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  • Upon my return from my first year of college, I went in search of work in my hometown of Falmouth, Massachusetts. In my endeavor I wandered down to Woods Hole, a Cape Cod tourist haven, but a mecca of good people nonetheless.
    I successfully acquired a job at the Landfall restaurant; unintentionally I became a dishwasher yet again. This is the fourth restaurant in town now for which I have donned the white apron.
    There are some things about the job the position that drive me mad; the repetition and the monotony mostly. As bothersome as these things can be, they are promptly overcome by the the realizations I have and observations I make each shift.
    Foremost, I have a job. I am working regularly making a decent wage for a kid my age and I am in a great place surrounded by good people. I enjoy the work; the lifting, the moving, the waves of people that prompt hastened progress. Inversely, when the cooking line gets all chaotic and edgy, I can kick back and enjoy the spectacle, which I also enjoy. No pans have been thrown, yet.
    I enjoy temporarily being on the bottom, having to do what most others don't. It can seem lousy, but it is a vital role to the procedure. I can mindlessly clean and observe this processes of the restaurant and the people involved in all aspects, learning constantly in ways much different than the lessons at school.

    It gets boring, it gets wet, but from here it gets much better and could be much worse.
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