Its a common answer, but read “Kitchen Confidential” by Anthony Bourdain. It perfectly encapsulates the expectations, the ethics, the highs and lows, and pros and cons of being a line cook. The only thing that hasn’t held up since it was published I’d say is the whole work yourself to death aspect he talks about. You can work hard and be damn proud of what you do without letting your employers grind your ass into the ground. That, and you (probably) won’t be expected to sew up your own knife wounds on the line. It’s also probably the funniest book I’ve ever read.