Clean kitchen?

HI: I am not a clean freak and don't have any kind of OCD, but I do like to maintain a clean and functional kitchen even when we're in the weeds.  On the other hand my kitchen manager is more laid back and prefers to clean everything at the end of the day. The problem this presents is two-fold:

1. The kitchen stays dirty even after lunch rush, and
2. Sometime (more often than not) end of the day comes around, and people get let go with only a few end up cleaning or everyone get let go and cleaning is not done until next day or once or twice a week.

I really have a problem with this and need quantifiable justifications/things to convince the manager to do the right thing. Any idea?