My sous chef dropped a 22 quart stockpot on my foot mid service and I kept plating

Last Saturday we were slammed with a 90 cover rush at the restaurant in Portland when my sous bumped the pot off the prep table. It landed square on my left foot and I felt something pop, but we had 12 orders of risotto dying in the window. I hobbled to the walk-in, grabbed a bag of frozen peas, and taped it to my ankle with plastic wrap while yelling at the new guy to watch the scallops. Finished the whole service on one leg and even plated a special for a table that sent back their duck twice. Ended up with a hairline fracture and a boot for 6 weeks, but we didn't lose a single ticket that night. Any other line cooks ever work through a real injury just because walking out would've tanked the whole crew?