I've just got my first job as a line cook, I started there a month ago. Now, as this is my first job in the catering trade, I'm having some problems, mostly with my speed both on prep (knife skills etc) and when I'm on the line with my speed of plating/getting dishes on, following the checks that come on. I'm also struggling with my seasonings. I keep tasting, but even when I feel something tastes good enough to go out, the more experienced members of staff season it more. So, I'm just wondering how long I should expect before I can be 'good'? Before I'll be able to go at a pace which people won't be telling me to go faster, and my seasonings won't be off. Before people won't be second guessing me? How long before I'll be able to be on the line and not worry about if there is someone there to help me when we get really busy? Obviously everyone is different, but more than anything I'm concerned that I aren't developing fast enough. I plan to speak with the chef today and ask him how I'm doing, but he is a very positive guy and I'm not sure how honest he will be with me. If you guys had employed a new member of staff, who was totally open about not having any experience at all, how long would you expect before you could consider him satisfactory to be left on the line without being mentored?