I sit at the table, waiting for my meal. I have a bib on, a bucket near by, and instructions printed on the paper placemat in front of me. To me it’s a weird setup, but to the Bostonians around me it’s perfectly normal. Finally, my meal arrives.
It’s a boiled lobster, still in tact from how it was taken from the sea, the only addition being rubber bands on its claws and having been boiled for 13 minutes. This is my first experience eating a full lobster, and likely my last.
It’s not that I had a bad experience but that I’m just not that big a fan of seafood. To have to follow instructions on how to eat something (8 steps!), to have to pinch this, snap that, tear this, drain that, just seemed like additional work. But to people who love lobster, all the work I’m complaining about is part of what they enjoy about the experience. The 8 steps are worth the pay-off of eating fresh lobster–the bib and bucket are essential pieces of equipment for a delicious meal and the process just makes the end result even better. To me, it’s all extra work.
And that’s the difference between people who are overworked and passionate about what they do. If you don’t like the end result of what you’re doing, any extra hours are stressful and added responsibility is a burden. But if you love what you do, the extra work only makes the results better and more responsibility is exactly what you want. So discover your lobster, put on your bib, and start enjoying what you do.