The story of Japan and Denmark: This is the best answer I have seen so far about dignity.

What is professional dignity?

What are those things that made you instantly understand what professional dignity is?

Let’s take a look at the following examples:

First of all, let me give you an example that happened to me. Last year, my friend and I went to Copenhagen, Denmark. Since we were not familiar with the local area, we looked for We met a tourist receptionist, a local Danish boy. He spent the whole day shopping with us and had a great time chatting with us.

When we ate in the evening, we expressed that we wanted to eat local seafood, so he took us to a very cost-effective restaurant. According to each of our tastes, it took nearly half an hour to order a full table of dishes. , when the food was served, he stood up and left, and then politely said: Please use it slowly.

Consider these scenes again:

01

Used the same nanny for ten years. A few days ago she asked me for a week's leave for the first time. After I got home, I found that she had carefully put seven layers of garbage bags on the kitchen trash can. This is professional dignity.

02

I traveled to Qinghai Lake last year and chartered a car and met a driver. I only have an elementary school education, but I wear crisp suits and shirts every day. I always wait at the door ten minutes early. The seat covers of the car are wiped and changed every day. There are free trash cans, mineral water, wet wipes and thin blankets for sleeping in the car. Bring your own SLR camera to silently take pictures of the guests' backs or distant views while they are viewing the scenery, and give them to the guests when they say goodbye.

03

Make furniture and meet a carpenter. The business was huge, and the workmanship was extremely slow. I scorned all the ideas I came up with to save time and speed up the process. Although the two items I ordered were not expensive and were equivalent to "plain hoop rings without diamonds", he did everything personally and did everything to the best of his ability.

When measuring the dimensions, he came in person in order to "see what color your wallpaper is and whether the wood is suitable for it." When delivering the goods, he also brought his apprentice in person, for fear of Improper placement. After the furniture was finished, he stroked the smooth wood, his eyes filled with love.

04

I met a tennis coach when I was learning to play at a tennis club. The fee is slightly more expensive than other coaches, but he never takes up students' time to make phone calls, drink water, smoke or go to the toilet. He also never sells membership cards or racket equipment to students. However, if the guests have questions, he can always give the best advice. Professional and detailed answers.

His reasons are: First, I am a coach, not a membership consultant or a sales clerk. Second, students spend money to sign up to learn tennis, and it is the professional ethics of coaches to make full use of court time to maximize the students' technical level.

05

I watched a movie a few years ago about Japanese sushi god Jiro Ono, 89 years old, the oldest Michelin three-star chef in the world. Although reservations need to be made one or two months in advance, and the per capita consumption is hundreds of dollars (minimum consumption is 30,000 yen), everyone who has eaten Jiro Sushi will still lament that it is "sushi worth waiting for a lifetime."

Ono Jiro only buys fish from the best fish sellers, shrimps from the best shrimp sellers, and rice from the best rice sellers. From the temperature of the vinegar rice, to the length of time to marinate the fish, to the intensity of massaging the octopus, all are supervised personally. He will adjust the size of the sushi according to gender, he will meticulously remember the seating order of the guests, and he will adjust the position of the sushi according to the left-handedness of the guests.

He only makes sushi from beginning to end and does not sell other food, allowing customers to fully appreciate the beauty of sushi. He has been doing this simple act of making sushi for 60 years.

Today, when professional dignity has become a scarce resource, these people obviously exude a kind of unyielding and endless power.

In today's society, even among the "social elite" people, there are some who "pick up a bowl to eat meat and put down their chopsticks to scold mothers", some who "show off coquettishly and act like public intellectuals", and "always" There are also people who take the initiative to remove wet shoes while walking by the river. It can be seen that professional dignity is not necessarily related to education level, social status or even vision.

I am deeply fascinated by the way everyone devotes themselves to their craft, whether it is writing code or sweeping the streets. Not for anyone else but yourself. Don’t be careless, don’t deal with it, don’t be vague, and treat what you are doing as the breathing interface with the world.

This is where dignity comes from!