Hey Cheftalk folks! I've been reading the forums for a while and finally decided to start participating in the community. Currently living in San Juan/Puerto Rico so feel free to ask anything about the local culture, food, restaurants etc. I got started in the industry just three months ago after years and years of watching Bourdain travel the world eating such amazing food. Did one month in the dish, then started doing a shift or two has a prep and now I do mostly three days in the line ( station one , soups, salads, appetizers) and two has a prep. My skills are nowhere near what I aim to get to, that frustrates me sometimes, especially working side by side with cooks that have 10+ years of experience, so any advice is welcomed. Salute and happy vibes from the Caribbean!