Man, I didn't think I was coming off as that bad. I didn't say I was sabotaging anything or making service slow or food bland. It was just a word of warning and a way of pointing out how strange these two hypothetical workers were. Disorganized but willing versus talented but lazy? Those are not real people or at least not fully fleshed out.
My example, myself, being qualified to work in a burger joint but not really having my heart in it. I'm still cooking good burgers. I'm still changing the fryer oil. I'm still grateful to be employed. I am properly dressed, on time, prepared, and if a coworker needs me to help them through a mountain of prep, I will. Sure. But you're a manager, and we're friends, and you ask me if I was working as hard as I could, I'd tell you that I could do better. If I really loved this burger joint, I could donate a few of my personal recipes for lacto-pickles, condiments, charcuterie, and bring in my smoker and Vitamix from home. But when your employer starts relying on you to do these kind of things without a change in title, more money or hours, etc? Guess what? You're being used. And I'm stuck in a loop. Constantly oscillating between being fed up and wanting to give it my all, and somehow, by trying to balance this out by disconnecting and just thinking of the paycheck while I look for a better kitchen to work in, I'm in the wrong?
It's not ideal, and I hope I'm not stuck doing sub-par food for long (this restaurant is ripping people off and using me to do it!), but there is nothing wrong with getting the job done and going home. People do it in every profession, but in this one, it's all passion this and passion that. I think dedication comes over time and is far better than passion. Unfortunately, it is hard to dedicate myself to certain restaurants. Do you think that guy in the mattress costume on the side of the road is dedicated? Or passionate? Or just disturbing.
Sorry for the rant.