But what does one do after work when they are weary and too poor to go and drink? How do people meet people outside of work? I just do not understand. I need ideas to do something that is cheap and not alcohol related! HELP ME!!!
Showing posts with label Alcohol. Show all posts
Showing posts with label Alcohol. Show all posts
Thursday, 23 May 2013
Dilemma
I am currently facing a dilemma. I worked late last night, and got home after 1am, albeit I did have dinner with my boss (female). Tiredness is in my mind and I don't really have conversation, but going out is on my mind. However, I am not quite up for going and drinking, that and my wallet screams in pain at the thought of any more money being spent. My whole day has been spent staring at a computer screen and right now it's difficult for me to even write this!
But what does one do after work when they are weary and too poor to go and drink? How do people meet people outside of work? I just do not understand. I need ideas to do something that is cheap and not alcohol related! HELP ME!!!
But what does one do after work when they are weary and too poor to go and drink? How do people meet people outside of work? I just do not understand. I need ideas to do something that is cheap and not alcohol related! HELP ME!!!
Monday, 13 February 2012
Typical Seasonaire Things
Sorry for not posting for a while, it has been rather manic. This week we have three Indian families, totaling 18 people, 12 children, 13 vegetarians, some who however eat chicken. It's a total nightmare. They asked me this evening to contact my manager and get the company to buy some hairdryers for the chalet. I mean really?! This is not a hotel! Bloomin' ridiculous. I did actually want to cry earlier their requests were just that frustrating, especially whilst i was trying to set up for dinner and they kept interrupting.
Anyway enough of my rant! I have decided to write about a few typical seasonaire things. I know it's a bit of a non specific topic, but here we go.
- The first couple of weeks, for our chalet at least, it was very common to finish service and then go to the pub and drink demi peche or grand peche. This drink is beer with peach syrup. I personally never ever drink beer under normal circumstances, however, a half pint of Amstel with peche is possibly the most refreshing drink after a hard afternoon boarding or stressful dinner service. And at 2euros for a demi its a right bargain for us seasonaires!
- Burn out. This happens after the first couple of weeks of jamming in boarding, skiing, work, late nights, drink and early mornings. You do not realise how much of a trance you are in until you look back and see that you actually resembled a zombie. At one point this season i was actually turning a lovely shade of grey due to burning the candle at both ends.
- Ski/Board related purchases. These tend to happen towards the middle/end of the season, when tips and wages have been saved in order to purchase such items. For example, i have recently purchased a Roxy Ollie Pop snowboard with gold bindings for a very reasonable rate. A friend had a lesson with an ESF instructor, and it happened that his sister competes fro France and is given boards all the time and i managed to wangle a board that is RRP at £400 without bindings for 250 euros with bindings. Nataleon one of our chefs has recently acquired a new pair of skis, and Tina a chalet host has treated herself to some ski boots. The purchase of ski related items is just a natural part of being a seasonaire. Jack one of our chefs splashed out on a pair of park gloves for 150 euros or something about that price.
- Pulling holiday makers. This is a slightly more shameful topic that i shall briefly touch upon. It happens. We all get drunk and chat to many random people and as the vast majority of people in the pubs and club are holidaymakers its an easy thing to happen. Also there is that feeling of anonymity that makes it feel more exciting, you're likely to never meet this person again. For example, i met a rather lovely Irish investment banker from London who must have been about 6ft8 because my head did not even reach his shoulders, it was mental. It is fantastic who you can meet on a night out here and the temptation to take advantage of it just happens.
-Horrible hands. The less pleasant side of working in the snowy mountains. Whether you're chef or chalet host or ski host, we all have pretty minging hands. This is due to chemicals, dry air, tons of washing up and (for chefs mostly) accidental slip ups with the knives.
Well i hope that this was informative! It's time for me to get some sleep, we have early breakfasts all week. I am sure you can imagine the joy i experienced when the guests asked for this! Goodnight folks :)
Anyway enough of my rant! I have decided to write about a few typical seasonaire things. I know it's a bit of a non specific topic, but here we go.
- The first couple of weeks, for our chalet at least, it was very common to finish service and then go to the pub and drink demi peche or grand peche. This drink is beer with peach syrup. I personally never ever drink beer under normal circumstances, however, a half pint of Amstel with peche is possibly the most refreshing drink after a hard afternoon boarding or stressful dinner service. And at 2euros for a demi its a right bargain for us seasonaires!
- Burn out. This happens after the first couple of weeks of jamming in boarding, skiing, work, late nights, drink and early mornings. You do not realise how much of a trance you are in until you look back and see that you actually resembled a zombie. At one point this season i was actually turning a lovely shade of grey due to burning the candle at both ends.
- Pulling holiday makers. This is a slightly more shameful topic that i shall briefly touch upon. It happens. We all get drunk and chat to many random people and as the vast majority of people in the pubs and club are holidaymakers its an easy thing to happen. Also there is that feeling of anonymity that makes it feel more exciting, you're likely to never meet this person again. For example, i met a rather lovely Irish investment banker from London who must have been about 6ft8 because my head did not even reach his shoulders, it was mental. It is fantastic who you can meet on a night out here and the temptation to take advantage of it just happens.
-Horrible hands. The less pleasant side of working in the snowy mountains. Whether you're chef or chalet host or ski host, we all have pretty minging hands. This is due to chemicals, dry air, tons of washing up and (for chefs mostly) accidental slip ups with the knives.
Well i hope that this was informative! It's time for me to get some sleep, we have early breakfasts all week. I am sure you can imagine the joy i experienced when the guests asked for this! Goodnight folks :)
Friday, 13 January 2012
Day In The Life
It's been a while since my last post i know. Many apologies for this. We have had Internet problems and all sorts. I thought I would do a day in the life of a chalet girl just to get a taste of what the job is like.
7.15am Wake up alarm goes off. Much grumbling occurs at this point and the 10min snooze is activated.
7.25am Snooze alarm goes off. Less grumbling this time from my side but the room mate grumbles. Jumping out of bed to get to the bathroom, quickly clean face, do hair, make up and teeth and dress in time to be downstairs setting up fro breakfast at 7.30am.
7.30am Run down the stairs, turn on lights and begin breakfast set up. This is usually not too bad as I tend to lay the table the night before. However, there are things to do like:
- Collect bread delivery from garage
- Slice two baskets of bread and put on the table
- Set up yogurts and spoons on table
- Fill/Top up orange and apple juice jugs
- cube two ramekins of butter and set out jams (usually topping them up as well)
- clear away any dirty glasses/bottles left out from night before
- Wake up the chef (verrrrry important!)
- Set up coffee machine and tea area
- Set up cereals, bowls and milk etc.
That is roughly what I have to do in half an hour. Usually I can just about do it in time, depending upon how many guests there are and how well things are topped up.
8am Guests begin appearing for breakfast. We ask if they would like porridge, and if they would like the cooked breakfast option. This can get stressful as all the guests come in at different times and some want one thing but not another. I.e this morning, we had a smoked salmon and scrambled egg confusion, i said no smoked salmon and i got smoked salmon.
9am (ish) Clear down breakfast when all guests have left, wash up all cutlery and glasses, anything that needs to be stored is cling filmed and put away. Tables wiped down and floor swept and mopped (sometimes done later in the morning). Afternoon tea set up.
9.30am/10am Open rooms, make the beds, clean the baths, toilets, showers, sinks, mirrors, empty bins, fold towels, dust and sweep.
11.30am/ 11.45am Sweep and mop communal areas. Clean spa area, dip test the jacuzzi to see if more chlorine is needed, clean scummy edges of hot tub and clean the shower and sauna. Sweep and mop.
12.30pm ish Lunch with other chalet hosts and then boarding for the afternoon.
3pm Break from boarding for a demi peche (Beer with peach syrup) outside a bar. (Best form of relaxation). Then back to boarding.
4pm Return to chalet. Nap or shower, depending on which one is most needed.
6pm Get ready for service. Clear down afternoon tea, set up for dinner, napkins folded. See if the chef needs help. (I.e. make dessert/canapes wash up saucepans, find food in other chalets etc.)
7.30pm Dinner service begins, help dish up food and serve to guests. Usually eat one or two courses with guests and clean in between serving and clearing.
9.15pm ish Dinner service ends, clear down kitchen, plates, glasses, cutlery cleaned and polished. Sweep floor, take out bin to the bins down the road (annoying). Wipe table and set up for breakfast, then sweep floor all under table.
10.30pm Get ready for the pub, usually make up and hair to be redone. Trudge up to the pub and have vodka pomme to numb the tiredness.
12am/1pm After several drinks, stumble/slide back to the chalet. Try to be quiet whilst entering but fail miserably and fall into bed ready to pass out.
This is pretty much how we roll.
7.15am Wake up alarm goes off. Much grumbling occurs at this point and the 10min snooze is activated.
7.25am Snooze alarm goes off. Less grumbling this time from my side but the room mate grumbles. Jumping out of bed to get to the bathroom, quickly clean face, do hair, make up and teeth and dress in time to be downstairs setting up fro breakfast at 7.30am.
7.30am Run down the stairs, turn on lights and begin breakfast set up. This is usually not too bad as I tend to lay the table the night before. However, there are things to do like:
- Collect bread delivery from garage
- Slice two baskets of bread and put on the table
- Set up yogurts and spoons on table
- Fill/Top up orange and apple juice jugs
- cube two ramekins of butter and set out jams (usually topping them up as well)
- clear away any dirty glasses/bottles left out from night before
- Wake up the chef (verrrrry important!)
- Set up coffee machine and tea area
- Set up cereals, bowls and milk etc.
That is roughly what I have to do in half an hour. Usually I can just about do it in time, depending upon how many guests there are and how well things are topped up.
8am Guests begin appearing for breakfast. We ask if they would like porridge, and if they would like the cooked breakfast option. This can get stressful as all the guests come in at different times and some want one thing but not another. I.e this morning, we had a smoked salmon and scrambled egg confusion, i said no smoked salmon and i got smoked salmon.
9am (ish) Clear down breakfast when all guests have left, wash up all cutlery and glasses, anything that needs to be stored is cling filmed and put away. Tables wiped down and floor swept and mopped (sometimes done later in the morning). Afternoon tea set up.
9.30am/10am Open rooms, make the beds, clean the baths, toilets, showers, sinks, mirrors, empty bins, fold towels, dust and sweep.
11.30am/ 11.45am Sweep and mop communal areas. Clean spa area, dip test the jacuzzi to see if more chlorine is needed, clean scummy edges of hot tub and clean the shower and sauna. Sweep and mop.
12.30pm ish Lunch with other chalet hosts and then boarding for the afternoon.3pm Break from boarding for a demi peche (Beer with peach syrup) outside a bar. (Best form of relaxation). Then back to boarding.
4pm Return to chalet. Nap or shower, depending on which one is most needed.
6pm Get ready for service. Clear down afternoon tea, set up for dinner, napkins folded. See if the chef needs help. (I.e. make dessert/canapes wash up saucepans, find food in other chalets etc.)
7.30pm Dinner service begins, help dish up food and serve to guests. Usually eat one or two courses with guests and clean in between serving and clearing.
9.15pm ish Dinner service ends, clear down kitchen, plates, glasses, cutlery cleaned and polished. Sweep floor, take out bin to the bins down the road (annoying). Wipe table and set up for breakfast, then sweep floor all under table.
10.30pm Get ready for the pub, usually make up and hair to be redone. Trudge up to the pub and have vodka pomme to numb the tiredness.
12am/1pm After several drinks, stumble/slide back to the chalet. Try to be quiet whilst entering but fail miserably and fall into bed ready to pass out.This is pretty much how we roll.
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