To piggyback off of another thread, I too will be winging a line cook position. Fortunately, they know that I am a rookie on the line and only have about 6 months experience at a chain restaurant in the back of the house. I am also coming from 24 years of experience in the construction industry, but I am done running that rat race. Too many hard time resulting from layoffs. Too much time away from my family. So, needless to say, I am a 41 year old starting over in an industry that I have a passion for. I love to cook, mind you the only experience I have is from my own kitchen. I should have started this a long time ago. Anyways, I have done my research and know the ups and down of not only the culinary arts profession as well as starting at the bottom as a short order chef. I understand the pay is minimal, long and late hours, and the conditions behind the line. But what I am most looking forward to is not only doing something that I have wanted to do for a long time, but the chain I will be working for wants to put me through a Kitchen Professional program and thinks we all can benefit from my years of management experience, albeit in the construction industry. Sounds great to me. My goal is to learn all facets of the kitchen, learn about food and food prep, and put in the hours and effort to be great at my new career. With that said, I would appreciate any positive and motivating advice to help me transition into my new role and how to get good at it quick.