Lord give me a job of work to do. - Tom Paxton
Back to the work force for me. After nearly 6 months of drawing unemployment and trying to find work in a field for which I have ample training and massive experience, I have, at the tender age of 43, entered an industry where I have hardly any expertise at all.
Getting a job in catering means signing yourself into an insane asylum, regardless of how sane you actually are.* It moves fast and for the most part -- even in a good shop, like where I work -- what you don't know you pretty much have to pick up on yourself. It means asking a lot of questions, sometimes to the point of annoying people who would rather work around you to get the job done instead of trying to teach a newbie how things work. While I have tended bar and worked around food, there is a mountain's worth of difference between serving in a sports bar or bowling alley working in fine dining. There are expectations. There are particular ways of doing things so customers feel like they got their money's worth out of the thousands of dollars they spent in hiring us.**
Catering is the kind of work with long and irregular work schedules. 12 hour days are not only common, they are pretty much the norm. With the holiday season fast approaching, I know there are long days and even longer weeks ahead. It's the nature of the thing and you have to be willing to embrace the tidal wave even attempt it. People at the shop have been asking me if I've gotten used to the long days. To be honest, it's not been the schedule that bothers me. I could tell them about teaching at 3 or 4 different universities at once, sometimes leaving home at 6 am and not getting back until after 10 or 11, depending on where and how many classes I was teaching. Most everyone at the shop knows I used to teach, but I like to think I approach work with enough tenacity and fearlessness that they are also figuring out that I don't think my past career has any bearing on my position in the shop. I'm a grunt. I like being a grunt. When I'm done with my work, I clock out and leave, and I leave work at work. When you teach, you can never leave work at work. You carry it with you, even when you're supposed to be relaxing.
I plan on working in catering for the next couple of years as move onto some other new possibilities, and I plan on learning as much about it as I can.
Being back in the work force also means that the grand experiment resumes: the quest to balance my creative life and my family life with the world of work. This is a challenge with any job, but I have too many things in the works to pull up my creative stakes and shrink away from all my projects.
The Kentucky Muck Podcast will resume on an irregular schedule, and Alidade: an audio map, will launch later this week. I also have other writing projects to work on, and I'm really looking forward to what being back in the work force will do for my writing.
If you are a regular reader of this blog, you may have noticed the link to a Pantheon page. This gives you the opportunity to help support the writing. Yes, I'm back in the work force, but your monthly patronage, at one of several levels (with accompanying perks!) will maybe someday enable me to return to writing and podcasting full time.
I'm pleased to announce that the blog has it's first patron, Ernest Gordon Taulbee. Thanks, Ernest! Look for your patron-only post later this week as well!
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*I commented to my wife how strange it is that I would end up in a field that attracts so many quirky personalities. She simply patted my arm and said "Well, you did enter it on your own."
**It's crazy how much people spend on food. But then again, it's why I have a job, so...
If you like what you're reading here, I have work for sale on my amazon author page:
www.amazon.com/author/mickparsons
Getting a job in catering means signing yourself into an insane asylum, regardless of how sane you actually are.* It moves fast and for the most part -- even in a good shop, like where I work -- what you don't know you pretty much have to pick up on yourself. It means asking a lot of questions, sometimes to the point of annoying people who would rather work around you to get the job done instead of trying to teach a newbie how things work. While I have tended bar and worked around food, there is a mountain's worth of difference between serving in a sports bar or bowling alley working in fine dining. There are expectations. There are particular ways of doing things so customers feel like they got their money's worth out of the thousands of dollars they spent in hiring us.**
Catering is the kind of work with long and irregular work schedules. 12 hour days are not only common, they are pretty much the norm. With the holiday season fast approaching, I know there are long days and even longer weeks ahead. It's the nature of the thing and you have to be willing to embrace the tidal wave even attempt it. People at the shop have been asking me if I've gotten used to the long days. To be honest, it's not been the schedule that bothers me. I could tell them about teaching at 3 or 4 different universities at once, sometimes leaving home at 6 am and not getting back until after 10 or 11, depending on where and how many classes I was teaching. Most everyone at the shop knows I used to teach, but I like to think I approach work with enough tenacity and fearlessness that they are also figuring out that I don't think my past career has any bearing on my position in the shop. I'm a grunt. I like being a grunt. When I'm done with my work, I clock out and leave, and I leave work at work. When you teach, you can never leave work at work. You carry it with you, even when you're supposed to be relaxing.
I plan on working in catering for the next couple of years as move onto some other new possibilities, and I plan on learning as much about it as I can.
Being back in the work force also means that the grand experiment resumes: the quest to balance my creative life and my family life with the world of work. This is a challenge with any job, but I have too many things in the works to pull up my creative stakes and shrink away from all my projects.
The Kentucky Muck Podcast will resume on an irregular schedule, and Alidade: an audio map, will launch later this week. I also have other writing projects to work on, and I'm really looking forward to what being back in the work force will do for my writing.
If you are a regular reader of this blog, you may have noticed the link to a Pantheon page. This gives you the opportunity to help support the writing. Yes, I'm back in the work force, but your monthly patronage, at one of several levels (with accompanying perks!) will maybe someday enable me to return to writing and podcasting full time.
I'm pleased to announce that the blog has it's first patron, Ernest Gordon Taulbee. Thanks, Ernest! Look for your patron-only post later this week as well!
________________________________________________________________________________
*I commented to my wife how strange it is that I would end up in a field that attracts so many quirky personalities. She simply patted my arm and said "Well, you did enter it on your own."
**It's crazy how much people spend on food. But then again, it's why I have a job, so...
If you like what you're reading here, I have work for sale on my amazon author page:
www.amazon.com/author/mickparsons
