I helped open a wine restaurant in June. Great Chef similar palate. The job has been very challenging. It has been no decision on menu until 1 hr before service, not reordering regular menu items because of cost (and lets not bother to change the menu or lower the price since changed to lower quality and cheap cost), never having all on same page as to plating or even how a dish is made, and letting the chef go over money and then not rehiring anyone. I suppose some would look at it as a good opportunity to end up head of this small kitchen. I am not really head,it is me, owner with no restaurant experience and person 3 nights. I have only 2 years restaurant experience and none as a line cook. I think I have done OK but I want to be great. I am 54 and took this as a new career. I like others whose post I have read, have wanted to give up many times. I have read a lot about training I feel I have received little or none. I want some. I want to work with a great chef that knows how to help instead of belittle or do nothing except bark out 50 things to do and 15 minutes later want to know why your not done. This was some of my previous experience. This is fourth job in 2 years. Lost 2 due to seasonal lay offs. Anyway I am hoping it wasn't a mistake to apply at a club. They do 80-120 covers which is 3Xs the volume at my restaurant. I do not want to go back to pantry, but I do realize at every establishment all should know how to work all stations. If I do take this job I want to stay. Please tell me how to get ego out of the way and not take things personally. I always give it my all and my production has never been an issue. I can tell you when I am cooking 20 different items and having to plate as well I get a bit overwhelmed especially when the part time guy and owner expo are standing doing nothing and staring at me impatiently.