I recently picked up a part time gig as a line cook at a new restaurant here in the Bay Area. Previous to this, I had another part time gig on a food truck in Orange County, CA. I have a desk day job but I love the experience of working in a kitchen.
I'm 3 shifts into my new part time gig and it's my first time working in a "real" kitchen, not a food truck. I started at the fry station and they moved me to another station, preparing the cold dishes. Is this a good thing or a bad thing?
Look forward to perusing the rest of the forums.