I am a line cook working in new jersey. i was originally a dishwasher and now i have been cooking for about 7 months now. i have progressed really well and i feel very confident in my abilities at my current place. i work garmo (salad), fryer, and iv'e done a little bit of the Entremetier station too. i want to move to nyc and work in the city. i'm hungry to work my way up. i want to be a chef some day, i simply want to make amazing food. im currently thinking of applying to some good restaurants in the city the only thing is a lot of them ask for "1 year of fine dinning experience" though i feel like if i talked to them and showed them i want to learn and i can learn fast they would give me a shot. what kind of tests might a chef put me through when i come into trail? what should i expect? what should i focus on to show him that i can hold things down if he hires me? I feel pretty confident in working fast and being able to handle being in the weeds but i am just a bit worried that my raw skills wont be enough to have the food at a high enough level. thank you, any advice would be appreciated.