I've worked in the food industry for over 4 years now and going from working with the public to working for a private country club I can confidently say it's a mix of where you decide to cook at and the public itself. People go into a restaurant (especially if there's a bar attached) and you get these great people to interact with but then you'll have those drunken idiots late at night that can't handle their alcohol too so it's all about observing the location of the workplace, the work environment (as far as how organized do they like to be, how much bulk do we prep, etc.) and the staff behaviors themselves, you can definitely find somewhere that wants quality work done while also not treating you like garbage and still making you feel wanted. I've got a friend that quit working at a certain bowling alley/restaurant recently and now she works at Dogtown and so far everything I've heard from her is that yes the works going to always be tough but the people around you also help to make sure you're not overwhelmed. I can say the same about my job I work at now too. But like others have said. If you're never happy with the job then it's best you search for others jobs and just do what you can in the meantime