, infusing Pacific Northwest ingredients into Taiwanese cuisine, she’s moved to working for a caterer/farmers market stand that leaves her the flexibility to take time for her own work.
That’s something Ran recommends looking for, too. “Back when hierarchy was more important, you wouldn’t want someone on your station,” she explains. But now that taking time off has become important, she says, “We all have to be more cooperative, [and] teach newcomers to take over.” Edison offers a softer look, saying she knows that life happens: “The worst thing to do is a no-call, no-show.” With a bit of notice, she says, her company and managers will do their best to help employees not just schedule their time off, but to add extra shifts before they go.
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