Hi! I'm new to the website and just made an account. Recently, I have started working in a restaurant as an intern. This is my first job and first time in a professional kitchen. The restaurant is new American/fine dining and as a result I have to do things such as peeling chanterelles, taking peas out of their shells, peeling corn, cutting the kernels off, and finally juicing the kernels, and occasionally shucking oysters. I really like it so far and I am having a lot of fun learning about the restaurant industry and just being surrounded by food for most of the day. I do however have this constant fear that I am doing all of this prep work too slowly. The chef never asks me to work faster or anything but I'm just not sure if I'm fast enough and its getting on my nerves. It takes me about 2 hours to peel corn, cut the kernels off, and juice them. I need to do this for about 30 pieces of corn, more or less. Is this too slow?