I think the main thing I learned from my commercial kitchen work is how similar they all are behind the scenes - the equipment and often skill of the line cooks at your local truck stop and the local fancy dining are closer than you expect.
The difference being the type of prep work being done, how good and consistent their ingredients and recipes are, and the presentation. Mechanically, yes they are all similar.
Unless of course, you are at a steakhouse, and they don't have a salmander broiler. Run away!
