Line work is all about sustainable practices, which is to say, everything you do leaves your station in the same shape it was before you did it. If you cut a piece of meat on your cutting board and then to plate on the same board, you contaminate the rim of the plate, which contaminates the window and eventually the tablecloth. Having a special board or area for slicing the meat is the way to go, it is always dirty and your plating area is always clean.
Some guys pull plates when they get an order to help them remember what has been fired. Depending on if you have a lot of space, this might be sustainable or it might not, if you clutter your work area. All kinds of clutter and messiness are totally unsustainable, when you get busy these small mistakes and thoughtless actions (cutting up produce on the fly, putting dirty tools on your board, dripping fryer grease on your station) build up, and suddenly you find yourself busy, with no time to clear away the trimmings and plates and juices you left all over your station five minutes ago, no space to work in, and a pile of old tickets building up that you don't have time to get rid of.
If you burn a piece of bread and scrape off the carbon, this isn't sustainable. Besides possibly leaving a bad taste, you get carbon everywhere, in all your mise en place and on your board and your hands and it will keep showing up all night.
If you burn a pan and just stick it under your coolers (I used to do this one) it is NOT sustainable, because eventually everyone will be out of pans and pissed off at you.
So thats my contribution. Visualize yourself having a good night, getting orders and banging them out with a smile on your face.