So I have been a Cook for 3 months now and typically I run dinner alone Monday and Tuesday meaning I am the only one in the back. Typically I may get ten tickets all night but at times I get 15 to 30 tickets over one hour. Now its not just simple salads or soup its anywhere from Apple Bruschetta, scallops or crab cakes. Every order comes out in fifteen minutes and usually 1/3 of my tickets are four tops but I still maintain 4-6 tickets going at once. I feel I am doing well god knows my boss loves me but I do not plan to stay there forever after culinary school I am moving to Denver and want to be ready. How do some of the more seasoned people feel about my progress? Am I on the right track or should I perhaps step it up a bit?