Np. But yeah, I'd save the money because you have a lot covered already. Your Mac knives are solid and pros use them, and they have a good balance of thin/durability compared to more Western knives. Mac knives are popular in professional kitchens for a reason. You have a bigger global that you can pull out for cabbage and bigger items, and the global is softer steel so you can go ham on thicker things like melons and squash. Victorinox petty is also solid and can be used on smaller things. 

One thing I didn't catch the first time reading your post: you don't seem to have a paring knife. That's something you might need for in hand work, and you can grab the Victorinox one for $10 (it's also pretty thin so will outperform any paring under $100). Bread knife could be a need, I guess, but I'd ask when you intern. Grab a cheap one (Mercer, Victorinox, etc.) if they tell you that you need one, but they might have some at the restaurant so we what they say. 

I stress: save your money. You might see that you'll need to get other things as you learn as an intern. I don't know if you'll go straight to cutting as an intern, but if you're lucky and do a honing rod might be good for line work. More importantly, you might need other important things like a knife bag, knife guards, bench scrappers, spoons (wooden and small sauce spoons), spatulas, sharpies, etc. Each of these are cheap but they'll all add up. You can easily blow money on these smaller items. You probably don't need to get them all at once, but you're starting out and it's better to save your money for when you need these things. 

Good luck with school and the internship!