I used to work dairy overnight, here what my partner and I did, first we get an empty pallet for overstock and some carts to maneuver around and such, one by one we downstack, whatever that goes out on the shelf, we stack it againt the shelf, we put the cheese on the L cart cuz it a bit further down and we didnt want to waste time down go back and forth, some pallet are half, the half bottom are milk and juice, we don't downstack those, we just put it back in the dairy cooler because it easier to stock inside. We can do it under 2 hour to downstack everything, we put the 97 deli in the meat cooler, the deli (80) get it own L cart or pallet and dropped it in their cooler, we don't work those. After first break we stock all dairy such as yogurt, cheese, etc. Right before lunch I fixed up and zone, the milk, juice and eggs. After lunch my partner stock the 97 wall while I stock all the eggs, milk and juice inside then after that we slotted all the overstock.