Hi community, this is my first post. I've cooked for a couple of years but the job I have now quickly taught me that I wasn't really cooking like I want to until now. I work for probably the best boss in the universe, and possibly one of the coolest restaurants out there. I cannot tell you all how fortunate I feel and how much I love what I do. I just feel like there are improvements I need to really make with speed and knife cuts and plating to keep up. I try as hard as I can to keep a good pace, but some days I feel so unfocused and slow. Other days my lists grow, I'm jumping over to help on a station, sometimes busting some suds--and it all gets done fine. For you seasoned chefs and cooks out there, what are the best pointers you can give me? My heart is one hundred per cent in the work, my ears are open and my hands are ready. What can I do to be the best cook I can be, and how do you all suggest maintaining focus and quality?