One in a Million

I have to say that throughout my life I have had a chance to encounter a broad variety of people and not one of them the same; we are in fact, unique. While our uniqueness quite often is taken as a priceless commodity, it is commonly translated into the misconception that we are indispensable. It is true there is no one like you, but that is not to say there is not some one out there who can replace you. In this competitive world, you need to decide what kind of one-in-a-million you are. Are you the hard working stand out one-in-a-million or the standing still with all the others, one-in-a-million? In order for you to set yourself apart, and in one way or another you will, you must decide which you are. It begins with this simple choice, your personal answer depends quite frankly on how you read the phrase,  "I am deserving..." Are you deserving in that you are working towards it, or are you deserving because you are there and entitled to it? In fact, do you do what you say, or say what you do? Moreover, how you responsd will continually define you throughout your career and life.
     Anyone who knows me knows I love my dishwashing staff. As a chef, I know there is no other more important position in the kitchen than that of this overlooked manual laborer.  The magnificent hum of a well orchestrated kitchen is nothing if this essential position is not operating at its peak efficiency . Needless to say, I treat my dishwashers well. That is not to say however that they themselves are indispensable, just the task. Just like everyone.

It was a typical Saturday night, so I thought, and the kitchen was getting hot and heavy into the first seating. Orders were coming in, the kitchen fervor building and from what I could tell from our first seating, it was going to be a great night. 
As we got into it however, it became apparent to me that one of our teams was not keeping up. Strange, it was a Saturday, I had my best in the kitchen. The laggards were in fact the dishwashing crew. The cooks on the line began to clamor for saute pans, and the wait staff for glasses and cutlery as we tried to regroup for the next big push. 
"A little faster there boys" as I shot a passing update, " we're gonna be busy here."
There was a slight uptick in one of the young gentlemen, trying to comply. He was a solid kid, always going above and beyond no matter what the job. They called him "Ardilla", I think it means squirrel in Spanish, because he was always keeping busy. A true "one in a million". But, what I noticed next was disturbing. The "head" dishwasher put his hand on his shoulder and scolded him, "No, slow." Ardilla looked crushed. He loved his job, but it soon became apparent the crew had decided to, as a team, slow down.
"Come on guys, I need you to pick up the pace. We are getting busy here!" The waitstaff was now bordering on panic as they tried to retrieve the glasses and flatware to reset the tables for the next turn. And quite frankly my sphincter was tightening up as I saw all the saute pans piled up not being washed; the kitchen printer began to whir....orders started coming in.
"Chef, we want to talk to you." the "head"dishwasher chimed in, almost on cue as we got slammed.
"Later sunshine, once we feed all these people."
" No Chef, we'll talk now" By now, they were at a dead stop. I was pissed to say the least. I won't go into my ability to treat someone well, but I will tell you they were well compensated individuals. I would feed them whatever they ordered and I would purposefully overstaff so I could give people a proper break or let someone go home if they wished or needed to; I was a good boss to have. All I expected in  return was good solid work. Well, as a side note and unbenounced to me, the crew had a gentleman who helped them get into the country, get them papers, and lodge them. In return, they gave him their paycheck and got a little in return to live on. They supposed if they could get a raise without him knowing, they could keep the difference; a fact I would find out in the near future, but a story for a different time. Right now, we were in service.
"You are kidding me right!?! We need to talk RIGHT NOW!?! Right now or what!?!" I was done being nice and out of the corner of my eye I noticed the whole kitchen was now on edge, including my "Ardilla".
"Or no more work." The ringleader now presented his hand. The rest of the crew, save one, folded their arms and stopped moving.
"Oh, I get it. You're not going to work? Unless I suppose I give you more money?" I affirmed.
"SI!" The crew nodded, again save one. I'll let you guess who.
There was more than a little tension in the kitchen at this point, everyone was screaming for the things they needed. My dishwashing crew had a lever right up my fulcrum at this point and they knew it. I could tell from the smug looks on the their faces.
"Well now, that makes this all so much easier...why didn't you just say so!" (sarchasm intended).
They all began to nod their smirking gobs.
"GET THE F'explicative' OUT!" I reeled, verbally smacking that stupid looks off their faces. "You really think you are going to get more from me by giving me LESS!?!" . I pointed to the back door, "OUT! NOW!"
I don't think they saw that one coming. They really didn't know what to do. Most people don't when their bluff is called, especially in a situation like this when there is so much on the line. They thought they had all the cards, but they obviously were not aware of what a Chef was capable of. I escorted them to the door by the scruff of their necks, not so gently or politely.
Kicking the door shut behind them I bellowed to the kitchen, " You, you, you and you" pointing to my line and a few bus boys, "scrape, rinse, machine, stack." My gesticulations coinciding to the person and their newfound position.
I jumped on the line. Grabbed the dupes off the printer and began to call out our next seating. 
"And I need pans, flatware and glasses yesterday!!! You hear me? Or do you want a raise now too!" (again, sarcasm, my preferred dialect.)
"No Chef, Yes Chef, coming right away!" They burst into action.
Before you knew it the kitchen was back up and moving, I mean really moving. Something really inspired those people; a little fear? Perhaps, not necessarily a bad thing though. But more so a reality check. And once again we were on the same page, serving the same purpose.
What happened to "Ardilla" you ask? Well that's a story for a different time, in the meantime...

Everyone would love to think they are indispensable. In a temporary sense, some are and some aren't. But you can look through a history book or a cemetery and realize that at some point or another there will not be a you; and the world will go on. What we are capable of being is indispensable "now". You can choose to work hard and do your best and act like what you do is vital,and it probably will be. You should find yourself in a place where that act is additionally vital to someone; and you should continue to do it with the same vigor and passion you had at the start. In turn you will build your self worth and a proper place in the world. Or you can think that you are vital, and that people should find in you worth knowing that your uniqueness means what you provide is thus rare and valuable. You would be wrong in this assumption. Thinking you are the only one who can do the job is a dangerous and short lived way to find security. It's what you are capable of doing not being that formulates your success. As well, I can assure you, it is a far more satisfying route and leaves you more in control of your career and life. You're either the needle which is sought out or one of the many wisps of hay in the stack.
So, which one in a million are you?