Home cook levels -- where do you put yourself?

This is clearly subjective, but below are the descriptors I'd use to describe the 5 levels of a home cook. Like most who have a passion for cooking, I started as a kid. I didn't start because I wanted to, but because I had to. Having 'The Frugal Gourmet (pedophile)' and Justin Wilson on TV growing up, and often having to cook for my family, certainly gave me an appreciation for providing both happiness and a damn tasty meal for my people.

So where do you think you are based on these criteria? I'm a light 4, I think. Let's just say I get pissed when friends and family tell me something is good when I KNOW for a FACT that I screwed something up and it doesn't taste right. I'm very critical of myself, which I think is necessary at level 3 and definitely level 4.

Level 1 -- Can cook meat but inconsistent temps, under-seasoned food, very basic recipes often in the vein of whatever nasty shite is popular on Pinterest at the time, gives no thought to plating. Watching a level 1 work with a knife leads you to believe you're likely to witness an unplanned amputation.

Level 2 -- Owns a meat thermometer so gets protein temps right most of the time. Inconsistent with heat, experimentation often goes wrong.
Embracing interest in cooking and becomes a bit more epicurious. Knife skills slow and not always proper cuts, but safety is solid.

Level 3 -- Can competently make a recipe taste good. Protein temps are consistently correct, cooking methods are competently met, advanced methods are still a bit of a struggle. Experimentation is a 50/50 endeavor. Knife skills are solid, safe, but a bit slow. Confident and looking to improve. Go to a restaurant and start to recognize flavors, strategies, textures, cooks, etc.

Level 4 -- Recipe limitations are due to time or tools...can competently cook most any recipe. Experimentation is 75% successful. Knife skills are on point. Understands and strives to leverage things like the maillard reaction, acid/fat/salt balance. Seasoning is on point as tasting becomes a thing. Notice you've become incredibly critical at restaurants, often eating dishes you feel you could make better at home.

Level 5 -- Friends and family tell you to open a restaurant. You have dishes you came up with and execute flawlessly. Experimentation works out 90+% of the time. Get upset at the smallest of flaws in a dish/cook.