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I have two important  work trials coming up. One is in a small hotel with a 2 rosette restaurant. The other is in a restaurant that doesn't have any rosettes but has an amazing reputation for food and the head chef has got two establishments Michelin stars before.

Either one would be at a higher standard than I have worked at before. So I'm just looking for some advice. I'm gonna try and work as clean as I can, as fast as I can but concentrate on quality first and just try to show how enthusiastic I am.