Hi, I just graduated from culinary school and it was a career change for me. I would like to know if my current situation is normal.. I started as a dishwasher and within 7 months I am now a prep cook, but I still do dishes and prep at the same time. Some days I work the line ( I am a line cook). I really like where I work, it is my first restaurant job and industry job, but it is inconsistent with hours and accountability. Is the hotel and resort industry any different. Oh, I live in Orlando, FL. and I'm also new to this site..