[Gunnar]

well, how long have you had the job? I would be hesitant to leave, till at least 6 months. You just moved up from prep/dish, I suggest working on your line skills while you can. Not saying you can't look for work elsewhere, just saying i wouldn't leave this job first.

Also, while it might feel like slitting your own throat, you may want to tell your Chef to keep his hands off your tools and prep. I have never had a chef complain about me having my stuff "just so". The easiest way is to constantly ask for whatever tool they just set someplace wrong, and put it away properly. Same deal with food, if the prep is getting moved around, point blank ask if "this spot" is THE spot to always find the shrimp, or garlic. I have just explained to my chef's that I don't care where it goes, just so long as its in the same place every time.

I have only worked in one place where people would grab my knife, move it across the kitchen and leave it dirty where they last used it. Thank god I had another job and was trying the place out for extra money. I handled working there 4 days. Couldn't get a straight answer about a schedule, recipes or who was supposed to be where in the kitchen. when i flat told people to not touch my knife cause they left it dirty, they just waited till my back was turned. lack of mutual respect can ruin any work environment. best of luck