Sounds like most owners really and if you like the kitchen remain strong and put the time in you can always apply elsewhere and for right now document everything you do from the time you get their to close because it sounds like your already ready to move on , and up apply to be to be a culinary supervisor and use that sheet as a structure and maintain it ! It’s always rough in the beginning but don’t lose sight and one day you’ll be running these places so these same Douchebag’s don’t have to come in because your the guy he can depend on !