Washing dishes

in #philosophy5 years ago


The relationship between dish washing and the chef was always tense.

The chef, the craftsman, would cook and prepare recipes as he pleased. Tells his employees what to do and then leaves all the arrangements for the ordinary workers.

Washing dishes should clean everything. This is also the definition of his job - to wash the dishes.

A dishwasher who advances to the job of a junior cook continues to feel like a dishwasher.

He makes all the preparations.

He cuts the tomatoes and cucumbers. Cooks the pasta. Knock the flesh soft. Makes sure the bread is perfect.

And the chef, the same distinguished chef, responds to him condescendingly and dismissively. Criticizes him for inaccuracy and ultimately takes all the credit. At most, he occasionally plates the plate. Wiping the sauce from the plate with a towel as if he were some employee who had not forgotten the fieldwork. Finally he runs the kitchen when he rings the waiters' bell to collect the dish.

And what does he know how to do, this chef? Except for being the interior of the restaurant.

It's not that he's inventing new dishes all the time.

The menu has been fixed for years and the "fish" are usually some kind of fish or meat portion with a familiar addition.

So why does he get it all and the dishwasher gets, how do you say, crumbs?

The dishwasher or the minor chef watched the chef prepare the dishes many times. He had already managed to turn hundreds of hamburgers into perfection. He knows the pasta right out to Dante. Napolitana sauce to prepare a balanced level of sourness and sweetness despite the use of fresh tomatoes.

So why does this chef earn so much and the dishwasher only gets a slice?

He also has ideas, but who will listen to them?

This was not always the case for washing dishes. There were times when he admired the chef and saw him as a role model.

But what, as time went by, a man was filled with dissatisfaction.

Suddenly that noble figure looked piggy and impure.

That role model became the object of hatred.

That's how the dishwasher lives, knowing that he can do better, and that he gets much less. That only someone close to the plate receives an assessment.

He occasionally pours out frustration to people at his level.

He finds a very strong common denominator among people who feel just like him and dislike the new ones who still do not understand anything.

He does it all. Just everything. And in relation to that - just does not get anything.

He believes he can much more but is too deep in the process so that he can not change his position in the kitchen.

In spite of this, the dishwasher thinks that all the dirty work is actually done.

You can not cook without a clean corner. It is impossible to dish without proper preparation.

He will always be seen as a dishwasher and chef as a professional without distinction.

This is the tragic system of forces between a junior employee and a vice president.

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