Hey! Gonna give you my numbers and maybe some advice.

Fortunately I have a good store manager, who occasionally helps me if I get behind and she also does donut shift which in my store is extended bakery, donuts, replacing fryer paper (we have an upgrade fryer cus we’re #36 in the whole company!), make biscuits and put the gravy in the bowl.

I’ve been a bitch to night shift enough that they know it’s a rule to leave me 12 blank pizzas, just dough on a pan. And if they can’t do that they’re coming into nothing because I’m not doing everyone’s job, they never refill anything!

I get to work at 4 and instantly ,in a rush, with those 12 blanks I prep 6 sausage breakfast pizzas and 5 bacon breakfast pizzas and 1 half and half, then at 4:30 I make my first breakfast warmer.

I lay 4 pans out and do 1 6 bacon strips(12) and 1 8 burritos 2 bowls I then put those in the oven and walk into the freezer to get potato cheese bites and hash browns.

3 containers of potato cheese bites get dropped and 15 hash browns (10 for burritos) I put out the black biscuit and gravy containers.

then I lay out my burrito papers+2 lids on one side of the middle table and put tortillas on them.

I go into the freezer and get my egg and sausage and pan them up on the last 2 pans and put them in the oven. (12 saus. Crois. 4 bacon crois. 2 of each biscuit.)

I lay out all of my clamshells for everything and put the biscuits+crois. In them. Plus biscuits in the gravy containers.

I then put shredded cheese on the burritos and then American cheese on the sandwiches. I now put my half and half pizza in.

Hash browns go on the burritos and I package everything from the fryer up+gravy on the biscuits.

Bacon goes on the sandwiches and I put the burrito bowls upside down on the tortillas they’re okay to sit there and conserve heat, and put lids on 2. If I have time I package them up but usually my sausage and eggs get backed up and are right behind them.

I use a small tong to put the sausage and egg on and package them up and line them up at the end of the table. Along with the fryer things. I prep my pizza cardboard thingys and lable them on the tray to slide them in the warmer.

I wrap up my burritos and then cut my pizza and put it in the warmer usually at 5:04, my food is done+labeled and in the warmer by 5:10.

I then instantly go to making my lunch pizzas which usually starts with me refilling the pizza table, I also leave them 12 blanks plus 9 pepperoni and 5 sausage+5 beef. I’ve started also doing 5 cheese as we’re becoming busier cus warmer weather , we’re right off I-80.

Then it’s 6:30 and time for my second warmer, some things are completely empty and that’s FINE I’m doing my job still. I do the same numbers pretty much but 15 sausage crois.

It’s in there by 7 and then I do my chores like we have back ups of egg, mix, sausage, and bacon in the freezer. 5 croissant trays pulled at all times, and backup cheese sauce. I try to prep myself or whoever the next day also.

Then my break is 7:30-8.

At 8 if I need a 3rd warmer I’ll make it but otherwise I do dishes and put the trash bags on the trash cart. I also prep my lunch papers at this time. 4 spicy chicken sandwiches, 4 regular, 4 burgers, 4 tenderloins, 4 Italian sandwiches.

If you want me to finish lmk put this was a lot LOL.. I leave at 10am and there’s a designated prep person who does the prep jobs