While waiting for my order at the local bakery store, I said to the guy beside me, “Busy day.” He agreed. After a few minutes, he noticed that I was open to connecting and started to share what he observed as a “restaurant guy.”
He told me how he noticed the flow could work for the bakery and how to use the space more efficiently. As he explains, he imagined how the line would grow and extend while the staff could rearrange tables and chairs differently (even the kind of tables and chairs) to serve dine-in customers and the take-out line better.
Despite the differences in our understanding, knowledge, and tastes, we connect in learning and improving.
