u/Superman_v2

So I'm new to Casey's, being trained on donuts. I work 3-10a and I have a few questions hoping to get answered here...

1. The person training me does things weird sometimes, but she's been at Casey's for 25+ years. Like, she will reuse staled hash browns and bowls to make burritos. She also doesn't sanitize the dishes after washing them. We never use the NuVu oven, except for the danishes. She changes the labels for the dusting flour and board without actually changing them out. Is this normal at Casey's? Am I being too persnickety?
2. I'm wondering how y'all are able to get breakfast in the warmers while doing donuts? Like when do you get your donuts out and when do you get fresh breakfast in the warmers? How can I get my donuts out faster? Icing is a pain sometimes because it get's so thick— even out of the bucket it's thick.
3. How do you keep track of how many items you put in the warmer and stale? It seems like a hassle to have to use the zebra every time you put something in the warmer or stale it. Or do you just make the same amount everyday so you don't have to keep track?

I feel like I'm on my toes the whole shift. I'm going to 5 days a week pretty soon. Last day of training is tomorrow.

I think I have more questions, but I can't think of them now. Thanks in advance. You guys are very helpful!

So I work 3a-10a doing donuts/breakfast. Does anyone else put gravy on the breakfast pizzas for the warmer? The recipe card says to use cheese unless they ask for gravy. Is it okay to put gravy out, or should I ask first?

Second question: seen posts on here about putting donuts on the trays in the freezer before shift ends. But where is there room to put them? We're open 24 hours and people need access to the freezer. Can anyone help me be more efficient at this job. Just looking not to stress out.