Short-term rental guests forgive a lot, but they do not forgive a hair in the shower or a crumb in the toaster, and they write about both. With a checkout at eleven and a check-in at three, a turnover is a timed job, and the only way it goes right consistently is with a fixed sequence.
We strip first. Every bed, every bathroom, all at once, before any cleaning starts. Linens go straight into laundry so the machine is running through the rest of the turnover instead of holding up the end of it. Stripping first also surfaces problems immediately: a stain, a broken lamp, a missing remote, something a guest left behind. Finding that at minute five instead of minute fifty is the difference between a fixed problem and a message to the host.
Then the wet rooms. Bathrooms and the kitchen take the longest and set the review. Bathrooms get scrubbed and disinfected, including the shower tracks, the drain, and behind the toilet. The kitchen gets dishes handled, the sink cleared and dried, the refrigerator emptied of whatever the last guest left, and the small appliances checked, because the coffee maker and the toaster are what the next guest touches first.
Restock before staging. Paper goods, soap, coffee, and whatever else is on the host's list goes out, and anything running low gets reported. Then beds get made, the space gets staged back to the listing photos, and the floors get done last, working toward the door so nothing gets walked back across a finished floor.
The final step is a photo set. Every finished room, sent to the host before the next guest arrives. Remote hosts rarely see their own units, and a photo record answers the question of what condition the place was left in before a guest ever raises it. It takes two minutes and it is the most valuable part of the turnover for hosts who are not local.