We do exactly the same job.
To me the idea of enjoying a job is an odd one: I don’t want to work, I only work because I need the money. If I had money I wouldn’t work.
I don’t know if this makes me the oddest person on earth, but where I am my coworkers sometimes make me feel so.
She asked me if I enjoy my job. I looked at her surprised while thinking to answer her with a regular blanket manager answer like ‘it is such a honor to work here, fuck yeah, I’d love to work here for free!’ or being completely sincere.
I was in a good mood, so I chose being sincere: ‘I don’t enjoy working, I work because I need to pay for the rest of my life, I enjoy cooking, writing poetry and walking through a forest.’
She looked at me a bit surprised and replied: ‘but you have to like your job.’ My answer? ‘As long as I earn money all’s good.’
This happened in a big room with like 9 coworkers hearing the convo.
Now I don’t know if I just committed job suicide where I work at, but it was liberating saying out loud at the workplace what I think a job is.
And why the fixation that you must like a job? It’s a job for fucks sake. Why do you have to like it?
To me this only confirms my current job is a cult. Am I exaggerating?
If every workplace is like this I should stick with the devil I know…
I worked a Taco Bell where they let employees get any combo meal before or after any shift that was at least 4 hours.
The owner took that away once because profits were hurting from employee mistakes. The new rule implemented was only mistakes could be eaten for free. As one can imagine, this did not improve employee accuracy and mistakes became much more frequent for items that coworkers liked the most.
Ther owner realize their mistake quickly and implemented a new hybrid rule. Mistakes were saved and piled up in the break room. They were thrown out during the main shift changes: after lunch rush, after dinner rush and after drunk rush. Employees could get a free combo meal only if there were no mistakes on the break room table. Accuracy improved significantly.
It was one of my favorite jobs to work honestly, and I’ve done every aspect of food service, from fine dining to catering to factory mass production, back of house to front.