At 10pm, I would: setup the line, make a special, brew coffee, and start prep for overnight lunch. I would then serve customers food, process through cash, and wash all dishes/close kitchen; and with barely a break, all night, until 6am.
I learned that I dislike overnight shifts.
Management was non-existent.
I would work alone, and get rude notes – more... from the day shift about, "how much my life must suck", and nitpicking about insignificant errors from my shift.
Hardest part: overnight shift.
I enjoyed the customers, and independence. – less