This afternoon, I hung out with few friends outside. We have a very good chat about our personal and professional lives. The good thing from this conversation is I saw a lot of strong energy and enthusiasm from each of them. While we are discussing about some challenges that we faced in our current working places, I was thinking of one thing: why are we working so dump hard for the best result to the company, but we are still not able to get a better pay?
One of my old bosses reminded one thing about experience. He told me that “… it was the experience that definitely counted us for a better pay…” Oh my God! That is mistaken! 110%, I totally disagree with this idea because some young people are very good and sometimes, they are even better than some experienced people. To me, the company and organization must take this factor into consideration.
Have you watched a movie named “Ratatouille”? That is the great movie ever for me. One of the parts that I do really like from this movie is when Anton Ego (L'infexible Critique Culinaire or the Culinary Inflexible Critique) gave his critique to a food named “Ratatouille” from a little rat chef named “Remy.” I do really want to repeat all of this critique in detail. And here it is “In many ways, the work of a critique is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that in the grand scheme of things the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critique truly risks something and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations, and the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto, “Anyone can cook,” but I realize only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s who is in this critic opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more!”
A good young, is a young who can learn not to repeat the others’ mistakes. I still remember when Mr. Michael Kwatia (my current direct manager) told me. He said “It is good to learn not to repeat your own mistakes, but it is better to learn from the others’ mistakes and make sure that they are always unrepeatable.” I do hope that all of the young people that I mentioned here must be noetic and good.
However, it will not balance if we say only so because not all of the young people are like that. So, in order to be socially equal between seniority and merit, the title to this text is “You OUght to be Neotic and Good or YOUNG.” “Ought to” here is an auxiliary verb which has less weight than “must” or “have to,” so it means “Not all of the senior people are not good to get a better pay, and not all of the merit people are not bad to get a better pay as well.” But the only way to achieve it together is to get all of the companies and organizations agree on the concept of YOUNG and give them some chances to work on something new with a well-paid salary and incentives for the future growth quantitatively and qualitatively of their business.
Again, I am not good in English grammar, so comment me if you found that it is mistaken. Thank you in advance and I do really look forwards to hearing all of the comments from you!
Sochheka Ong
0 comments:
Post a Comment