<instructions>Your goal is to analyze the following comment and estimate how highly it will be upvoted by the Hacker News community.</instructions><comment><author>jazzyjackson</author><text>I don&amp;#x27;t the the parent was describing the abusers as misfits, but that the job can accomodate people who don&amp;#x27;t fit in to other work&lt;p&gt;to put it another way, it&amp;#x27;s not that the kitchen turns people into alcoholics, it&amp;#x27;s that alcoholics find it hard to work anywhere else (since they can indulge their vice while gainfully employed)&lt;p&gt;As for abusers, they may find it convenient to fill their payroll with people who can&amp;#x27;t make it elsewhere (drug addicts, misfits), such that your employees won&amp;#x27;t quit the second you start sexually harassing them&lt;p&gt;(edit: a sibling comment to you makes a good point about the cycle of abuse, start as a misfit, get hazed, perpetuate the cycle of hiring people who put up with your abuse because they have no where else to go)</text><parent_chain><item><author>_zzaw</author><text>I think inflicting sexual, physical, verbal, and psychological abuse—to say nothing of paying one’s workers a pittance, or not paying them at all—goes a little beyond merely being a “misfit”.</text></item><item><author>colechristensen</author><text>Anthony Bourdain characterized kitchens like that as a place for misfits to work when much of the rest of the world just can’t accommodate people of a certain disposition.  Doubtless there are plenty of people who could never survive an office lifestyle and it is not wrong that some people need it.&lt;p&gt;There is a complicated issue where some people thrive in an environment which is abusive to people who have much different needs.  Only accommodating the most vulnerable does leave people behind.  (And I say this having had to speak up loudly more than once for someone being mistreated in the industry)</text></item><item><author>sva_</author><text>I have a few friends who work in restaurants (not Michelin-starred ones), and something I found peculiar is that pretty much all of them seem to be using hard drugs and consume excessive amounts of alcohol on the regular. A look through some places on the web where kitchenworkers exchange stories, such as &amp;#x2F;r&amp;#x2F;kitchenconfidential, confirmed to me that this is not a local phenomenon.</text></item></parent_chain></comment><story><title>Fine dining faces its dark truths in Copenhagen</title><url>https://www.ft.com/content/a62a96b8-2db2-44ec-ac80-67fcf83d86ef</url></story>
<instructions>Your goal is to analyze the following comment and estimate how highly it will be upvoted by the Hacker News community.</instructions><comment><author>colechristensen</author><text>Of course there is a point at which everything goes too far, but for a certain kind of person an amount of many of those things seems not to be abuse.</text><parent_chain><item><author>_zzaw</author><text>I think inflicting sexual, physical, verbal, and psychological abuse—to say nothing of paying one’s workers a pittance, or not paying them at all—goes a little beyond merely being a “misfit”.</text></item><item><author>colechristensen</author><text>Anthony Bourdain characterized kitchens like that as a place for misfits to work when much of the rest of the world just can’t accommodate people of a certain disposition.  Doubtless there are plenty of people who could never survive an office lifestyle and it is not wrong that some people need it.&lt;p&gt;There is a complicated issue where some people thrive in an environment which is abusive to people who have much different needs.  Only accommodating the most vulnerable does leave people behind.  (And I say this having had to speak up loudly more than once for someone being mistreated in the industry)</text></item><item><author>sva_</author><text>I have a few friends who work in restaurants (not Michelin-starred ones), and something I found peculiar is that pretty much all of them seem to be using hard drugs and consume excessive amounts of alcohol on the regular. A look through some places on the web where kitchenworkers exchange stories, such as &amp;#x2F;r&amp;#x2F;kitchenconfidential, confirmed to me that this is not a local phenomenon.</text></item></parent_chain></comment><story><title>Fine dining faces its dark truths in Copenhagen</title><url>https://www.ft.com/content/a62a96b8-2db2-44ec-ac80-67fcf83d86ef</url></story>