[Clint]

Hi. Like I said in the welcome forum I'm only 17 and have been cooking for a little more than a month but have been cooking at home for years. It's kind of a funny story how I was hired. I started washing dishes where I work now and would always watch the cooks from the dishpit but never thought I would be hired due to my lack of experience, then one day frusrated I was stuck washing dishes for 6 hours a day I talked to my manager saying I would possibly be putting in my two weeks notice. She then offered me a job cooking since I supposedly showed good energy and what not while dishing, and since I've always greatly enjoyed doing it at home I accepted. To say the least a lot of things I didn't consider about the job are popping up. So if you have anything you wish somebody would've told you when you began cooking please share, however my biggest problem is the stress, staring at 4 or 5 order tickets and not knowing if I should just finish one order first then move on to the next, or do pieces of each order then finish them all together, things like that. I should mention that the restaurant I work at isn't gourmet or anything, we serve everything from prime rib to burgers, to grilled walleye to bruschetta.