish up mopping (if there were customers in the cafe to prevent me from doing so earlier), dump teas and iced coffees, and clean the other bar.
It really all depends on the day and what sort of business you're doing. On a really busy day there's no way I'm getting out early unless we magically have the coverage we actually need, which has actually been happening since we're under labor. If it's a slow day and we have 3 partners on the floor one can, as dolly mentioned, both ring and bar. There's no reason why one person can't ring, bar, and do the dishes if it's slow. That leaves two to task if we have 3 part coverage and even if not, leaves one to task, even if that person is the shift and is doing some shift stuff (pastry case, tills).
I seriously rocked my close last night and we were out 20-ish minutes early, which was totally fine by me! Mopping the cafe in sections is my new action item as far as getting out early goes, as well as making sure the pre-closer stocks everything so closers don't have to.