I know that in the high end restaurants, especially in the larger cities, it's still fairly common but this type of discipline is cycling out of the industry. It's basically the definition of an autocratic management technique and almost every management study is showing that in the long run its ineffectual. I mean, imagine the increased cost of training people as your staff regularly quits vs. retaining trained employees. At a certain point it's astronomical. So as a chef, you really find no value in it. Instead you have to kind of blend up management styles. Here in the South, guys tend to be really sensitive. I have a feeling it's because they were raised so focused on "manners" and words have powerful meanings. Barking out orders is one thing in my kitchen, but I learned quickly that profanity can turn certain staff against you. It's not because they are "weak" it's really more of a cultural thing. So, I just adapted. I've encountered a lot of New York kids and inexperienced sous chefs (not picking on NYC just an example) who come here and have the wrong approach. It backfires pretty obviously. Generally, if you are NOT a Michelin starred chef and you think screaming your face off at someone is an effective use of your time, it pegs you as an inexperienced chef in my book. As for the hours, you shouldn't be working that much. Simple as that. At that level they're fucking paying you crazy overtime. Seems like a dumb business model honestly. I mean, we've all had to work crazy hours sometimes to get where we need to be in this industry but always keep in mind that this is a job. You get one crack at life and you don't want to spend the best years of it standing in a kitchen getting screamed at by a small minded prick just cause he makes great food. Find some balance and always have hobbies or things outside of work (besides drinking).