Why is that so?

Do you know that feeling when you get a really cool job offer in another country or state and think things can only get better? That's what I thought four years ago when I moved to Switzerland! I was a normal cook, nothing crazy, always had a bit of a drinking problem, so I'd say I was pretty standard 🤣 So, I arrive at the new kitchen on my first day and the chef's welcome is: don't screw this up! It's a different level, but still totally unclean in some ways! Now I'm wondering, is that normal in top-class gastronomy? Have you ever experienced anything like that?😅