Excellence in Everything

I often struggle with how to define “excellence.” Sometimes it’s obvious, like the winning goal on the basketball court, or the well written best seller, or closing the deal on a multi-million dollar sale. Other times it’s not so obvious; like the mundane board room decisions, the last load of laundry folded on the couch, or cleaning out the email inbox.

But tonight Bijay gave me a lesson in excellence. I know Bijay only from his name tag and from watching him perform his job to perfection tonight at one of my favorite restaurants, Pei Wei Chinese Bistro. I enjoy going to Pei Wei, especially when I’m eating alone, because I can entertain myself by watching the staff in their open kitchen layout. I enjoy watching the young men and women work together with such skill and orchestrated precision. But tonight, it was Bijay who caught my attention. His job would be what I believe is called the Aboyeur, or the person who puts the finishing touches on each dish and makes the final inspection before the dish leaves the kitchen. Bijay was the guy who put the sesame seeds on top of the Teriyaki Chicken and the chili pepper on the Dan Dan Noodles. When Bijay was ready to hand off the dish to the wait staff (and ONLY when he was ready) he would very meticulously place it on the counter under the heat lamp using only the tips of his fingers, give the dish a 45o turn, slowly move his hands away, and take a step back to give his masterpiece one last inspection before it was whisked away. Bijay performed his job as though he had great confidence that what he was doing held incredible significance to the success of the restaurant. Seemingly unconcerned that others might not appreciate his attention to detail or might think it extreme. It was as though every dish that passed through his care was to be served to royalty…..

……..Oh that I would do my work always as unto the King.