I have learned that one needs to persist, persist and persist if results want to be achieved. Being lazy about pursuing a given goal is not how you want to get things done. Ever.
I have experienced lots of sudden and abrupt changes that force me to adjust on the fly, especially in these past two years filled with awkwardness and moments of uncertainty plus despair all rolled into one strange package. Once again, I am compelled to rethink my plans for the future.
Nonetheless, I find myself pleasantly content with the new challenges that await me, particularly in regards to how it will affect my various self-imposed objectives.
I guess a lot of this has to do with my brighter viewpoint on life, where every obstacle is not an impossible hurdle to overcome but a test of willpower and patience to be tenacious when the going gets tough. Well, my circumstances have gotten significantly more difficult, but I am not stressing … at least not yet. If life were easy, we would all be living in the lap of luxury, sipping on cool glasses of lemonade without a care in the world.
But news flash – life is hard. Life will try to break you down any chance it gets, and it will show no mercy doing it.
I am not afraid of these looming difficulties anymore, but instead I am more than confident at taking them head on with unsheathed claws!
During my transition into a prep cook at the restaurant I work at for my a part-time job, I am taking my lumps to soak in all the new stuff. There are many small details I need to pick up, all kinds of minor things to recall and lots of practice needed before I can feel comfortable with what I am doing.
On the plus side, my knife skills have improved a lot than compared to when I started a few months ago. I am getting better at cutting things, though I could definitely tighten up my precision and a slight speed boost in slicing and dicing would be nice.
Overall, I am happy that I am getting these opportunities to learn. I have so much respect for the restaurant industry, so I just love that I can get some first-hand experience as a huge fan of restaurants.
So at my part-time job in a Chinese restaurant, I am being transitioned away from the dish pit to focus more toward the food prepping and kitchen stuff. In particular, the main addition to this change will be working the ‘cold station’ of the restaurant’s very compact kitchen. I will be learning how to read the incoming tickets and then setting up the dishes so the cooks can quickly whip up the food in a timely manner.
On Friday evening, I had a crash course on this station.
“Alas, I emerge from one disaster to fall into a worse.”
- Pierre Corneille
It’s been a wobbly and clumsy endeavor to get back on my feet metaphorically, but life has been going well for me. I am feeling healthier and more productive than usual. I actually have some spending money to my name, albeit not as much as I would like. Nonetheless, perseverance pays off when you put forth the required effort and energy.
“Luck is tenacity of purpose.”
– Elbert Hubbard