So I am currently watching the episode where Anthony returns to Les Halles. He raises some very important points about the restaurant/food service industry. I have worked in the food service industry since I was 17, starting out as a dishwasher/busboy at a chinese restaurant. I am now almost 38. I have moved around a lot during that time. I have always seen/felt that no matter what your experience is, when you go to a new place, you have to start off almost like you know nothing. It is a different menu, they make different food, or maybe they use a different method. You are not in sync with the other cooks who have been there a while. I don't care what level you are in this industry, you have to learn the new menu. The other issue he raises is the fact that he can't read the tickets. This is hilarious, though I am not laughing at Anthony. I worked at the South Rim of the Grand Canyon, numerous times. Most recently I worked at one of their restaurants there. At that restaurant, there are four stations, but only two copies of the tickets. I was able to do any of the stations there, but one in particular was working the ticket machine. You had other things you had to do as well, but if you can't read the tickets and send them to the right place, you are screwed--to an extent. Unfortunately, this is something that you have to deal with if you want to work in this industry. The other thing that is obvious in this episode, which as yet has not been raised, is that when you are not working the line every day your skills suffer. I don't mean your skills as a cook, but your skills as a line cook suffer. This is because you are not maintaining your ability to cook in a timely/speedy manner; you also lose your ability to understand "kitchen spanish" as I call it.