What Food Service Taught Me about QA

What I learned in 2014

I confess to you, my audience, that it has been a long long time since my last blog post. Something I do not intend to repeat this year.

As 2014 has come and gone and a new year is now upon us, a lot ... I mean a lot of lessons were learned from the many projects I was assigned to test. But of the truths that have become self-evident, one constant remained certain - my past has taught me well.

I wasn't always in Quality Assurance. Matter of fact, I wasn't in the IT field until my early 30s. When I graduated college, I had aspirations to become a writer or publishing agent.

Then the internet happened, and I found myself steadily growing in my current position as a waiter. I made it to bartender, pastry chef, eventually a personnel manager responsible for a staff of 65 waiters, 12 supervisors, and 9 bartenders.

At some point, I turned 30 and realized this wasn't the life for me.

As I transitioned to IT from my former life, the following lessons have served me well:

• Garbage In, Garbage Out
  How a meal is presented is determined by so many factors: mood of the chef, the time to cook the meal, etc. The quality of the ingredients will determine the product.

  The same goes for a project. A rushed assignment, with minimal information and a lack of product knowledge, coupled with an unmotivated tester who's been undermined will lead to a very sub-standard product.

• Work Clean
  A clean workstation is vital to the success of a product, be it a 4-course meal, or a multi-faceted website with a robust backend. Cleanliness means, the developer's coding habits are sound.
  
  His / Her work environment is well-maintained. The product requirements are approved and not lacking.

• Be Versatile
  When I was young, I had a pretty full schedule as a waiter, but eventually the work got lighter. Then I learned how to bartend, then eventually to supervise others. Since then, my schedule got fatter.
  
  

  The point is that versatility is key to a successful career as a QA Analyst / Engineer / Manager. One has to think like an end-user; have as much product knowledge as a business developer; approach the project like a project manager; and test wit the creativity of an artist.

  Never limit yourself to one skill set. Always keep learning something new and challenge yourself.

• Everyone Matters
  One day I happened to be in the kitchen when I saw the owner of the restaurant willingly roll up his sleeves and help the dishwashers out. I never had more respect for someone as I did that day. That was how I knew what good management looked like.
  
  I learned no one person is more important than any other on a project.

  While the perception may be that QA is at the bottom of the totem pole, never forget that it takes a strong base is the foundation for everything. And quality is the foundation that holds everything up!
  

• Have The Right Tools
  Good cooking requires quality of ingredients, precise measurement, and the right tools. Not a lot a chef can do with a dull knife.
  
  The same goes for testing. The right tools includes having the right state of mind (motivation), having the right mise en plase (PRD, Test Plan, Test Cases, etc.), and a solid understanding of what the scope of testing entails.
  
  It behooves a tester to have proper product knowledge so as to fully test and provide support to the developers.
  

 Conclusion: I took a lot of dinner orders, served a lot of drinks, and pleased a lot of people with my service.

I learned people will always come back for good food, good service, and a great atmosphere. So it is with business that repeat Clients will stay based on great service and a quality product. And its our job as QA people to be a part of that effort.

!! Happy New Year !!