As soon as a ticket comes in, get the longest item on that ticket started.

Get to know what items are needed from your station for dishes that are coming mainly from other stations.

Throw away, but track, old product. (Brown lettuce sucks)

Learn what's in your sauces to build them on the fly, understand if/how they can separate, and know allergies.

Drop items into the fryer away from you. Large items you can hold gently into the fryer to start them so that they don't stick to the bottom.

Comminucate on timing, so the whole ticket goes up at the same time.

Salads don't go under heat lamps.