Can we talk about how brunch service gets treated like it's not real cooking

I run the egg station at a spot in Portland and last Sunday we did 412 covers between 9am and 2pm, which was a personal record for me. Every single plate came off my flat top: hollandaise that I made four separate batches of because it kept breaking in the steam, poached eggs where I had to time 6 orders at once by feel because the ticket rail was stacked three deep. Around 11:30 the dish pit fell behind and I was literally rinsing ramekins in the hand sink between flipping omelets, and a line cook from dinner service walked by and said 'must be nice, easy morning' while grabbing his family meal. That comment stuck with me all week because brunch is the most technical, least respected service in most kitchens: you're working with fragile proteins, tight timing windows, and customers who send back eggs over a runny yolk like it's nothing. I've done Friday night dinner rush and I've done Sunday brunch, and I'll take the dinner rush every time because at least people respect it. So here's my real question: how do you get the dinner crew to stop treating brunch like it's a joke, or do you just stop trying and let the tickets speak for themselves?