It's not easy to get an old head to learn all these new things. Monday I learned a lot of stuff about banking. Anybody who knows me, knows that numbers are not my thing. I can easily add three simple numbers twice and get a different answer each time. Numbers are random to me so the calculator, while it is a great tool, doesn't help if the numbers don't make sense to you. La dee da. This is something I will have to grapple with as we go along.
I learned to do dishes the River Rock way. It's a zen like job for me now. Faced with a huge pile of dishes, you just do them methodically one by one until they are done. It's the hospitality support part of my job.
I met some of the regular customers who seem to feel like this place is part of their lives, not just a place to eat or get coffee.
I learned where all the stuff is...the freezers full of preserved produce from last summer, the extra cups, plates, towels, aprons, the cleaning supplies, the cinnamon.
Yesterday I went in at 6 a.m. to work with Katie, one of the bakers, and later with Montana, the Kitchen Manager and chef. I watched Katie make scones and lemon bars and hermit cookies. I tasted Montana's chipotle aeoli and the lemon balsamic vinaigrette. I smelled a puff pastry fresh from the oven...local gouda, local parmesan, local pork, and dijon mustard. Wonderful smells.
There have been some hard parts:
- Do these shoes qualify as "closed-toe"? I wear sandals in the summer so this has taken some work.
- No jewelry on my hands so how do I compensate for that? Regis bought me two ankle bracelets. Sweet man.
- Do I dress like I am going in to wash dishes or do I dress like I am going in to work in the office and greet customers? Regis says this could be my narcissistic side coming out but I think it's just my need to look nice. Oh, that's what narcissism is, I guess. Wry smile.
So, none of those are insurmountable issues and I will figure it out as I go.
For the most part, I love this job. Warm and friendly people, wood floors, soft lighting, great coffee, wonderful made from scratch food, and a philosophy that food is sacred and feeding people is an art.
I have to catch up on some things here at my desk, then get to work.