Category: gratitude

Management By Latte

At the main campus where I work, we have a huge number of employees, so the company actually has five different cafeterias to handle the hungry hoards.

There is the “main” cafeteria that stays open through dinner time. All day long they have a full espresso coffee bar and a huge assortment of made-on-site pastries. It’s awesome!

The lady who works the espresso machine in the big cafeteria is a goddess. She can make cappuccino foam so firm, you can build a house on it. She’s fast and talented at this coffee game.

Needless to say, I adore this woman.

Recently the big cafeteria shut down for the month of June to make enhancements. That means the coffee lady and the pastries came over to do their thing in the small cafeteria on the first floor of my building.

Good news, right? The downside is that I now have to go to the cafeteria where all the workers are cranky. I mean, these folks look mad, beat down, and unhappy in there.

When I order my usual decaf latte at this small cafeteria they roll their eyes and sarcastically call out the order to the person pulling shots. That person then looks like they would rather do anything else in the whole wide world.

Since I’m usually in an all fire hurry at work and the big cafeteria is a bit of a hike away, I just endure the rolly eyes and play through.

But this past week, I noticed a change.

Subtle but important.

Here’s how it went down:

Me (to cashier): “Decaf double latte, please.”

Normally Surly Cashier: “Sure. : yelling : Mamita! Decaf doble latte, por favor!”

Coffee Goddess: “Claro, que si, mija” (with a sweet mom-like smile)

Now-not-so-surly cashier: (with a smile to me) “Three dollars please.”

Coffee Goddess then turns to see who ordered the decaf. “Oh! It’s you! Hello!”

Me: “Hi! You knew it had to be me, right? No one else orders decaf.”

Coffee Goddess: “Oh no, honey, I drink decaf too. Do you want two percent?”

Me: “Yes, please.”

And I smiled. And she smiled. And the cashier smiled. And everyone was smiling. And happy. And going about their jobs with a new sense of joy.

Could this complete change in attitude all be because of the wonderful, kind Coffee Goddess?

I watched all of this go down with my manager’s eyes and it really showed me something. Made me think about how one really negative person can make a whole work team unhappy.

That’s pretty well known, I think. The “poison apple” syndrome.

But here I saw firsthand that one really positive person can make the whole work team better. Happier. More productive.

Good stuff. And exceptionally good coffee.

When July begins and the Coffee Goddess goes back to the other cafeteria, I’ll miss her madly.

I imagine the formerly surly work team will too.







Coffee Goddess image found on Sodahead.



Am I Blue?

Yes I’m blue.

Heck yeah I am! A blue ribbon winner, that is.

Long time readers might remember last year when I brought New Mexico cooking to my local county fair. I whipped up a batch of biscochitos, the New Mexico State Cookie, and they were awarded the blue ribbon.

This year, I decided to bring New Mexico back to the fair by entering a special “Culinary Arts” competition.

The event? Enchiladas.

Aw, yeah.

I love making my version of enchiladas with marinated chicken and Hatch green chiles. So I signed up.

Today, I was quite nervous as the judges sampled my offering and wrote notes and counted points.

And then they awarded me first place!! Whoooooo!

How I beat the guy who made his own mole sauce, I’ll never know.

But what I do know is this. Anyone who wants me to whip up a batch? It’s gonna cost you, cuz I’ve got a double blue ribbon winning kitchen.

Oh Fair New Mexico…boo yah!





Photo by Karen Fayeth and taken with an iPhone4s, and subject to the Creative Commons license in the right column of this page.



I Got Some Thinking To Do

Do you know who this guy is (the one in the middle)?

Don’t worry if you don’t, because I didn’t know who he was either before this past Wednesday.



Photo Copyright 2012, Karen Fayeth

His name is Raphael Jacquelin and he’s a pro golfer.

I took this snap while wandering the course during the last practice day before the start of the US Open.

To be perfectly honest with you, I was heading back to the fancy tent (seen in the background) where I had a fancy pass to enter and drink not really fancy, but totally free, beer. I came across this guy and another golfer, Anders Hansen, teeing off on what I think was the 18th hole at The Olympic Club.

Now, I don’t present this photo to you to show off my brand new golf knowledge.

Nope.

I display this photo and ask you to take a look at the complete sh– eating grin on this guy’s face. To be honest with you, that is not just a one-moment-in-time kind of a smile. I have a series of photos and this guy had this grin on his face from start to finish.

A little research tells me that ol’ Raphael is a good enough golfer to qualify for things like the US Open, but perhaps not a good enough golfer to win any of the majors. He’s picked up a few tournaments in Europe, but basically he plays well enough to stay in the top 150 or so golfers in the world (which, let’s be fair, is pretty damn good).

Here’s my point.

There has never been a single day on the job, whether at age sixteen, my hardworking late twenties or sitting here at my desk today where I have worn a sh– eating grin that big while I did the work that got me paid.

My job does not give me a smile that wraps around the back of my head.

Go ahead, click that photo to see. In the larger version you can inspect not only the man himself but the guy standing behind him. Grin city.

I want a gig that pays pretty well (let’s be honest, he gets cash just for finishing the event), doesn’t really stress me out and makes me smile like everything is always gonna be really all right.

I want a job like that.

How do I get a job like that?

I’ve got some thinking to do.

I’ll be in the courtesy tent quaffing Stellas until I find the answer.

Or until they kick me out.

Whichever comes first.
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By the way, I just checked the leader board for day 2 of the Open and Mr. Jacqelin is in 13th place. Not bad.



Photo Copyright 2012, Karen Fayeth and subject to the Creative Commons license in the far right column of this page.



The Perfect One

Wow, just glanced at the calendar and realized it’s Thursday. Then glanced at the blog and see zero posts since Monday.

Mercy!

I was all set today to go on at length about how freaking cool my Wednesday was. I got tickets to The Olympic Club and spent the day watching professional golfers at their highest level competing on a pretty tough course.

The day about bowled me over with how cool it was.

But then the day took a turn that bowled me over even more.

So let’s leave today’s post to honor Matt Cain and the perfect game he threw last night in San Francisco.

It’s an awesome day to be a Bay Area Sports fan.

And and even better day to be a Giants fan. I haz a proud!




Don’t bother counting, there are 14 k’s hanging on the wall




Photos from the SFGiants Photos blog, they reserve all rights and it’s used here under Fair Use.


Well Bless My Little Peapickin’ Heart

I do love food. A nice meal can make the whole wide world seem right.

And because I like to sample food and try restaurants, I’ve been aware for a while of this trend toward “comfort food.” Or, to put it more bluntly, what once was low class food has become high class.

Examples? Ratatouille, organ meats, meatloaf on a four star menu, gourmet mac and cheese.

This weekend The Good Man and I had some celebrating to do, and so we went to a pretty nice hotel for a very nice Sunday champagne brunch. The place isn’t four star, but it’s the sort of place where you put on your Sunday go to meetin’ clothes for a meal.

This was my third visit to the establishment which means it must be good. They lay out a stunning room full of well made and delicious food and invite guests to dig in.

I generally start light. Maybe a salad, a selection of fancy cheeses, a stuffed blintz.

Second round I head right to the carvery station because there is always a big hunk of fantastic protein waiting for me.

On this day, there was a tri tip sitting there begging for my attention, which I gladly provided.

Then I noticed there was a second hunk of meat off to the side. I strolled over. The sign said “Coca-Cola braised ham.”

Why, I do declare!

Right here in Northern California, a little ol’ Coca-Cola ham. And suddenly I got my southern on.

“Sir, is that really Co-Cola ham?”

“Yes ma’am.”

“I haven’t had that since I was a kid. You know, they used to make that all the time back in the day.”

*laugh* “They sure did. Here you go, enjoy a nice big slice.”

I giggled behind my imaginary fan and went back to my seat and devoured that tender, juicy bit of pork like a famished linebacker.

So delicious.

But let’s be honest with each other here…Coca Cola ham was something folks made back in the day because it was cheap. An inexpensive cut of meat, pour a bottle of Coke over the top, let the oven boil out the water leaving a sticky, sugary sauce. Baste liberally.

And now here it sits like a crown jewel in a fairly high end restaurant. My, the times do change.

Of course, Co-Cola ham has a special place in my heart because it’s part of one of my favorite scenes in one of my all time favorite books Red Sky at Morning by Richard Bradford.

———

“Josh,” said my father, “have some more ham-with-Coca-Cola-sauce. Probably the last time you’ll have it for the duration.” He picked up a thick slice of the nasty stuff with the serving knife and fork, and I passed my plate. Glup. Good salt-cured Tennessee smoked ham. Perfectly good Coca-Cola from Atlanta. Put them all together, you’ve got Secrets from a Southern Kitchen.”

———

In other news, this morning I got up extra early so I could get a batch of chicken thighs soaking in my special marinade. Tonight they will be cooked up, shredded and made into enchiladas.

Apparently it’s old home week at my place. Does my little ol’ heart some good.






Image found over at The Greasy Spoon. Link includes a recipe for Coca-Cola ham, if you are interested.