The last two months have been nightmarish for me. I work my regular job Mondays (where I spend the morning recouping from the weekend staff), go to the big house on Tuesday (8700 people fed), regular job Wed when I regroup from me not being there on Tues, repeat for Thursday and Friday. This week my reg job was so short staffed I had to work my station on Thur, no big house, so now THEY were short staffed and not very happy. And I was stolen to work the Dairy Bar today (that's a sweet job) because of honors convocation. We had an 11AM to 5PM rush. (And unbeknownst to us, hundreds of gift certificates were sent out for free ice creams today. Yikes.
Was getting to the point that I didn't know which uniform to put on in the morning. It's going to settle down now. I'll be at the Dairy Bar for a while, then training for the new Pita Pits franchise we will offer in the Cafe in the fall, where I'll be the day super. We also have a Starbucks, so I'll become proficient in making Caramel Macciatos or whatever they are.
While I enjoyed the interaction with the student in All Day Breakfast, I won't miss cooking thousands of eggs and omelets. I do love cooking, but dining hall cooking is a lot different than any other kind of cooking.
So, once again, one chapter in my cooking career ends and another begins. I'm looking forward to this new venture. I'll still have lots of interaction with the students, I'll be doing something new, have more responsibility (do I need that??
) but most importantly, having my own store.
I don't intend to lift a pan or a spoon this weekend. I just need to unwind from the last few months and if anyone is hungry there's always takeout. And they can get something for me while they're there
Thanks for listening!
PJ
Was getting to the point that I didn't know which uniform to put on in the morning. It's going to settle down now. I'll be at the Dairy Bar for a while, then training for the new Pita Pits franchise we will offer in the Cafe in the fall, where I'll be the day super. We also have a Starbucks, so I'll become proficient in making Caramel Macciatos or whatever they are.
While I enjoyed the interaction with the student in All Day Breakfast, I won't miss cooking thousands of eggs and omelets. I do love cooking, but dining hall cooking is a lot different than any other kind of cooking.
So, once again, one chapter in my cooking career ends and another begins. I'm looking forward to this new venture. I'll still have lots of interaction with the students, I'll be doing something new, have more responsibility (do I need that??
) but most importantly, having my own store. I don't intend to lift a pan or a spoon this weekend. I just need to unwind from the last few months and if anyone is hungry there's always takeout. And they can get something for me while they're there
Thanks for listening!
PJ
PJ
