Hello guys, For those of you who haven't read it, I am including a link to my bio so that there is some idea of who I am and what my experience level is. http://www.cheftalk.com/forum/thread/63122/hello-from-a-line-cook#post_332024 One thing I didn't mention is that I cooked in my first restaurant for nearly a year, and have been cooking now at my current restaurant for less than two months. So.... I am a grill master at my current restaurant. Was not my first choice, but because of circumstances, I was willing to do it, and now it seems they want me to keep doing it. Which is fine by me. Anyway, here is a link to a very crude drawing of how my kitchen is set up: http://i18.photobucket.com/albums/b146/loony2000/Kitchenlayout.jpg Underneath the counter top is our plate storage, as well as 2 Assembler boxes (for sauces and bagged broccoli / linguini). Down near Fry there are 2 line freezers for all the various fried food that needs to remain frozen until cooked, as well as the Fry Box for refrigerated items that will be fried. Anyway. Since I became a CGM (Certified Grill Master), I have been told that one key thing is time-management, even on a minute scale, taking 1-2 seconds less to get something accomplished. I can see in many cases how that would be true, and have implemented some of those suggestions, but when I am working the line on a typical lunch shift (when I am by myself), I still end up running 16 - 17 minute check times (with an average of 12:30) because I get behind, when I know that there are other cooks who could do the same work I am doing, and their longest check time would be maybe 13-14 minutes (avg 10:45 - 11 minutes). I am still feeling my way around the cooks line, so I am still trying to develop a personal system that works for me, and was just wondering what, if any, tips you would have for a dishwasher-turned-grill-master who is still struggling to rise to the level of other cooks. EDIT: Also just wanted to say that I have taken the time to read through some of the other threads about improving as a cook, I am just wondering if there any specific suggestions that people may have in regards to my situation.