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A good work surface will help you out a lot! We use carts like these but I see a lot of people use folding tables. ETA The carts also double as storage shelves for the processing equipment when not in use.

For the cooling we just fill up multiple large bins with cold water. After plucking they go into the first bin to sit and rinse while waiting to be gutted. After gutting they go into another bin(s) to start chilling. Then after we are done butchering I drain that water out and refill it with...

I did that too when we first got started with meat birds because some tutorials tell you to. After awhile I started skipping that step because it didn't seem necessary. I found that it's much easier to pluck if you don't cool them off after scalding. So I pluck first then into a bin of cold...