Five years ago, Wyatt Watts arrived for his first day of work at Platten’s in Wells-next-the-Sea in Norfolk, east England. “It felt like a challenge,” he reflects, dealing with the “fast pace” of a fish-and-chip shop packed with hungry day-trippers.
On a sunny morning this summer, Watts, now a team leader, was preparing for a new test. The 26-year-old was worried his work was about to become more intense and stressful. Yet he was determined to make it a success.
