workflow
Workflow explores the everyday lives of every career imaginable.Whatever your job or position may be, your story has a unique way to be told and shared.
A Story of Being Young and Dumb
How It All Began I grew up in a very loving and supportive home. My parents would always find activities for me in order to keep me busy. As a young kid I had a lot of energy. During most summers I would take swimming lessons. Every May, I would collaborate with my friends to make sure we all got into the same lesson times. Some of my greatest memories from growing up involved going to the pool with friends. As I grew up, I eventually needed a job. Because getting a job at 16 years old is not an easy task, I decided to become a swimming instructor for the woman I received lessons from. It was perfect! I was getting paid to be in a pool all day. As time went on all of my friends became instructors as well. Working with my friends through my teenage years and early twenties I have gathered a lot of wonderful, crazy, and downright stupid experiences that I will never forget for the rest of my life.
By James Kelly7 years ago in Journal
Returning to University
Like a lot of students, when I am not at university I try to pick up as much paid work as possible. This, however, can have seriously annoying consequences and, despite going into my final year where I have both a 100% exam (so not looking forward to that) and a dissertation to write, I clearly haven't learned from previous years.
By Rebecca White7 years ago in Journal
I Am Not a Writer (Sorta)
I love the English language. Specifically when it is written. I have a hard time conveying my feelings and thoughts through spoken words, so I write often. However, I refuse to call myself a writer. I just can't bring myself to do it, because I feel like I'd be lying to myself. Here's why:
By Reyna Cannon7 years ago in Journal
Not Just the Tip
I recently found an old article I wrote in 2015 about a very unpopular opinion I have regarding the service industry. It would seem that my opinion has not changed – but the expectations have only gone up. Let’s review this together, while I continue to explore my old thoughts with the new realizations.
By Julia Beaulieu7 years ago in Journal
Life as an Uber Driver
Uber has undoubtedly changed the way we get around. Nobody would have thought five years ago that it would become a common occurrence for us to hail a minicab by the click of a smartphone screen and not have to ask the driver to take you via a cash machine en route to your destination. Without a doubt, Uber is a cheap and highly convenient way to get around. Back in the day, I sometimes waited up to 15 minutes at Edinburgh's Taxi ranks trying to get a ride home in the pouring rain. Those days are over now that we hit our screens and boom!—a ride in five minutes that's a lot cheaper than any of the local private hire or black cab firms.
By Oluf Marshall7 years ago in Journal
Finding Zen in the Workplace
Whether it be an office job, a management position, or working remotely, one will find that continually being busy throughout the day creates a tremendous amount of stress on the body and mind. We are not a young species anymore; the way work used to get done was waking up at the crack of dawn and working the farm till dusk. Not anymore; now we have entire enterprises backed by thousands of employees who work from nine to five staring at a computer screen.
By Tyler Norris7 years ago in Journal
5 Things I Learned as a Line Cook
Like most people, at some point in my life I was a teenager. I wanted to move away from my parents and experience “real life.” In order to do all that I needed a steady source of income, but it wasn't so easy since I had no high school diploma, no college degree, and barely any knowledge of the English language. Somehow, all that that didn't seem to disqualify me from snagging a kitchen job. The food industry employed over 5,000,000 people in 2017 and, with a growth rate of 14%, remains the fastest-growing industry. Finding a job wasn't hard; keeping it was the challenge. My coworkers always had more experience than me. I was the youngster, the green guy. Fresh meat. It always interested me how their seemed to exist some sort of behavior that only made sense inside the kitchen. Over the years I picked up on a simple set of rules that can make sure your Chef won't fire you before service, even if you aren’t that great of a cook:
By Greg Sanchez7 years ago in Journal
When Work Goes from Great to Hell
Names, people, and work will be excluded for protection of privacy. So I work at the mall in a little store that advertises things for companies. So, I've only been here for a month and work was great! Great hours, great environment, etc. We started to hire new people three weeks back (and this is where it gets great). One main thing with this job: It is mandatory to work Saturdays!—which, because you only work for four to five hours, is fine with me. So this new hire somehow got her way out of ever working on Saturday (which of course pissed the supervisor and me off). Well, this new hire also somehow moved her way up from recruiter to supervisor within a week, too, and that makes no sense to me!!! I mean, if Iwere hiring people and moving people up the ladder in a company I'd make sure they meet all requirements. If they don't, then I guess you're stuck where you're at—until you prove you're worth the position, at least. Am I right or am I wrong?!
By reptasaur Twitch.tv7 years ago in Journal
How To Schedule Your Day More Productively
Having a productive day can sometimes be downright impossible. I'll sometimes stare at the blank word document on my computer for ages with nothing but air moving back and forth in my brain. While I have some days where you cannot stop my workflow it feels like other days I have never written a word in my entire life. Have you ever felt this way before? I promise you are not alone and we like to keep it under wraps for whatever reason.
By Ashlyn Harper7 years ago in Journal
Barb's Barbs
We knew when she stumbled in at 5 AM that she would be trouble. With an unruly mop of curly brown hair that declared open war on conventional notions of hygiene, a sallow face, and the attire of someone more likely to be a guest of a nearby condemned house, she did not possess the appearance of a normal guest. She, however, had a reservation, and that was the most relevant factor. While the normal guest at the Hilton-branded hotel would be in a dress shirt or a chic dress, money, not fashion reigned supreme. Front desk agents aren’t judges of character or arbiters of sartorial splendor. And Eugene is an odd enclave of artistic self-reproach. Barb was one of the reasons we played a game behind the desk, where we guessed whether someone was a business owner or a homeless person. You just never knew.
By Stanley Gray7 years ago in Journal
