I Learned Taekwondo, Punched My Boss and Slammed Her onto the Ground… and She Started Respecting Me
Am I the Jerk?
amithejerk.com
4.8 • 3.2K Ratings
🗓️ 10 April 2025
⏱️ 21 minutes
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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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