I have my garage brewing routine pretty much down to a science. Two days before, I make my starter. With regards to garage prep, I never sweep on brew day. I don't want to stir up the dust, and even though it's a few hours from heating the liquor to draining the BK, I like to be safe. A day ahead I print off my recipe and brew notes, sweep (if needed), measure and mill my grains, roll my brewstand from in front of the garage door to the middle of the garage, and draw my water (through a food-grade hose, since I don't have water in my garage), treat it with whatever salts I'll be using, and transfer the mash liquor into my MLT . I also double check my thermometer calibration on my HLT and my BK against my lab spirit thermometer. I can't check the MLT thermometer a day ahead because its lowest temp is 90F.
On brew day I open my garage door, light the burner under the MLT, start an episode of The Session, and pull all my tools to my workbench while the strike liquor heats. I put my starter into the fermentation chamber, set to the temp I'll be pitching at. Once the temp is over 90, I kill the burner, double check the thermometer calibration, relight it and get it up to strike temp. After I dough in, I measure out my hops, set out the yeast nutrient and whirlflock. After that, it's all just watching the process and making the wort. I don't crack open a beer until the wort is coming to a boil.
I love brew day!