By the way, in case no one else has mentioned it, this is pretty typical of working in a restaurant. It's not an office, and it's usually not staffed with the sorts of people that are in it for a career, have an education, etc. I don't mean to generalize, but it's a chain restaurant, and that's largely going to be true. If you don't want to deal with this shit, all the more reason to graduate, get a job, and realize you'll deal with very similar shit in a white collar setting
For anyone in the industry, please don't take my statement to apply to career chefs, fine dining wait staff, etc. There's clearly a difference between professional food industry people and most of the folks you'll find passing through your local franchise.