Posts Tagged dishwasher at restaurant
As a Wet Belly I have a hard time justifying my boss’s need to send me to school for a day. However, she wanted me to have my basic food safe certificate, the restaurant would pay for the one-day 8-hour course for food handling and serving as well as bribing me out of a precious day off by paying me for the day as well. So I walked into the conference room reserved for the course with the kitchen I work at out of sight and sound on the other side of the wall. Only the occasional quiet moment did I hear a distant clatter of dishes. There I was, reluctantly and without a cup of coffee, back in school if only for one day. Anywhere else would have been preferable even on that rainy day in June.
Over the years I have toyed on occasion to sit once more in a classroom but I would refuse to take anything useful that would send me hurtling down the path of a quote, career. Why start now after all, I did get a degree in Fine and Visual Arts with an emphasis on art history way back in the 80’s when all my graphic design homework was done by hand, with a pen or brush and not with a point of a mouse. If I were to wander wayward back into a classroom it would be to take such wayward rewarding and real-day useless subjects like comparative religion studies, or folklore of ancient Celtics, or English.
Alas, there I sat in a stuffy, close humid room with strangers save the young woman who serves at the restaurant and another person I know from the island. I sat in the back row with the bad kids talking in class and asking, nay debating the course at every turn if only the aid in staying awake. Did I mention the humidity? The close heavy room and a full meal at the short lunch break had the entire room near snoring levels by 2pm. The circa 1970’s era styled tutorial videos supplied on VHS no less didn’t help matters in the staying alert department. Then around 4pm with our heads filled with kill temperatures and too much information about pathogens and micro-organisms that live on us and all over everything on the plate we had the exam. I fared pretty well, only dropping the ball on a couple of the multiple choice questions. Perhaps I should have just chosen C because if in doubt that is usually a best guess.
I walked out and met my wife waiting for me in the restaurant and I ordered my staff beer. I needed it. It was the carrot on the stick (which I am sure is not food safe) to get me through the last hours of boredom. She asked about the day and I had to say, proudly so that I was one of the few not completely ‘grossed out’ after the first hours of information about flies vomiting on lettuce and how fast microbes multiply on a hamburger bun at room temperature. In fact, the course only had me dreaming of dangerous foods. As Anthony Bourdain would describe as the Nasty Bits. I wanted something that may or may not live forever in my lower intestine. I wanted to eat from a street vendor in Vietnam. Drink the snake blood poured into moonshine. Anything to purge the constant dripping from the instructor that food is risky stuff. I agree, but I did get there to the class in a car. I survived my childhood without wearing a helmet and I eat for pleasure and with no fear. If I pay later on with an uncomfortable night on the can, so be it.