So I washed dishes for about 1.5 years and cooked for a tiny place (town of 2000) for 3 years. When I moved away to college I got a job in a serious place and kept it for 11 months. I've since decided that college is not for me and am dropping out to devote more time to building my culinary career. I've secured two jobs at two of the nicer places in town and realized that the origional job I got upon arriving to town isnt teaching me the best things (clean plating and technique no menu chages in 25 years ect) so I've decided to drop it. There's a bit of my story now for my questions. 1. what do you guys use to carry your equiptment in? I've seen people use knife rolls and others use a tool box, but everyone seems to leave their tools at work. I'm working 2 jobs and that makes this unpractical for me. anything I should look into? 2. My kit consists of a utility knife and a peeler. I know from working that I need a paring knife a serrated knife a chefs knife and a veggie/herb chopper. I've already picked these out in theory, I'm just wondering what you guys think of wusthof as a brand? Also curious about how a knife with a bolster lasts after several years of use, it seems that they all get a divot of sorts. 3. My clothes are getting pretty torn up so I need to invest in some pants and shirts of some sort. Is it looked badly upon for me to wear coats dispite the fact that im not a chef? Should I just buy some white T-shirts for work shirts only? 4.I bought some cheap lace up non slips when I started and they're slowly dying, I'm ready to move on to clogs and im looking at dansko. what are peoples experiences with these? Do they generally last and hold up pretty well? Thanks in advance for the advice and help guys.