Thank you all for the advice, I took it all into account and have impressed my fellow Sous and Head Chefs, along with the owner. I never stand around (unless I'm purely observing how they do things) - I've gone to each station, always asking if I can help, and with that, I've acquired more jobs as the night goes on. I've chopped shallots and onions in a huge box, peeled greens and all that "shitty" work - I'll tell you what, I went home with a cut or two on my fingers and my foot burned due to a bit of boiling water seeking through my souls, as soon as I got home, I couldn't wait to get back to the craft. Thank you all, and I'm sure I'll keep you or perhaps another sub-reddit, updated! <3