PaperCranium on Nostr: I was 18, working in a kitchen on a grill. When it was slower I would take my time ...

I was 18, working in a kitchen on a grill. When it was slower I would take my time with the food. I wanted it to be the best sandwich possible. One night a customer made the point to say it was the best sandwich he'd ever had and he said this to my manager.

I thought for sure my manager would have given me a spot bonus, right then and there. We were a restaurant and here was my commitment to the establishment, the craft of making food and customer.

I learned a lot at this job. Like that most jobs in middle America only care if you show up and have a pulse. This leaves most job roles with a severe lack of a spiritual component.

How do we fix this?