I interned at a Ritz Carlton working in a casual dining restaurant for 4 months. Now I'm interning at a Remington hotel for the rest of the year in a somewhat fine dining. I had great performance back at Ritz when I was working grill when I was cooking burgers (different temperature) and French dips etc. But once I moved to Remington everything changed. It's my first time cooking steaks (filet mignon and NY strip) and I have consistent complains over cooked and undercooked steak and lately I heard the sous chef was talking to one of the other line cook about my performance. I am here for a month already and my performance is still crappy.