Fall Schedule

So I thought I'd pop in mid-summer to tell you that I've received my regular schedule for the months of August through December and my first two official weeks of work are up. My first day back at work for the fall semester is Thursday, August 19. It looks like I'm doing about 20 hours a week serving French fries, cooking stir fry orders, and cleaning up the salad and dessert bars because the customers are so insanely messy. Just like I did all of last year. Oh well, at least I don't have to stress about learning a new job routine because I've already been there for a year. I just have to be able to balance this job with 18 credits of classes. I think that's going to be the hard part.

Anyway, like I said, on my first day back, I'm working an evening shift and then on Friday and Saturday I'll be working split shifts, so in those three days, I'll have a full 20 hours for that entire week. That's good because then I'll have a head start on getting money into my bank account (ha ha).

Alright, see ya in the fall...

Goodbye For Now!

Goodbye to my workplace! I will be back in August for another awesome year of flipping burgers, babysitting customers, and burning my hands on the fryers. W00t!!!

Love always,
KC

Oh What A Night

What a night. I got to be the dishwasher's bitch. Nothing screams Thirsty Thursday like oversized wet dish gloves, 200 degree water, slippery floors, a stack of bowls being knocked over and almost shattering all over the floor, and a stabbing hunger pang because I hadn't eaten all day.

My bad.

Not to mention I had to listen to crappy music because the radio was set to the country station. So I had to listen to country music for four.......fucking......hours..... It was driving me fucking insane. I HATE COUNTRY MUSIC. I would rather listen to NOTHING than listen to COUNTRY. UGH...*vomits*

It was good too, because my manager let me and some of the other dish slaves leave early, about twenty minutes early, maybe because we were a bit slower than usual. It was really sweet of him. :) And it was my record for how early I was allowed to leave post-dinner slam. WOO HOO!

Tomorrow morning I'm gonna be the Kunoichi Cook again (officially, because I never really stop being so, ever). And since it's Friday, I'm gonna set the radio to NOT COUNTRY and kick the lunch rush's ass.

Watch me own that grill like nobody's business.

KC

Post-April Fool's Day

The managers at work thought it would be funny to write the customer count as twice what it actually was on April 1st. I thought it was pretty funny too, once I realized it was only a joke.

This weekend was boring. BORING. Everyone went home for Easter weekend so we were dead. Saturday night I spent unloading dishes. It was the only time I can ever remember being one of three people in the dish room. One guy loaded and two of us unloaded. On a normal night, we have at least twice that. I doubt that sort of thing will happen again for quite a long time. I'm only glad I was in the dish room. There are plenty of other things I could have been stuck doing that would have been far, far worse. :(

This morning I was cooking during the typical Monday lunch rush and my boss gave me a compliment about how I was keeping my work space really neat. That made me happy. I have been working really hard lately to keep the grill cleaner throughout the day because otherwise I have to go through hell trying to get all the crap off of it at once before I leave in the afternoon. It's definitely worth keeping up on it.

Looks like I'll be the dishwasher's bitch again on Thursday night. Favorite place on earth. ;)

KC

Work is...Play???

These past few weeks, work has been treating me pretty well. Don't get me wrong, it's still stressful, there are still lines of customers out the door, burnt French fries, food all over the floor, and a very perturbed Kunoichi Cook, but I think I am at least beginning to cope with it better.

Could it be that I LIKE going to work now because it's actually FUN sometimes????

Wowwwwww........

A Good Day At Work? For Real?

There were so many reasons why today could have sucked majorly. For one thing, we've had unusually warm weather this past weekend, but they left the heat on at work. At least, that's why we all suspect it's so much hotter than usual. I felt like I was going to hyperventilate on Friday. Today I found I was holding my breath a lot because I was having trouble breathing. I was sweating more than usual. It was terrible. I was working right over the grill for most of my shift and it was just awful. I walked into the kitchen every chance I got and stood by the ice machine. Who knew the KITCHEN would make me feel better? I almost asked to go take a quick break as I felt like I might pass out, but thankfully I didn't.

Despite that, I had a good day. I'm starting to learn to just relax and chill out. As a result, I was happier and did a better job, got along better with the customers, was able to clean the grill in between orders and not get too overwhelmed. Not once did I think about running into the dish room to hide. This is a very unique experience for me during Monday and Friday lunch rushes.

I feel like I can go back to work on Wednesday, Thursday, and Friday and not feel anxious. Normally I don't except when I line cook for lunch; in fact, most of the time I look forward to going. I guess I should consider myself lucky. =-)

Special thanks to all my buddies on RHU.com for helping me out! You guys are truly the greatest.

A Recipe for Disaster

On Monday night, I had the privilege of working in a new area that I hadn't worked in previously. I spent my Monday making pannini sandwiches and wraps for people. We didn't get very busy, and my coworker was really awesome. The night went quickly too, so I had an overall good experience. I just have to bitch about one thing though (because that's what I do). =)

When customers place their orders, they take a slip of paper and circle what they want: what type of bread / wrap they want, what they want on it (Italian, turkey & bacon, etc.,) and any special instructions (no sauce, extra tomatoes, etc.) This is where disaster strikes. The first thing they need to do is circle "for here" or "to go" but about a third of them leave this blank (a few people write "to go" under the special instructions: it drives me nuts but at least they wrote it at all), and a whole bunch of people don't even write their names. So then I have to yell out their orders and when they come up expecting their food, I have to ask if they want it for here or to go and they have to wait for me to get their sandwich out of the oven and put it in the correct packaging.

It's really not that big of a deal, but after a while it starts driving me insane. People, all you have to do is fill out a little slip of paper! Do not over complicate this too!!!