so what they call me big boy part 3

So i'd been working at petrus now for a few weeks and my day would start with a 6:30am wake up, a quick breakfast consisting of a smoothie and some cereal, (this was the only meal of the day for me sometimes) then off to work to be changed and in the kitchen for 7:30am. I'd usually go upstairs first and turn on the stove for the garde manger section where I was working, then head downstairs to set Maderia jelly plates in the fridge for the next hour or so. this was the most annoying job because you had to clear a load of space in a small area and then spread out the plates to set the jelly on. everybody knows that first thing in the morning the fridge is always a busy spot with putting away deliveries so i had to put up with everybody coming through and getting in my way, bumping plates, commenting on a little bubble here and there and just being typically negative and trying too hard to sound like a sous chef or something. Just to be clear anybody in the fridge before 10am would not be any member of seniour staff as they would not arrive until after 10am to start their day. once the jelly plates where set I would head upstairs to start chopping herbs for all the sections in the kitchen, then it was refreshing the micro-cress and flowers in ice water and then avocado puree... and then... Everyday was the same. Being a commis in a kitchen like this is tough. You will inevitably be tasked with doing the most time consuming, boring yet difficult, in the most simple things are the hardest to get right sort of way, jobs. All the while being shouted at to hurry up and move your fucking ass big boy. The problem lies in the fact that most people would walk out after a few days of this and then I'd be back to square one. Great. I suppose just for the pure fact that I did not walk out and did stick around I earned a place in the kitchen after a month or so and I did manage to crack my early morning MEP and everything was perfect. This of course would be finished by 10am when all the sous chefs and head chef would arrive. This is when they called me big boy. This is when they tried to break me.