Yestersday morning, I spied a server on the counter at the UCLA cafeteria hastily slapping food down on the plates - in an assembly-line slapdash fashion - with little regard for the customers who deserved better.
Obviously, the young Asian student was trapped in a part-time job she hated to make ends meet, and was just biding her time 'til the end of the shift when she'd be free as a bird once again.
After I witnessed her bad attitude and further established a total lack of excellence in her approach - or any striving for it in her work - a thought crossed my mind.
If I was a server, I'd have a philosophy to follow, to ensure I never slipped up
Unlike sloppy Josephine, I'd treat each meal like it was a plate of food I was specially-preparing for myself.
With a compass like that to guide me throughout the day, just imagine the welcome culinary delights I'd turn out.
Booker T. Washington said it best:
Excellence is to do a common thing in an uncommon way
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