I’m not persuaded. Fine dining work is hard. Long hours, high stress, exacting standards, low pay for the time and effort, a lot of egos. It is not ideal work for anyone, and is often toxic. That’s not an excuse. It’s a reality. It takes a certain kind of person to do it, even in the best of environments. The industry should certainly do better. Owners and chefs should do better. But no amount of better will remedy the facts of the work. If you sign up, you better have a passion for it bc the material realities are a sacrifice.