Hey fellow Chefs, This will be a bit of a long post but here it goes. I'm originally from Canada and on a working holiday visa in Tokyo for 1 year. I was working at a 1 star restaurant for the first 6 months here and now at a 2 star, I'll work here until my Visa is up pretty much. Just a little background, my father has owned a mediterranean restaurant since I was born so pretty much grew up in the business, was working for him since I was 16 and then moved to a few French restaurants afterwards. His restaurant is family/casual so when I went to work in the French fine dining restaurants I got my ass kicked because it was on a different level in regards to plating, mis en place, precision, etc… So when I entered this 2 star restaurant I was put on the hot station right away with a dude who's been there for just over a year. I forgot to mention I speak Japanese at a business level so I can communicate okay but it's still obviously not the same working in an English speaking kitchen. Its difficult enough when entering a new kitchen because you have to learn where every single thing belongs (plates, pots, pans, seasoning, etc…) but in Japan, they are a stickler for rules and organization (this deserves a whole other article in itself). So basically, the guy who was supposed to be training me on the station, was instead pretty much doing everything himself but would explain the mis en place, recipes, etc… now the kicker here is that I wasn't actually doing anything other than watching, a couple garnish knife cuts, and setting him up for the next course and so on. However, I'm the type of person who needs to actually do the work from start to finish in order to learn it. To just watch and then not be able to do it not only seemed condescending but a waste of time (he literally wanted me to watch him clean the backsplash walls when we were tearing down so I can “do it properly”) So long story short, the chef said that I would switch stations and I asked him why? And he said because I was slow. Now I've been told by other chefs that I'm quite fast and I pride myself on my speed, once I get familiar with my station and the dishes that is. However I feel that I wasn't even given a chance to do just that, get familiar with everything, it was 5 days at this point….so I'm bewildered as to how he comes up with this conclusion after me not being allowed to actually jump in and do the work but just watch. Anyways I felt I had to get this off my chest and who better than this community. Thank you for reading this rant. What are your opinions on this situation? Also if I didn't clarify anything please let me know!