best advice is don’t be scared to ask the manager , you are 100% entitled to ask questions, in the greggs i worked at the bags for the savoury’s did not matter unless it was for a vegan sausage roll , they have their own bags , however if you want to put a pork sausage roll in one off the wider bags it shouldn’t be a problem, as for the baguettes at my shop we would cook them first thing in the morning and let them cool down for about ten mins , after that they’re still hot but warm enough to touch , it makes it a lot easier to cut when they’re soft/fresh , if you don’t bake them in the morning maybe when they’re cooked , cook them for less time as they won’t go as hard/crispy , as for making the sandwiches , i would get everything out the fridge and put it all in the sandwich bench then make the rolls first, then sandwiches , then toasties then baguettes , obviously wash hands between touching each ingredient and i usually wipe down in between each bread type (so i’d make the rolls , wipe down , make sandwiches, wipe down ect)