[RadioSerenade]

I just made a word . No, apparently it exists but no one uses it . Anyways, I wanted to speak to you about my new job. I stack shelves at a well known supermarket in Australia and I have found it to be a lot more difficult than what I thought it was going to be. I have only had one job before this and I will get back to that in a moment, but I have been wrapped in a bit of cotton wool these past twenty years . This job is a very physical one.

I have ripped out nails, I have snapped them, I have ripped skin straight off my hands, I have had pinched nerves, my heart has gone a little loco, and I had no idea what I was getting myself in for .

The unfortunate thing is that I am not as good at this job as I thought I was going to be. I have not been as fast as I probably should be. My manager spoke to me yesterday, he said that I should be doing one item in one minute, and I am taking five minutes to do some of them. I need to time myself because I frankly think that is bullshit LOL, I know what five minutes feels like and that is not five minutes. Regardless, the easy to thing to say is that I am still learning and I have had multiple people contend that it takes some getting used to and building up pace is not something that happens overnight. Regardless, Christmas is just three weeks away, so there is something to lose by not being quick.

As I mentioned, I had a job before this, washing dishes at an Italian restaurant around where I live. Unfortunately I was sacked from that job after three shifts for not being quick enough, and although I was still learning, customers still rocked up and it got busier and busier, because I worked the weekends. There are a couple of correlations between that job and this one, including that one, the fact that there is still a requirement to facilitate really busy days. The other correlation is that both jobs are in industries that require high stress environments, high speed and high stakes, I mean especially in the restaurant, you know what lifestyle chefs and restaurant managers lead .

Unfortunately, I don't think I am made for that. However, I ask the question, what jobs am I made for? Are all jobs like this?