As part of my school's program, my class is to run the public restaurant for 7 weeks (3 lunches, 3 dinners, 1 orientation). I'm on dinners for the next 3 weeks every Monday nights and today was my first. I learned that this isn't for me. In my baking class, culinary lab, and kitchen banquet, I've always done well and finish on time, sometimes early. I've never done anything to order in my life so I guess its because I don't have the rythem for the quick pace kitchen of a fine dining enviornment. I'm more large scale slow cooking/baking, plating 500 similar dishes for a banquet reception or 30 loaves of french sticks for sunrise. I was on the desserts line, carmelizing and plating vanilla bean creme brulee. My first 3 burnt in the broiler (take into consideration that I've normally done it with a kitchen torch) and I burnt 2 more a little later. I kept getting pickups with no orders which turned out that some of the waiters who where handling a number of tables had put all the brulees into 1 large order (ie 9 orders but pickup 1-2-2-4). It didn't help that some of the other stations got behind so I jumped in to help catch up. All in all, an eye opening experiance. Either I'm not ready for this or its not for me. But either way, I wasn't aiming to be a cook or a chef, I am more of a baker anyways.