No worries, there other ways to work in food services. Breakfast cooking was a favorite of mine because I was mostly alone until 9 or 10 am in different hotels (you start at 5). Just you and the bacon. When breakfast is over it help with lunch and then you’re done.

Pastry and bakery shops are also usually much more professional environments where attention to detail and consistency are very important. I have worked in a few of these (once full time, mostly just helping out here and there as needed in hotels) and it’s nothing like the main kitchen.

You can also work in banquet venues where there’s less yelling and stress compared to a la carte cooking.

One thing I really liked is if you worked hard, helped others when they needed it, and did your share of the cleaning, and showed up days after day you were part of the crew. I worked with people that could barely read, lapsed philosophers, guy training to be a pilot, washed up old guys who didn’t know anything else, and we had each other’s backs. It was good a lot of the time.