I am so tired today. I'm sure everyone at this point is wondering why. It was my first day back at work after a two week Christmas vacation. O.K., I can hear the collective awww, and feel your pity. I know that no one feels badly that I had two weeks off and am seemingly complaining. So let me describe my job.
I work in a middle size private high school. That's not so bad, you think. Let me be more specific. I work in the kitchen of a middle size private high school. When I want to sound classy, I call it the cafe. To be blunt: I'm a lunch lady.
Let me describe for you my day. Upon arrival very early in the morning I can expect to do a variety of interesting tasks. These may include making several hundred hamburgers, defrosting frozen chili or baking cookies. I then might move on to the delicious tasks of making tuna salad (something everyone should experience at least once in their life--at 8:00am.), egg salad or soup. If things are going my way I might get to reload the soda and candy machines or restock condiments and ice cream.
On the days, like today, when lady luck is smiling down on me I get to drain, clean and re-fill the fryers. I then have the privilege of making french fries in those same clean fryers. For three hours. Three hours of "droppin' fries", as it's known in the industry. There is a certain Zen to lowering the four baskets of frozen fries into oil, which is heated to just the right temperature so that in precisely three minutes and 42 seconds they are ready to be removed, a perfect golden brown work of vegetable art.
Certainly, I must say that our teenaged customers enjoy these deep fried delicacies and are ever so polite in expressing their appreciation. They are at times so overwhelmed that their praise is sometimes misinterpreted as sarcasm. Our boss has assured us that a crinkled nose and a sneer is just another way of saying thank you. I'm not sold on that.
Upon finishing the last lunch period, on a sweet day like today, I dismantle the nacho cheese machines and clean them. Also, so as to complete the fryer theme, I shut them off, strain the oil, wipe them down and close them up. Then I joyfully join my comrades in washing, drying and putting away pots, pans, dishes and trays.
Of course not all days are like today. Tomorrow I'll get to make and serve numerous bowls of pasta (with white or red sauce; diner's choice). Afterward, I'll enjoy draining and cleaning the steam table before joining my comrades in washing, drying and putting away pots, pans, dishes and trays. At least some things can be counted on to stay the same day after day.