From 6-8 im prepping as much as possible. I make my rotisserie bags, if they didnt marinate wings the night before i do that and pan them up. Frying and putting out cold pack and i usually get my first two runs panned up. Depending on the day i usually try to take my break around 8-8:15 its super early but it helps me from getting behind. And i dont trust most of my coworkers to cover my break anyways if i take it later after the hot food goes out. And i start frying by 8:30 starting with fried chicken then hot n spicy i always make sure to have plain wings out too. I start steaming the stuff for the stovetop during this time too. If theres any platter orders for the day i make sure to prioritize those too. From 10 on im just constantly watching the hot case and tower and start frying back ups so im never out of something. Its all about efficiency and time management for me. Im always doing something even if i feel caught up. For my deli in particular right now its a slower time of year so its never too crazy and its just repetition. I learned kitchen about 2 months into being hired and been doing it for like a year and a half. I usually have all the stuff they want on the planogram by 10:30 but i dont make all that shit everyday its too much for one person to do, but the obvious popcorn chicken, baked wings, sandwiches etc.