My employer recently hosted a team building and day of meetings for which we had a bit of homework to do. I was originally regretting the thought of having to do homework again (I thought I gave that up on graduation!), but regardless I cracked open my folder and began the readings.
One such reading was Stephen Leacock's short essay This Strenuous Age, a part of Frenzied Fiction, a collection of short stories, which he wrote in 1918. It's a satirical take on prohibition and quite a good read, if you're into that sort of literature. I can't say I was originally taken by the work, but as time went on I began to think about it more and more.
Today on a long ride through the agriculturally rich countryside around Guelph, I again began thinking about it. One of the points Leacock makes really spoke to me as a cyclist. Where he claims his friends go for walks to clear their heads (in place of alcohol), I can relate.
Cycling to me is my one time where I can just think. I've had a tougher than usual time lately with work being quite busy and my girlfriend travelling to Asia for an extended period of time. Not that I am complaining, I love my job and I look forward to seeing Amy again overseas, but it gives you a lot to think about! My time on the bike is when I can put aside all the little thoughts and just plain think. It really clears my head and lets me just relax and enjoy life how it was made to be enjoyed. Being on the bike, rain or shine, is where I smile the easiest. Cycling is my shangri-la.
So, although Leacock equated this need to 'clear ones head' with an omission of alcohol in ones life, even today with alcohol being plentiful, I think everyone needs to find their own shangri-la. Hopefully, it's as alcohol-free and as fitness oriented as mine!
June 23, 2011
June 11, 2011
in the kitchen
I sit here on the couch reflecting on the last month or so since school has ended and how things have changed so much! I can remember such a short period of time ago being anxious to have exams over and excited for the warm weather to arrive. Well, both have arrived and I must say, a lot of awesome has happened.
I have started managing at Borealis Grill in Kitchener and am currently training in kitchen management. Tomorrow is actually my last day in the kitchen and I must admit that I am quite upset about this! I never thought I would be someone who would enjoy working in a production kitchen, and yet I have loved it! After almost 5 weeks on the line, I have found a strong passion for the inner workings of a restaurant and learnt so much in this time. Not only have I been able to learn how to work in a kitchen, but also what it takes to work with some of the most elclectic individuals (not to mention get them to do what you want!). I was recently lent a book by Danny Myers called 'Setting the Table' in which he mentions that getting people to do what you want, while encouraging a successful culture, entails treating your staff like volunteers. By that he means thanking them endlessly and treating them like they have volunteered to be there. In my experience so far, albeit slightly limited to date, this is advice that every restaurant manager needs to live by. On Monday I will once again be back in the front of the house, but not without the odd shift (and project) for the heart of house!
On a semi-related note, it is my convocation on Tuesday!! This is sooo exciting! I have been looking forward to this day for quite a while! I have met the most wonderful people and I can't wait to see them all again! Following the ceremony I'll be hosting a barbeque with Ames at her house for our parents who have done so much for the two of us over the years.
I'll try to keep this updated more frequently with the trials and tribulations of my time at the restaurant, so stay tuned and hopefully I can provide a chuckle or at the very least a smile!
cheers.
I have started managing at Borealis Grill in Kitchener and am currently training in kitchen management. Tomorrow is actually my last day in the kitchen and I must admit that I am quite upset about this! I never thought I would be someone who would enjoy working in a production kitchen, and yet I have loved it! After almost 5 weeks on the line, I have found a strong passion for the inner workings of a restaurant and learnt so much in this time. Not only have I been able to learn how to work in a kitchen, but also what it takes to work with some of the most elclectic individuals (not to mention get them to do what you want!). I was recently lent a book by Danny Myers called 'Setting the Table' in which he mentions that getting people to do what you want, while encouraging a successful culture, entails treating your staff like volunteers. By that he means thanking them endlessly and treating them like they have volunteered to be there. In my experience so far, albeit slightly limited to date, this is advice that every restaurant manager needs to live by. On Monday I will once again be back in the front of the house, but not without the odd shift (and project) for the heart of house!
On a semi-related note, it is my convocation on Tuesday!! This is sooo exciting! I have been looking forward to this day for quite a while! I have met the most wonderful people and I can't wait to see them all again! Following the ceremony I'll be hosting a barbeque with Ames at her house for our parents who have done so much for the two of us over the years.
I'll try to keep this updated more frequently with the trials and tribulations of my time at the restaurant, so stay tuned and hopefully I can provide a chuckle or at the very least a smile!
cheers.
Subscribe to:
Posts (Atom)