Chef Ramsay is always the poster child for these types of discussions and he probably is showing a side of himself at times (Anyone remember the Boiling Point tapes when he was trying to earn his 3 stars at an earlier age than MPW? I don't think that was acting, definitely not all of it.). He's made his mark now and I'd be willing to bet pints against pennies that 99.35% of it that you see on ****'s Kitchen is staged. It's made for the primetime tv "Oooh did you see that chewin' Ramsay gave that guy?" crowd to discuss at work the next day. I could be wrong, I'm not home when it's on, that's just my guess.
That aside, it's a tough call. Everybody has their own lines drawn. I personally can take it. I've dealt with it (in the kitchen and from construction bosses in my younger years) and it didn't hurt me. Could I live with a ****'s Kitchen-esque Chef to learn what a Ramsay, Blumenthal, Keller, Achatz (just examples, I'm not suggesting any of them are that way in their kitchens), etc. could teach me? Yes, definitely. I'd be glad to. Should anybody have to live with that? Nobody has to, the option to not work there always exists. I'm not saying it's necessary for anyone to deal with their staff that way but I figure their kitchen, their rules. Find a kitchen/job where you're comfy with the rules/atmosphere. Should a Chef that's run his/her kitchen a certain way all along without problems suddenly have to change the way the entire place operates because the new Sensitive Sam/Sally doesn't like it when he/she yells? I try to stay calm and reasonable with staff and mostly succeed but sometimes a verbal kick in the pants is the only message that gets through.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.