I posted this on the Inside Scoop board yesterday but got no replies. Anybody here have advice for me?

I've been invited to trail a chef at a restaurant I really like, and where I'd like to learn to cook professionally. I'm an accomplished from scratch home cook with zero restaurant experience, but I'd like to make as good an impression as possible. What do you look for when a person trails you? Any tips?

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Abra

If I agreed to do this in the first place, I would be looking who knew from the get go to stay out of the way, watch and learn, and to understand the tight deadlines and multiple task responsibilities that chefs work under. I would not want your input on any recipe. Talk later, after the shift, about formulations and recipes and be completely willing and happy to do the most menial task to contribute to efficient operation.