Reading the staff manual for Angelica Kitchen was making me nervous... as would reading the staff manual of any place I was about to work. I always think that a job I haven't done before is going to be impossible. Which it is at that point, since I'm attempting to perform the job in my head before any training and without any context.
It's an elementary problem of "the seen and the unseen," and I can't believe I fall for it. I can see that the job is new, the system unfamiliar, and my duties vague and confusing. What I can't see is that I'll be changing in a short period of time to adapt to previously unimaginable circumstances. In job interviews, I always say (and believe), "I'm a fast learner." But for some reason, when I get the job and that first day approaches, I question my ability to make even the most basic finger movement. My position at Angelica's is "Phone Guy." The staff manual gave me this advice:
When answering the phone, be courteous and attentive. You will often be busy, but try not to let that affect the way you talk with customers on the phone. Practice grace under pressure. Remember that many callers are unfamiliar with Angelica [sic] - they will have questions.
Sounds simple enough. "But will I even be able to take the phone off its cradle," I wondered. "Much less say 'Good afternoon, Angelica Kitchen. May I help you?' Doubtful."
Well holy crap, my fears were unfounded. Sure, the job is a lot more complicated than the simple vegetable chopping, serving, and dish washing at Casa. Besides lifting the phone (easier in real life than in my head), answering questions and transferring calls, I have to prep salads, sandwiches, desserts, juices and all the meals for to-go containers. Most of the food is already cooked, but I have to remember portion sizes, ingredients, and what container to use for which item. And I've got to do it fast. It's like rocket science... except a lot more delicious! ("You did not just say that!" Oh yes I did!)
The downside is that since I'm only training, I'm not getting paid yet. At least not in cash; all the leftovers I smashed into my trusty old Casa take-out container had to add up to at least $60 on the Angelica menu: Seaweed, walnut pate, hummus, tempeh, three grain salad, a bunch of sauces, croquettes, a mini-croquette (which I accidentally stole from a customer... I thought we were closed!), pesto, a bunch of other sauces, and much, much more. Whenever I do the night shift (hopefully always), I'll be able to work on anything I want until 4 pm or so, go to work and eat before my shift, and after the shift take leftovers for the next day. Even better: most nights, I'll be getting home too late to party!
The first two steps of my plan (1. Move to Brooklyn. 2. Get a job at Angelica) - allegedly a recipe for artistic productivity - are accomplished. But this isn't an escalator. Will I stay on track? Will I make it to the top? Stay tuned!
no pay yet? that's outrageous! how long does this "training period" last?!
Posted by: miles | June 23, 2005 at 10:00 AM
Maybe five days. But since I got this job my first week in New York, and I have money saved up, it's not that big a problem. They have a high turnover there, so it makes sense for them to do it this way. Plus, I have an interview to be a paid (extremely part time) intern for a children's book company today (but it's also a movie company somehow... don't ask!), so if I get that, I'll literally be rolling in it.
Posted by: Rhys Southan | June 23, 2005 at 12:01 PM
Rhys, the bars are open later here, and therefore so are the parties. And I don't live in Bed-Stuy!
xo
Posted by: carrie.anne | June 23, 2005 at 09:40 PM
Carrie.anne, I know you don't live in Bed-Stuy. I was just trying to protect your privacy and give you some hip-hop cred at the same time.
Posted by: Rhys Southan | June 23, 2005 at 10:46 PM