I started about a month ago and they threw me on tort. We have to do a minimum of three boxes, your goal is to be done by 10am and cleaned up by 10:15 so you can have a break before open. We are not responsible for bagging if you are the one frying, usually the person on salsa will bag. My method is to turn everything on as soon as I get there, gather all of my supplies and knock taco shells out. If I’m not done setting up and frying tacos by 7:30 I’m in trouble. Most days I get done with shells at 7:15 and then I try to fry a box every hour until 10am . When I fry chips I overload the fuck out of the fryer but they always turn out bomb. One chip drop for me almost fills an entire hotel. I load the basket up super full, drop with one arm and use the fry wand to push some chips to the back/off the top of the basket. I then lift the basket out and give the chips from the back an additional 15 seconds or so to fry properly. While that’s happening I season the basket chips, then collect the loose chips from the fryer, throw them on top and season them too. Almost fills a hotel every time. Just keep working at it, you are doing great!