I bottle and keg, depending on the beer and what I want to do with it.
Breaking it up in to manageable parts of the process is key, but the one that sucks is cleansing.
Gotta soak, or build a manifiold and pump pbw, or something, but that step is the one that sux deluxe for me. Upon emptying a bottle, rinse thoroughly. Scrub with brush if necessary/possible, if not try to keep the yeast ring wet till you can brush it. Once any gunk is dried it takes a lot more time or effort to remove. So prep work when emptying bottles is key. Then cleansing can be a quick fill/shake with pbw, and a rinse. Only need a couple qts of cleanser when passing from bottle to bottle, quick shake, quick rinse, almost as fast as using a vinator. Done, store upside down until bottling day.
Bottling day, rack to bucket, use vinator for sanitation rinse, use bottling wand for filling, set your work for good flow, I have empties on the tree on my left, filling wand centered in front, caps in bowl on left, full bottles with cap on right, everything in reach and a drip pan on the floor. Do 12 or 24 bottles before crimping caps. Bottling day won't exceed 90 minutes. If you take one bottle, fill it, cap it, crimp cap, put in box, you are not optimizing your process. It saves about 30 minutes to do them in batches. Remember to set a cap on the filled bottle and be careful not to knock it over.
Kegging is quick. Clean kegs when kicked, pbw soak, whatever is necessary, store upside down and clean. I use my Mark's keg/carboy cleaner, it has a pump. Setup, walk away, return to clean keg/carboy. Kegging day - assemble keg, purged (5-10 mins), rack to keg (15 mins), charge with gas, refrigerate (10-15 mins). Clean fermenter (15 mins). I use buckets, so they're easy to reach and quick. About every 3rd batch I give them a good soak with pbw.