Its all in the organization. Especially the messy part. Being physically slow is one thing, if that's a fact of how you are there are limits to how much you can change it. But you certainly can plan around that fact and stack the deck in your own favour. Focus on the things that would make your work easier (for you personally) and find ways to make those things happen. Darn, but don't I make that sound simple! I know its not but if you can come up with firm ideas of what would make your life easier its a place to start. Sometimes working harder isn't as important as working smarter.
I'll be the first to admit that my line work is not what I would like it to be. I don't have those lightning fast reflexes that some people have, nor do I have that "correct course on a dime" ability. My first two or three plates of service are generally going to slow, I need to get into a rhythem to build speed. Other guys seems to be able to roll out of bed, change and a dive right into dinner service.
That said I can do prep / production like nobody's business. I have a good sense of the long view, of how no action occurs in isolation, what you do now will effect what happens for the rest of the week. Everybody is like that, strong suits and weaks points. Accept that and don't be affraid of working outside of your comfort zone. It will only get better.
--Al  |