1. Pour
2. Aroma
3. Flavor
4. Appearance
5. Aroma
6. Flavor
7. Mouthfeel
8. Aroma and flavor again.
9. Overall impression.
Really it all gets done simultaneously, but the important part is to immediately after pouring to capture flavor and aroma volatiles first before they dissipate, and then continue evaluating as the sample sits out.
Within that, there's a lot of techniques to pick up everything. Short sniffs. Long sniffs. Tilt the cup and sniff near the surface. Then at the top further away. Cover the cup and swirl, uncover, smell again.
Look with a flashlight in dark beers.
Little sips. Aerate it in your mouth (slurp it basically). Swirl it around coating everything. A big one is exhaling through your nose during and immediately after swallowing. Letting it sit on the palate varying amounts of time.
And so on and so forth.