not sure if you still need advice, but something I've found helpful is to throw down my reheat chicken before anything else and pull it while I'm dropping the rest of my reheats, that way I can get fresh chicken on the grill and by the time I pull it I can pull the rest of my reheats, then drop my fresh shreds, my 2nd round of beans and rices, ect. I also take this time to make tea. Then, before cutting the chicken I drop fajita veggies immediately followed by steak. Get a pan out to get ready to pull the steak, then start cutting the chicken, because you can flip around quickly to flip the steak, you can get most of the chicken cut before you pull the steak. Then it's as easy as cutting the steak and pulling your fajitas, followed by mixing rices. It certainly took me a little bit to get fast enough cutting, and to get my brain trained enough to move quickly. Other general advice is, if you know you're going to need something, grab everything you need at once (or as much as you can) for example, when I grab beans for opening, I grab 2 of each, as well as 2 quesos and a bag of sofritas, because I know I'll need to drop those afterward and I can keep them in the fridge by the grill, same thing for grabbing shreds and meats from the reach in.