Switching Gears into the Breakfast Room

My time at the Inn at Sunset Cliffs came to a close & things ended on good terms.  It was a hard to believe I worked there for just over two years, but it was a good time to move on, as two of my other co-workers were doing the same.

At the Best Western, I started off manning the front desk on third shift & running the night audit.  That really wasn't my jam, though ironically all I really did was printout big stacks of paper for the audit report.

My driving record came back & I was able to drive the Airport Shuttle van after Zack showed me the ropes.  The tips were a nice addition to the 75 cents per hour more I was making than prior at the Inn.

I continued my scout trips to check out Farmer's Markets around San Diego county & word got around that I wanted to start my own grilled cheese sandwich business.

"We got a spot open serving in the breakfast room," Anna, my manager said.  "That'll be perfect for you since you already have your Food Handler's Card."  

That was true, I had driven to Mission Valley back in December, passed the test & paid the $25.

So, I started getting up at the crack of dawn (5:30am) & biked to work to open up the breakfast room promptly at 6AM.  Five days a week, I was in there making coffee, mixing up waffle batter & refilling hard-boiled eggs, fruit & muffins.  By 9:30, I was wiping down tables, doing dishes adjacent to the laundry room & vacuuming up the leftover crumbs while watching the local news.  

Afterwards, I would take my 15 minute break, question whether or not I wanted to return to the food industry & then head up to the front desk be trained on "NiteVision," the system that we checked guests into & out of the hotel on.  

It was far from glamorous work, especially when cranky guests would talk down to you, but hey, I was home from work by 2:30 & enjoyed not sleeping through my afternoons.