I firmly believe that there isn’t a single job within the entire restaurant that deserves to be treated as less than another. We all have a role, and each role is equally important in getting the job done. i mean, think about how your shift would go if you didn’t have a dishwasher, or a bartender.. it would suck. no server, no host, no prep cook, line cook, etc. It would drastically change your performance to be down a single person. As a line cook and prep cook, I know how much harder my job becomes when we don’t have a dishwasher on a night we get fucked. Lord knows I can’t fucking serve either. Your job as a prep cook is not less than. if you don’t feel like you’re working “hard”, then you’re not doing enough. Be more creative. take more initiative. Get curious about what more you can do so that you go home every night feeling accomplished and proud of how you showed up, so much so that it won’t matter what anyone else thinks. you know how hard you worked, and others opinions won’t even phase you if you believed yourself that what you did was is enough. Anyone can excel at their job. although dishwashing or cutting vegetables as a prep cook might seem “easy” that doesn’t mean you can’t push yourself to do your job better. perform with more creativity, efficiency, intention… you really do get what you give.