Obviously talking about aggravating kitchen work environments.... Mostly dealing with a lack of planning ahead, not prepping proficiently, working harder instead of smarter, not spending money on basic equipment like nine pans, sheet pans, etc.; as well as not having equipment to work safely such as deep fryer oil filtering/draining tools. Along with disgustingly dirty floors and work surfaces. Not enough saute pans to even work a busy service. And finally a dish pit that is also disgustingly dirty and not very proficient as a result. I've been working on the line for about 4-5 years now. Not worked in tooo many kitchens, but enough to know a poorly run kitchen when I see one.. This is my current work place; well, one of them. I'm working two jobs, the other line cook job I'm working is night and day in the difference of proficiency and stress levels. Granted, the crappy kitchen is quite a bit busier than the well run kitchen. But I see no reason the good restaurant couldn't simply scale up their operations if need be to meet a higher demand. I stay at the crappy kitchen cause I've only been here for about 6 weeks and don't want to burn any bridges if not needed and would like to do 6 months ideally, for the sake of my resume... But it is major stress, unneeded, and it's the whole kitchen that deals with ridiculous stress levels, more than the average kitchen. And it would be one thing if it were a Michelin star restaurant, but it is far, far from it. Our service is so inefficient that were not able to produce good food. As someone who likes to do things the right way, it's very frustrating. Does everyone else just simply run far and fast away from places like this? Or do you do your 6 months so that you can at least learn how to not run a kitchen...?