But be prepared to explain how the dish would work for the particular job, its easy to make 2 or 3 plates once, but to do the same dish for 100 -200 every night is a different story. if you are trailing for a shift tone it down and use their equipment. you want to show them you can adapt and work with them... it sucks to have to train the new guy, so try to pick it up quick and make it seem like y