I find the whole idea of New Year’s resolutions sadly glib. It implies that we need an important event to set goals, to turn over new leaves, to find the inner muses in our lives. In reality, the day changed into another like it has done since the beginning of Time (or at least since the recognition of the calendar), yet we ascribe a cathartic significance to this passing of the annual torch. Every place we fell short, every pound we gained, every indulgence we failed to fight off can be casually blamed on the Previous Year and assuaged by the beginning of the New Year and its Resolutions.
That said, after hearing friends formulate their own plans—some which will come to fruition, others already broken and forgotten—I couldn’t help but think about what I might do to address some of my shortcomings in the hopes that 2007 will prove to be the year that my “reservoir of maxims” get emptied into a very real, genuine, and measurable resolution. William James, who could very well be the anti-New Year resolutionist, said, “No matter how good one’s sentiments may be, if one has not taken advantage of every concrete opportunity to act, one’s character may remain unaffected for the better.” In other words, choosing the correct side on that eternal battle between What Is Said and What Is Done decides whether one is successful in their resolve, whatever it may be.
For better or worse, I am extremely analytical and tend to over-think many situations in which I find myself. My current jobs in retail and restaurant illustrate such a tendency. I find that I have an incorrigible enthusiasm for both of my jobs, an intellectual desire to learn that I am able to afford simply due to fact that I have not been tainted with the monotony of the day-in-day-outness that comes from doing these jobs for years. No, I’m fresh, eager to learn, and, above all, still noticeably incompetent.
Example: as I nervously and not-so-gracefully fiddled with the aluminum sleeve dressing the top of a rather expensive bottle of wine in the fine dining establishment (which is the same fine dining establishment that employs me to open said bottle of wine and others like it in both an eloquently and sophisticatedly fashion), a quote by F. Scott Fitzgerald rattled my psyche:
“Let me make a general observation—the test of a first-rate intelligence is the ability to hold two opposed ideas in the mind at the same time, and still retain the ability to function.”
I seldom have trouble concentrating on something, especially if it has to do directly with me. However, the rules change when someone or something else (i.e. a bottle of expensive wine) is introduced into the picture. Balancing the opening of the bottle with the preoccupation of how well I am opening the bottle plays havoc with my own “ability to function.” I find those two opposing ideas—me and opening the bottle—are not getting worked out very well in my mind, and the possibility of being a fancy-pants bottle opener goes to All Hell.
While I am confident of my skills in many endeavors, it has been made painfully clear to me where my blind spots are in the restaurant biz. Was it Aristotle who said that a man’s wisdom is measured by what he realizes he doesn't know? If it was in fact Aristotle who said that then I have a message to relate to him: Where the hell were you when I broke that cork off in that $50 bottle of Pinot Noir or when I completely blanked table 2’s order and left them sitting there for a half hour until I finally remembered to send it in?
My resolve to be a better waiter might sound strange to someone who has never worked in a restaurant, but I can honestly testify that being competent in this line of work is truly an achievement, if not an illustration of unbending intelligence. The demand for active listening skills, multi-tasking abilities, confidence through repetition, and attention to detail are not only areas where it would behoove me to strengthen at work, but are among my personal blind-spots of which I hope to catch more than just a glimpse in hopes of becoming a better person.
However, I arrive now at the The Ironic Part: I have to get Myself out of the way so that I might be able to actively address these blind-spots. I recognize that becoming a good waiter involves making “automatic, as early as possible, as many useful actions as [I] can.” My over-intellectualization and abstract ponderings will do little for me in a busy restaurant where I have eight or nine tables to which I must attend at once, or when I am opening an expensive bottle of wine for a group of sophisticants.
Pablo Picasso, God bless him, backs me up: “ I do not care who it is that has or does influence me as long as it is not myself.”
In this light, I often observe there is a lack of thinking or deliberation among the more experienced waiting staff which is the result of having done this over and over again over a long period of time. There is an absence of ego (at least in the philosophical sense of the word), a void where self-consciousness was replaced with automatism. They need not ruminate or rack their brains for the how-to’s and the what-nexts because this information has already been hardwired into their psyches, handed over to the Unconscious. William James (again) should have spent more hours in restaurants:
“ For, of course, a simple habit, like every other nervous event—the habit of snuffling, for example, or of putting one’s hands in one’s pockets, or of biting one’s nails—is, mechanically, nothing but a reflex discharge; and its anatomical substratum must be a path in a system.”
I like this--being brilliant at anything (even snuffling, whatever that is) involves “ a path in a system.” Blazing a mental trail, a psychic track—these are concepts that give me hope in becoming a better waiter. While I am not afforded this level of unconsciousness because of my greenness as a waiter, there remains a possibility that I will achieve a stylistic flow in my work at the restaurant, that all it takes is more heavy digging, carving, and diligent shaping of neurological paths.
And—finally, I apologize—I arrive at my point in regard the making of New Year’s resolutions: The act itself of deciding to do something better, to resolve to make 2007 the year that we such-and-such or give-up-whatever, is much more simple (and complicated) than we make it out to be. It starts with a space (or lack thereof) in the brain, and the possibility of creating a healthy footpath that leads to the head of another trail: habitual, uncanny, and unconscious competence.