Chris Lara 4-22-14
On my Easter
break, I was able to learn more about different work environments and levels of proficiency
by working at Honeybee Market. I spent a couple of days there, and I was able
to work in the kitchen with my brother, Brian, and his co-worker, Joel.
Brian and I entered
early in the morning, and began working. My brother was naturally good at
getting up and going, so he was already running for his supplies. I, on the
other hand, was slowly trudging behind, helping him carry some produce. I
noticed this energy difference and started to boost myself. Then, I began to
look around at all of my other co-workers; they were moving so fast, carrying
heavy loads, and managing their own departments as if an emergency had broken
out. I kept the thought of being just as energetic as them as I followed Brian
back to the kitchen.
He turned on all the ovens and worked
on the breakfast/lunch preparations. I was on the side packing salsa, blending
produce, or shifting pallets. He was a great manager, but micro-managing was
his specialty. He constantly looked back at what Joel and I were doing,
correcting us if necessary. The few times we did mess up, he caught us. I liked
the way he corrected us; showing us the right way, then offering tips to not do
it again. I remember dropping a tray of freshly cooked mash potatoes, but
instead of scolding me, he told me of the time he dropped an even larger pot of
gravy on the floor. He told this story to me because he didn’t want me to feel
like a failure and his story provides a sense of not being ‘the worst mistake’.
The rest of the days I spent micromanaging some of the small tasks in the
kitchen, and I left satisfied with the help I provided.
These small jobs and departments all
connect to create the success of the market. I learned about the fast paced
jobs the departments have and the rapid flow of productivity Honeybee Market
has. I felt accomplished with the help I was able to offer my brother, and we both
hope to work some more days together.
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