First things first, I'm in a hospitality/food management program at my college. I'm a freshman going on summer co-op. I have no restaurant experience. However, cooking, especially in a restaurant setting, has always been of interest to me. super stoked to have landed this job for the summer, but i do have a few questions.
I've been hired to learn the back of the house for my co-op, and am starting at dishwashing and working my way through prep, to the line (most likely) over the course of the summer. I've worked a large banquet before doing everything but dishwashing. So prep, cooking etc...
What do I need to know/really focus on when it comes to this co op? Granted, I know there will be long hours, and weekends will be non existent. I'm planning on working there or at another restaurant part time once school starts back up again. I've got a basic knife set (chef/filet/bread/paring.searing tongs/Steel). Is there anything else that could be quite useful to add? Are military style boots fine for the kitchen?