I have a working interview for a line cooking position the day after tomorrow at a local inn that was recently voted best in the city, this would be the classiest kitchen I have yet worked in, I didn't know how to make demi until last January. I have five years experience in kitchens and no degree. The interview is a 3-11pm stagiare. Any tips from those that got the job? Or hindsight from those that didn't? Any input is greatly appreciated, -Mario B.