thanks for the responses yall . i really do enjoy working in the kitchen , it gives me a feeling of acomplishment . i've learned a lot doing the short order thing , and it has done wonders for my speed working the dinner shift by myself 4 nights a week . the other 1 night and the one day shift i do a week i work directly with my boss , so i have been able to learn alot about technic(sp). what i'd like to do now is move into a larger scale operation . something like a with a full staff where i can learn the different stations on the line . where i work we dont really have a line so much as just a one man show in the kitchen most weeknights . saturday nights we do prime rib so it me and the head cook(my boss doesnt like to be called a chef) and thats as close to a line as it gets . he does all the main dishes , and i cover sides and fryers . i have no real idea what its like in a kitchen where there are 6 or 7 cooks working all at once . i would like to get into something more like that . it seems thats where the real lessons would start .  |