I've been cooking as a line cook for almost 2 years now. A year in a half in a corporate kitchen, and 6 months as a sous chef in a very slow steakhouse. I have a "work trail" at a well known high class restaurant tomorrow, and I have no clue what to expect. I checked out the menu to the place and 80% of the menu is with products I've never worked with before. I'm freaking out because I'm afraid of not being able to carry out any of the tasks that may be asked of me.
Advice? Am I freaking out over nothing, or should I start cramming and praying for the best?