Hey guys first time post. A couple of weeks ago I started my first internship commis job in a really lovely restaurant but an insanely busy/understaffed one at the same time (the sous tells me it's the busiest place he's ever worked in 15 years of cheffing). How busy we are isn't a problem, I expected that and actually enjoy the buzz of finishing a hectic service. But they have now given me total control of the starters section with very little help (after a total of 15 days in my life working in a pro kitchen, just finished my first year at culinary school two days ago) and while I'm getting through it so far I feel totally out of my depth. I am also getting in trouble for not making the base for soups and chowder or having specials prepared... Even though I have only just begun there!!I love it but I'm so overwhelmed. Should I just keep trucking on or look for a place where I'll get less responsibility but more training?