you never complain - especially about things the chef can't control like customer requests, the hours the restaurant is open, how busy or slow it is, etc.
you always show up for work, even if you're sick as a dog. Let the chef see you're really sick and send you home.
you cook your dishes exactly as the chef taught you, the same every time.
you are able to work double shifts for many days without days off.
you work neatly, always Cleaning as you go (CAYGo). At the end of your shift, you actually clean your station using actual sanitizer and an actual scrubbie, and actually label and date all your mise.