As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.
I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
You have to stick out the toughness of the business and form relationships with the people in it.