The Restaurant Manager

 

     It’s like you were assigned as a manager of a fast-food restaurant and was given the authority to pick all the members of the crew, from the cook to the waiters and to dishwasher and the cashier and whatnots. But many months had passed, and the restaurant was yet to operate, and when asked why, you said that “the cook I chose hasn’t reported for work, and also the waiters I personally picked, and the cashier, no one has talked to me since I hired them.”

     “Why is that?” the dishwasher asked, who had just finished washing the dishes the two of them ate from. 

     “I have no idea,” you said.

    “Have you tried communicating with them? Like chatting on them on Messenger, asking them for updates, encouraging them to work.”

     “No, I haven’t,” you answered. “I’m still waiting for them to message me first.”

     “Maybe they’re sick or are now busy working for other restaurant.”

     “I have no idea.”

    “But the supplies are starting to rot and the customers who promised to support us, they’re tired of waiting and are now eating in other restaurant,” the dishwasher stated. “Why not replace them with other workers? I know people who are honest and hardworking and reliable, I can refer them to you."

    "Maybe the people I hired are still willing to work."

    "Maybe they're not anymore."

     You sighed. "Another thing, you see," you said. "I’m afraid that these people would work but I’m not sure if they’d get compensated. I don’t really know the owners well and how they operate, and I really don’t want them forking out money yet, I want the restaurant to start earning first before they pay the workers. Like you, you’re not getting paid.”

     “What?” the dishwasher exclaimed. “Why?”

     “They don’t like how you wash the dishes. You wash the spoons and forks first, you should wash the glasses first.”

     “Why didn’t you tell me that you wanted it that way?”

     “I didn't know that the owner wanted it that way,” you replied.

     “Okay,” the dishwasher exclaimed while aggressively removing his apron. “I’m outta here.”

     Many more months had passed, and the restaurant was yet to open, and it was okay, as you’re busy writing a book on how to manage a restaurant like an expert.