Aother aspect of the system

Last week, we discussed how oppression is a system and examined the necessity of examining other mechanisms of the system. I thought it appropriate, then, to examine how stereotypes can afect even the seemingly most mainstream of us. My classmates, I imagine, would question how I might be affected by stereotypes; by all accounts I am a white male of god breeding and respectable finances, certainly placed squarely in the realm of emanent acceptability. I imagine some of them would find me arrogant, obnoxious, even typical. Even as such,though, find myself subject to stereotyping.

I am a classically trained chef, currently employed at Paradise Valley Country Club as the executive chef, the highest authority in the restaurant. I am an expert in food, beverage and hospitality. I design five-star menus, prepare excellent cuisine, maintain a rigorously balanced budget, eticulously control my inventory. Futher, I train both kitchen- and service- staff to excel in their positions. I teach my recipes to my kitchen staff, I teach service to my dining room staff. For the level of excellence I demand, this is not an easy task, and I am well compensated for my efforts. Indeed, between my job and other investments, I make more money than many of the people I serve, and more tan some of the people that pay me. I am alsways on call, I work at the restaurant and at home,and it is rare that I get a day off.

My Sous Chef (french under-chief, essentially my assistant) is a 55 year old gentleman named Mike. He has been involved in golf management for longer than I've been alive. After trying out several other professions, he fel into cooking, a pursuit he has long enjoyed at home though rarely explored professionally. Relative to our levels of skill and training, I am appropriate for my position, and he is appropriate for his. We work well together. He works five days a week.

Here comes the stereotype. The other day our dishwasher went down, so I called in a repairman. The repairman arrived and proceeded to ask Mike about the problem. He checked out the dishwasher, and told Mike what was wrong with it. He told Mike what the solution was and asked for his approval for fixing it. The only ting the man ever said to me was asking where the bathroom was. In the end,though, I was the one to sign the work order.

This sort of thing happens all the time. Guests tell Mike what an excellent menu he designed, how impressed they are at how well he runs the kitchen. When they talk to me, it is usually to tell me either how great mike is doing, or to tell me how well I compliment his efforts. Unless I point i out, it never occurrs to ANYONE that the 29 year old might be the 55 year old's boss. Because of my age, everyone assumes that I'm just a cook.

I used to get incensed by this. It used to piss me off that he got al the praise, when all he did was follow my instructions. I've since come around. While he was stuck dealing with the brutish repairman, I was free to get my work done and didn't have to deal with it. Whiel he's stuck listening to our boorish guests' unrefined opinions, I can avoid it without notice. And when someone is dissatisfied, he gets to hear about it. Where it counts,though, in the boss's eyes, in the pocketbook, I get all the praise I need.

Stereotype? Yes, but I'll use it to my advantage.