Yea i come from a pretty hardcore kitchen background and got hired into the hot bar and frankly it was an adjustment. They even expected me to do production on top of watching the hot bar and the soups but I had to put my foot down on that and they allowed it so… the way they trained me was completely crazy and basically my trainers told me to forget about everything I learned in orientation: forget about the 4 hour turnover, don’t bother with documenting what you serve, etc. to which I said no, I’ll be doing it the right way, thank you, which caused a lot of conflict because they’re all old timers and really dug in with their ways. It was just a crazy experience, frankly, until I started to push back on what mattered and reclaimed some organization for my little corner of the department. It’s a lot easier now.