Ack. Well I guess I could get more members, but I hate people who spam for invites.
Also if you seriously work full time in the food service industry you'll barely have time for this.
Tips for staying sane:
Think happy thoughts. Remember while you might be busting your ass off, you do have some down time at least (unless you are a sous/executive chef).
Always keep your options open. The food service industry has the highest burn out/turn over rate. Also people constantly need to eat. There are other jobs out there looking for people. If you are near a major city keep it in mind. While the commute might suck, usually city jobs pay much better. For example I live and work just outside of Philadelphia, Pennsylvania. My same job gets paid anywhere from 2 to 4 dollars more in the city.
Remember about keeping your options open? Don't be a jerk to your boss but don't take shit either. If you are working hard and actually trying, you'll see that your job is relying on you. Once you have been there at least 3 months its alright to start asking for things. Days off, etc. And don't get taken advantage of. If you are being paid 10 bucks as a prep cook then be a prep cook. If they ask you to repeatedly to do something beyond the skill level of your current job then its time to start talking about a promotion or raise.
But also remember, no one is below dish work. If you are a sous chef making 40k salary and need to bust some suds, don't be angry about it. They are paying you well above what a dish washer makes.
There is always someone above your boss. Make sure you can get along with not only your boss but his boss. If you can't get a raise or promotion from your boss (that is if you are deserving of one) then remember there is someone above him to go to.
We are all human. Your boss might be a jerk. But remember, if he is truly doing his duty then he should be doing more work then you. A head chef or manager is just there to count money, they have to plan out months in advance, follow trends, set schedules, deal with multiple people and be pulled in a million other different directions. They also (hopefully) have a life outside of work to deal with. And so does everyone else. Bad days happen. Forgive and forget. Live and let live.
And last for now: No person is an island. If you expect to get anything done you have to work as a team. Unless of course you'd like to take orders, bust tables, order the food, cook the food, deal with the customer complaining about the food, lock up, count the money, try to figure out how not to go broke (New restaurants close within the first three years) and try to fight off the people in white jackets.
Remember, food service is a stressful line of work, but it can be rewarding. If you find yourself at your wits end, then its best to end it and/or find something better.