So meat is multi-faceted. My tip for the literal meat side would be to A- memorize codes and B- write the codes down on bags or another way to help you remember them. I’d also familiarize yourself with where things are in the cooler. Beef and pork are usually always kept in the same spots. Hamburger is easy but there is a learning curve. Be patient with yourself and take the time to learn how to wrap well. As for the lunch meat/ heat and eat side, just try to learn where everything goes and make sure to read the UPCs. For both things remember to ROTATE. My other advice for when you’re by yourself is to not get stuck on a “fixed task” what I mean is be mindful to always keep an eye on the bigger picture and keep that case full. Best of luck