I'm actually just now starting to QMOS and I feel so bad about the fact that I wasn't doing it before. My team was so new and trying to get other things down, so I just looked in my freezer once a month or so and QMOSed the shit out of everything. Just the other day I printed out the QMOS sheet on workbench and laminated it and I'm going to have them just fill it in as they go, and then I'll actually do it. It's definitely not the best way to do it and it'll be hard to hold them accountable, but it's what I'm going to try for now.
I don't use the pull to thaw worksheet. I came up with my own for my team to use. I do like the new sheet better than the ones we used to have. It just always seemed like it was more work than it's worth though.
The mid day pull for pastries is critical! I started doing it at least a year before they told us to start. It's fantastic. We pull sandwiches sometime around 11am and that's when I have them do the morning pastry pull. Then we do another pastry pull after 4pm. If we happen to sell out of something and we aren't going to do a pull, I'll still go grab it from the freezer so I can be back in stock in a few hours. It really helps keep the food cost down. I'm rarely ever out of stock of anything and I only toss a couple items per day.