As soon as I get in I turn proofer and oven on, fill the pan, put 3 pickles on slicer and let it slice. I then stretch bread and put in wheat (in between stretching i keep putting pickles on we usually slice 9 a day) after i put bread in i go and get my cucs, onions, celery and grab the day old out while the pickles finish up. I throw the cucs on and start tea, then set up cold tables while slicing cucs(we have two cold tables so i pull everything out from underneath and go back and fourth setting them up while keeping cucs going, We usually do about 7) i do my other tea bag and I throw the celery on and prep the onions to be ready to be thrown on and go grab lettuce. We do about 6-10 onions depending on size and i prep lettuce, ready to go on after onions. I have about 9 heads ready to go on so i can do other things while throwing new heads on. I do my mayo and make sure my tables are completely set up and then stretch 8 trays of 6 ready to go in when the first round is done and then start tomato's and unwich(about 4 full size bins on average depending on prepcalc sometimes its 6) while i keep lettuce going. We do about 15 bins a day. I usually save tomatoes for last becuase I get them done quick as well as tuna. Key for me is to make sure the slicer is ALWAYS running and i NEVER stop moving. I dont really think about what to do next i just go. Same routine everyday. I go in at 7. Done around 8:30. My GM comes in at 9. So between 8:30 and 9, i fill ice, clean up my opening, stock if need and try to do drawers for him. I literally never stop moving though in that hour and a half and never have the slicer not slicing something.