Just recently finished reading "Sous Chef: 24 Hours on the Line" by Michael Gibney... great read and vastly improved my understanding of what all you guys do back in the kitchen...
There is a fantastic book about the restaurant industry that covers a dude doing a 24 hour shift. It isn’t common but happens due to staff shortages and special circumstances.
https://www.amazon.com/Sous-Chef-24-Hours-Line/dp/0804177899