Hey guys. This is my first post, so forgive me if I picked the wrong forum to post this thread. I've been a little bit nervous for the next month coming up, and I was hoping maybe I could glean some advise from y'all more experienced folks. I currently live and work in far upstate NY (near Montreal), and I've been lucky enough to move up from dishwasher to working lunches as salad/sandwich guy a couple days a week, even though I still dish on the weekends. I've been working at this place (probably the most upscale place in this area) for about five months, and tomorrow already the chef is talking about getting me trained to do salad station for dinners. My problem is this: I graduated from college up here, and my girlfriend of four years is finishing up school at the end of this month. She will be moving down to NYC in January to complete her student teaching requirements for her degree. We already have an apartment already set up to move in. My fear is leaving my current job, where the staff has been kind enough to put up with my inexperience, and trying to find another one in NY. Now I've heard a lot about the NYC cooking community and about how ruthless it can be, but I'm trying to get a better impression of what to expect while looking for a job there. I can only prolong working at my current job, at max, until February. I guess my question is what kind of job I should expect to get, or what job I should be pointedly looking for. Is it too much to start looking for an entry-level (re: salad) line cooking position with as little experience as I obviously have? Should I start at prep and work my way up from there? Or, as I fear most, will I have to restart the whole process I started months ago, and begin back at dishwashing? I got no problem busting suds, as long as I have some food duties, or a reasonable approximation of when I'll be working with food full time. Any advice would be greatly appreciated and help a lot with the mounting anxiety I'm having over this move. Thanks y'all.