First, a little background. I've cooked in a couple very fine dining restaurants with so-to-speak celebrity chefs, and under the incredible chef de cuisines that they have hired. I've learned a lot, and value that knowledge. Recently, I took a job as a Chef Tournant/Lead Cook at a new restaurant in a hotel very close to my home (I used to drive 60-80 miles one way to those aformentioned restaurants). I mainly took it because the pay was better, got benefits, and the drive was incredibly smaller. The only problem is/was, the chef is a hack who murders food, the F&B lives in the hotel and micromanages everything (because he's been in the business 25 years and knows everything right?), the Executive Chef of the hotel doesn't seem to give a f***, and the new sous chef who's actually spent time in some decent places is trying to improve the situation, but keeps running into corporate road blocks. Tonight, the hostesses/manager sat 7 10-tops in a matter of 5 minutes (which happens daily being a hotel and nobody offering reservations as a first choice), and complete madness breaks out. The hack chef de cuisine jumps on the line (in which I'm working saute), starts throwing [Censored] around and causing a scene, the F&B comes back screaming for stuff that isn't fired yet, the Executive Chef is banging out bar food with the grill guy, and the hotel's Executive Sous Chef is doing a terrible job expediting. I'm trying to maintain some orderliness, but being that they're "chefs", they know better what to do. I've hated this place for a while, so I just sit back, help out the grill when I can, and give them what they ask from me. After refiring a table 3 times because the retards kept firing it when it wasn't ready, I run out of a certain item for a dish that sold on that table a total of four times and other tables in between the big tables. I get flack from the Chef de Cuisine, the F&B is asking for a half lamb rack med-well on the fly, and the EC is still doing the bar food. I get fed up, tell them I quit (and that it's the sh***iest f****ng place I've ever worked), and leave. I know that wasn't the right course of action, but I felt cornered coupled with the month and a half or so of bull***t I've seen since I started. Oh, and the one guy I liked, the sous chef, is off today and tomorrow. I have a few questions for you guys: 1. What should my next step be with the place being that I haven't formally resigned? 2. Should I lower my standards of food in order to make more money/benefits? 3. Should I apologize and try to return? 4. Do I tell everything to human resources? 5. Are you hiring?