At a new job, learn the names of the cooks, cleaners and cashiers first. Respect flows from the bottom up.

The people who keep a place running are usually the ones nobody introduces. They also know things no manager knows: where the spare keys live, which machine is about to fail, what actually happens at the busy hour. Treating them as the first people worth knowing is both decent and practical, and it gets noticed immediately by everyone, including whoever hired you.

Learn five names on your next shift and use them. Ask one person how long they have worked there and what they wish new people knew. Then help with the unglamorous task before anybody asks you to.