Pretty good, actually. I applied for a lot of jobs, but only one got back to me so I took it because I needed the money. After them warning me how hard the job was, compared to my previous years as a chef, it's easy - It's basically processing and packing orders. Physically demanding and it's night shifts, but it's a small, family-run place, I have weekends off for the first time in about ten years, I'm paid weekly, and I'm in my third week and don't have the constant impending sense of doom I grew used to. Glad to find out I'm not actually an alcoholic either, I put my feet up and have a beer when I get home some nights, but I'm not craving booze the way I did a couple of months ago.
I said it before in the thread, but I'll repeat it here. Don't be a chef, kids. If cooking is your thing, learn it in your spare time as a hobby and dazzle your guests. but for the love of god - don't do it professionally. The industry'll just chew you up, spit you out, and demand your gratitude for it.