I have literally just finished culinary school (I graduated earlier this week) and a good recommendation was put in for me at a lodge in town. It's four star and pretty awesome. The position is only for a commis chef (Pastry is my forte) but I'm willing to start anywhere so it's alright. I got the job, but I'm now terrified that I won't be good enough for the job. My interviewer made it sound so scary! I don't know what it's going to be like on my first day. I keep expecting the worst to happen, like I won't do anything right and I'll be fired right away. I'm good at stuff once it's started but in the beginning, not knowing what to expect and what my actual duties will be is freaking me out a bit. Anyone know what I can realistically expect in my first few weeks? My interviewer made it sound like more than a mere commis position. Perhaps it's just their standard. Sigh.