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Am I the Jerk?

I Learned Taekwondo, Punched My Boss and Slammed Her onto the Ground… and She Started Respecting Me

Am I the Jerk?

amithejerk.com

Relationships, Society & Culture

4.83.2K Ratings

🗓️ 10 April 2025

⏱️ 21 minutes

🧾️ Download transcript

Summary

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Transcript

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0:00.0

I learned Taekwondo, punched my boss and slammed her into the ground, and she started

0:05.3

respecting me.

0:07.5

Part 1. When I was a 15-year-old girl, I worked at a major donut shop chain in Canada.

0:13.7

Yeah, you know the one. There are more of these shops than McDonald's here, and everyone goes

0:18.5

there. It's like a cult. I used to work at a corporate store that

0:22.4

trained new franchisees and retrained old ones that were cutting corners. Yikes. In addition to our

0:28.3

regular operations. I used to train franchisees on how to operate the back-end baking shift from

0:34.3

4 a.m. until noon. I loved my work. I loved meeting new people. I loved showing

0:39.4

them the process. I loved my company and I loved my two managers. It was great, except when it came to

0:45.9

my inspector. Let's call her Mary. Mary was a district inspector and she had it in for all of us

0:52.6

there. Our staff would see her red car in the

0:55.3

parking lot and scrambled to tidy up. She loved coming in when we were slammed, with a line up

1:00.7

out the door, tables needing to be cleared, donuts flying off the racks, and everyone just trying to

1:05.7

keep up, never mind taking your break. People used to freak when they saw her car pull up. She was slim

1:12.1

with big curly orange hair and a mean streak. She was an in-house inspector that worked for

1:17.3

corporate and seemed to really enjoy her job, marking faults and handing her reports to our managers

1:22.7

for them to file. She enjoyed her work until she came into the kitchen when I was working,

1:28.7

which was most days. She hated it work until she came into the kitchen when I was working, which was most days.

1:34.3

She hated it when I worked. Because I had to train people all the time, I had to keep a clean kitchen, with everything stocked, because it needed to be ready for the next shift where I trained

1:38.8

people. It was also in great shape because the cleaning and refilling and prepping and operating

1:43.9

the kitchen

1:44.3

decode was what I did with the franchisees while training them. It more or less took care of

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