(no subject)
So yeah this vacation has been going pretty well. I pretty much wake up (hopefully around 8-9 but you know me) do some choirs around the house, do some fishing, talk to some friends and then go to work around 3. Work is going pretty well and is crazy as ever. When I took that job I was looking for a really nice place to work; I think I got it but it’s not quite what I had imagined.
Maybe Joshua’s is the only place where topics of conversation in the kitchen range from about how the first thing you should look for in a girlfriend is how well she gives oral sex and that brains/personality is farrrrr down the list of things to look for in women. Hhhmmmmmm...lets see....we also talked about how most of Joshua’s (yes, the Joshua of Joshua’s Restaurant) “hooking up” incidents occurred while drunk and that drinking is the most effective way to “get laid”. This is all talked about in between jibber jabber that runs along the lines of “did you grate any of the pecorino cheese yet?” or “-firing one rack of lamb, working one mixed green salad with tomatoe vinaigrette, Sarah- pick up entrees for table 8 and apps for table 12”. I think that they think it is amusing how I am not really like them at all which makes for a very amusing dynamic.
It also hasn't been very busy there and I wonder why they keep me around when we aren’t doing a whole lot (I pretty much hang around scrubbing sauté pans). It is the winter time (no tourists) so every business around is slow. They (there are 3 of us in the kitchen now including me) also seem to be very interested in my family, daily habits etc. etc. Sometimes I get the sense that there is some weird bonding thing going on with all the “advice” etc. etc. I also heard the word “progression” associated with my position here- If I have to turn down a position working the sauté station etc. there I might just die a little inside. I feel like I am a long ways away from making entrees. All in all I have missed that place; it is definitely a different world there. I feel like I am writing really awkwardly and I really don’t feel like correcting this.
Anyways, ta ta for now- Mike
Maybe Joshua’s is the only place where topics of conversation in the kitchen range from about how the first thing you should look for in a girlfriend is how well she gives oral sex and that brains/personality is farrrrr down the list of things to look for in women. Hhhmmmmmm...lets see....we also talked about how most of Joshua’s (yes, the Joshua of Joshua’s Restaurant) “hooking up” incidents occurred while drunk and that drinking is the most effective way to “get laid”. This is all talked about in between jibber jabber that runs along the lines of “did you grate any of the pecorino cheese yet?” or “-firing one rack of lamb, working one mixed green salad with tomatoe vinaigrette, Sarah- pick up entrees for table 8 and apps for table 12”. I think that they think it is amusing how I am not really like them at all which makes for a very amusing dynamic.
It also hasn't been very busy there and I wonder why they keep me around when we aren’t doing a whole lot (I pretty much hang around scrubbing sauté pans). It is the winter time (no tourists) so every business around is slow. They (there are 3 of us in the kitchen now including me) also seem to be very interested in my family, daily habits etc. etc. Sometimes I get the sense that there is some weird bonding thing going on with all the “advice” etc. etc. I also heard the word “progression” associated with my position here- If I have to turn down a position working the sauté station etc. there I might just die a little inside. I feel like I am a long ways away from making entrees. All in all I have missed that place; it is definitely a different world there. I feel like I am writing really awkwardly and I really don’t feel like correcting this.
Anyways, ta ta for now- Mike