I try not to focus on the negative – there is so much in life that is positive and that is where we should concentrate our efforts. Even Frank Zappa, the brilliant, oftentimes extravagant and a bit unhinged musician, said that we should turn off the news, push aside the “woe is me” and finger pointing, and just try to relish all the fantastic things that surround us. I am, have been, and always will be happy to stand on a soap box and state how fortunate I feel to live where I live, enjoy the incredible family that I embrace, relish the incredible friends who are part of my life, and proclaim that the work that I have done and the career in food that has taken me to so many places around the world, is a gift that keeps on giving. So, when others invest so much time in bashing the field, restaurant life, owners and even customers, I get incredibly irritated.

It seems to me that we are living in a time when it is so easy to throw away what we have, to disconnect without much thought, blame others for one’s discontent, and avoid responsibility for individual success and happiness. This, of course, is not universal – there are still many who relish what they have, but it just seems that the whiners have a stronger voice.

I may just be venting, and maybe it’s inappropriate, but so be it – this is strictly an opinion piece. Doesn’t it seem that over a period of a few decades, society has moved from a “work to make it work” approach to one that simply relies on throwing one thing away and quickly replace it with another, without thinking twice. I was talking with a seasoned friend the other day, a person who has a successful professional and personal life to look back on, and we were reminiscing about how easy it seems for people to disregard the past, traditions, work ethic, strong memories, and just move on. “Who wants the family heirlooms?” “Who wants to read about Uncle John’s time in the big war and the obstacles that he had to overcome?” “Who wants to hear about all the great things that we experienced working in the restaurant business? The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?”

Far too often, the answer is “no thanks,” or “that might have been true for you, but you were crazy to work that hard, put that much effort into it, give up so much, and never get paid enough. I’m not interested in that, or that third generation ‘good silverware’ and the stories that go along with it.” Ugh.

So, I’m tired of hearing those responses about, what I would consider, opportunities and relished stories worth preserving. I’m going to sound old and too nostalgic now but think about it. We no longer repair worn shoes- we throw them out and get new ones. We no longer try to fix appliances; we simply buy new and have the old ones transferred to the dump. I stopped watching those fix-it-up home improvement shows when young couples decided not to buy a house because they didn’t like the color of paint on the walls (God forbid they might think to roll up their sleeves and repaint). Life got too easy, opportunities too vast, money too accessible for some, and everything much too hard to take on without a fight. My generation couldn’t wait to reach the age of 15 when with parents’ permission we could obtain working papers and secure a part-time job. Earning money was such a thrill. Driving a car was maybe the most important goal for a teenager a couple generations ago, now it seems to have lost its appeal for many. Working in a restaurant as a dishwasher or bus boy(person) was never glamorous, but it was cool to be in that fast-paced environment of a restaurant, learning a few skills and how to hustle, and earning that paycheck at the end of the week. It was about the life skills to be gained, not so much the ability to be financially independent at the age of 16 or 17.

What is most disconcerting is that this “new age” is not exclusive to Generations X, Y, or Z, it has crept into our national character. Again, not everyone has succumbed to the virus, but a growing number have. So, now that I have vented, here is the purpose of my Op-Ed:

THIS IS YOUR MOMENT! Try something new for a change – set your alarm clock for 6 a.m., jump out of bed, throw some water in your face, do a few sit ups, drink a cup of coffee (or two), take a shower and say the following: “I’m ready world! What great opportunities will you offer today? I can’t wait to get started.”

Now, if you think that’s corny, then go ahead and crawl back in bed and waste another day. If it makes you smile, even though it seems a bit corny, then take the next step – EMBRACE THE POSSIBILITIES!

Take that job as a dishwasher, breakfast cook, line cook, prep cook, baker’s assistant, back wait or counter help and approach it with a different attitude. Find the opportunities before you to be grateful, to learn, to network, to observe human behavior, to become part of a team, to sweat a little bit and end the day with sore muscles and a chance to be tired from giving something your best effort. This is not an absurd approach towards life, it is the most rewarding approach. You will find that this effort, EVERY DAY, will open more doors than you can imagine. You will build your personal brand and, in the process, find that your effort will be noticed, it will inspire others, and it will result in a feeling of satisfaction that is as invigorating as any first-class adrenaline rush.

“No work is insignificant. All labor that uplifts humanity has dignity and importance and should be undertaken with painstaking excellence.”

— Martin Luther King Jr. 

When you find out how special it is to approach the day with energy and enthusiasm, then anything is possible. Look to those in the restaurant business who seem to have it all and ask them a simple question: “How do you do it?” I would be willing to bet that their answer will focus on seizing the opportunity and finding the positive in whatever they do.

Stop drifting further into the “throw away” mindset. Don’t throw away the opportunities before you in the business of restaurants. Don’t discard the lessons to be learned like you might the generational heirlooms that have significant meaning to others. Sure, there may be other opportunities elsewhere but what about the mindset you embrace today – will it be any different with a change venue tomorrow? Embrace today, look for the positive, learn from the negative, and chart a course for the time you have before you.

I, for one, continue to relish every experience that has come my way and have learned something from every person I have worked with and business where I have invested sweat equity.

There you have it. Agree or disagree, that’s your choice. I made mine.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

(Over 900 articles about the business and people of food)

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