I thought I'd write down one of many things that I've had bouncing around in my head, as I decide what career I will follow upon my move to the Midwest. I picked up a delivery at a pizza place this afternoon, and the worker that made the pizza was so proud of his creation and his job. It got me to thinking, so I did a little research.
There is, according to Bureau of Labor Statistics, 8.19 million people working in food preparation and serving in the US. By comparison, there are only 1.6 million accountants and auditors, only about 4.5 million elementary and secondary teachers, and so on. Got every "professional" job there's more working in support roles or ones that you actually SEE on a day to day life. Out of 161 million workers, only 70 million are in management or supervision positions, across all the industries including another million in the food service businesses.
My point is this. While we judge our career and success by our professional levels, there are more working in blue collar jobs than higher positions, which translated means it is normal to be working.. just a job.. to make ends meet, even if society deems that less than or inadequate.
Ten years from now, no one will even remember you in those professional jobs. I know... been there, done that. I used to handle 10 million dollars in reporting monthly for a business and once saved them 2 million dollars. Now... none even know I exist. So, who is better.. the man in the high tension "professional" job or the man that is very happy he cooked a perfect pizza?
There is, according to Bureau of Labor Statistics, 8.19 million people working in food preparation and serving in the US. By comparison, there are only 1.6 million accountants and auditors, only about 4.5 million elementary and secondary teachers, and so on. Got every "professional" job there's more working in support roles or ones that you actually SEE on a day to day life. Out of 161 million workers, only 70 million are in management or supervision positions, across all the industries including another million in the food service businesses.
My point is this. While we judge our career and success by our professional levels, there are more working in blue collar jobs than higher positions, which translated means it is normal to be working.. just a job.. to make ends meet, even if society deems that less than or inadequate.
Ten years from now, no one will even remember you in those professional jobs. I know... been there, done that. I used to handle 10 million dollars in reporting monthly for a business and once saved them 2 million dollars. Now... none even know I exist. So, who is better.. the man in the high tension "professional" job or the man that is very happy he cooked a perfect pizza?
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