...at work today, putting in the hours in the produce department instead of cooking. I had instructions for cutting up squash as soon as I got to work. Arriving at 6:00, and slicing, slicing, slicing. All the stores have this cast aluminum slicer you can adjust the blade on. You can slice your veggies to be one half inch thick or 1/4 inch. Naturally, the management requires some to be one and some the other, meaning you have to continually change the setting.
I cut up pounds and pounds and pounds of squash. Yellow and zucchini are both on sale, so you can get either color, or a combo. of both. Or, lucky you, you can also get the squash with sliced onions included so you just heat up the skillet and drop it in. Everything has to be put on a little black foam tray and shrink wrapped, then weighed and priced.
Then I cleaned the slicer and went to lunch. With several other employees who were invited to go to the United Way Fundraiser Campaign Kickoff. Along with about a thousand other UW supporters. Average food, about what you would expect for a buffet that was meant feed a crowd that size.
Then back to work for several hours to make salads. And clean up, hose everything down, scrubbing cutting boards and putting it all away. Meaning I left the store about 5:30, so expect for lunch, a long day of being on my feets.
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