Food preparation

My partner when he used to cook was quite similar to the way TastyReuben preps. He had at one time been a paste up artist in the print industry before it went digital. This required super accurate and meticulous work to assemble pages by hand. He was known to be very slow at the job compared to others - but he was kept on by the company because his work was always 100% accurate.

I got my art degree in 1983, and the world was getting it's first exposure to "desktop publishing," as they called it then. I did paste up on boards before that. My work was good, but I left a messy work area behind.

My cooking is the same. I get a good finished product (most of the time), but make a mess of my kitchen -- and myself.

CD
 
I've worked for more clients and employers than I can remember, but at nearly every one, I can tell you, after a couple of months, I'd get pulled into the manager's office and told that I was too slow, that other coders were three times faster than me.

I'd nod and acknowledge that yes, I'm slow, but then I'd trot out the old coders' line of, "There's fast and there's right, take your pick."

Then, always, after a few months and quarterly metrics would come out, we'd see that Smith had half the code he pushed live returned because it wasn't right or because it broke something, and coder Jones, she had maybe a quarter of her code that had to be redone.

My code? 100% spot on. Right the first time, right every time. To appreciate that, returned code meant time troubleshooting, time recoding, time retesting, time to push live again, time filling out all the required forms to do all that, and time is money. That's why so many corporate projects like that go over budget.

Exactly this - you describe what happened to my partner in the workplace.
 
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