Once again I have been blessed to spend part of my summer in the ‘dish pit’ at Camp Cross, the camp of my childhood and where I served as the Executive Director.
My dish pit ponderings from this season have brought forth an acute awareness of the interplay between the ‘back of the house’ and the ‘front of the house’.
‘Back of the house’ generally refers to the non-public areas in a restaurant or similar establishment, where staff members work, such as kitchens, storage rooms, and offices. These contrast with the ‘front of the house’, which is the public area where customers are served. The back of the house is the behind the scene world that provides the support or container. The front of the house is the upfront polished experience.
One of my first mentors had a deep conviction that early on in their work life every person should spend some time in the service industry. His perspective was that you did need to see “how the sausage was being made.” He thought it was extremely important to spend time truly understanding all that was entailed in making whatever happened happen – and – to really appreciate those who were working hard to make it so.
I am grateful that I heeded that advice. My time working in positions whereby my primary function was to serve others has greatly impacted my own work ethic, how I treat others who make their livelihood doing so, and made it so I never believe I am above any job. And the real kicker? Serving others is a real blessing, and often times transformational.
“If you listen to the Spirit, you will be drawn toward an opportunity to serve. At first, the thought will frighten or repel you. But when you let the Spirit guide you, it will be a source of great joy—one of the richest blessings of your life.”
—Brian McLaren
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