Cafe Job, Day 2

Today, "work" consisted of going through more paperwork, recipes, procedures, etc. In all, a pretty easy five hours. Tomorrow, the real work starts when we begin prep'ing out food, figuring out the best placement for everything on the lines, what we are missing, what needs to be relocated, and about a million other things. The manager has already decided to delay the opening by one day just to be sure everyone was up to speed. The way things work is very similar to how it was when I worked at Rugggero's in Flint, which was probably the most efficient place I ever worked. The kitchen crew that I will be working with really seem to have it together. I'm sure I'll be complaining before long, but for now it's good.

The real test will be if we can put butts in the seats. The local economy seems fragile, based largely on retirees wandering around spending their money during the week and tourists doing the same thing on the weekend. I'm not convinced either of those groups will be out and about much in the current economy. The menu, location, serving times, etc. seem like they will be appealing to people on the way to work or running out for a quick lunch that want something a little higher-end than In-and-Out Burger or What-a-Burger. (And yes, those are both chains out here in the territories.) We all have our fingers crossed that those people will still exist in six months. Of course, for me the alternative was to stay at the bakery until it closed.