As was previously mentioned, with only a few years under your belt, you are just beginning your adventures in restaurantland.
Please, please, PLEASE take Chefwriters advice.
From another point of view, try to think of even the negative places you'll work in your career, as a learning experience.
Experiences don't always have to turn out positive to be a learning moment.
Oh and one other piece of advice. And this is so prevalent with the young.