Finally! It's still not over!
Got my car back yesterday on an 11-hour round trip drive to beautiful Sweet Grass, MT. Unfortunately, we were so overcome with the grandeur that we forgot to take pictures. Suffice it to say, that although my car is here, the entire escapade is still not over and I don't really feel like telling the rest of the story. So frustrating.
In other news, my palacemate is moving on and so I now have the entire palace to myself. I'd stay if it weren't for the no opposite sex guests policy. Losers.....
At work I continue to be an expeditor. For those that don't know, I'll describe the position briefly.
Cooks in busy restuarants only cook about 80% of the food, and the food they do cook, they don't put together. It is the expeditor's job to arrange the food on the plate properly, check for order quality and completeness, add garnishes and sauces, see to any special requests, and announce when the order is finished so that a server can run it to the table. Also, we make the salads, soups, and occasionally the desserts. As you can imagine, it's a vital part of the chain in a restuarant and my boss has me spending a great deal of time here to gain product recognition and a sense of how the restuarant works (no other position is as mobile and connected to all parts of the restuarant. The servers tend to stay out front, the cooks by the ovens, etc).
Still ahead of schedule i think. Good stuff!
In other news, my palacemate is moving on and so I now have the entire palace to myself. I'd stay if it weren't for the no opposite sex guests policy. Losers.....
At work I continue to be an expeditor. For those that don't know, I'll describe the position briefly.
Cooks in busy restuarants only cook about 80% of the food, and the food they do cook, they don't put together. It is the expeditor's job to arrange the food on the plate properly, check for order quality and completeness, add garnishes and sauces, see to any special requests, and announce when the order is finished so that a server can run it to the table. Also, we make the salads, soups, and occasionally the desserts. As you can imagine, it's a vital part of the chain in a restuarant and my boss has me spending a great deal of time here to gain product recognition and a sense of how the restuarant works (no other position is as mobile and connected to all parts of the restuarant. The servers tend to stay out front, the cooks by the ovens, etc).
Still ahead of schedule i think. Good stuff!
posted by Anonymous at 3:29 PM
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