I have been cooking sous vide for 4 or 5 years and the last 2 years with Anova.
Here are some tips:
Get a notebook and keep a record of all the recipes you try. I write down the temperature and time for each specific food. I also make a note of the results. ie. was it over/under cooked, wrong spices, etc… and my own suggestions for next time. Reading back these comments a year later is invaluable.
for a first cook, try chicken or fish as they are faster easier to do. Red meat takes a long time and vegetable a high temperature.
When I start a cook, I fill the container with hot tap water and some boiling water from a jug. It speeds up the pre-heating.
if the recipe calls for liquid I fast freeze the bag beffore vacum sealing. If it’s all liquid (lique flavoured oils or vinegars) I just use some jars