Hey everyone, my names Ben. I just signed up for this cause it seems like a really great way to get to know people and get advice and especailly give advice. I have been in the business for 5 years since i was a sophmore in highschool...im now going into culinary at Grand Rapids Culinary Institute. I just recently got promoted at my job as one of the head line cooks. I work the "Middle" as we call it. My chef likes to refer to me as the "quaterback." I make sure everything flows well on the line, I plate the food that is cook...do all the garnish, and I even cook the food during busy rushes. I was just wondering if anyone can give me any good advice on really how to be a "quaterback." I do a great job as it is..but i would always love advice on how to get better...i know im young and i have alot to grow on...but why not start now. So if any of you have any advice...it would be wonderful Thanks!!