Can any chef friend tell me about the hidden rules of the chef industry?

Supplement: I have been a chef for ten years and have never encountered such a situation. Please believe me! Follow-up question: Just like when a chef leads an apprentice, doesn’t he have to repay the favor? I have a friend who works in this industry. He said that the master usually teaches things step by step, and only garnishes the dishes and watches the master cook. Is this the case? Answer: Of course you should learn it well in a restaurant! What you learn in school is just some basic knowledge, which is of no use in a restaurant! Follow-up question: Will the chefs in the hotel teach me well? Why do I enter the hotel, waiter (can't be right), busboy, waiter, waiter or something else, I'm afraid the hotel won't want me. Answer: If you recognize a chef in a restaurant, of course you have to flatter him. You can give him cigarettes or old wine, but you can’t give him money. When you are learning, you should pay attention to watching and learning more. If you don’t understand something, you should ask the chef and let him guide you. You, your skills will improve quickly! When you enter a restaurant, you usually arrange the dishes first, and then help the waiters chop the ingredients. Once you get familiar with it, you will get started. You won't be asked to do the dishes, so why should you be called a chef? Haha. Follow-up question: Do hotels accept people like this? Generally speaking, how long does it take for a chef to learn to cook on the stove? That’s not necessarily true. It depends on your understanding. If it’s faster, you can learn to cook on the stove in one or two years. Some people will never learn to cook on the stove. Of course, there is a division of labor in the kitchen. , not all of them work on the stove, the sum of the various positions is the kitchen as a whole