A long time ago, in a faraway land, I started my working life as a French fry chef in a fast-food restaurant. Frying fries was the only job I was qualified to do at the time and, oddly enough, it was considered an easier task than mopping floors. Yet I proved that a person could screw it up, and did so quite handily my first day on the job.
In one short shift, I learned that customers do not wish to wait for their fries, nor do fellow employees appreciate the fry cook holding up the chain of service. One simple role in a restaurant, performed inadequately, held up an entire operation. As a result, people became hungry, unhappy, late getting back to work and noticeably stressed. My ineptitude caused everyone else in the restaurant to work harder.
I was reminded of this lesson after visiting an agency that had trouble keeping receptionists. Its front desk might as well have been a revolving door.
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