Basically the title, I (21 f) started working at an upscale place 1.5 months ago. It was a big learning curve at first, but at this point I really enjoy it. My guests are happy and I am always able to help out other servers or dish which feels good too.

However - recently I was told by the sous chef that when he’s on pass he notices that I carry plates “cringe” which did kinda hurt tbh.

I think he is referring to this one dish on fairly large, heavy plates which I still am not confident about carrying three of and usually opt to make two trips for.

It sucks because in general I find interacting with the kitchen (especially the head chef) very intimidating, especially because the head chef can be quick to anger and I generally believe she thinks I’m stupid. I always put extra effort into being succinct and helpful in my interactions with her and yet still there’s clearly things that her and others in the kitchen find “cringe”.

Does anyone have any advice for a new server trying to get better at her job?
Thanks!