First Day On The Job

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First Day on the Job I’ve been employed in the fast food industry for just over three months now. That may not seem like very long to someone with years of experience under their belt, but I cannot stress enough how much these last few months have changed me. I’ve learned more about personal responsibility and independence at this job than I did during four years of high school. While the whole process has been meaningful to me, what really set it in motion was my first day behind the counter. My first day at a real job taught me that no one is going to hold your hand past high school, and that they shouldn’t be expected to.
I was given papers to study in advance, detailing the ingredients of the food we served and the methods behind the
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No request to add cheese or hold the sauce was missed in the chaos, and the food was quickly prepared and sent away to the right register. It was amazing, especially because our cook was also our manager. Between the meals she prepared, she also kept us all in order. Everyone else multitasked just as effectively. The supervisor who was training me was also working the drive through window. Everyone was racing around in their non-slip shoes, effectively juggling more balls than I even thought possible. I looked down at the rubber non-slip covers I had pulled over a worn-out pair of sneakers, and realized how temporary I was. If I couldn’t keep up, I’d be handing in my shoe covers and going home before the dinner rush even started.
I signed in, and it was time to find my place in the organized chaos. I met the supervisor responsible for training me by the drive through window, and between orders from customers she directed me to the “fountain” area, where drinks and desserts were prepared. It was hardly more than a corner, with sticky metal containers of fruit and candy flavors embedded in the counter. It faced a soda dispenser, and an ice cream dispenser that I was about to become very familiar with. My job for the day was to make drinks and desserts as they were ordered at the drive through window. Simple, right? On paper, it certainly seemed that way. I didn’t even have to ring up the orders or begin to worry about how the food was made. But in practice, I was dropped
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