Hit my 200th plate up for the pass tonight, never expected that

Started as a line cook back in March at a busy spot in Portland, mostly doing salads and prep. Tonight I ran 200 plates on my own during the dinner rush, not a single one sent back. The sous chef actually said "solid work" which is like a gold medal from that guy. It hit me cause 6 months ago I could barely keep up with 40 covers. Has anyone else had that moment where a random number just made you stop and realize how much you improved?

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