On line cooks

So I've been working at Curry Up Now for a little over a month now, and things are definitely not like I thought they'd be, but in a good way nonetheless. I originally applied to work there as a food runner, but as a newer restaurant, things are constantly changing. I made the move from food preparer and drink refiller to cashier, and now I spend most of my time cooking on the line. It's super intense- definitely not something I thought I'd be doing, but as hectic as it can get, it's kinda fun.

I just gotta say that I have such a new found respect for anyone who cooks in a restaurant.