My First Cooking Job- Marcos

I worked my internship for school at Marco's. I knew about Marco's cause my mom worked there for as long as i can remember. I started out with subs. Wrapping was an issue at first but like everything it was conquered. There i learned about the slicer but the funny thing is is that you have to constantly flip the meat or cheese cause it gets uneven, and the goal is to have as little waste as possible. That was a struggle but a pattern starts to arise and you smooth over a hump in the road. Its there that i cut my self right through the finger nail cutting a carrot with a dull knife. Carrots i hate doing. Nothing too bad no stitches. It was also there that i was learning how to make things like Alfredo, and how to make some soups. I tried learning how to make pizza but couldn't master it they never where a perfect circle far from it in fact. One thing i came across was the difference in how people cook. Some cooks develop a little bit of arrogance, it seems like not one cook is the same and they expect you to do it their way which is unsettling to my confidence. They are constantly making you second guess your self. Maybe that's part of the learning process uncomfortable but inevitable. In school they say that if you want your food to be consistant you should have recipies for your staff, but in the real world there are alot of mom and pop places that dont do that but expect them to remember everything off their head. Its funny i left and right as i was leaving the boss man had menus done up. Thats life I guess.