Hey man, funny, I was just writing on your post.

Although I would consider myself a fairly decent cook without having any professional training, working in a commercial kitchen is a delicate dance. There isn't as much space to maneuver as there is at home. It's tight and communication can be tough, considering I'm not fluent in Spanish.

But I am learning too. I think you have the right mindset. Be open to advice, critical or not. Ask questions (I don't care if I look dumb, my motto is show me once, and I'll replicate it) and ask for specificity. I would hate to get 80% through a recipe for a marinade and then add the wrong amount, or wrong ingredient and mess it all up. Rather be safe than sorry :)