u/somedartguy

Hello. I've been working in kitchens since I was 16 as a dishwasher and have worked in a few kitchens but nothing special. I have a stage tomorrow night at a fine dining restaurant and I am a little nervous. I don't NEED the job but would really like to break into the fine dining side of things for once and was hoping I could get some tips from anyone. Anything would help, whether it be cooking techniques, cutting techniques, general knowledge of that side of the industry, or even just kitchen lingo you might not hear in a more basic run of the mill kitchen. Anything helps and I appreciate whatever you can give me. Thanks.