Week 5

I had off from Saturday until Wednesday. During that time I went into the town of Greer 3 times and Show Low once. I started back at work on Thursday, and we started out slow. We did not have many guests at the ranch this week so I had a lot of time to work on my project and have fun.
During my days off when I was at the ranch I would take walks to get used to my surroundings even more. I had a bike on the way to me, but since I did not have it I had to walk everywhere. When I was not at the ranch I was in town. Chef and I went to town almost everyday we had off together. In town we would go shopping for ourselves and for the kitchen at the supermarket Safeway. We also went out to breakfast at a small joint called Joe’s. For dinner we ate at the local fast food places, McDonalds and Dairy Queen. On Wednesday morning, Chef Afif, Marshall and I went to breakfast at Joe’s, not the Joe I work with. After that, Chef went back to the ranch and I went over to Marshall’s place. I helped Marshall drive a trailer from his place in Springerville to Show Low. He did not want to drive since he did not have his license. His mother and his niece went as well. We went down to Show Low the back way. It was a beautiful drive. Once we arrived, we dropped off the trailer and went to Wal-mart. After that we went out to lunch and then drove back home. Instead of going back the ranch, I went back to Marshall’s place to watch a movie. Chef later stopped by and I went back home with him.
On Thursday I went back into work. We started a new method of breakfast that day and it went off pretty smooth. Instead of the guests ordering breakfast from a menu they would just have to go up to a buffet where we serve a sweet dish, pancakes, waffles, crepes, etc, and one savory dish, omelets, eggs benedict, frittata, etc. This method works pretty well except for a few major flaws. There are more dishes to be done because of it, the waitresses do more work, and there is a lot more food waste. In the near future when we have more guests this method will be very hard. We do not have all the equipment to have a full service buffet in the dinning room. On the other hand the guest gets to look at what they can choose before they choose it and be able to take as much as they want. Later that day I learned to make perfect crepes from Chef Afif. By the end of the day I was a perfect crepe maker.
I worked until Saturday. We had no guests again for the first half of the next week so I had off until Thursday again. It is a slow time right now as we are transforming from winter into summer. The weather is very unpredictable and the kitchen is moving slow. The week after next we are closed for 10 days, but after that it will pick up.