- Joined Feb 28, 2016
any advice and/or opinions are greatly appreciated. A little background to start. I've been working in the restaurant business for almost ten years doing everything from waiting bussing serving and in the kitchen and shortly here I'll be working in my first fine dining kitchen. I am currently a cook at a grassroots pizzeria where the kitchen is fast paced and scorching hot doing about 200 -250 orders a night and I am just wondering how different a fine dining kitchen is vs a pizzeria. I first started making pizza at 16 years old and now at age 26 I have learned everything there is know here and has now become second nature I guess my question is what will I be walking into working in a full scale restuarant? Again any advice or opinions are greatly appreciated thanks in advance cheers!