Life is Service

Stop and consider what your world would look like without any help. We're not talking about help that is direct or that you necessarily asked for. There are thousands of minute details that 'make things work', day in and day out, that go unnoticed, and hundreds of thousands of people that are taking care of them at any given instant.

Thank you to the few hundred folks that responded to last week's newsletter with stories about their service experiences. You included recognition for efforts that were appreciated, as well as times when similar efforts were demeaned. Recounting these stories, good and bad, reminds us to pause and acknowledge the services that people give to one another. Even the smallest interactions make a difference in our lives. Thank you for sharing, and we hope you'll enjoy these excerpts:

- While bar-backing and pre-shift portering, I messed up. The head bartender brought me back and showed me exactly why things were located as they were. She didn't yell or scream or berate me, but in a very serious tone said, 'I want it like this every time.' A few weeks later, she thanked me with a beautiful new cocktail she was working on, and had the kitchen make me a delicious off-menu meal. She was pleased with my work and wanted to be sure I knew I was an integral part of the team. It's so nice to feel needed. I was happy to go the extra mile to get everything perfect for her.

- When a customer found out I have my BA and asked why I was still working a service job, I wanted to say, 1. None of your damn business, 2. Because I love farms and food, 3. Reminder: If I wasn’t here you wouldn’t be eating.

- I felt valued when someone asked my opinion of how the operation could be more efficient. I felt not valued when everyone seemed to act like I was invisible.

- I worked as a kitchen assistant in a school. My task was to chop or grind the supplies for the preparations. One day the head chef called me to try a sauce and asked me what I thought about it, if I thought she should add something else or if it was all right. After tasting it, I felt that it lacked salt and that it would be good to add a little wine to improve the flavor. I was scared when I responded, because it's not normal for us, as kitchen assistants, to be entrusted in the final result. But she looked at me and told me to bring the supplies and make the additions. For me, that was an important moment - they trusted my knowledge and allowed me to contribute to what we did, as a brigade.

- I was fired after refusing to serve a table where a man smacked my butt. I looked myself in the mirror on the way out and told myself I'd never work in the service industry again. That was 6 years ago. I haven't. (for more on stories like this one, see Kitty Greenwald's NYTimes article in our 'tidbits' section below)

- As a hostess, you’re not making as many tips as the servers, and no one is patting you on the pack after a busy night. But after one particularly hectic Saturday, the managing bartender sat me down. She expressed how thankful she was to have a hostess that kept the seating throughout the restaurant even and flowing. She even bought me a meal and drink after the shift. It made me feel as if my role was vital in the ebb and flow of the whole production.

- Especially valued: the pastry chef came with warm, just-made chocolate chip cookies just for me. Expressly not valued: my boss and a coworker called me the cleaning lady because of my Oaxacan top (I'm Mexican).

PS we made a bonehead move and didn't ask for email addresses. We have no way of picking / contacting a winner. Eeek. If you submitted a response kindly respond to this email and we'll do a random drawing Wednesday May 30th at noon.

In service,

Tay + Dor

Co-Founders, Good Food Jobs

SERVICE . . .

tidbits...