I am on my internship in a hotel restaurant. I have been on the job for 3 days now and its very fast paced. I worked in a restaurant while I was attending Culinary School, but this restaurant now is a lot more harder. I was wanting to know if people who start out struggle a little like me or do you have to be naturally good. Since I have only been here for 3 days is the hotel expecting me to be at the same level as the guy training me or do they understand that I am going to struggle in the beginning because I am new?
Advice for a line cook
Very few people are "naturally good". They know you are new and are not expecting you to be anything but what you are. What they are expecting is that you pay attention to the guy training you. Work hard, observe others good habits and develop your own. Struggling is expected and natural. Giving up or making minimal effort is not. You will make mistakes. Learn and move on.
Don't complain. Be willing to do anything needed, especially cleaning as you go and after. Cooking as a profession is a progressive one. You don't forget what you learned, you add to it. So as a dishwasher you learn how to clean, then as prep you learn how to prep and clean, as a cook you learn to prep, cook and clean. And on it goes. Remember too that school taught you a lot. Now you are in a real job, continuing to learn. Some of what you learn may not match with school. That's okay. Do what you are told, in the way you are told.
Impossible to learn everything in 1 day my friend. Keep your head down. Focus on what you have in front of you. Master your station and extract every piece of information from your trainer as possible. I highly doubt they expect you to learn everything in 3 days. With that said, if you feel as if you aren't progressing as quickly as you think you ought to, I would suggest a simple ask your trainer or even immediate sous chef how you're doing. Guarantee, you'll get great feedback. And if you really were doing a horrendous job, they would've said something probably to you already.
It takes time. Even an accomplished line cook with years of experience needs to adjust to a new kitchen.