On day three, another 6AM start, I made sure to pick up my uniform the day before. When I came in, I realised I had been caught out again! I did not ask for the buttons that go with my chefs jacket (yes they are removable). Once again, I had to break in to the laundry and grab those buttons to put on my jacket before I could clock in for work.
The day went rather quickly, the highlight was when I spent the better part of the afternoon learning to use the meat slicer on 15 kilos of ham, 2 kilos of salami, and 2 kilos of rare roast beef. That was because the darn thing is a bugger to clean, so instead of doing a bit of slicing here and there and cleaning it after each use, I decided to do all the slicing at once AND THEN clean it once. You'd think I was smart, but my true stupidity showed itself when while running the machine I found myself trying to unclog the spinning blade with my finger so I wouldn't have to stop. Fortunately some part of me screamed: DUDE! Seriously NOT A GOOD IDEA! I should listen to that voice more often, because today I can still say I have all my fingers.
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