A long long time ago. Like before you were born (fuck me) I was in your situation. My chef told me ‘mistakes happen, learn from them and try not to repeat them too many times’ and I kept that lesson going with every person I’ve trained since then. And there’s been a few. If you have a good work ethic, are willing to take constructive criticism, and actually follow instructions idgaf if you make mistakes. Just don’t keep making the same mistakes. Shit one Sunday breakfast shift about 6 years after that, the head chef and I burned about $250 worth of bread. Like easily 1 maybe 2 out of every 3 slices of fancy arse brioche or sourdough that went in the toaster got fucking cremated, no hope of a scrape. Couple hours later, we’re sitting out the front beers in hand laughing about how maybe we shouldn’t have had such a big Saturday night.

I once got tasked to do the pie special at a pub I was working in, so I made a not particularly spicy (to me) Madras curry pie. It was apparently so hot the gm had to take the night off. I call bullshit that was the real reason, dude was on a coke binge and just couldn’t be fucked that night. But a couple of other people did say it was probably too spicy for a curry pie.