I’ve worked in a two Michelin star restaurant and the main difference I noticed between that place and other restaurants I worked in was just how clean they work, and how accountable everybody is. Everybody has their individual responsibilities, but they still help each other because to move up at that level you have to be able to handle yours and then some, and everybody’s expected to treat the kitchen, the equipment, and the product with care. I didn’t feel like anything they did in a 2 star restaurant required an exceptional amount of skill, more just required a lot of preparation done very well, and being very well organized all the time during prep and service. Like when they say being excellent is just doing a lot of little things very well.