Monday April 30th

• Today i arrived at coop at 12:00 and i saw fernando there who is back from his vacation. Boscar and Agota were working too
• The first thing i did was change into my work clothes and began doing the orders of the line with boscar because fernando was busy doing all the inventory
• After about an hour of that i began the prep work for the con queso sauce
• The next thing i did was portion the roast beef and after doing that i ate lunch
• I finished the day off by slicing the chicken for the line and chopping some for the flutes and quesadillas.

Friday 20th April

• Fridays are very busy so today i went early to the niblick and started doing the prep.
• The first thing i wanted to get rid of before the lunch rush was the chicken wings
• After that i sliced the chicken and portioned some roast beef
• The last prep i did before we started getting orders was the nachos after that i just had to go straight into the line.
• After about an hour and a half rush the orders came in steady still so i remained on the line for about another half an hour.
• After that i did one more prep and went home.

Thursday 19th April

• When i got to the niblick today it was pretty busy so i went right to the line and helping Tambi with the orders, niblick burgers, cajun chicken, quesadillas. That lasted for a while.
• After that i started slicing some beef to later portion
• When i finished that i had to get some tortillas, special sauce, tomatoes, chesse, and chicken to do the prep work for the flutes. You roll all the ingredients in a tortilla wrap it tight and store for later use when they are deep fried
• I finished the day by doing the chicken wings and the flutes

Wednesday April 18th

• Today i arrived at coop and had to go buy some whole wheat bread, yogurt, and bow tie pasta for the store
• After coming back from dominion i changed and began doing the work in the line.
• After an hour or so the bartender Joanne asked me to fix the kegs for her in the back because a new order had come in so after fixing all the kegs i went to wash some dishes
• After lunch i had a little break and then finished the prpe list by cuttin onions, red and green peppers to make the Fajita onion mix. When i was done that i went home.

Tuesday april 17

• Co-op today started kind of slow so i took advantage of this time to finish a lot on the prep list.
• The first thing i did was slice the chicken breasts into into slices and chop the excess for the flutes.
• My next prep was to slice and portion the meat for the montreal smoked meat sandwiches
• After potioning some onion rings we got a little lunch rush and i went to work on th line
• i ate my lunch, pasta and steak and after more prep i went home

monday april 16th

• Today it was me John and Tambi, and Agota working
• I started by doing the con-queso sauce and then after that i began the prep work for the curry sauce that goes on chicken, beef, or boxties.
• Then Tambi took over the prep and i moved to work with John in the line doing the orders.
• I finished off the prep list by portionning the roast beef and i went home after that
• I rested for a couple hours and came back again for another dish washing shift

Sunday 15th

• Today i dont usually come to the niblick but i am gettin opportunities to work during the night.
• Tonight i came in and started to wash all the dishes and then eventualy helped the line with the fryer
• after washing more dishes for most part of the night i started closing on the dishpit at around 9:30 and finished by 10:30 to go home

weekly journal

This week at work has gone by pretty quick. I got offered a job at the Niblick now from Fernando before he left and i am enjoying it a lot. By now i know everyone that works there even during the nightshifts. I have cooked almost every dish in the menu by now and im pretty comfortable working doing prep or the line. I have yet to move to the front to work but they told me that in a couple of weeks when Fernando gets back and they dont need me in the kitchen that much i will move to the front and work as a bustboy for now. This week was a little hectic too because we had to get everything ready so that Fernando can leave for his vacation and leave Tambi in charge.

Friday april 13th

• Today i arrived at coop as usual around 12:00
• For the next two weeks Fernando is away in vacation so it was only me Tambi and Agota today
• I started by doin the wings right from the start and then i had to wash the vents that were on top of the deep fryers
• After that i kept doing food orders for a while until it was lunch time and i made myself somethin to eat.
• I did a couple more preps and then i finished the day off by doing the nachos.

Thursday April 12th

• Today i walked into coop at 12:30 and began doing some prep work like chopping onions, grinding tomatoes, and pouring coconut milk and some other ingredients into the curry sauce.
• The next thing i did was to start the beans prep. First thing i did was to open to large cans of beans and poured them into a pot, after that i ground some tomatoes poured in some plum sauce and put the pot in the fire.
• After cooking lunch for myself i started doing orders and more prep such as portioning the pasta.
• I finished off the day by cutting enough carrot and celery stick for today and tomorrow.

Wednesday April 11

I arrived at coop today at 12:30 as usual, today its my turn to work with Tambi and John
Right away I went to the front line and help with a 20 person order that had just came in, after finishing that order I went to dump the grease out the back and into the grease bin, it was dirt.
When I came in I had to go to the fridge to take out the empty kegs and lift the available remaining kegs onto the shelf and double stack the rest.
The next prep I had to do was to chop onions to get ready for the sautéed onions and did the same thing after except this time it was sautéed mushrooms.
After a couple more orders I finished my prep which was the chicken wings and the nacho chips and after that I went home.

Tuesday April 10

Today I arrived at coop and the first thing I did was to start taking the vents out from behind the grill and the deep fryers. After that I left them soaking in soap and degreaser for about a couple hours
In the meantime I proceeded to work on the front line cooking the orders that were coming in.
After a mini lunch rush I went to start my usual prep work. The first thing on my list was to chop the chicken for the flutes and cut the chicken breast into slices in order to leave it ready in the fridge.
The next hour I spent cleaning and drying the vents and after washing a couple more dishes I went home.