My Complaints to the chef

I am not surprised by complaints anymore, it's a normal part of an evening shift.
The meals are good, from many of my overseas and interstate travels - they are very good...
But not what the commoners here expect.
I mainly work in an Italian themed restaurant, our chef is VERY Italian, the food is simple and fresh and I like to call it rustic.
People here assume real Italian food is heavy, complicated and believe pizza hut is authentic.

And I am constantly amazed at the ignorance of diners. I may have co-owned a restaurant, and had some great food and wine experience, but I still assume most people know the basics.
I consider my knowledge quite normal, and not much above average...
I think it's normal to know how to pronounce Gnocchi, not as Ga-notchee, as 50% of people say.
Or Porcini, a mushroom usually dried, and tastes really yummy when rehydrated and put into risottos. Most people ask if it is a type of meat, pork in particular.
Dozens of people are amazed we dont have garlic bread on the menu, but don't realise it's not Italian...

I get to work (usually early) and dread walking in, we are always understaffed, and unprepared for the onslaught of customers, and more often than not end up waist high in people competing to order. I take my work far too seriously to just let it all wash over me.

We currently have a feature show that has been in the casino for 4 months, and offer a Dinner/Show package, for early diners to make it out in time to see the show at 7:30pm. Unfortunately guests are not told we open early specifically for that purpose, and arrive so late that they don't have time for their meals. It's a two course set menu, and imagine if 50 people arrive late, with only an hour to be fed... the kitchen goes into melt-down to prioritise these late-comers, and more often than not the stress created gives the whole restaurant a nasty atmosphere, like something out of Ramsays Kitchen Nightmares.
The staff are fed-up and disatisfied, the customers are vowing never to come back and it's really only the surface of the craziness.