Unless you’ve worked behind a stove for a living you couldn’t possibly understand how boiling it gets back there.
Working at a pizza eating establishment is even worse.
Between the large oven that cooks the pizzas and the stoves for all of the other entrees it is a wonder how anyone could do survive cooking for almost the whole morning. The first task I ever had was at a mom and pop pizza joint. The owners were very nice and created many of the dishes themselves. Their speciality was the pizza selection. Now the pizza oven itself was about as tall as me and about half the size of the living room area. The owner made sure to keep the living room cool though and had the latest technology installed to the living room to keep his cooks satisfied. The system gave zone control which allowed the chefs to keep the living room a peculiar temperature than the rest of the eating establishment. This was crucial because sometimes the chef’s would appreciate the living room to feel like a tundra. They would have their temperature setting at something close to 65 degrees even though it only felt like 78 once the oven and stoves started going. If my buddy and I did that in the eating establishment the customer’s meals would be cold before they even reached the table.