Return to site

Respecting "McJobs"

The fast people behind fast-food

A (Mc)flurry of activity is a common sight behind fast-food and cafe counters. Flipping burgers, filling cups with coke, scooping fries and keeping smiles on despite complicated orders – their day-to-day is something that many have likened as undesirable work.

As customers, we give orders. The crew in front of us take our orders, print a receipt, thank us and move on to the next person. Abiding by the algorithmic sequence of actions, we take our cue to move aside for the next in line. We then turn our attention to our smartphones, because that is now the most natural thing to do.

Today, we challenge you to look up instead. Observe and consider a day in the life of an employee in the F&B sector.

It may be a classic side hustle for students, like in the case of 25 year old Thanesh, who wants to work in a field which allows him to be a social enabler. He is currently pursuing a part-time degree and stands by the F&B line through and through.

“People fail to see that there’s also employees holding diplomas and degrees.”

“People fail to see that there’s also employees holding diplomas and degrees,” he said with a smile. For Thanesh, his love for F&B work already compliments his identity as a social enabler. There is fulfilment in making someone’s day.

“I like to serve people. I am customer-service oriented,” he shared. Whether it’s on the front line or in the kitchen, there is no ‘happy’ meal without a personality like Thanesh.

Then, there’s folks like Mr Tan. A retired man who ties purpose to work for enhanced wellbeing and extra income.

Through Good Work’s Career Exploration Programme, Mr Tan was hired as a Kitchen Assistant at D’Good Café, a beautiful homegrown café set in Holland Village. Due to his age, the café management has even designed a lighter shift plan to accommodate his pace and health.

“I’m very thankful to all the chefs. They are very willing to teach you if you are willing to learn and not afraid of making mistakes.”

“I’m very thankful to all the chefs. They are very willing to teach you if you willing to learn and not afraid of making mistakes,” shared Mr Tan.
 

Whether it’s a side hustle or a full-on career to navigate at one’s own course, both Thanesh and Mr Tan’s story allowed us to understand the subjective purpose of work.

Both their purpose are just as respectable.

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly