Come in, check the order and scratches, print them out, do inventory, maybe go ahead and put the order on or wait. Return back to the sales floor and make a list of what you need for tables that the night crew typically didn't fill up. Work tables until most of them are filled enough to be qualified as "full and fresh". Including quality checking everything. Once tables are in decent shape, put the order on if you didn't already. Do mark downs. Maybe run backstock salads now or trim the wall. Once done with salads, do routine CAO tasks. Now once you are finally done with all the necessary tasks, do miscellaneous stuff.
Very monotonous and sometimes stressful but always annoying. You gotta learn to live with it. Why do you ask OP?
Meat cutter? I would stay put if I were you, unless you they are getting rid of the job position. If you can stomach the potential pay cut and possibility of all seniority go for it.