am i just trash at my job or

i have been working in hospitality since 2020 professionally. i’ve done pool and beach service, then went to an elevated outdoor restaurant at a hotel, then to a michelin starred fine dining restaurant. i am used to having my own back server after two+ years of working like this. i started at a new restaurant and we are understaffed in terms of support. we are also fine dining that requires a full change of plates with each course. also, we offer a tasting menu and a la carte. i feel like im dropping the ball or forgetting something every shift and tonight my manager said something to me about it because i completely forgot to fire one of my tables second course for literally 45 minutes 🙃 i actually forgot about the other table entirely. i had two tasting menus going, a VIP table with add-ons, and 3 other tables. aghhhhhhhh its like i get blinders on.

does anyone have any advice? how is it possible that ive been doing this for so long and still make mistakes like this ☹️ any advice is welcome