The Patriotic Earthling (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
orbitaldiamonds) wrote2009-07-29 08:56 pm
orbitaldiamonds) wrote2009-07-29 08:56 pm
More on the new job.
The place is Souvlaki, the longest-established restaurant at Pioneer Park. It's in a little old house in the shops-and-restaurants part of the park called Gold Rush Town.
The food is Mediterranean and American: souvlaki (of course), falafel (heehee), baclava, spinach pies, and other stuff I can pronounce but not spell. And everything's made from fresh ingredients right there in the little kitchen. (Except the baclava: Nancy makes that at her home and only she knows the recipe.)
Nancy is the owner of the place. She's nice but strict. I've met two other co-workers so far, Laura, who's a couple of years older than I am, and Agrita, who's more or less my mom's age. Laura's sweet and easygoing, and plays the radio once in awhile. I was warned by both Nancy and Laura about Agrita, that she was picky and nosy, but we've actually got along pretty well. I mean, yeah, I'm the "go along to get along" type, but she's nice to talk to and as long as I do things her way, it's all good. :)
Today I made about a zillion and one souvlakis, and I sliced onions (Agrita showed me a way to make it less eye-irritating: soaking them in ice water before slicing. Also, we used the meat slicer to do the onions, and that made it go a lot faster.), and a bunch of other stuff. We tried our damndest to get out by 8pm (like we did the other night), but again we didn't get out until 8:30.
And now I have to go do laundry, because I only got one pair of work pants (and there was only one 14P in that style anyway) and one work shirt.
Lordy, I need to get in better shape--my feet are tired after only four and a half hours. But not nearly as bad as the other day!
Have a good night, everyone. :)
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The food is Mediterranean and American: souvlaki (of course), falafel (heehee), baclava, spinach pies, and other stuff I can pronounce but not spell. And everything's made from fresh ingredients right there in the little kitchen. (Except the baclava: Nancy makes that at her home and only she knows the recipe.)
Nancy is the owner of the place. She's nice but strict. I've met two other co-workers so far, Laura, who's a couple of years older than I am, and Agrita, who's more or less my mom's age. Laura's sweet and easygoing, and plays the radio once in awhile. I was warned by both Nancy and Laura about Agrita, that she was picky and nosy, but we've actually got along pretty well. I mean, yeah, I'm the "go along to get along" type, but she's nice to talk to and as long as I do things her way, it's all good. :)
Today I made about a zillion and one souvlakis, and I sliced onions (Agrita showed me a way to make it less eye-irritating: soaking them in ice water before slicing. Also, we used the meat slicer to do the onions, and that made it go a lot faster.), and a bunch of other stuff. We tried our damndest to get out by 8pm (like we did the other night), but again we didn't get out until 8:30.
And now I have to go do laundry, because I only got one pair of work pants (and there was only one 14P in that style anyway) and one work shirt.
Lordy, I need to get in better shape--my feet are tired after only four and a half hours. But not nearly as bad as the other day!
Have a good night, everyone. :)
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