Well, on a positive note I've been getting put on the main saute station at my job for the past several days and I'm getting better and keeping up. It's probably the most hectic saute station I've seen prior to my last job, plus I was running my special so every time it was ordered I had to get a hot cast iron ready with butter and blackened chicken. At any given time throughout the night I was juggling 6-10 dishes at once for about 7 hours straight.

Lots of clams and seafood too. I am the clam master, but once a bad clam ruined a pan tonight. They can sneak in filled with mud and ruin the dish.