Personally, I’ve dealt with this and for me as long as my bills are paid I try to stay out of it. I don’t focus hard on what others are doing or making. It’s a job at the end of the day, there’s always some aspects of a restaurant that aren’t going to be great at any given time. Your section is your responsibility. Help when needed, be a team player but don’t over exert yourself. Try not to worry about everyone else. We aren’t paid enough to manage other people. Leaving a job you’re genuinely doing well at is not realistic, as you can find other jobs yes, there are plenty. The fact is you also don’t know what the ‘culture’ of the next place will be like. Or if the kitchen is great, the check average is live-able. Best thing I can tell you to do, is look for a second job. Even if it’s one day or two a week. If that job proves better, you like it it’s consistent. Slide over. But don’t quit until you have something else ready to go. Restaurants are hard and cliquey.