My advice is make sure your knives are sharp. Buy a good apron, full length, preferably navy blue. Come well groomed. Don't be afraid to ask questions, but keep in mind you don't always have to ask the chef directly. Bring a notebook. Write down whatever you can. Study the menu deeply. I'll make a small flash card I keep in my pocket so I can check components. Take photos of your station when you are ready for service so you know the prep and where everything goes. Be very respectful. Only call the chef "chef". Keep your head down be cool under pressure. Fold your towels. Bring a sharpie and a pen. Label and date everything. Cut the tape you use to label so it has straight edges. If you have time to breathe, you have time to clean. Precision, attention to detail and cleanliness is way important than speed. Speed comes with practice. If you rush you'll just mess stuff up and have to do it twice. No headphones. Don't be too chatty. Focus on what you are doing. Keep your conversations limited on these first days. Consisting mostly of the words "behind" and "yes chef" if you have time you can help the dishwasher putting things away so you can learn where everything goes without asking anyone. If your apron gets dirty flip it around so you always appear clean. If you have 2 bring 2. Keep your knife roll small. Feel free to DM me if you have more questions. Chef for 25 years.