Alright i apologize in advance this might be a little on the longer side. So here it goes. Background: I'm a female, i have worked in only the food industry only seriously for the past 3 years. I'm 24 and have only worked in one fine dining/high rep place, which is the one I'm currently at. i graduated from le cordon bleu with no serious culinary experience prior. so i learned all of my foundation and basics at school. Okay so this is what I'm trying to deal with. i work about 14-16 hours a day only 4 days a week because thats only when we are open. This restaurant is very different from most, no servers, we serve the food, we cook the food, we buss, we pour drinks, pretty much everything. so theres A LOT that i am trying to absorb and learn, but i just feel like I'm really struggling trying to do it all. And i just keep getting yelled at. I am seriously trying my best, without losing my mind. the other day my exec, chef/owner told me i wasn't learning fast enough. and have been told on numerous occasions that " i need to do more". and I'm just at a point where i really don't know what I'm doing thats wrong. they give me a "recipe" and i make most of them fairly well, with the obvious numerous questions because of their standards that i have to keep i want to ensure that i am doing it properly. i am even going it at 9am sometimes to keep up with my station prep and we are normally at work until 2:30 am. Side note menu has changed completely already since i started 6 weeks ago, so that was fun. and now they are asking me to change the soups, and ice cream every week. and i seriously feel so pushed far past what I'm capable of doing without cracking. Are they pushing me because they see potential? are they pushing me because i'm not up to par yet? should i say something? what do i even say without sounding like a "p****" for a lack of better words. i'm trying to learn FOH as well, Drinks, how to ring in tickets and give guests their checks. I know i have so much to learn, and i am seriously trying to absorb as much information as humanly possible. but for me maybe I'm not used to the lack of sleep and this demanding of a chef. i have worked in other restaurants that were extremely busy, but i knew what i was doing, menu didn't change nearly as much as this does, or i was comfortable in the kitchen so it was easier to take on more tasks, i even moved up to filling in for my assistant manager who was getting fired, when i had only worked that restaurant for a year and a half. i know I'm capable, and i am giving this my all. any advice for this young buck about pushing through, and trying to keep my head high through the really terrible days. Please. and thanks.