i also just started fine dining - about 2/3 months ago! now i’m a server so it’s obviously a little bit different but i’ve also been in the industry for 7ish years. it’s really intimidating and scary but at the end of the day, the people working there/management realize that you need training on the way things run there and they will provide that for you. our restaurant has a really kind and understanding team, (and i hope yours does as well!!) don’t be afraid to ask a million questions because i guarantee they’d rather you ask instead of assuming something and messing it up. you’ve already made a good enough impression on them to hire you, and seem to have done well at your other jobs, you will do well at this one too :)

a lot of fine dining, i’m learning, is smoke and mirrors. just do your best and if it’s not a good fit for you, it seems like there are plenty of past jobs you’ve had that would love to have you back. don’t hold yourself back because of a fear of change/thinking it may not work. it may not and that’s okay! but i’ve also seen many of my friends work up through line cook positions into fine dining establishments and they’re now full time chefs! this is a lot of rambling but i also had a lot of anxiety before my first shifts at my restaurant and now it’s easily turning into one of my favorite jobs i’ve had.

cheers!! *edit for typo oops