Struggling with plating on the line

Hello! I need some advice. I'm fresh out of culinary school and recently was hired at a high volume restaurant. My job is to simply plate the food the line cooks prepare and most of the prepared food is already on the line ready for me to plate it and send out. The problem I'm having is keeping up with a the hundreds of tickets I receive daily. My question is how can I plate faster and keep track of all the tickets at the same time?

I know I can't just focus on one ticket at a time, I have to think several tickets ahead. so what I'm doing now is setting up several plates from several tickets at the same time and just plating them as the tickets come in. Is this a good way to finish faster?