im avalanching downhill again
atleast i got a glimpse.. a hope.. a thread..
work was wonderful.. slightly busy in the morning hours.. working with the 2 ladies I worked with before.. one was a cook.. and was baking the scones.. we got to sample the savory cheddar, bacon and green onion scone.. ohhh wow.. I LOVE that cheesy bready crumbly crust on it..
I waited tables mostly.. trying to stay out of the other lady's way as she managed the coffees in such a way that made me think i was rushing her or getting in her way..
then she left at noon.. her replacement came in.. and then left for the rest of the day...
My first REAL day on the job.. and I was on my own.. not having made an actual coffee for a customer yet..
I was nervous, yes... but took my time (well the most time you can take while making coffee and not letting the milk sit too long or the shots of expresso sit to long.. or the grounds sit too long in the percolator.. etc.).. it is rather a multitasking job.. intimidating at first..
grinding the beans into the fine grain by pulling the lever until it piles onto the percolator just so.. just enough.. then arching your finger.. taking off the excess.. pressing down with the presser with the amount of pressure "so your back leg just barely comes off the floor"... and tapping it on the side so that the grinds loosen a little.. then plugging it up into the machine.. lining up the shot glasses so that the liquid expresso drips just so.. into the glasses and not off to the side.. turning it on.. making sure the shot looks fine.. with the creme on top.. a rich dark expresso color with a rich layer of creme on top..
and simultaneously pouring the milk into a cold pitcher (not too much.. NO WAsTAGE! and not too little.. or that will throw EVERYTHING off) ... letting the little steamer cough out remnants of its last steaming.. putting it down to the very bottom of the cold pitcher.. turning on the steamer.. slowly raising it to the top of the steamer is just barely above the milk line, frothing it.. 2-3 seconds for a latte or mocha.. 5 or so for a wet cappuccino.. 8 or so for a dry cappuccino.. heat it up to 140 degrees.. then turn off the machine and let it coast up to 160 or so.. tap it on the counter to get rid of some of the bigger bubbles on top..
and time it just right.. so as soon as you pour the shots into the cup (NO WAITING.. DONT LEAVE THEM WAITING.. AS SOON AS THEY ARE DONE POUR THEM DOWN.).. and then goes in the steamed milk.. and topping it off with the foam..
and then the cleaning... etc. etc.
And then the lingo..
"A double tall mocha-ccuino lite on the foam-extra hot"
was my first order.. i was stumped..
FIRST THINGS FIRST.. "A 16 oz right? With three shots?"
he looked at me as if i were the biggest dimwit in the world "..yea.. this IS a coffee shop, right?"
I agreed, and continued making what I thought was a mocha-ccuino..
and on and on.. more and more.. and smoothies.. which required a good 5 minutes of turning on the blender.. and shaking it up and down to get the ice to the bottom so that it will all blend.. with no chunks.. and with no measuring thingie to measure out how much smoothie mix and yogurt... and forgetting how much ice to put in..
so basically i BSed everything today.
and it worked.
"This REALLY IS the best coffee in town!"
"LOOK AT ALL THAT WHIPPED CREAM ON MY SMOOTHIE!!" .. "Mines got MORE than yours.." (i know how to cater to the kids..)
etc. etc.

and then i walked to the library.. and back..
so i was on my feet.. walking, standing, sweeping, cleaning, etc. from 9:30-7
and i still feel lazy
and
I still feel as though i have to earn every bite
and since i got home.. slow tumble downhill
and then faster
and faster
and the avalanche.
and im down and out
again