I recently started my culinary career as a line cook, with very little experience behind me, and the kitchen is getting busier and faster everyday. However, it seems like everyday, I make big mistakes that really mess things up (overcooking lamb rack, forget to call an order that needs a lot of time, generally just kinda fucking up, etc). I keep calm and focused on the line, and I'm getting better at my station everyday, but I feel like I'm messing up enough to make the owner and the other line cook/chef (its a two cook kitchen) resent me. They are supportive and say I'm doing good, but during service I feel like I'm more of a liability than they let on. People alway say that this profession isn''t for everyone, so how did you know it was for you? Did you mess up a lot everyday in your first kitchen, or am I exceptionally accident-prone? Just curious what some thoughts are.
By the way, I'm glad I found this place, and its nice to meet you all :)