I worked the cold line and stayed for about 1 month , then my chef taught me how to work saute slowly ( while still working cold line ) for about another month. Then i worked saute basically ever since.
Its usually my favorite station to work , i like how its fast paced , and its probably less challenging then grill , but probably requires more attitude and just as much organization to do.
So in total it took me 2 months.
Then on my second job , i started working saute the moment i stepped in the kitchen...
Just one thing though , dont get to eager to work saute , it takes time , before i started working saute i was being trained and taking baby steps.
Remembering saute has to be in sync with the other stations , to master saute , you also have to know everyone elses station <_< , thats at least how i take it into account , considering saute can take less time and is faster you have to be in sync with grill , fish , etc... because their is no need to delay a table because the sides , veg , acompaniments, etc.... werent done on time or were done ahead of time and got cold.