Question for all you that work/run kitchens. I took interest in the culinairy world 6 years ago,and last year i quit my job and started working as a dishwasher at a restaurant. My job was to mop ,wash dishes ...and help the cooks when busy.The restaurant was at a point if transition of owners and staff.3 Months later I abandoned the dish manager position and became a cook. Now ,by myself i cook around 34+ menu items. The 2 other cooks split 24 menu items between themselves. This was extremely hard the first 7 months,since I had zero exp as a cook or working a kitchen. I work the deepfrier,the grill, make the soups, sauces,salads,and house 6/8 house specialties. Apps range from fried soft shell crab ,deep.fried wimgs,to grilled chicken or dried beef. There are about 9.diff soups,3 salads ,and then specialty entrees like salmon,mussels or steaks aside from 12 other entrees. Service lows down if I get held up working apps,soups,salads,and entrees all at the same time,even when its not so busy because i get overwhelmed fromthe amount of orders I get. The other 2 cooks stand around and wait for me to cook my 12 orders so they can.split 3 or 4 between.them two.Tjey only cook.entrees.And it goes on like this all the time. Is this how it is in.your restaurants? If one guy is busy doing most of the food,do all the other cooks just stand there and wait,work on their prep work,while its their turn to cook? Its only 3 cooks in a 60 seat restaurant. Arent cooks supposed to work every station or help the station thats the busiest? Or is the cook for that specific station supposed to pull it together by himself and make most of the$ for the restaurant???? I was told "We all have our own jobs and tasks" It kills all my drive and concentration to see tickets of orders pile all,all for me...and the other cooks waiting around or relaxing .I do get help once in a while when.the head cooks in a good mood or bored. So ,is there something wrong with this set up or am I just being weak?