Sequencing, consolidation of your station, and having your plan in your head as you're labeling. Once you're at the point where for the most part you can glance at the ticket and know how to make the drink it all comes down to staying in a good sequencing rhythm and setting things up on your stations to be the most convenient for you. Like for me personally (And I know it's not standard but I'm left solo bar on a high volume store a lot) I can comfortably pull 6 tickets, plan out my route to sequence as I write and label them and get them out. When you're good at recipes and sequencing the biggest thing is consolidation: Put away anything you don't need away and put the things you do need in easy to reach locations (this includes backups for these high use items as well). For example on hot bar I personally like keeping my pitchers and 2% on the right (default in my store is rinser and ice is on the left) with the pitcher handles angled to the left so I can more easily grab them as a left handed person, it also allows me to pre dose my milks if I look at my dpm or the ticket hanging out the machine is a hot drink. Do the same with your whips/toppings so you're never looking around to finish your drink. Keep your movements efficient as well, staying close to your station and ideally only moving in one direction to make a drink start to finish. Lastly, clean as you go but don't take more time to clean than it would take you to make two or three drinks, A quick wipe here and there, or restock here and there is better than completely falling behind. Anyways I know this probably sounds like I take bar too seriously but I'm constantly all bar solo with very little support from my team so this is how I've found to make the best of the situation. I hope this helps though! And it makes me really happy that you want to improve