The culinary workplace - does it have to be that way?

Because it has been getting favourable comments on Twitter, I decided to watch the first episode of The Bear, which is on Disney Plus in Australia.

It's a comedy drama (with, it would seem, a heavier concentration on the drama) about a talented chef who comes home to Chicago to try to keep his recently deceased brother's "Italian beef restaurant" going.

I guess I expected all of the Kitchen Confidential-esque, working-as-a-chef-in-a-restaurant-is-high-energy, high-conflict, sometimes-high-reward, stuff.   (Ratatouille and Gordon Ramsay's shows contributed to our understanding of what type of people it attracts, too!)   But my overall feeling remains:

*  gee, there seemed to be an awful lot of people needed to run that place with the limited menu options.  That felt a bit unrealistic.  Apparently, though, the show gets reasonable marks for accuracy from people in the business.

*  Given that we have had a couple of decades of public exposure to what it's like to work in these businesses, is it is really, absolutely, unavoidable that they have to be like that?   I mean, can a restaurant be started on the basis that respect and workplace harmony are prioritised, and can it possibly survive?