If it’s anything like my time on the night shift at a grocery store, there’s probably one person that’s been there for decades and only has to pack out one aisle of pillows, or some other bulky and light stuff, while everyone else has to cover 3 times as many shelves, with smaller and heavier items. But since that person has been there forever, they’re one of the holdouts with a decent contract that makes several times more an hour than anyone else, including the shift supervisor, and actually has decent benefits.
For most people, unless you’re filleting a flat fish (flounder, sole, etc), you’re probably better off using a boning knife than a fillet knife. The flexibility of a fillet knife can be helpful, but it’s also more difficult to control properly. I’d also recommend going in from the back on step 2. With a little bit of practice, it’s quite easy to learn to feel your way around the ribcage, rather than slicing through it and having to remove those bones later on.