hello there my dear friend, and so i’m here once again to tell something about my ongoing quest for life, adventure, and whatnot.
starting with the latest, which is of course my new and exciting job. i survived 3 nights of my new work, which is as a wait staff/hand help in skycity’s casino. i have to admit it has been quite a struggle. the work is tiring, plus doing in at an hour when i’m used to do nothing but sleep, it was a nightmare. i don’t have work for tonight, monday, and my roster for this week is from tuesday through saturday, giving me 5 succeeding nights of labor.
what else it is most relevant to do on labor day (a misnomer) than work? so last may 1 was a 2nd working night for me. it was friday, and this day and saturday are the most busiest days in casino. what i actually do at work is very simple, yet systematic. i just have to clean up the tables in a foodcourt style section of deli bar. for more than 4 years of my career, the only table i need to work with are database tables. now, it was both entertaining and devastating to be working with real life tables. it is devastating because physical tables could be pretty messy. do not get me wrong, i don’t easily feel uncomfortable with grossy things. in fact, i have a very strong stomach, so mighty that i could take the most disgusting, nasty, sticky-greeniest(w/ a hint of yellow)-thicky-phlegm topic while dining, and just laugh it out. but the case at hand is different..
for my first 2 nights at work, i was stationed at the deli noodle bar, and just a quick glance at the dining area, you will know what i mean. my oh my these people eat so greedily, and hastily perhaps to get back to the game, that their food is scattered everywhere in the tray, on the table, and on the floor. small pieces of bones, which i bet freshly spit from their mouths, are lying on the trays. sometimes, it even has a bedding of napkin, which is a bit decent, but just as nasty as well. the bones are accompanied by rivulets of soup with traces of chili and stale noodles. used chopsticks are disarrayed, toothpicks with the small tiniest chunk of meat clinging on, plethora of crumpled napkin. i have to deal with all of these things, plus more. it is not bad, i’m not complaining. it would be a complete madness if i expect to be a supervisor on day 1, with nothing much to do but walk and boss around…and so, that is basically what it is for my first ever job in food and beverage industry.
my training night at the french resto was far from casino work. merlot and pinor noir are nonsense jargons. there is no complicated machine as the wine opener, but french resto hasn’t called yet. plus, i’m not sure if my body can handle working full double shifts in a day…so i’m resting that case. this morning, i got a call from greenpeace, which i applied weeks ago. it’s too bad i got the casino job first because, well, it is more money working for greenpeace. second, there is no greeny phlegm in the greenpeace despite the color adjective in its name. and third, there is no greeny phlegm in the greenpeace despite the color adjective in its name. hehe. i will just have to talk to random people about our environment, and how we could, in our own small ways, have a share in making our planet a better habitat. in other words, it is becoming an advocate of environment. sounds good eh?
working with the tables and trays, i now realize how hard it must be for cleaners and staff at foodcourts, and fastfoods back home. it is not the most clean profession in the world, and with the swine flu getting at large, please be considerate by not spitting on the tray, nor deliberately spread and spill your soup in the tray in a desperate attempt to make a miniature swimming pool. have the right table conduct, and behave mature enough. the plate is spacious enough to put your small bones and any unwanted food.
cleanliness is next to godliness.
