I worked in the restaurant business for about 8 years. I started out at the front of the house, hostessing and waiting tables. I sucked at those jobs because I'm an aspie. I always inadvertently looked sad or angry, and sometimes I was really nervous and awkward around the people.
So I switched to the kitchen. I've been a dishwasher, delivery driver, prep cook, line cook, and expediter. Dishes, delivery, and prep were the best because I basically worked alone and the work was predictable.
Being on the line was harder because you have to rapidly change pace, deal with the unexpected, multitask, multitask some more, and interact with your highly stressed co-workers. You have to have a witty response for all the jokes and the ability to react sanely to all the stress-induced bitching. Then there's the sensory element - heat, all kinds of smells, slimy textures . . .
It's been about six weeks since I quit my last kitchen job. I always say I'll never work in another restaurant, but I always end up back in one somehow, probably because it's so easy to get a restaurant job no matter where you are. And it's what I know. It's the only field in which I have a good, solid resume.