SO WHY DO WE DO IT ALL? AND FOR WHAT?

Just recently I was reminded as to just why we do all this for and for what.
What I mean is why do we choose to work in food service doing what we doing,
going through what we have to and putting up with all the BS and dealing with the stress and nonsense that comes with it.
Is it because it's 'our job' or that 'we need to work' or 'it's a paycheck' or 'what else would I be doing' and so on and on. I really don't believe that any of these are the answers. They may be true superficially to a degree. And they certaintly shouldn't be your definitive answers and if they are; then I am truly sorry that you are emotionally and mentally locked into a deadend job with no personal intergrity and pride to be doing what you should be doing. You shouldn't have to be plowing through the dumpster of life with your head down because you can only justify it by thinking you need the money and can't go anywhere else. Once you get that
way, it is probably time for you to get out of the game. I am sorry but if you are truly doing what you love to do, then you will be excellent, you will be marketable, you will work in pride with your head up and not even
have to feel like any of the above.
Where am I heading with all of this? Well, again, I was recently reminded by an ex-co worker as to why we (I) enjoy working in foodservice
hospitality. And believe me it not for the money, ect., ect. Because I know I can find that anywhere, anytime, anyhow. I do not deal with a locked in mentality. I do what I do because I love it. I love it. Simple!
And my ex-co worker reminded me of this. We recently had a holiday celebration at my work turning out a wonderful holiday fest for all employees and invited guests. Well, many people came and amongst them not to my surprise were several ex-co workers who came to volunteer to help out.
They wanted to just help out in the day's festivities by actually working
up a sweat in the kitchen. They all helped out so extensively as if they
were still on the clock getting paid. They came merely to volunteer asking for nothing in return. Of course as they were under my kitchen domain, I asked nothing less of them that I would have asked of a regular employee. They worked and they worked hard.
What they brought to me was a breath of fresh air from the outside beyond my four walls. They reminded me why I do what I do. They reasurred me of my confidence. They smiled and worked and laughed and sweated all through the festival rigors of putting out a holiday meal to 500 people.
And it wasn't for pay-they were not getting paid. It wasn't for a job-they certaintly were not rehired or given a job. It was beyond that. They
just wanted to do something they enjoyed doing-hospitality. I can't think ofany other profession where people might come out of the blue to volunteer.
You think anyone in construction would volunteer to work on their day off like my volunteers did-think not! How about those of your average cubicle workers-no! Just who would? My people, the fine people in hospitality food service.
As one fine young man said, "Chef, you don't have to give me anything, I'll even eat later and I don't want anything in return." "I am just here because I like it, I miss my co-workers, and I love doing what I do!"
Enough said.