Yeah, sorry, its a complete lose/lose situation on a daily basis. Given your situation; NYC, top of the line quality, fresh outta school, your screwed, you cant win. im NOT trying to be rude but it its all experience and its all your age. This guy is gonna beat your a$$ no matter WHAT you do, he lives for it. Im doing the same thing in DC but im in my 11th year and 8th kitchen, im still young by all standards but when you start at 15 almost 16 yrs old, its a little different for me right now. the really new guys who come to my kitchen with maybee one job or even no jobs and plan to just grind it out get beat on a daily basis. and a great many times i watch and chef just beats them if they are right or wrong, on time or late, it doesnt matter, you cant play the game well enough, he knows it and he is just gonna ride ride ride you.
THE BRIGHT SIDE : : your there. your experienceing it, and it really doesnt matter if you are doing high class new york or turn and burn middle of the road, or just some really good french guy who has a really nice local joint, your still gonna get your a$$ beat, SOOOOO you might as well take advantage of it, take notes, draw plate ups, write down recipes, deconstruct flavor profiles on dishes, when you leave, you should have a 2" thick folder of loose paper with everything you did, because you cant remember it all, i PROMISE YOU, you cant remember it all. and 5-6 years from now, when you can hold your own on any line, you will be able to tell horrible stories to all your co-workers no matter their age or experience about all the stupid $hit you would do way back when, working for so and so. I do it ALLLLL the time, its just part of the game.
the best thing you can do is get out of your head, and just grind, relax and try and make it happen, and if you cant get it done in 30 x-mins, show up 60 mins early, who cares. no one does anything cool in NYC before 10pm anyway. good luck with service tonight. :)