Hi everyone, I've lurked for a while on ChefTalk and finally decided to make an account to post. I've just recently got an opportunity to stage at one of the best restaurants in my city (Providence, RI) and I am super eager to learn but I feel like I'm unprepared for this. My only experience is really dish-washing and very little prep work at a catering business. I am currently not enrolled in culinary school, but I decided to stage to see if working in kitchens is right for me. Has anyone else been in this situation? Any advice/tips?