I’m going back to work at a certain Tex Mex restaurant for the 4th time after my KM called me back in to work with higher pay. I started working for the company in 2018. After 2 months they moved me up to lead train and started actively training me for a assistant manager position. I have worked at 2 locations and helped open up a new location. I learn pretty quick but there are still stations I’m not so confident at (Grill and expo). Expo is a must to learn for km here. It is like the “pass” I’m guessing. There is a front expo and a back expo. What is so challenging about this position is you have to get the plates on the pass while managing all the plates coming out of the oven next to you (from the enchilada station). There are 2 ovens on and constant plates coming out during a rush. Also you have to make “cold plates” simultaneously. Cold plates are like plates with scoops of poco, guacamole, sour cream, and cheese on it. Also cutting avocados in like a flower design and other stuff like that. Does anybody have any advice or anything to help me. I’m going back this time dedicated to be a assistant manager and learn everything. There is a lot more I could say for context but I have to go cook right now shift starts in 10 min. Ask me questions I will answer honestly. Thank you.