When I was in college I was wound up in a kitchen without any training except what I had at home making dinner for six and more. I worked lunch, the busiest shift. What has been said here about multitasking is gold- you have to develop a keen sense of timing, such as how long that sandwich needs to go before you flip it, or how to manage getting all plates in the order on the counter at about the same time. The only remedy is to dive in, do your best.
If you don't mind sharing, where are you in Dairyland?
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