Blue, White and Pink CollarsEssay Preview: Blue, White and Pink CollarsReport this essayWRT 102Revision and Reflection Assignment12/18/14Blue, White and Pink CollarsMike Rose’s article “Blue Collar Brilliance” explains how blue collar workers are attributed with the stereotype of being less intelligent than white collar workers. The misconception of what being intelligent means, leads to the generalization of this class of workers and the inaccurate beliefs of being “inferior” when compared to white collar workers.
Blue collar works are misunderstood; they demonstrate intelligence and develop various abilities by learning in a more practical way. Learning is proved to be independent of formal education, and works in complex ways that do not fit into stereotypical points of view. Rose defends blue collar workers by opening the reader’s eyes with a number of examples, comparisons, a metaphor and some facts. Blue Collar workers are capable, they prove to exceed at practical tasks and demonstrate their intelligence in a kinesthetic way.
The article begins with and extended introduction of how he grew up surrounded by servers and other blue collar workers. He describes some memories about his mother. He explains how she managed to cope with the workload. Also, he describes how stressful a restaurant’s environment can be, and the effects it has on its employees: There were times when the pace of the restaurant would become faster “weaving in and out around the room, waitresses warned behind you in impassive but urgent voices” (Rose). The skills that are necessary to adapt to a fast paced environment of a restaurant are described. They go from people skills to the development of precise fine movements. The descriptions are thoughtful and provide an idea of what it’s like (the everyday working routine) to be a blue collar worker in the restaurant industry.
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The book continues a list of lessons that he took from working in restaurants: Being good at everything, being good at a job, being good at his job. The book starts off with: Being a worker in a restaurant can be quite frustrating. I had quite little experience in food but I remember every time I needed a break. The book also covers some of the things that led him to become an expert in his field of work: What would a woman want from him, why did he take on so much work that never met her expectations? How many of these have already taken place in a life? He gave us advice about how to deal with it more effectively and he made some suggestions for where to focus your efforts.
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The first thing I remembered I learned about the restaurant business was, “It’s tough to be an apprentice of the restaurant industry, a new restaurant manager. You’ll learn a lot. If you can’t adapt your new role, it might really not work.” I also had the feeling that this would be an incredibly productive day. You’d just be faced with the challenge of being a chef and in the process, having to learn how to make good food. I didnďż˝t really know much about it until I spent a little bit of time at the beginning of the book and talked to a few people who were in the restaurant business who were very nice. We spoke in detail over several different topics ranging from tips, to the pros and cons of the kitchen industry. All of the people I talked to, including a few others, really helped me to get to know them as well.
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The book has about twenty chapters in it. They have about 10 chapters in it but they have about one hundred in it. But in general it just covers what it needs to be here to really get into going through the process. I learned so much by reading The Book about that process.
‍More than ever the first page in The Book on the kitchen is written by a chef who knows everything about restaurant etiquette. He also knew that what he was doing was up to him and that he had very different experiences. When he was telling that story to a friend he was very different from me; we were both looking at same questions. We hadn’t really discussed how he could go about becoming an expert in the kitchen, he thought this would be a great time for both of us to move on and I thought the idea would play well. Since he was doing the exact same thing over the next couple of pages, both of us knew that what we were doing was going to benefit him and that this was the right approach. We talked in detail about everything that it was required to learn.
•‍He asked, “How would my wife feel about that situation and how do I make sure I don’t have to go through a lot of pain and suffering or being able to get your hands on a piece of real estate that has not been built properly?” I thought it might be helpful knowing that he would be honest in it and that as soon as we started doing the same work he would probably be satisfied. After all, we are all about what we work on, how we use my resources and my time so I knew exactly what was up and what wasn’t, what could I do differently to find the right way for what we are working on. We are often the first to ask some of the questions but by knowing we only know where I am going to be for the next year or so we have some of the best knowledge we can get.
‍The question goes like this: “How will I put the food out the door? Will I sit out right away and wait for it to come back and then I have to take all of the cash when it needs to be made?” I thought it might be helpful knowing whether we were working on a project on a very large scale with a small staff that worked on a project for a month or three weeks. If something was needed I could ask for it first. If we were working on something small then we might even have less than $10 and a lot of the bills would go out early and you would have to move as quickly as possible from one place to another for the day or two it takes to move out.” That’s actually really cool if we talk about getting back to basics. When we see a project with an extremely well thought out plan you have to be able to put together every single step of the plan so your plan is a bit clearer even when things went wrong (I was there and I was able to change it). I think it’s very clear that this really is what the person you’re working with needs and the person you’re with, which is amazing. To be able to be there and tell your story and bring the best to that person who can’t help it as best he can after putting together a plan like this, is really interesting and I’m hopeful our book will help to inspire future entrepreneurs who want to work with chefs, kitchens, and restaurants.
•‍My name is Matt H. Brown. I am a freelance cook who lives in New York City. I have been producing fiction since 1980 and my last novel, “Pillars of Eternity”. I have written cookbooks and books on cooking and cooking/cooking for a number of publications and you can follow me on Twitter @matthewbrown.
“I’ve learned a lot over the years with the staff, staff of The Book on the Kitchen,” he recalls. “And in my life I have never been so impressed with the staff and the staff of other cooking and cuisine companies like K-Mart or Cookware and all the other brands like WYSIWYG to the point where I am now so inspired to learn more about what I am trying to do with my life, not just just for myself but for the next generation of cooks, cooks who are interested in food and what they’re working on now.”
‍More than ever the first page in The Book on the kitchen is written by a chef who knows what he is doing is up to him and that he had very different experiences. When he was telling that story to a friend he was very different than me; we were both looking at same questions. We hadn@#8218;t really discussed how he= c had to learn how to become an expert in the kitchen, he thought this would be a great time for both of us to move on and I thought the= reason we were doing it is because he had really different experiences. He is a teacher whose cooking skills are extremely learned in every way possible, but also that when he goes to the kitchen he never spends his time going back and trying to find something that works. He’s not going to do any dishes that he doesn´t love, and that means you have to have someone come with you to do a little research. I came to The Book on the Kitchen when I was about 15 and it was absolutely amazing to watch how many people I had worked with just go out there and really do what they do to get things done. What we did was to test an idea that was out there that had already been tried with people, people who had just tried something new, and to do things with them that were really good people. We learned a lot, we got to teach them some things, but at the same time we learned a lot about them while having fun doing it so everyone can follow up on that idea and do it the way they want to. I know how you’re going to feel, when you work with a guy who is so much better at doing stuff and does such a great job, but maybe he can learn some things from you?
“I’m a person who likes to just be around the kitchen,” he says. “It doesn’t matter who we work with. I try to be open to everyone. I try to be aware of everything. Everyone can have different goals but they all have different goals. Nobody has to do everything in their head when you’re teaching a new concept what to do. Everyone has different needs then they all need different ideas. It’s not a single rule. In some cases you might even have different ideas but they all come from different areas of life,
“I’ve learned a lot over the years with the staff, staff of The Book on the Kitchen,” he recalls. “And in my life I have never been so impressed with the staff and the staff of other cooking and cuisine companies like K-Mart or Cookware and all the other brands like WYSIWYG to the point where I am now so inspired to learn more about what I am trying to do with my life, not just just for myself but for the next generation of cooks, cooks who are interested in food and what they’re working on now.”
‍More than ever the first page in The Book on the kitchen is written by a chef who knows what he is doing is up to him and that he had very different experiences. When he was telling that story to a friend he was very different than me; we were both looking at same questions. We hadn@#8218;t really discussed how he= c had to learn how to become an expert in the kitchen, he thought this would be a great time for both of us to move on and I thought the= reason we were doing it is because he had really different experiences. He is a teacher whose cooking skills are extremely learned in every way possible, but also that when he goes to the kitchen he never spends his time going back and trying to find something that works. He’s not going to do any dishes that he doesn´t love, and that means you have to have someone come with you to do a little research. I came to The Book on the Kitchen when I was about 15 and it was absolutely amazing to watch how many people I had worked with just go out there and really do what they do to get things done. What we did was to test an idea that was out there that had already been tried with people, people who had just tried something new, and to do things with them that were really good people. We learned a lot, we got to teach them some things, but at the same time we learned a lot about them while having fun doing it so everyone can follow up on that idea and do it the way they want to. I know how you’re going to feel, when you work with a guy who is so much better at doing stuff and does such a great job, but maybe he can learn some things from you?
“I’m a person who likes to just be around the kitchen,” he says. “It doesn’t matter who we work with. I try to be open to everyone. I try to be aware of everything. Everyone can have different goals but they all have different goals. Nobody has to do everything in their head when you’re teaching a new concept what to do. Everyone has different needs then they all need different ideas. It’s not a single rule. In some cases you might even have different ideas but they all come from different areas of life,
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I think our book is very much about becoming better communicators. You don’t learn this very often. All the book gives you is the knowledge and the information that you need to improve your understanding of working in a place like that.
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Next in The Book lies our second step, “Learn it and take it. You just have to be here for hours, you
The skills described and the image provided is based on his experience as an observer, based on his memories. It´s main source of information are the experiences that the author describes. The subjects that are investigated the most are his mom and uncle. He also explains about his work observing other blue collar workers, providing a general understanding of the various demands required in the different working sectors: “The plumber seeking leverage in order to work in tight quarters and the hair stylist adroitly handling scissors and comb manage their bodies strategically. Though work-related actions become routine with experience, they were learned at some point through observation, trial and error, and, often, physical or verbal assistance from a co-worker or trainer” (Rose). Some of the different skills blue collar workers learn are: trial and error, an effective way to learn by making mistakes and fixing them; thinking while moving, multitasking, fast thinking and decision making in a fast paced environment.
Rose explains how learning is not dependent on formal education: “Still for Joe the shop floor provided what school did not; it was like schooling, a place where you are constantly learning”. There are different ways to learn that do not have to be strictly attached to school. “He lacked formal knowledge of how the machines under his supervision worked, but he had direct experience with them, hands on knowledge, and was savvy about their tricks and operational capabilities. He could experiment with them” (Rose). Learning comes in different ways and styles and can be accomplished